Charcuterie and French Pork Cookery

Charcuterie and French Pork Cookery

Jane Grigson

each city in France has no less than one charcutier, whose home windows are dressed with awesome monitors of fine foodstuff; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier also will promote olives, anchovies, condiments in addition to a variety of salads of his personal construction, creating a stopover at the appropriate cease to collect picnics and impromptu nutrition. however the genuine ability of the charcutier lies in his transformation of the pig into an array of cuisine; a alternate which matches again at the least so far as classical Rome, while Gaul used to be famed for its hams.

First released in 1969 yet unavailable for a few years, Jane Grigson's Charcuterie and French beef Cookery is a guidebook and a recipe e-book. She describes all kinds of charcuterie available to buy and the way to cause them to your self. She describes easy methods to braise, roast, pot-roast and stew the entire cuts of beef, the way to make terrines, how one can remedy your individual ham and make your individual sausages.

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