Charcuterie and French Pork Cookery (Jane Grigson) New York and hosted extravagant meals

and hosted extravagant meals

part project guide

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it

to nourish yourself with food

Wire spiral-bound stiff wrappers

Charcuterie and French Pork Cookery (Jane Grigson) New York and hosted extravagant mealsEvery 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