The art of charcuterie

by Jane Grigson

The art of charcuterie or - how to cook all parts of the pig in the grand manner of the French charcuteries, meaning literally the shops where one gets char (meat) which as been cuit (cooked). This is the book for lovers of good food. It is filled with cores of detailed recipes for turning pork, in all its myriad facets into superb dishes for breakfast (sausages, skewered kidneys en brochette, home-cured ham, for instance) appetizers (terrines, pates, rillettes, the list is irresistible), picnics, lunches, suppers (saucissons secs, boudins, to sample some) & dinner either plain & hearty or celebratory (choucroule garni or roast suckling pig.