Charcuterie and French Pork CookeryGrub Street Cookery, 04.11.2008 - 320 Seiten 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. |
Inhalt
7 | |
24 | |
45 | |
Terrines Pâtés Cold and Hot and Galantines | 73 |
Sausages and White Puddings or Boudins Blancs | 114 |
Salt Pork and Hams | 171 |
Fresh Pork Cookery | 219 |
Extremities | 239 |
The Insides | 267 |
The Fat of the Pig | 309 |
Blood and Black Puddings or Boudins Noirs | 326 |
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Häufige Begriffe und Wortgruppen
andouilles andouillettes bacon bake Basic Method bay leaf beef belly of pork beurre manié black pepper boil bone boudins bouquet garni breadcrumbs brine brown butter carrots cassoulet charcuterie chicken chopped onion chopped parsley cloves cold cooked cool court-bouillon cover cream crépinettes delicious dish flavour flour foie gras forcemeat garlic gently glaze grill half hard back fat herbs ingredients Jambon jelly keep kidneys lard layer lean pork leave lemon juice liquid liver Madeira marinade meat melted Mince minutes mixture onion oven parsley pastry pâté petit salé pieces pig's pint Porc pork pork fat potatoes purée quatre-épices recipe rillettes roast saltpetre sauce Saucisses Saucisson sausage-meat sausages seasonings Serve shallots simmer skin slices smoked spices sprinkle stir strips sugar tablespoon taste teaspoon terrine thick thyme tomato tripe trotters truffles veal white wine wine vinegar