Charcuterie and French Pork Cookery [Book] - Image 1

Charcuterie and French Pork Cookery [Book]

£13.79
5.0 (6 reviews)

Highlights

  • Series: N/A
  • Binding type: N/A
  • Publisher: Grub Street Publishing
  • Year published: 2001
  • Number of pages: 320
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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.

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