Charcuterie and French Pork Cookery

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Customer reviews

review by: date: 2008-01-04 rating:
Not as good as it could be
This book is well informed and an excellent source of traditional French charcuterie recipes. However it only gets three stars for the following reasons. Firstly this edition suffers from sloppy editing. Some recipes and passages of text appear to have words and sentences missing which render those sections useless.

Secondly things have moved on in the use of salpetre and cure mixtures that are better covered in e.g. "Charcuterie: The Craft of Salting, Smoking and Curing", particularly because we now recognise health implications in their use.

This book is good for reference but there are better books (see above) for the uninitiated

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review by: paul date: 2007-11-24 rating:
Essential for home curing & charcuterie
As smallholders we are always trying to maximise the use of our pigs when they meet with their fate. The River Cottage books helped at the start, but there is plenty more to be done - and with fantastic results. Grigson's book is informative (although you do have to read around each of the recipes, because they do not follow the conventional self-contained instructions. The reading around is not a hardship, and you will invariably find other hints/tips/wyas of processing the animal that distract you from your orignal thoughts).

There are recipes here for using all the pig - and, once you get over our pre-conceived ideas about what is edible, you will find a wide range of flavours opening up to you.

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review by: date: 2005-06-09 rating:
Superb
This book is superb: a real classic. It is an essential book for anyone interested in pork cookery.

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review by: Nick date: 2005-03-14 rating:
Best sausages you'll ever taste :-)
This is an absolutely superb book, but I wouldn't have expected anything less from Jane Grigson. The background to the recipes makes it a joy to read, and the recipes are easy to follow and invariably delicious. Some of the recipes use ingredients which require an understanding butcher, but most are readily available - and when you've tried some of them (such as the magnificent saucisse de campagne and boudin noir), you'll never want to see the insipid supermarket versions again. The perfect introduction to French charcuterie!


review by: date: 2004-03-07 rating:
French Charcuterie explained at last!
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!

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