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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"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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Most Helpful Customer Reviews
25 of 26 people found the following review helpful
By N. Holt
Format:Hardcover|Amazon 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!
7 of 7 people found the following review helpful
By P. Stephens
Format:Hardcover
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.
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.
4 of 4 people found the following review helpful
By Peter B
Format:Hardcover|Amazon Verified Purchase
I am a Jane Grigson fan and I bought the book to complement my book on Charcuterie by 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 my 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 and/or nitrate; 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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4.3 out of 5 stars
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Most Recent Customer Reviews
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
A joy! A writer who covers the topic in great depth but never bores. Read more
Published 8 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 16 months ago by Mr. D. Butt
3.0 out of 5 stars
Everything but the squeak
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,... Read more
Published on 9 Jan 2011 by Peasant
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
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
3.0 out of 5 stars
Not as good as it could be
This book is well informed and an excellent source of traditional French charcuterie recipes. However it only gets three stars for the following reasons. Read more
Published on 4 Jan 2008 by Ivan Marples
5.0 out of 5 stars
Superb
This book is superb: a real classic. It is an essential book for anyone interested in pork cookery.
Published on 8 Jun 2005
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
5.0 out of 5 stars
An all time cookery classic !
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. Read more
Published on 19 Dec 2001
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