Charcuterie and French Pork Cookery

Introduces the techniques of charcuterie and offers recipes for sauces and relishes, terrines, pãatâes, sausages, ham, and fresh pork. 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; pâtés, terrines, galantines, jambon, saucissions sec and boudins.

• | Author: Jane Grigson
• | Publisher: Grub Street Publishing
• | Publication Date: Oct 31, 2001
• | Number of Pages:
• | Language:
• | Binding: Hardback
• | ISBN-13: 9781902304885
• | ISBN-10: 1902304888