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Pork: Preparing, Curing and Cooking All That's Possible from a Pig

by Vickery, Phil; Boddy, Simon | HC | Good
ThriftBooks
(3907755)
Registered as a business seller
US $7.29
Approximately£5.40
Condition:
Good
Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ... Read moreAbout condition
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Located in: Aurora, Illinois, United States
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eBay item number:145882044345
Last updated on 13 May, 2025 04:06:20 BSTView all revisionsView all revisions

Item specifics

Condition
Good
A book that has been read, but is in good condition. Minimal damage to the book cover eg. scuff marks, but no holes or tears. If this is a hard cover, the dust jacket may be missing. Binding has minimal wear. The majority of pages are undamaged with some creasing or tearing, and pencil underlining of text, but this is minimal. No highlighting of text, no writing in the margins, and no missing pages. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
Seller notes
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ...
Binding
Hardcover
Weight
2 lbs
Product Group
Book
IsTextBook
No
ISBN
9781909487147

About this product

Product Identifiers

Publisher
Octopus
ISBN-10
1909487147
ISBN-13
9781909487147
eBay Product ID (ePID)
201642387

Product Key Features

Book Title
Pork : Preparing, Curing and Cooking All That's Possible from a Pig
Number of Pages
208 Pages
Language
English
Topic
Specific Ingredients / Meat
Publication Year
2014
Illustrator
Yes
Genre
Cooking
Author
Phil Vickery, Simon Boddy
Format
Hardcover

Dimensions

Item Height
1.1 in
Item Weight
37 Oz
Item Length
10.2 in
Item Width
8.3 in

Additional Product Features

Intended Audience
Trade
Reviews
The 'This Morning' chef and award-winning butcher Simon Boddy share some tasty carnivorous treats from their new cookbook Pork., A wonderful boo--k, with mouthwatering recipes. It's everything you want to know about one of the world's favorite staples., This is a consummate winter meal: pork cutlets brined in sugar and salt, served with warm coleslaw composed of white and red cabbage and tossed with a dressing composed of walnut oil, olive oil, sherry vinegar and some sugar and spice. You can prepare this dish is just over half an hour, a perfect pathway for ending a busy day. This recipe is from Pork, the lively new and serious exploration of pigs and porcine recipes by Phil Vickery and Simon Boddy. As a point of disclosure, Suzen and I have not made this ourselves, yet. But we have plans. On a weeknight, after a busy day of teaching and writing, sometimes we both just want a simple but elegant meal. Nothing too heavy and definitely something swiftly prepared. This recipe is perfect for those constraints. You can add some boiled potatoes, as shown in the picture, another veggie of your choice, or just go cutlets+slaw., You'll find a great DIY version here, along with recipes for the perfect Sunday roast and pork in sticky plum sauce., A wonderful boo-k, with mouthwatering recipes. It's everything you want to know about one of the world's favorite staples.
Table Of Content
7 Pigs: a way of life13 Pork: a way of life17 Shoulder & ribs39 Belly loin & fillet77 Ham & gammon101 Bacon & pancetta129 Sausages157 Odd bits198 Glossary200 Stockists & useful information202 Index
Synopsis
This celebration of the world's favorite meat showcases its fantastic versatility. Acclaimed chef Phil Vickery and award-winning butcher Simon Boddy are extremely knowledgeable of the pork industry, and they truly understand the integrity of safekeeping good pork taste, whether it is through embracing the variety of breeds and their unique flavors or through the different cooking methods. Chapters cover Shoulder & Ribs, Belly, Loin & Tenderloin, Ham, Bacon, Sausages and Odd Bits (offal), and the recipes and techniques needed to make everything from dry-cured ham, chorizo and salami to bratwurst, smoked pig cheek pancetta and hot dogs. The 100 international recipes hail from the USA, Spain, Italy, Germany, Hungary, France and India, among others, and explore the cooking and preserving of pork around the globe. The dishes range from the traditional Velvet Pork Tenderloin with Peppers & Garlic to the more unusual Twice-Cooked Trotters with Mango Chutney Glaze. Additionally, the cookbook emphasizes that no part of the pig should go to waste for even the odd bits produce recipes of delicacy like the Warm Liver Parfait with Crunchy Rye Topping. For those interested in pig farming, the two experts, who have first-hand experience, talk about the rearing of pigs in a stress- free environment, their feeding regimes, and the best diets to produce flavorsome meat. PORK is a cookbook that shares the secrets on preparing, cooking and translating pork into an eclectic range of flavors., This celebration of all that is great about pork showcases its fantastic versatility. Chapters cover the recipes and techniques needed to make everything from Dry-cured Ham, Chorizo and Salami to Smoked Pig Cheek Pancetta and Black Pudding Fritters. The 100 international recipes hail from the USA, Germany, Hungary, India, and others, and explore the cooking and preserving of pork around the globe, plus a special section on pig rearing. Essential reading for pork lovers everywhere!

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