Pork: Preparing, Curing and Cooking All That's Possible from a Pig - Hardcover
This celebration of all that is great about pork showcases its fantastic versatility. Chapters cover Shoulder & Ribs, Belly, Loin & Fillet, Ham, Bacon, Sausages and Oddbits (offal), and cover the recipes and techniques needed to make everything from Dry-cured Ham, Chorizo and Salami to Smoked Pig Cheek Pancetta and Black Pudding Fritters. The 100 international recipes hail from the USA, Spain, Italy, Germany, Hungary, France and India, among others, and explore the cooking and preserving of pork around the globe. The book also covers the rearing of pigs, including their feed regimes, day-to-day care and the best diets to produce flavoursome meat. Essential reading for pork lovers everywhere.
"synopsis" may belong to another edition of this title.
Review:
'A wonderful book, with mouth-watering recipes. It's everything you want to know about one of the world's favourite staples.'--Ken Hom
'Committed carnivores will love Pork.' --Phil Vickery and Simon Boddy.
'The acclaimed resident chef at ITV's This Morning, Phil and award-winning butcher Simon really know their meat, and Pork covers everything from pig rearing methods to cooking it. Recipes range from simple suppers to complicated curing - something for everyone.'--Good Housekeeping
'This is a down-to-earth book designed both for those who want to cook more pork, and for those who want to learn about pig-keeping and curing.'--Telegraph Magazine
'Bacon, sausages, scratchings - some of our favourite foods are made from the humble pig, and this book tells you how to do it all. There's even advice for people thinking about keeping pigs, which looks a lot easier than it sounds and is immensely rewarding.'--Great British Food
'The chapters on ham and gammon, bacon and pancetta, and sausages are clear, detailed and unlikely to set home cooks on a risky path, and there are great ideas for the take-home-and-cook cuts[...]I tried the juicy pork cutlets with warm winter coleslaw, which involves dipping the meat quickly in a brine bath. It made the chops juicy as promised and is the kind of expertise that makes a single-subject book like this worth its salt.' ----Emma Sturgess, The Metro
Book Description:
'Committed carnivores will love Pork.' --Phil Vickery and Simon Boddy.
'The acclaimed resident chef at ITV's This Morning, Phil and award-winning butcher Simon really know their meat, and Pork covers everything from pig rearing methods to cooking it. Recipes range from simple suppers to complicated curing - something for everyone.'--Good Housekeeping
'This is a down-to-earth book designed both for those who want to cook more pork, and for those who want to learn about pig-keeping and curing.'--Telegraph Magazine
'Bacon, sausages, scratchings - some of our favourite foods are made from the humble pig, and this book tells you how to do it all. There's even advice for people thinking about keeping pigs, which looks a lot easier than it sounds and is immensely rewarding.'--Great British Food
'The chapters on ham and gammon, bacon and pancetta, and sausages are clear, detailed and unlikely to set home cooks on a risky path, and there are great ideas for the take-home-and-cook cuts[...]I tried the juicy pork cutlets with warm winter coleslaw, which involves dipping the meat quickly in a brine bath. It made the chops juicy as promised and is the kind of expertise that makes a single-subject book like this worth its salt.' ----Emma Sturgess, The Metro
This celebration of all that is great about pork showcases its fantastic versatility.
"About this title" may belong to another edition of this title.
- PublisherKyle Books
- Publication date2013
- ISBN 10 0857831011
- ISBN 13 9780857831019
- BindingHardcover
- Number of pages240
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Pork: Preparing, Curing and Cooking All That's Possible from a Pig
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ISBN 13: 9780857831019
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Book Description Hardcover. Condition: Very Good. Pork: Preparing, Curing and Cooking All That's Possible from a Pig This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Seller Inventory # 7719-9780857831019
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Book Description Paperback. Condition: Good. This celebration of all that is great about pork showcases its fantastic versatility. Chapters cover Shoulder & Ribs, Belly, Loin & Fillet, Ham, Bacon, Sausages and Oddbits (offal), and cover the recipes and techniques needed to make everything from Dry-cured Ham, Chorizo and Salami to Smoked Pig Cheek Pancetta and Black Pudding Fritters. The 100 international recipes hail from the USA, Spain, Italy, Germany, Hungary, France and India, among others, and explore the cooking and preserving of pork around the globe. The book also covers the rearing of pigs, including their feed regimes, day-to-day care and the best diets to produce flavoursome meat. Essential reading for pork lovers everywhere. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Seller Inventory # GOR007278339
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Book Description Hardcover. Condition: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Seller Inventory # 6545-9780857831019
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ISBN 13: 9780857831019
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Book Description Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages. Seller Inventory # M00857831011-V
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Pork: Preparing, Curing and Cooking All Thats Possible from a Pig
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ISBN 13: 9780857831019
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