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The World Book of Pork Dishes is not just another collection of recipes. Although it contains outstanding recipes from many lands its chief aim is to assist the reader, however experienced or inexperienced, to understand the fundamental principles on which each dish is based. Thus the recipes are not arranged in a country by country list but are grouped together according to the particular method which is being used. There are separate chapters on boiling, stewing, roasting, braising, sautéing, grilling and deep frying. This approach highlights the subtle variations developed in different countries in the use of each basic method. The reader is given not only each step in the preparation of a dish but the reasons why each step is taken and the dangers against which to guard.To make the book fully comprehensive special chapters have been included on such matters as the selection and buying of pork; meat preparation; kitchen equipment, including oven snags; and, so that nothing is wasted, the use of offal and remnants.The author, Stanley Fortin, who is a Lecturer in the University of Surrey, has written this book in the tradition of Brillat-Savarin, the great Alexis Soyer and Escoffier. He is one of the few chefs of his generation to have been trained in both Britain and France. Like his famous 19th Century forbears he has brought to this book a unique combination of practice as a master craftsman and experience as a teacher.Continental and American weights are also given.; 220 x 145mm; 192 pages. Seller Inventory # 25276
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