Ginger Pig: Ginger Pig Meat Book

Ginger Pig: Ginger Pig Meat Book

by Tim Wilson, Fran Warde
     
 

This much-anticipated book is packed with recipes and a wealth of expert information, providing every food lover with an indispensible guide to getting the very best out of the meat they buy.

Tim Wilson, farmer and proprietor of The Ginger Pig chain of butcher shops, teams up with Fran Warde, respected cook and bestselling author, to recommend the best

Overview

This much-anticipated book is packed with recipes and a wealth of expert information, providing every food lover with an indispensible guide to getting the very best out of the meat they buy.

Tim Wilson, farmer and proprietor of The Ginger Pig chain of butcher shops, teams up with Fran Warde, respected cook and bestselling author, to recommend the best breeds and the right cuts to choose for every style of cooking and dish, and to guide readers on what to ask their butcher to get the best quality meat. In addition to comprehensive guides to beef, pork, bacon, and lamb, all the major game and poultry are also covered, including venison, rabbit, goose, guinea fowl, duck, quail, and turkey. This is the ultimate meat-lover's companion.

The book's more than 100 inspirational recipes, some of which are dishes sold in the Ginger Pig's shops, are arranged according to the seasonal availability of the best ingredients, from sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to slow-baked herb-crusted leg of lamb in December. And monthly farm diaries provide an insight into the passionate and dedicated team of men and women behind the much feted and award-winning groups of butchers in England -- The Ginger Pig.

Editorial Reviews

From the Publisher

"No meat lover should be without this unique and useful book."
—The Guardian
 
"From game to poultry to venison to rabbit, treatment of the beasties is inspiring."
—Metro, June 2011

"From buying to cooking meat, if it's not in this expert tome, it's probrably not worth knowing."
—Thomas Cook Travel Magazine
 
‘The Ginger Pig has long been famed for producing some of the very best meat in Britain from some of the best cared-for animals. Now they give you some of the best recipes, so you can do that meat justice.’
—Jay Rayner, food critic, the Observer

‘Inviting recipes and good counsel that celebrates and enlightens us to all that is great about Britain’s farmed and wild produce.’
—Henry Harris, author and chef-proprietor, Racine

‘The Ginger Pig really know their meat and adore their happy beasts from grass to fork. They also happen to make the finest sausage roll known to man.’
—Valentine Warner, chef, author and star of What to Eat Now

Product Details

ISBN-13:
9780762779826
Publisher:
Rowman & Littlefield Publishers, Inc.
Publication date:
11/08/2011
Pages:
336
Product dimensions:
7.60(w) x 9.80(h) x 1.50(d)

Meet the Author

Tim Wilson, owner of The Ginger Pig chain of butchers, is one of the most respected meat producers in Britain. His shops have received many accolades, including Best Food Producer in the Observer Food Awards. The shops stock meat exclusively from his three Yorkshire farms.
 
Fran Warde is a cook and best-selling food writer. She spent 18 months in the kitchens at The Cafe Royal before opening her own restaurant in London and then moving into catering and opening a successful cookery school.

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