In the original dust jacket. Black cloth binding with silver title on the spine.

We provide an in-depth photographic presentation of this item to stimulate your feeling and touch. More traditional book descriptions are immediately available

• Note: This book carries a £5.00 discount to those that subscribe to the F.B.A. mailing list

For conditions, please view our photographs. An original  book from the library gathered by the famous Cambridge Don, computer scientist, food and wine connoisseur, Jack Arnold LANG.

Jack founded the Michelin Guide ‘Midsummer House’- Cambridge’s paramount restaurant. This dining experience is hidden amongst the grassy pastures and grazing cattle of Midsummer Common and perched on the banks of the River Cam. The Midsummer House experience is imaginatively curated to delight and amaze, so the surprise set menu changes regularly.

Here is a book which is guaranteed to fascinate both cook and traveller; it provides a wealth of information on the unique history and art of French charcuterie. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pâtés, 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 Grigsons Charcuterie and French Pork Cookery is a guidebook and a recipe book. Written in her inimitable style, 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.

Review: I’m a big fan of The Pig (with the notable exception of three pesky little ones which gave me the most dreadful time once upon a very long time ago!) Jane Grigson’s ‘Charcuterie and French Pork Cookery’ was first published in 1967 but remains one of the finest tributes to the execution and preparation of every part of this fine beast. (Fergus Henderson’s 2012 ‘The Complete Nose To Tail : A Kind Of British Cooking’, is another wonderful contribution to the genre should you wish to cultivate an obsession). Mrs Grigson’s narrative is lucid, informative and entertaining in equal measure. Here was a cook who wasn’t at all timid to roll up her sleeves and dive into her subject well above the elbows! The recipes are economical and easy to follow, even if some of the cuts would certainly not be the easiest to find in this country. Terrines; sausages; boudins; hams; offal; “the extremities” (joy of joys!) – they’re all here for the taking and making. Cured; roasted; braised; smoked; grilled; fried and stuffed – pork in all its abundant, pink, fatty, glory has never had it so good!

Jane Grigson was born in Gloucester, England and brought up in Sunderland, where her father George Shipley McIntire was town clerk.[1] She attended Sunderland Church High School and Casterton School, Westmorland, then went on to Newnham College, Cambridge University, where she read English. On graduating from university in 1949, she spent three months in Florence.