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| Charcuterie and French Pork Cookery | 
 enlarge | Author: Jane Grigson
Publisher: Grub Street
Category: Book
List Price: £14.99
Buy New: £9.74
You Save: £5.25 (35%)
New (23) from £5.99
Avg. Customer Rating:  7 reviews
Sales Rank: 6480
Media: Hardcover
Edition: New Ed
Number Of Items: 1
Pages: 320
Shipping Weight (lbs): 1
Dimensions (in): 8 x 5 x 1
ISBN: 1902304888
Dewey Decimal Number: 641
EAN: 9781902304885
ASIN: 1902304888
Publication Date: October 31, 2001
Availability: Usually dispatched within 24 hours
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| Customer Reviews:
| Showing reviews 6-7 of 7 | | « PREV | | |
 French Charcuterie explained at last! March 7, 2004
15 out of 21 found this review helpful
At last I have the book to give me the confidence to approach my local Charcuterie here in France! For some time I have not entered being afraid to make a foolish mistake with the weird and extraordinary goods on sale, but now armed with Jane Grigson's excellent guide I am able to understand exactly what I am buying and how to eat it.( As well as having knowledge of what it is made from!)
The book is clear and detailed and is a real asset in the country charcuterie where English is not a common language. It is also really useful in the Hypermarkets to explain the entire "Pork" section and encourages one to experiment!
So, dont be afraid try those odd looking saussicon sec and boudin noir - you wont regret it!
An all time cookery classic ! December 19, 2001
32 out of 38 found this review helpful
This is a book for anyone who has stood drooling at the specialites du terroir in a French charcutier's window. How to do absolutely anything with every bit of a pig. All the tricks of the trade are here. A book of great erudition written in a clear and entertaining style by one of the really great cookery writers. Every true foodie needs a copy.
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