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19 Reviews
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26 of 27 people found the following review helpful
5.0 out of 5 stars Best sausages you'll ever taste :-)
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...
Published on 14 Mar. 2005 by N. Holt

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8 of 9 people found the following review helpful
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, 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...
Published on 9 Jan. 2011 by Peasant


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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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5.0 out of 5 stars Gorgeous food writing!, 17 Nov. 2013
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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 it.
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4.0 out of 5 stars Perhaps a bit dated but full of useful information. Still reading it as so much information, 26 Oct. 2014
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Perhaps a bit dated but full of useful information. Still reading it as so much information . I think it is a good book for your library if into both curing and cooking Pork.
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5.0 out of 5 stars Pork for all., 9 July 2013
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Excellent for students of this subject. Would not know where to get most of the ingredients though! Choice is not available in England.
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5.0 out of 5 stars What's not to love about it, 18 Nov. 2014
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This review is from: Charcuterie and French Pork Cookery (Kindle Edition)
A classic - this was simply to replace my old, student-days version - which was falling apart. What's not to love about it?
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5.0 out of 5 stars Five Stars, 21 Mar. 2015
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Some good idea's on pork cooking and presentation
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5.0 out of 5 stars Five Stars, 18 April 2015
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Trevor Holmes "gaviman" (mayenne) - See all my reviews
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well pleased
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0 of 1 people found the following review helpful
4.0 out of 5 stars How to love a pig and eat it, 10 July 2010
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Charcuterie and French Pork Cookery

If one likes good food in the traditional style this book gives excellent details on how to cook it. Clear and concise instructions and some background information are given. If you want to try Andouillettes, Brains, Pates, or Sausages this is the book for you. Excellent
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1 of 4 people found the following review helpful
3.0 out of 5 stars Okay but not what I wanted, 3 Jan. 2012
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Don "nottmdon" (Nottingham, Notts United Kingdom) - See all my reviews
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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 about it. Having said that there are some relevant recipes in this book you just need to search them out and if you like books in the same vein as Elizabeth David this one will not dissapoint you.
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Charcuterie and French Pork Cookery
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