Synopses & Reviews
What Bill Bryson did for trees and walking shoes and Mark Kurlansky did for cod, Peter Kaminsky now does for pork in Pig Perfect
"I love ham and I love this book." --Annie Dillard
Do you crave a juicy pork chop? An old-time country ham? Or maybe some Southern-style barbecue? Then you'll want to join Peter Kaminsky on his pilgrimage in search of the perfect pig.
Part travelogue, part cookbook, part naturalist's encounter, and part love letter, Kaminsky's book takes us from Kentucky, Burgundy, and Madrid to the Yucatán and back to Brooklyn to tell the tale of the pig. From the wondrous techniques of tailgate chefs to Mayan home cooking, competitive barbecuing, and the ancient rite of the pig killing that has bound communities together over the centuries, Pig Perfect brings together an oddball pork-loving band of chefs, farmers, and food lovers and offers a tasty history of the oft underappreciated pig.
"I love ham and I love this book." (Annie Dillard)
About the Author
Peter Kaminsky is the author of numerous books, including The Moon Pulled Up an Acre of Bass, Pig Perfect, and The Elements of Taste. He was formerly New York magazine's "Underground Gourmet," and his Outdoors column runs regularly in the New York Times. His work has appeared frequently in Food and Wine and Field and Stream, and he was managing editor of National Lampoon. He lives in Brooklyn.