Product Description
The Most Authoritative and Whimsical Look At the Pig Pork is the world’s most widely eaten meat, the heart and soul of every charcuterie, and many a culinarian’s obsession. From head to hoof, and all the diverse and flavorful meat cuts in between, the pig is the most versatile and efficient animal raised for food. And no one knows more about the selection, preparation and cooking of pork than French chef and restaurateur Stephane Reynaud. Coming from… More >>
I have over a thousand cookbooks and I can categorically state that this is probably the most beautiful cookbook in my collection. The book’s excellent graphic design and captivating pictures transport you to a totally different place. Its a place where you know by name the people who bring the food to your table. A place where meals are thought of and not expedited. A place where more effort is used in bringing food to the table and that effort is appreciated. The overall design is so successful that the reader forgets that certain portions are about slaughtering an animal or that there is a large amount of recipes about offal. I enjoy dishes made from offal but in my experience most people don’t. My only disappointment in the book is that it does not have any recipes for making the sausages. Then again, any frenchman will tell you that a toulouse sausage is not a toulouse sausage unless it was produced in Toulouse. I highly recommend this book.
Rating: 5 / 5
This book is the most inclusive, insightful, and casual cookbook I own – from the 80+ books that occupy shelves and shelves. It is worth every cent, if not actually under priced. The sketches of the cartoons are great. There are too many strengths to mention. Reynaud covers practically every use of the pig from snout to tail and does so from primitive / traditional recipes to gourmet presentations with Pork, Pork, and Pork included in every dish.
Strongly recommended.
Craig Adcock
Belly Up Bar-B-Que.
Rating: 5 / 5
The fabulous pig in all its glory, a photo on every page of the dish, photos that make you drool at the thought of the food, a witty and intimate text – just perfection even with American measures. The US got rid of King George, why not ditch the Imperial system for weights and measures?
Rating: 5 / 5
This book celebrates the swine in a way it deserves. Absolutely gorgeous and delicious.
Rating: 5 / 5
As an avid home chef and cookbook collector, I must say this is one of my favorite cookbooks. Each and every recipe is delicious. The author pays beautiful tribute to his land, his people, and the pig! If you have ever wondered how to make cheap supermarket pork roasts delectable, this is the book for you.
Rating: 5 / 5