The art of charcuterie
by Jane Grigson
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The art of charcuterie or - how to cook all parts of the pig in the grand manner of the French charcuteries, meaning literally the shops where one gets char (meat) which as been cuit (cooked). This is the book for lovers of good food. It is filled with cores of detailed recipes for turning pork, in all its myriad facets into superb dishes for breakfast (sausages, skewered kidneys en brochette, home-cured ham, for instance) appetizers (terrines, pates, rillettes, the list is irresistible), picnics, lunches, suppers (saucissons secs, boudins, to sample some) & dinner either plain & hearty or celebratory (choucroule garni or roast suckling pig.
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Book Details
Edition Notes
Reprint. Originally published: The art of making sausages, pâtés, and other charcuterie. New York : Knopf, 1986.
Includes index.
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History
- Created April 1, 2008
- 9 revisions
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| February 28, 2022 | Edited by ImportBot | import existing book |
| November 11, 2020 | Edited by MARC Bot | import existing book |
| August 18, 2020 | Edited by ImportBot | import existing book |
| April 29, 2011 | Edited by OCLC Bot | Added OCLC numbers. |
| April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |