Pork
Subtitle: preparing, curing and cooking all that's possible from a pig
By: Phil Vickery, Simon Boddy
Contributors: Boddy, Simon, author
Publisher: Kyle Books
Published: 2013
Place of publication: London
Language: eng
Number of pages: 206
ISBN-13: 9780857831019
Subjects: Cooking (Pork)
Description: 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.
Notes: Includes bibliographical references and index.