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Charcuterie and French Pork Cookery
 
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Charcuterie and French Pork Cookery (Hardcover)

by Jane Grigson (Author)
4.7 out of 5 stars  See all reviews (6 customer reviews)
RRP: £14.99
Price: £9.23 & this item Delivered FREE in the UK with Super Saver Delivery. See details and conditions
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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: 20.2 x 12.6 x 2.6 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon.co.uk Sales Rank: 13,638 in Books (See Bestsellers in Books)

    Popular in these categories:

    #1 in  Books > Food & Drink > Food Writers > Jane Grigson
    #14 in  Books > Food & Drink > Meals & Menus > Meat, Poultry & Game
    #16 in  Books > Food & Drink > National & International Cookery > French

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Product Description

Review

"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


Product Description

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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Customer Reviews

6 Reviews
5 star:
 (5)
4 star:    (0)
3 star:
 (1)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
4.7 out of 5 stars (6 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
21 of 22 people found the following review helpful:
5.0 out of 5 stars Best sausages you'll ever taste :-), 14 Mar 2005
By N. Holt "Nick" (UK) - See all my reviews
(REAL NAME)   
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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35 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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8 of 9 people found the following review helpful:
3.0 out of 5 stars Not as good as it could be, 4 Jan 2008
By Ivan Marples (Edinburgh) - See all my reviews
(REAL NAME)   
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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Most Recent Customer Reviews

5.0 out of 5 stars Essential for home curing & charcuterie
As smallholders we are always trying to maximise the use of our pigs when they meet with their fate. Read more
Published 23 months ago by P. Stephens

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

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