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Charcuterie and French Pork Cookery (Hardcover, New Ed)
Loot Price: R422
Discovery Miles 4 220
You Save: R47
(10%)
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Charcuterie and French Pork Cookery (Hardcover, New Ed)
(2 ratings, sign in to rate)
List price R469
Loot Price R422
Discovery Miles 4 220
You Save R47 (10%)
Expected to ship within 12 - 19 working days
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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. 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 Grigsons Charcuterie and French Pork Cookery is a
guidebook and a recipe book. Written in her inimitable style, 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.
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