Charcuterie And French Pork Cookery
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| Author | : Jane Grigson |
| Publisher | : Grub Street Cookery |
| Total Pages | : 335 |
| Release | : 2008-11-04 |
| Genre | : Cooking |
| ISBN | : 1908117931 |
This timeless classic of French cuisine brings age-old mastery of everything pork into your kitchen, one easy-to-follow step at a time. 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.
| Author | : John Kinsella |
| Publisher | : Wiley |
| Total Pages | : 0 |
| Release | : 1996-04-13 |
| Genre | : Cooking |
| ISBN | : 9780471122371 |
The complete, contemporary guide to preparing sausages, cured andsmoked meats, pâtés and terrines, and cured and smokedfish of the highest quality Centuries of skill and imagination have earned charcuterie arevered place in the world of gastronomy, and ProfessionalCharcuterie honors that proud tradition. This working manual andtreasury of recipes covers the selection and assembly ofingredients, the most effective use of equipment, and theindispensable basics of food safety. Incorporating a wide varietyof meats, seafood, fowl, and game, its range of over 200 enticing,culinary classroom-tested recipes includes all the classics ofcharcuterie, as well as exceptional contemporary favorites.Step-by-step instructions for smoking and curing are clearlypresented, as well as illustrated procedures for preparing andstuffing sausages. Designed for professionals and culinary students as well as homecooks, Professional Charcuterie allows readers to produce superiorproducts upon the very first effort, and to develop their skills toeven higher levels.
| Author | : Stéphane Reynaud |
| Publisher | : |
| Total Pages | : 376 |
| Release | : 2007-04 |
| Genre | : Cooking |
| ISBN | : |
"The ultimate and definitive pork cookbook, by the world?s leading pork connoisseur" -- publisher website (December 2007).
| Author | : Peter Kaminsky |
| Publisher | : Hyperion |
| Total Pages | : 312 |
| Release | : 2005-05-11 |
| Genre | : Cooking |
| ISBN | : |
Cookbook author and naturalist Peter Kaminsky shares his quest for the perfect pigs and pork recipes, sharing his love for pork dishes and his efforts to find the perfect grilling techniques.
| Author | : Heston Blumenthal |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 432 |
| Release | : 2013-11-12 |
| Genre | : Cooking |
| ISBN | : 1620402343 |
The greatest British dishes, as reinvented by Heston Blumenthal, chef and proprietor of the three-Michelin-starred The Fat Duck—presented in a gloriously lavish package.
| Author | : The Culinary Institute of America (CIA) |
| Publisher | : Wiley |
| Total Pages | : 400 |
| Release | : 2010-12-07 |
| Genre | : Cooking |
| ISBN | : 9780470197417 |
A comprehensive, professional-level guide to the making of sausages and cured meats The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pâtés, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for delicious (and even healthy) charcuterie. Written by John Kowalski and the experts at the CIA, The Art of Charcuterie covers every aspect of this rediscovered culinary art: curing and brining, smoking, terrines, pâtés, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation. Features thorough explanations of tools of the trade, kitchen equipment, and ingredients Includes technical and nutritional explanations of all the meats used in the charcuterie kitchen and how to best prepare them Heavily illustrated with 200 full-color photographs, including techniques and finished items The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques.
| Author | : Jane Grigson |
| Publisher | : Grub Street Cookery |
| Total Pages | : 438 |
| Release | : 2008-04-14 |
| Genre | : Cooking |
| ISBN | : 1909808482 |
A celebration of the seasons and the foods they bring, with more than 250 recipes featuring ingredients indigenous to the British Isles. Originally published in 1971, Good Things is “a magnificent book” that was ahead of its time in celebrating recipes built around British locally-sourced food, all presented in Grigson’s inimitably witty and stylish food writing (The Guardian). Divided into sections that cover Fish—kippers, lobster, mussels and scallops, trout; Meat and Game—meat pies, salted meat, snails, sweetbreads, rabbit and hare, pigeon, venison; Vegetables—asparagus, carrots, celery, chicory, haricot beans, leeks, mushrooms, parsley, parsnips, peas, spinach, tomatoes; and Fruit—apple and quince, gooseberries, lemons, prunes, strawberries, walnuts. Most importantly, Good Things includes the recipe for Grigson’s famous curried parsnip soup.
| Author | : Jennie Reekie |
| Publisher | : Ward Lock Limited. |
| Total Pages | : 144 |
| Release | : 1988-01-01 |
| Genre | : Cookery (Pork) |
| ISBN | : 9780706366808 |
| Author | : Jane Grigson |
| Publisher | : |
| Total Pages | : 349 |
| Release | : 1967 |
| Genre | : Cookery (Pork) |
| ISBN | : |
| Author | : Jane Grigson |
| Publisher | : |
| Total Pages | : 347 |
| Release | : 1987-07-17 |
| Genre | : Cooking |
| ISBN | : 9780140467925 |
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.
