Charcuterie and French Pork Cookery

Condition - Very Good
The item shows wear from consistent use, but it remains in good condition and functions properly. Item may arrive with damaged packaging or be repackaged. It may be marked, have identifying markings on it, or have minor cosmetic damage. It may also be missing some parts/accessories or bundled items.

Charcuterie and French Pork Cookery
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Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams.

First published in 1969 but unavailable for many years, Jane Grigson's Charcuterie and French Pork Cookery is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.
Country USA
Brand Grub Street
Manufacturer Grub Street Cookery
Binding Hardcover
ItemPartNumber 9781902304885
ReleaseDate 2008-04-11
UnitCount 1
Format Illustrated
EANs 9781902304885

Country	USA
Brand	Grub Street
Manufacturer	Grub Street Cookery
Binding	Hardcover
ItemPartNumber	9781902304885
ReleaseDate	2008-04-11
UnitCount	1
Format	Illustrated
EANs	9781902304885

Charcuterie and French Pork Cookery

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