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Ginger Pig Meat Book

by

Ginger Pig Meat Book Cover

 

Synopses & Reviews

Publisher Comments:

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.

About the Author

Tim Wilson, owner of The Ginger Pig chain of butchers, is one of the most respected meat producers in Britain. His shops have received many accolades, including Best Food Producer in the Observer Food Awards. The shops stock meat exclusively from his three Yorkshire farms.
 
Fran Warde is a cook and best-selling food writer. She spent 18 months in the kitchens at The Cafe Royal before opening her own restaurant in London and then moving into catering and opening a successful cookery school.

Table of Contents

Meat
-Pork
-Beef
-Lamb
-Poultry
-Game
Recipes
September
-October
-November
-December
-January
-Feruary
-March
-April
-May
-June
-July
-August
Accompaniments
Roasting Table
Kitchen Tips
A Cast of Characters
Index
Acknowledgements
 
 

Product Details

ISBN:
9780762779826
Author:
Wilson, Tim
Publisher:
Lyons Press
Author:
Wilson, Tim
Author:
Warde, Fran
Subject:
Seasonal
Subject:
Cooking and Food-Meats
Subject:
Meat
Edition Description:
Trade Cloth
Publication Date:
20111131
Binding:
HARDCOVER
Language:
English
Illustrations:
144 full-color photos
Pages:
336
Dimensions:
7.5 x 9.75 in

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Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » General

Ginger Pig Meat Book Sale Hardcover
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Product details 336 pages Lyons Press - English 9780762779826 Reviews:
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