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The Ginger Pig Meat Book. Tim Wilson and Fran Warde

Tim Wilson

52 ratings by Goodreads
ISBN 10: 1845335589 / ISBN 13: 9781845335588
Published by Mitchell Beazley
New Condition: New Hardcover
From Kennys Bookstore (Olney, MD, U.S.A.)

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About this Item

2011. Hardcover. This book is packed with expert information on every aspect of buying, preparing and cooking meat. Num Pages: 336 pages, 200 full-colour photographs. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 247 x 194 x 48. Weight in Grams: 1290. . . . . . Books ship from the US and Ireland. Bookseller Inventory # V9781845335588

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Bibliographic Details

Title: The Ginger Pig Meat Book. Tim Wilson and ...

Publisher: Mitchell Beazley

Binding: Hardcover

Book Condition:New

About this title

Synopsis:

This is a definitive guide to buying, preparing and cooking meat from Tim Wilson, farmer, butcher and proprietor of The Ginger Pig, and Fran Warde, bestselling author and cook. This book includes more than 100 recipes and a diary revealing what daily life is like on Tim's farm.

From the Inside Flap:

This much-anticipated book is packed with recipes and a wealth of expert information, providing every food lover with an indispensible guide to getting the very best out of the meat they buy.In The Ginger Pig, Tim Wilson, farmer and proprietor of The Ginger Pig chain of butcher shops, has teamed up with Fran Warde, respected cook and bestselling author, to recommend the best breeds to look for, and the right cuts to choose for every style of cooking and dish, and to tell you what to ask your butcher in order to buy the best quality meat. In addition to comprehensive guides to beef, pork, bacon, and lamb, all the major game and poultry are also covered, including venison, rabbit, goose, guinea fowl, duck, quail, and turkey. This is the ultimate meat-lover's companion.The book's more than 100 inspirational recipes, some of which are dishes sold in the Ginger Pig's shops, are arranged according to the seasonal availability of the best ingredients, from sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to slow-baked herb-crusted leg of lamb in December. And monthly farm diaries provide an insight into the passionate and dedicated team of men and women behind the much feted and award-winning groups of butchers in England -- The Ginger Pig. With specially commissioned photographs taken on the farm and in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and utterly useful book.

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