Hog : : Proper Pork Recipes From the Snout to the Squeak

Locations
Call Number: 641.664 Tu
On Shelf At: Downtown Library

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.664 Tu	4-week checkout	On Shelf

Includes index.
Prinal cuts: from wild boars to Berkshires -- Not-so-primal cuts: hogtopia -- Chopped, ground & mixed: feeding -- Sausages: breeding -- Cured: slaughter -- Snout to tail: butchery & buying -- Smoked: live fire cooking -- Basic recipes.
'Hog' is a love letter to all things pig - with more than 150 proper pork recipes from the snout to the squeak.
Hog is a celebration of all things pig - from breeds and rearing, to butchering and preparing, with techniques, features and more than 150 recipes for nose to tail eating. The comprehensive range of dishes includes hams, bacon, sausages, charcuterie, pates, confits, roasts, grills, hotpots, ragouts, pies, casseroles, scratchings, crackling, trotters and much more - with a foreword from Josh Ozersky and guest contributions from a range of British, American and International chefs and cooks including Diana Henry, Meredith Erickson, Judy Joo, Valentine Warner, Neil Rankin, Mitch Tonks, Fergus Henderson and Aaron Franklin.

REVIEWS & SUMMARIES

Summary / Annotation
Author Notes

COMMUNITY REVIEWS

No community reviews. Write one below!