Charcuterie and French Pork Cookery

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Author :
Publisher : Grub Street Cookery
ISBN 13 : 1908117931
Total Pages : 335 pages
Book Rating : 4.9/5 (81 download)

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Book Synopsis Charcuterie and French Pork Cookery by : Jane Grigson

Download or read book Charcuterie and French Pork Cookery written by Jane Grigson and published by Grub Street Cookery. This book was released on 2008-11-04 with total page 335 pages. Available in PDF, EPUB and Kindle. Book excerpt: This timeless classic of French cuisine brings age-old mastery of everything pork into your kitchen, one easy-to-follow step at a time. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of delicious food: pâté, terrines, galantines, jambon, saucissons, and boudins. The charcutier will also sell olives, anchovies, and condiments, as well as various salads of his own creation, making it an essential stop when assembling picnics or 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, Jane Grigson’s classic Charcuterie and French Pork Cookery is a guide 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 cuts of pork, how to make terrines, and how to cure ham and make sausages at home.

Professional Charcuterie

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Author :
Publisher : Wiley
ISBN 13 : 9780471122371
Total Pages : 0 pages
Book Rating : 4.1/5 (223 download)

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Book Synopsis Professional Charcuterie by : John Kinsella

Download or read book Professional Charcuterie written by John Kinsella and published by Wiley. This book was released on 1996-04-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The complete, contemporary guide to preparing sausages, cured andsmoked meats, pâtés and terrines, and cured and smokedfish of the highest quality Centuries of skill and imagination have earned charcuterie arevered place in the world of gastronomy, and ProfessionalCharcuterie honors that proud tradition. This working manual andtreasury of recipes covers the selection and assembly ofingredients, the most effective use of equipment, and theindispensable basics of food safety. Incorporating a wide varietyof meats, seafood, fowl, and game, its range of over 200 enticing,culinary classroom-tested recipes includes all the classics ofcharcuterie, as well as exceptional contemporary favorites.Step-by-step instructions for smoking and curing are clearlypresented, as well as illustrated procedures for preparing andstuffing sausages. Designed for professionals and culinary students as well as homecooks, Professional Charcuterie allows readers to produce superiorproducts upon the very first effort, and to develop their skills toeven higher levels.

Charcuterie and French Pork Cookery

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Author :
Publisher :
ISBN 13 : 9780140467925
Total Pages : 347 pages
Book Rating : 4.4/5 (679 download)

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Book Synopsis Charcuterie and French Pork Cookery by : Jane Grigson

Download or read book Charcuterie and French Pork Cookery written by Jane Grigson and published by . This book was released on 1987-07-17 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Historic Heston

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Author :
Publisher : Bloomsbury Publishing USA
ISBN 13 : 1620402343
Total Pages : 432 pages
Book Rating : 4.6/5 (24 download)

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Book Synopsis Historic Heston by : Heston Blumenthal

Download or read book Historic Heston written by Heston Blumenthal and published by Bloomsbury Publishing USA. This book was released on 2013-11-12 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: The greatest British dishes, as reinvented by Heston Blumenthal, chef and proprietor of the three-Michelin-starred The Fat Duck—presented in a gloriously lavish package.

Pig Perfect

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Author :
Publisher : Hyperion
ISBN 13 :
Total Pages : 312 pages
Book Rating : 4.:/5 (321 download)

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Book Synopsis Pig Perfect by : Peter Kaminsky

Download or read book Pig Perfect written by Peter Kaminsky and published by Hyperion. This book was released on 2005-05-11 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cookbook author and naturalist Peter Kaminsky shares his quest for the perfect pigs and pork recipes, sharing his love for pork dishes and his efforts to find the perfect grilling techniques.

British Charcuterie

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Author :
Publisher : Ward Lock Limited.
ISBN 13 : 9780706366808
Total Pages : 144 pages
Book Rating : 4.3/5 (668 download)

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Book Synopsis British Charcuterie by : Jennie Reekie

Download or read book British Charcuterie written by Jennie Reekie and published by Ward Lock Limited.. This book was released on 1988-01-01 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Good Things

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Author :
Publisher : Grub Street Cookery
ISBN 13 : 1909808482
Total Pages : 438 pages
Book Rating : 4.9/5 (98 download)

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Book Synopsis Good Things by : Jane Grigson

Download or read book Good Things written by Jane Grigson and published by Grub Street Cookery. This book was released on 2008-04-14 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: A celebration of the seasons and the foods they bring, with more than 250 recipes featuring ingredients indigenous to the British Isles. Originally published in 1971, Good Things is “a magnificent book” that was ahead of its time in celebrating recipes built around British locally-sourced food, all presented in Grigson’s inimitably witty and stylish food writing (The Guardian). Divided into sections that cover Fish—kippers, lobster, mussels and scallops, trout; Meat and Game—meat pies, salted meat, snails, sweetbreads, rabbit and hare, pigeon, venison; Vegetables—asparagus, carrots, celery, chicory, haricot beans, leeks, mushrooms, parsley, parsnips, peas, spinach, tomatoes; and Fruit—apple and quince, gooseberries, lemons, prunes, strawberries, walnuts. Most importantly, Good Things includes the recipe for Grigson’s famous curried parsnip soup.

The Art of Charcuterie

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Author :
Publisher : Wiley
ISBN 13 : 9780470197417
Total Pages : 400 pages
Book Rating : 4.1/5 (974 download)

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Book Synopsis The Art of Charcuterie by : The Culinary Institute of America (CIA)

Download or read book The Art of Charcuterie written by The Culinary Institute of America (CIA) and published by Wiley. This book was released on 2010-12-07 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive, professional-level guide to the making of sausages and cured meats The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pâtés, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for delicious (and even healthy) charcuterie. Written by John Kowalski and the experts at the CIA, The Art of Charcuterie covers every aspect of this rediscovered culinary art: curing and brining, smoking, terrines, pâtés, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation. Features thorough explanations of tools of the trade, kitchen equipment, and ingredients Includes technical and nutritional explanations of all the meats used in the charcuterie kitchen and how to best prepare them Heavily illustrated with 200 full-color photographs, including techniques and finished items The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques.

The Art of Charcuterie

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Author :
Publisher :
ISBN 13 :
Total Pages : 349 pages
Book Rating : 4.:/5 (68 download)

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Book Synopsis The Art of Charcuterie by : Jane Grigson

Download or read book The Art of Charcuterie written by Jane Grigson and published by . This book was released on 1967 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Garde Manger

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Publisher : John Wiley & Sons
ISBN 13 : 0470587806
Total Pages : 730 pages
Book Rating : 4.4/5 (75 download)

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Book Synopsis Garde Manger by : The Culinary Institute of America (CIA)

Download or read book Garde Manger written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2012-04-16 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt: The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

Rick Stein’s Secret France

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Author :
Publisher : Random House
ISBN 13 : 1473531713
Total Pages : 320 pages
Book Rating : 4.4/5 (735 download)

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Book Synopsis Rick Stein’s Secret France by : Rick Stein

Download or read book Rick Stein’s Secret France written by Rick Stein and published by Random House. This book was released on 2019-10-31 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Real French home cooking with all the recipes from Rick's new BBC Two series. Over fifty years ago Rick Stein first set foot in France. Now, he returns to the food and cooking he loves the most ... and makes us fall in love with French food all over again. Rick’s meandering quest through the byways and back roads of rural France sees him pick up inspiration from Normandy to Provence. With characteristic passion and joie de vivre, Rick serves up incredible recipes: chicken stuffed with mushrooms and Comté, grilled bream with aioli from the Languedoc coast, a duck liver parfait bursting with flavour, and a recipe for the most perfect raspberry tart plus much, much more. Simple fare, wonderful ingredients, all perfectly assembled; Rick finds the true essence of a food so universally loved, and far easier to recreate than you think.

Joy of Cooking

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Author :
Publisher : Simon and Schuster
ISBN 13 : 0026045702
Total Pages : 896 pages
Book Rating : 4.0/5 (26 download)

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Book Synopsis Joy of Cooking by : Irma S. Rombauer

Download or read book Joy of Cooking written by Irma S. Rombauer and published by Simon and Schuster. This book was released on 1975 with total page 896 pages. Available in PDF, EPUB and Kindle. Book excerpt: An illustrated cooking book with hundreds of recipes.

Sausage Making

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Author :
Publisher : Chronicle Books
ISBN 13 : 1452101795
Total Pages : 210 pages
Book Rating : 4.4/5 (521 download)

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Book Synopsis Sausage Making by : Ryan Farr

Download or read book Sausage Making written by Ryan Farr and published by Chronicle Books. This book was released on 2014-05-13 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the author of Whole Beast Butchery, “practical and delicious ways to use the most under-appreciated parts of the animal” (David Chang, chef/owner of Momofuku). With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they’re finding in butcher cases everywhere. At San Francisco’s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr’s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and fifty recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts. “It’s great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care—here’s a book to set that right.” —Tim Wilson, owner of The Ginger Pig, London, UK “You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject.” —John Currence, chef/owner, City Grocery Restaurant Group “Farr, chef and owner of 4505 Meats in San Francisco, and Battilana use precise instructions and step-by-step photographs to teach readers how to make sausages, condiments, buns, and classical French preparations . . . Recommended for seasoned home cooks who’d like to advance their technique and expand their repertoire.” —Library Journal

English Food

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Author :
Publisher : Penguin Uk
ISBN 13 : 9780140469264
Total Pages : 384 pages
Book Rating : 4.4/5 (692 download)

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Book Synopsis English Food by : Jane Grigson

Download or read book English Food written by Jane Grigson and published by Penguin Uk. This book was released on 1992 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: A selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of all kinds of English dishes.

Pork and Sons

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Publisher :
ISBN 13 :
Total Pages : 376 pages
Book Rating : 4.0/5 ( download)

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Book Synopsis Pork and Sons by : Stéphane Reynaud

Download or read book Pork and Sons written by Stéphane Reynaud and published by . This book was released on 2007-04 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The ultimate and definitive pork cookbook, by the world?s leading pork connoisseur" -- publisher website (December 2007).

French Brasserie Cookbook

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Author :
Publisher : Duncan Baird Publishers
ISBN 13 : 1848990774
Total Pages : 357 pages
Book Rating : 4.8/5 (489 download)

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Book Synopsis French Brasserie Cookbook by : Daniel Galmiche

Download or read book French Brasserie Cookbook written by Daniel Galmiche and published by Duncan Baird Publishers. This book was released on 2012-03-26 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt: What it is that we love so much about food in a French brasserie? Is it the delicious, time-honoured dishes cooked to perfection? Or the fresh, local ingredients and regional recipes? Or is it that most of these recipes started life in the home? Perhaps this is why they have such a special place in our hearts. In French Brasserie Cookbook, top chef Daniel Galmiche brings us a superb collection of 100 classic brasserie recipes with a modern Mediterranean twist. A committed champion of French food and cookery, and someone who is passionate about making home cooking approachable, Daniel gives us irresistible recipes for starters, mains, side dishes and desserts - all based on the classic principles that characterise brasserie cooking: regional recipes, local ingredients and homely, comforting flavours. Try his aromatic Roast Leg of Lamb with Garlic & Lavender, for example, the delicious Grilled Fillet of Sea Bass with Caramelised Lemon & Basil Oil or the wonderful Wild Mushroom & Herb Risotto, followed by a mouth-watering Raspberry Clafoutis, Tarte Tatin with Rosemary & Toasted Almonds or Orange Souffle Pancakes. Vibrant with the mesmerisingly diverse tastes and aromas of France, this brilliant book shows you how to create fresh, contemporary French flavours in your own kitchen.

Manual of a Traditional Bacon Curer

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Author :
Publisher :
ISBN 13 : 9781906122089
Total Pages : 0 pages
Book Rating : 4.1/5 (22 download)

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Book Synopsis Manual of a Traditional Bacon Curer by : Maynard Davies

Download or read book Manual of a Traditional Bacon Curer written by Maynard Davies and published by . This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maynard Davies shares his lifetime's knowledge of the art of smoking and curing in this manual, explaining how to choose the best raw ingredients, build one's own smokehouse and the secrets of making the best sausage.