Charcuterie and French Pork Cookery
by Jane Grigson
Editor: GRUB STREET
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All the cities of France has at least one butcher, whose windows are dressed with amazing demonstrations of good food; pâtés, terrines, galantines, ham, sausages and sausages of the dry and puddings.The butcher also sell olives, anchovies, condiments and salads of his own creation, make a visit of an ideal stopover to assemble and picnic impromptu meal.But the real skill of the butcher lies in the processing of pork in a delightful picture; a trade that dates back at least as far as the classical Rome, Gaul was famous for its hams.First published in 1969, but not available for many years, Jane Grigson “de la Charcuterie et de Porc de Cuisine” is a cookbook and guide.It describes all the types of deli meats available for purchase and how to make them yourself.It describes how to braise, roast, pot roast and stew all cuts of pork, how to make terrines, how to heal your own ham and make your own sausages.
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