Charcuterie & French Pork CookeryPenguin, 1970 - 347 Seiten 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. |
Inhalt
Introduction 73 | 7 |
Picnic Guide to the Charcutiers Shop | 13 |
Charcuterie Equipment | 24 |
Urheberrecht | |
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andouilles andouillettes bacon bake Basic Method bay leaf beef belly of pork black pepper boil bone boudins bouquet garni breadcrumbs brine brown butter carrots cassoulet charcuterie charcutier 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 hors d'œuvre ingredients Jambon jelly 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