Hog : proper pork recipes from the snout to the squeak

by Turner, Richard H.

Type Book

Rate 0.0 /5

Details

Buy

Comments

Download

Summary

'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.

Titles

Full Title: Hog : proper pork recipes from the snout to the squeak/ Richard H. Turner.
Other Titles: Hog :

Notes

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.

Identifiers

Isbns: 1784720011; 9781784720018; 9781845339234; 1845339231
Oclc Number: (OCoLC)885913282

Publication Statement

Place: London
Publisher: Mitchell Beazley
Date: 2015

Physical Description

Extent: 350 pages :
Dimensions: 26 cm
Illustrations: color illustrations ;

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.

Summary

'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.