Notes about Recipes in this book

• Boston butt cooked in beer

  • tekobo on July 10, 2016

    This recipe is called "Shoulder of pork cooked in beer" in the UK version of the book and is on page 314

• Croque Monsieur snacks

  • fprincess on October 26, 2010

    French comfort food. Great with a green salad.

• Grandmother's pig's cheek bourguignon

  • tekobo on February 18, 2017

    This is my new go to recipe for bourguignon. Delightfully simple and full of flavour.

  • tekobo on February 26, 2017

    Made with ox cheek and came out just as delicious as with pigs cheek. Made no other adjustments to the recipe.

• Plain and simple rillons

  • fprincess on October 31, 2010

    Bacon candy! Delicious cold or warm. A nice dish for potluck parties.

• Pork Boston butt with milk

  • tekobo on July 10, 2016

    In UK copy of the book the recipe is called "Pork shoulder with milk" and is on page 226

• Roast pork with herbs and baby peas

  • tekobo on April 10, 2016

    Title does not match title in my book which is: Pork Fillet with Herbs and Petit Pois. It is on page 254.

• Sausage cassoulet

  • fprincess on October 26, 2010

    Much less involved than a cassoulet, but not the same depth of flavor

• Tenderloins in sweet-and-sour sauce

  • lorcalon on October 11, 2012

    IN the book the recipe is called filets mignons in sweet and sour sauce - in case like me you were scanning the index in vain !

• Tenderloins with pesto and crunchy vegetable salad

  • tekobo on July 26, 2018

    Made the crunchy salad element of this recipe. Not very crunchy as the very fine julienne were quite floppy. Very tasty though. Left out the cucumbers because they were too wet and the celery because they were difficult to julienne. Try kohlrabi next time.

• The genuine charcutier's meatloaf

  • fprincess on December 10, 2010

    This was ok, a little dry and hard to cut into nice slices. Temperature is off by at least 20F in the recipe (should bake at 350F instead of 325F). I used parma ham, turkey breast, and bacon (instead of jambon sec, jambon blanc, lardons fumes, and chorizo). You could hardly taste the shallots. Maybe I would use a little more meat and shallots next time.

• Warm sausage and Puy lentil salad with herb marinade

  • tekobo on February 11, 2017

    Made a vey nice lentil side without the sausage or the herb marinade.