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Pork: Preparing, Curing and Cooking All That's Possible From a Pig

 
 
Author
Phil Vickery & Simon Boddy.
Publisher Kyle Books  
Format hardcover
Product Dimensions 10.25 x 8.25 x 1 inches
ISBN 9781909487147
Pages/Publication Date 206/2013
Daedalus Item Code 52160
This item is not available.
Description
(Winner of the 2014 Gourmand World Cookbook Award for Best Single Subject) Also the authors of Game: New Ways to Cook, Prepare and Cure, British celebrity chef Phil Vickery (who raises his own pigs) and career butcher Simon Boddy (owner of T.H.E. Best Butchers in the new Buckingamshire town of Milton Keynes) here offer their expert advice and kitchen creativity for making the most of pork. Incorporating classic and forgotten cuts, as well as offal, their delicious recipes range from the traditional to the unusual, including Pot-roasted Pork Belly with Apples, Celery, and Cider; Simple Pork and Raisin Terrine; Easy Ham and Potato Hash; Velveted Pork Tenderloin with Peppers and Garlic; and Twice-Cooked Trotters with Mango Chutney Glaze. Here too are recipes and techniques for everything from dry-cured ham, chorizo, and salami to bratwurst, smoked pig cheek pancetta, and hot dogs. Vickery and Boddy also discuss the benefits of rearing of pigs in a stress- free environment, their feeding regimes, and the best diets to produce flavorsome meat.

"Phil Vickery is not only a talented chef, but something rarer still, a sensible and sensitive one."Independent (London)

 
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