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The Whole Hog: Recipes & Lore for Everything but the Oink
     

The Whole Hog: Recipes & Lore for Everything but the Oink

by Christopher Trotter, Carol Wilson
 

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Filled with historical and culinary lore as well as more than 100 recipes, this gourmet celebration of the pig and all its parts is a must-have for every pork fan, bacon-sandwich supporter, and sausage addict
 
Much more than a cookbook, this is a celebration of all things porcine—a unique blend of historical, geographical, and

Overview


Filled with historical and culinary lore as well as more than 100 recipes, this gourmet celebration of the pig and all its parts is a must-have for every pork fan, bacon-sandwich supporter, and sausage addict
 
Much more than a cookbook, this is a celebration of all things porcine—a unique blend of historical, geographical, and culinary interest, together with clear explanations of how to cook the different cuts of pork and delicious recipes. The idea of being able to "cook everything but the oink" of a pig permeates the recipes which are informed by the traditions covered in the main text. Completely international and full of fantastic photographs and an engaging text, this book features recipes such as Escalopes of Pork with Avocado and Sage; Loin of Pork with Mustard and Vermouth; Leek and Smoked Bacon Risotto; Tomato, Ham and Herb Tarts; Scotch Eggs; Pig's Liver with Lemon and Honey; and Cassoulet. Includes dual measurements.

Editorial Reviews

From the Publisher

"Historically informative, geographically diverse, and attractively designed...recommended for carnivores in search of inspiration and dilettantes who want to know more about pig lore and butchery."—Library Journal

Library Journal
If you've given serious thought to dabbling in whole-hog cooking but fret over how to fit a pig carcass in your refrigerator, this UK import is the book for you. Wilson and Trotter's (coauthors, A Taste of Scotland) historically informative, geographically diverse, and attractively designed book makes it easy to browse recipes by pig part or technique. Recommended for carnivores in search of inspiration and dilettantes who want to know more about pig lore and butchery but prefer to make charcuterie from individually purchased parts.

Product Details

ISBN-13:
9781862058613
Publisher:
Pavilion Books, Limited
Publication date:
10/01/2011
Pages:
288
Product dimensions:
7.80(w) x 9.60(h) x 1.10(d)

Meet the Author

Christopher Trotter is a freelance chef and food writer, restaurant inspector, and food consultant. They are the coauthors of The Food and Cooking of Scotland, Scottish Traditional Recipes, and A Taste of Scotland. Carol Wilson is the author of several cookbooks on traditional foods, including Gypsy Feast. She contributes to such publications as BBC Good Food, Food and WineGastronomica, and Waitrose Food Illustrated, and is a jury member for the Slow Food Biodiversity Awards.

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