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Book Description HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # HU-9781902304885
Book Description Hardcover. Condition: new. Hardcover. 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. Here is a book which is guaranteed to fascinate both cook and traveller; it provides a wealth of information on the unique history and art of French charcuterie. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781902304885
Book Description hardback. Condition: New. Language: ENG. Seller Inventory # 9781902304885
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Book Description Hardcover. Condition: Brand New. new edition. 320 pages. 8.25x5.75x1.00 inches. In Stock. Seller Inventory # __1902304888
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