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.
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.