• Charcuterie and French Pork Cookery See large image

    Charcuterie and French Pork Cookery (Hardback) By (author) Jane Grigson

    $25.79 - Free delivery worldwide Available
    Dispatched in 2 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionEvery 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.


Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10

 

Reviews | Bibliographic data
  • Full bibliographic data for Charcuterie and French Pork Cookery

    Title
    Charcuterie and French Pork Cookery
    Authors and contributors
    By (author) Jane Grigson
    Physical properties
    Format: Hardback
    Number of pages: 320
    Width: 132 mm
    Height: 198 mm
    Thickness: 26 mm
    Weight: 481 g
    Language
    English
    ISBN
    ISBN 13: 9781902304885
    ISBN 10: 1902304888
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.1
    LC subject heading:
    B&T Modifier: Region of Publication: 03
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: WBT, WBN
    Warengruppen-Systematik des deutschen Buchhandels: 14530
    BISAC Merchandising Theme: ET050
    Ingram Theme: CULT/FRANCE
    LC subject heading:
    BISAC V2.8: CKB054000
    LC subject heading: , ,
    DC22: 641.6/64
    BISAC V2.8: CKB034000
    LC classification: TX749.5.P67 G76 2001
    DC21: 641.6640944
    DC22: 641.6640944
    Thema V1.0: WBN, WBT
    Edition
    New edition
    Edition statement
    New edition
    Publisher
    GRUB STREET
    Imprint name
    GRUB STREET
    Publication date
    19 February 2008
    Publication City/Country
    London
    Review quote
    "Jane Grigson left to the English-speaking world a legacy of fine writing on food and cookery for which no exact parallel exists..." Alan Davidson "Jane Grigson likes to conjure. She is marvellous at putting food into a culture-context..." The Times