Charcuterie and French Pork Cookery
- Year
- 1967
- Era
- 20th century
- Origin
- England · Europe
- Language
- English
- Category
- English 20th C
Charcuterie and French Pork Cookery marked Jane Grigson's debut as a food writer, issued by Michael Joseph in 1967 and drawing on her residence in France to introduce English readers to the techniques of saucisses, terrines, rillettes, andouilles, and boudins. Combining practical recipes with cultural and historical commentary, the work helped establish a serious Anglophone literature on regional French cookery and shaped a generation of postwar British food writing.
Cooking from this book
Rillettes de Tours
Signature dishRillettes is the rustic potted pork preparation that Jane Grigson championed for English readers, and the Tours version became something of a calling card for this book. Slowly cooked until meltingly tender, then shredded and sealed under its own fat, it captures the unfussy depth of French country charcuterie. Grigson's enthusiasm for such preparations, treated as everyday rather than exotic, helped redefine how British cooks approached pork and preserved meats.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
