Pork

Pork Preparing, Curing & Cooking All That's Possible from a Pig

Hardback (24 Oct 2013)

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Includes delivery to USA

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Synopsis

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.

Book information

ISBN: 9780857831019
Publisher: Octopus
Imprint: Kyle Books
Pub date:
DEWEY: 641.664
DEWEY edition: 23
Language: English
Number of pages: 206
Weight: 1038g
Height: 261mm
Width: 207mm
Spine width: 27mm