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Synopsis
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.
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About the Author
Phil Vickery is a resident chef on ITV's This Morning and has also appeared on Saturday Cookbook and Ready Steady Cook. He has won numerous accolades, including a Michelin star at the Castle Hotel in Somerset, and is the author of the bestselling Phil Vickery's Ultimate Diabetes Cookbook and Phil Vickery's Essential Gluten-Free, as well as the Seriously Good! Gluten-free series.
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Pork: Preparing, Curing and Cooking All That's Possible from a Pig
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Pork : Preparing, Curing and Cooking all That's Possible from a Pig
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Octopus Publishing Group, 2013
ISBN 10: 0857831011
ISBN 13: 9780857831019
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Pork: Preparing, Curing and Cooking All Thats Possible from a Pig
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Pork? - Preparing, Curing and Cooking
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ISBN 10: 0857831011
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