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Charcuterie and French Pork Cookery [Hardcover]

Jane Grigson
4.3 out of 5 stars  See all reviews (14 customer reviews)
RRP: 14.99
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Book Description

31 Oct 2001
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.

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Charcuterie and French Pork Cookery + Charcuterie: The Craft of Salting, Smoking, and Curing + Home Smoking and Curing
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Product details

  • Hardcover: 320 pages
  • Publisher: Grub Street; New edition edition (31 Oct 2001)
  • Language: English
  • ISBN-10: 1902304888
  • ISBN-13: 978-1902304885
  • Product Dimensions: 20.4 x 13.9 x 2.5 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: 51,148 in Books (See Top 100 in Books)

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"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

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Customer Reviews

4.3 out of 5 stars
4.3 out of 5 stars
Most Helpful Customer Reviews
26 of 27 people found the following review helpful
5.0 out of 5 stars Best sausages you'll ever taste :-) 14 Mar 2005
By N. Holt
Format:Hardcover|Verified Purchase
This is an absolutely superb book, but I wouldn't have expected anything less from Jane Grigson. The background to the recipes makes it a joy to read, and the recipes are easy to follow and invariably delicious. Some of the recipes use ingredients which require an understanding butcher, but most are readily available - and when you've tried some of them (such as the magnificent saucisse de campagne and boudin noir), you'll never want to see the insipid supermarket versions again. The perfect introduction to French charcuterie!
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36 of 41 people found the following review helpful
5.0 out of 5 stars An all time cookery classic ! 19 Dec 2001
By A Customer
This is a book for anyone who has stood drooling at the spécialités du terroir in a French charcutier's window. How to do absolutely anything with every bit of a pig. All the tricks of the trade are here. A book of great erudition written in a clear and entertaining style by one of the really great cookery writers. Every true foodie needs a copy.
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7 of 8 people found the following review helpful
5.0 out of 5 stars Essential for home curing & charcuterie 24 Nov 2007
As smallholders we are always trying to maximise the use of our pigs when they meet with their fate. The River Cottage books helped at the start, but there is plenty more to be done - and with fantastic results. Grigson's book is informative (although you do have to read around each of the recipes, because they do not follow the conventional self-contained instructions. The reading around is not a hardship, and you will invariably find other hints/tips/wyas of processing the animal that distract you from your orignal thoughts).

There are recipes here for using all the pig - and, once you get over our pre-conceived ideas about what is edible, you will find a wide range of flavours opening up to you.
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6 of 7 people found the following review helpful
3.0 out of 5 stars Everything but the squeak 9 Jan 2011
By Peasant TOP 500 REVIEWER
Grigson writes in same vein as Elizabeth David; anecdotal, intimate, discursive. She starts off by taking us into the charcutier's shop to select a picnic; what a delightful idea, and one that gets us immediately in the right frame of mind to approach the subject, but a little heady for the beginner. We are plunged straight away into discussing the right kinds of bread and wine, the selection of picnic stoves, the cuts of pork, and the translation of weights and measures.

From this we move to "Charcuterie Equipment", taking us from buying in the shop to creating at home. While some of the equipment can be improvised easily, other items are likely to be expensive and the days of picking them up on junk stalls at rural markets for a few pence are long gone.

Now equipped, and braced by a section on spices, herbs and sauces, we are plunged into the world of nose-to-tail eating. Many of the recipes, such as those for pates and sausages, are suitable for the ordinary enterprising cook, although at first reading they appear daunting. Others are for the more adventurous, happy to source the ingredients. If you are the Fearnley-Whittingstall type who is killing their own pig, no problem; but in rural areas buying half a pig isn't too tricky. If you don't keep pigs, much of the offal, ironically, will be more easily sourced in the conservative North than in the affluent South of the UK.

Curing your own bacon and ham is usually considered a specialist job, and personally I am a bit daunted by the prospect of attempting something so redolent of the risks of food poisoning. It would also be difficult, even for the smallholder, to get some of the ingredients (5 pints of blood?
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6 of 7 people found the following review helpful
3.0 out of 5 stars Comprehensive and useful. 4 Oct 2010
By Peter B
Format:Hardcover|Verified Purchase
I am a Jane Grigson fan and I bought the book to complement my book on Charcuterie by Michael Ruhlman and Brian Rolycyn. It would be especially useful if living or holidaying in France, as Ms Grigson explains what all those interesting looking things are, that are on sale in every town. But it was first published in 1967 and it shows. It is not as well organised as the other book; the index could be better; weights and measures are in imperial, rather than metric; it still lists saltpetre as a curing ingredient, whereas today it has largely been replaced by sodium nitrite or 'pink salt'; some instructions are slightly confusing; and it has not been well edited. Nevertheless, the book contains a lot of interesting and valuable information and I would recommend it for anybody interested in charcuterie in the home, and the recipes that are included.
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19 of 24 people found the following review helpful
3.0 out of 5 stars Not as good as it could be 4 Jan 2008
This book is well informed and an excellent source of traditional French charcuterie recipes. However it only gets three stars for the following reasons. Firstly this edition suffers from sloppy editing. Some recipes and passages of text appear to have words and sentences missing which render those sections useless.

Secondly things have moved on in the use of salpetre and cure mixtures that are better covered in e.g. "Charcuterie: The Craft of Salting, Smoking and Curing", particularly because we now recognise health implications in their use.

This book is good for reference but there are better books (see above) for the uninitiated
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6 of 8 people found the following review helpful
5.0 out of 5 stars Superb 8 Jun 2005
By A Customer
This book is superb: a real classic. It is an essential book for anyone interested in pork cookery.
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Most Recent Customer Reviews
4.0 out of 5 stars Informative
A very informative book and a good read too, despite Jane Grigson patronizing the reader a little she is till one of my favourite cookery writers, OK this was one of her first... Read more
Published 3 months ago by Michael Eaton
5.0 out of 5 stars Gorgeous food writing!
This book has been a wonderful introduction to the curious art of French charcuterie! I strongly recommend it to anyone fascinated by good food, it's origin and those who produce... Read more
Published 8 months ago by Nicholas
5.0 out of 5 stars Pork for all.
Excellent for students of this subject. Would not know where to get most of the ingredients though! Choice is not available in England.
Published 12 months ago by Chef
5.0 out of 5 stars Classic Grigson for the foodies
I have this as a traditional book and on my Kindle.
A joy! A writer who covers the topic in great depth but never bores. Read more
Published 22 months ago by Cornishman
3.0 out of 5 stars Okay but not what I wanted
A fair book a decent read but not quite what I was looking for. If anyone knows an update version with British measurements and recipes for this kind of skill I would love to know... Read more
Published on 3 Jan 2012 by Don
4.0 out of 5 stars How to love a pig and eat it
Charcuterie and French Pork Cookery

If one likes good food in the traditional style this book gives excellent details on how to cook it. Read more
Published on 10 July 2010 by Jenko
5.0 out of 5 stars French Charcuterie explained at last!
At last I have the book to give me the confidence to approach my local Charcuterie here in France! For some time I have not entered being afraid to make a foolish mistake with the... Read more
Published on 7 Mar 2004
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