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Charcuterie and French Pork Cookery de Jane Grigson

Charcuterie and French Pork Cookery: Bestsellers Cooking Grub Street

Autor Jane Grigson
en Limba Engleză Hardback – 30 oct 2001
Famed for charcuterie since Roman times, France has a long tradition of turning the pig into a range of delicious food products. Jane Grigson introduces the techniques used to transform the humble pig into a variety of famous dishes.
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Specificații

ISBN-13: 9781902304885
ISBN-10: 1902304888
Pagini: 347
Ilustrații: illustrations
Dimensiuni: 132 x 200 x 30 mm
Greutate: 0.47 kg
Ediția:New ed.
Editura: GRUB STREET
Seria Bestsellers Cooking Grub Street

Locul publicării:United Kingdom

Recenzii

"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

Descriere

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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