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Pork: Preparing, Curing and Cooking All That's Possible from a Pig
Pork: Preparing, Curing and Cooking All That's Possible from a Pig
hardback | English
Published:
24 October, 2013
hardback | English
Published:
24 October, 2013
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.
More Details
| Type | Book |
|---|---|
| ISBN13 | 9780857831019 |
| ISBN10 | 0857831011 |
| Number Of Pages | 240 |
| Item Weight | 1019 g |
| Product Dimensions | 210 x 26 x 260 mm |
| Publisher / Reseller | Kyle Books |
| Format | hardback |
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Author's Bio
Phil Vickery has won many accolades for his cooking including a Michelin star. He is the resident chef of ITV's This Morning and has appeared on ITV's Saturday Cookbook on the BBC's Ready Steady Cookand his own TV shows, including Tastes of Europe and Phil Vickery's Pudding Club. He is the author of the bestselling Seriously Good! Gluten-free series. Simon Boddy has been in the meat trade for nearly 30 years, starting in a supermarket and then moving on to butchers shops and catering butchers. He owns the award-winning Best Butcher in Milton Keynes.