CHARCUTERIE AND FRENCH PORK COOKERY

CHARCUTERIE AND FRENCH PORK COOKERY

[ReviewAZON asin="1902304888"]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.[/ReviewAZON] [...more]

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International Cuisine Beef, Lamb, & Pork

International Cuisine Beef, Lamb, & Pork

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The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry

The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry

[ReviewAZON asin="0471747211"]Product DescriptionFor well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of The Meat Buyer's Guide features: New uses for muscles in meat carcasses New trim, cut, and processing options More than 60 new photographs NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. Meat Temperature Guidelines from The Meat Buyer's Guide (Click for for more information) Meat Temperature Guidelines Poultry Temperature Guidelines [/ReviewAZON] [...more]

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Pork Chops and Applesauce: A Collection of Recipes and Reflections

Pork Chops and Applesauce: A Collection of Recipes and Reflections

[ReviewAZON asin="1403381658"]Youre invited to open your larder of remembrances as you read Pork Chops A Collection of Recipes and Reflections a cookbook that was planted, cultivated and harvested from the heart. Cynthia Briggs has written a nostalgic slice-of-life cookbook, one the reader is drawn to as Cynthias story journeys back through her childhood adventures of growing up on an Oregon homestead. Her humorous recounting of raising her children on a Pacific Northwest farm, coupled with the comfortable easiness of those simpler times, touches the heart of the reader. Pork Chops s soul. Cynthia gives her audience a glimpse of her past as she dishes-up fond memories of those with whom she has shared plentiful dinners and prized recipes.Cynthias interviews with Southwest cooks highlight her ardent belief that through the joy of cooking, all culinary hearts beat as one. She believes through the sharing of our recipes we engage in an ongoing connection with family, friends and acquaintancesbonds we carry with us through our lives.[/ReviewAZON] [...more]

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