A note on book covers: while we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
The Most Authoritative And Whimsical Look At The PigPork Is The World's Most Widely Eaten Meat, The Heart And Soul Of Every Charcuterie, And Many A Culinarian's Obsession. From Head To Hoof, And All The Diverse And Flavorful Meat Cuts In Between, The Pig Is The Most Versatile And Efficient Animal Raised For Food. And No One Knows More About The Selection, Preparation And Cooking Of Pork Than French Chef And Restaurateur Stephane Reynaud.Coming From A Long Line Of Pig Butchers And Farmers In Rural France, Reynaud Certainly Knows His Stuff. This Spring Reynaud Shares His Affection, Recipes And Deep Knowledge Of The Pig In Pork Sons. The Winner Of The 2005 French Gourmand Cookbook Award, Pork Sons Celebrates The Swine In All Its Forms, From Slaughter To Supper. The U.S. Release Of This Unique And Remarkable Cookbook Introduces Americans To Generations-Worth Of Expertise And Love Of This Delectable Meat.Interspersed With Humorous Hand-Drawn Sketches And Over 200 Evocative Color Photographs, Pork Sons Provides Insight Into The History Of The Pig, Those Who Raise Them, And Of Course How To Flavor, Cook And Transform Pork Into An Array Of Mouth-Watering Dishes. With 150 Simple Yet Flavorful Recipes That Encompass The Whole Hog, Pork Sons Includes Chapters On Ham, Pates And Terrines, Sausage, Roasting, Barbecuing, Entertaining, And Wild Boar, With Recipes For Warm Sausage And Puy Lentil Salad With Herb Marinade; Proscuitto, Arugula And Parmesan Crostini; Pork Chops With Saint-Marcellin Cheese; Parfait Of Pig's Liver And Muscatel; Barbecued Suckling Pig And Many Other Delectable Creations. Also Provided Are Complete Lexicons Of Sausage And Ham, Top Sources Of Pork In The U.S., And A Helpful List Of Alternative Ingredients To Those Readily Available In Europe, So Cooks Can Use Pork Sons Wherever They Live.While This Quintessential "Pig" Cookbook Celebrates The Delicious Qualities Of Pork In All Its Myriad Forms, It Also Offers A Rare, Personal Glimpse Into A Day-In-The-Life Of A Small Family Business In Rural France. Part Cook Book And Part Scrapbook, Pork Sons Spills Over With Warmth And Playful Charm In Its Celebration Of Community, Family And Food. Reynaud Introduces Us To The People In His Village, Including Eric The Pig Farmer, Aime The Butcher, Bibi The Bistro Owner, Among The Cast Of Characters. He Even Takes Us To A Traditional Pig Killing Ceremony In Saint-Agrave.Pork Sons, An Affectionate Tribute To All Things Porcine, Is The Perfect Release In This "Year Of The Pig".
A note on book covers: while we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
Celebrates pig-centric cuisine with warmth and expertise.
Who is this book for?
If you're into culinary adventures that go beyond the usual, Pork Sons offers a delightful glimpse into the art of cooking with pork through the eyes of a passionate French chef. It’s a charming mix of recipes, personal stories, and cultural insights that will inspire you to explore the versatile world of pig meat. Filled with vibrant photos and authentic traditions, this book makes a flavorful voyage into a beloved ingredient that any food lover will appreciate.
