Charcuterie and French Pork Cookery / Grub Street Cookery (ePub)
Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of delicious...
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Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of delicious food: pâté, terrines, galantines, jambon, saucissons, and boudins. The charcutier will also sell olives, anchovies, and condiments, as well as various salads of his own creation, making it an essential stop when assembling picnics or 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, Jane Grigson's classic Charcuterie and French Pork Cookery is a guide 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 cuts of pork, how to make terrines, and how to cure ham and make sausages at home.
- Autor: Jane Grigson
- 2019, 320 Seiten, Englisch
- Verlag: Grub Street Publishing
- ISBN-10: 1908117931
- ISBN-13: 9781908117939
- Erscheinungsdatum: 20.02.2019
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: ePub
- Größe: 2.41 MB
- Ohne Kopierschutz
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