Wickedfood Earth, is in the process of building a second school, in the country. At this school we will be placing much more emphasis on sustainability, and teaching of skills. Jane Grigson’s Charcuterie and French Pork Cookery, sums up some of the ideas that we want to incorporate into classes.
Every town in France has at least one charcutier, whose windows are dressed with mouthwatering displays of pates, terrines, galantines, jambon, saucissions sec and boudins.
The real skill of the charcutier, however 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 Charcuterie and French Pork Cookery is a guide- and a recipe book to this ancient art. The fact alone that it has been around for so long is an indication of its value as a good read.
The book not only describes every type of French charcuterie, but how to make many of them yourself – terrines, how to cure your own ham and make your own sausages. In addition, she describes how to braise, roast, pot-roast and stew all the cuts of pork. If you are a lover of pies, pates, sausages and hams, this book is for you. No colour photographs, but lots of well written text with recipes that are easy to follow and surprisingly uncomplicated. An essential reference work for any serious cook book collector and lover of good food.
Interested in buying this book? Visit –Red Pepper Books– The South African online bookshop, is able to offer you great prices on any book you are looking for, and they deliver to your door. Pay only R262 for this book (Recommended Retail Price = R306)! Red Pepper Books is offering Wickedfood Cooking School subscribers an EXTRA 10% off this book. Simply type in the promotional code WICKEDFOOD on the shipping page of the checkout process and your purchase will be reduced by a further 10%, a total saving of R44.
Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studio. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – teambuilding cooking classes, birthdays, kitchen teas, and dinner parties with a difference. Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.