Synopses & Reviews
Filled with historical and culinary lore as well as more than 100 recipes, this gourmet celebration of the pig and all its parts is a must-have for every pork fan, bacon-sandwich supporter, and sausage addict Much more than a cookbook, this is a celebration of all things porcinea unique blend of historical, geographical, and culinary interest, together with clear explanations of how to cook the different cuts of pork and delicious recipes. The idea of being able to "cook everything but the oink" of a pig permeates the recipes which are informed by the traditions covered in the main text. Completely international and full of fantastic photographs and an engaging text, this book features recipes such as Escalopes of Pork with Avocado and Sage; Loin of Pork with Mustard and Vermouth; Leek and Smoked Bacon Risotto; Tomato, Ham and Herb Tarts; Scotch Eggs; Pig's Liver with Lemon and Honey; and Cassoulet. Includes dual measurements.
Review
"Historically informative, geographically diverse, and attractively designed...recommended for carnivores in search of inspiration and dilettantes who want to know more about pig lore and butchery."Library Journal
Synopsis
This book is much more than a cookbook; it is a celebration of the pig and all its parts - a unique blend of historical, geographical and culinary interest, together with clear explanations of how to cook the different cuts of pork and over 100 delicious recipes from chef Christopher Trotter.
The pig has been domesticated throughout Europe since ancient times and the result is a variety of magnificent meat products with a fascinating history. The Romans introduced the sausage as a nutritious portable food for their marching legion (centuries later Louis XIV and Napoleon were also known to be fans), while Ardennes ham was praised by the ancient Greeks for its flavour and texture.
The idea of being able to "cook everything but the squeal" of a pig permeates the recipes which are informed by the traditions covered in the main text. Completely international and full of fantastic photographs and an engaging text this book will be a must-have for any pie fan, bacon-sandwich supporter or sausage addict.
About the Author
Christopher Trotter is a freelance chef and food writer, restaurant inspector, and food consultant. They are the coauthors of The Food and Cooking of Scotland, Scottish Traditional Recipes, and A Taste of Scotland. Carol Wilson is the author of several cookbooks on traditional foods, including Gypsy Feast. She contributes to such publications as BBC Good Food, Food and Wine, Gastronomica, and Waitrose Food Illustrated, and is a jury member for the Slow Food Biodiversity Awards.