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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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Informazioni sull?autore
Phil Vickery has won numerous accolades for his cooking including a Michelin star. He is the author of a number of bestselling books, including Seriously Good! Gluten-free Cooking, Seriously Good! Gluten-free Baking, Seriously Good! Gluten-free Cooking for Kids and he is the co-author to Pork with Simon Boddy, which won the Gourmand World Cookbooks Award for ‘Best Single Subject Cookbook.'
Simon Boddy has been in the meat trade for nearly 30 years, starting in a supermarket and then moving on to butchers shops and catering butchers. He owns the award-winning Best Butcher in Milton Keynes.
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