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Phaidon Press
April 2007
On Sale: April 1, 2007
370 pages
ISBN: 0714847909
EAN: 9780714847900
Hardcover
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Cookbooks
The Most Authoritative and Whimsical Look At the Pig Pork is the world's most widely eaten meat, the heart and
soul of every charcuterie, and many a culinarian's
obsession. From head to hoof, and all the diverse and
flavorful meat cuts in between, the pig is the most
versatile and efficient animal raised for food. And no one
knows more about the selection, preparation and cooking of
pork than French chef and restaurateur Stephane Reynaud. Coming from a long line of pig butchers and farmers in rural
France, Reynaud certainly knows his stuff. This spring
Reynaud shares his affection, recipes and deep knowledge of
the pig in PORK & SONS. The winner of the 2005 French
Gourmand Cookbook Award, PORK & SONS celebrates the swine in
all its forms, from slaughter to supper. The U.S. release of
this unique and remarkable cookbook introduces Americans to
generations-worth of expertise and love of this delectable meat. Interspersed with humorous hand-drawn sketches and over 200
evocative color photographs, PORK & SONS provides insight
into the history of the pig, those who raise them, and of
course how to flavor, cook and transform pork into an array
of mouth-watering dishes. With 150 simple yet flavorful
recipes that encompass the whole hog, PORK & SONS includes
chapters on ham, pates and terrines, sausage, roasting,
barbecuing, entertaining, and wild boar, with recipes for
Warm Sausage and Puy Lentil Salad with Herb Marinade;
Proscuitto, Arugula and Parmesan Crostini; Pork Chops with
Saint-Marcellin Cheese; Parfait of Pig's Liver and Muscatel;
Barbecued Suckling Pig and many other delectable creations.
Also provided are complete lexicons of sausage and ham, top
sources of pork in the U.S., and a helpful list of
alternative ingredients to those readily available in
Europe, so cooks can use PORK & SONS wherever they live. While this quintessential "pig" cookbook celebrates the
delicious qualities of pork in all its myriad forms, it also
offers a rare, personal glimpse into a day-in-the-life of a
small family business in rural France. Part cookbook and
part scrapbook, PORK & SONS spills over with warmth and
playful charm in its celebration of community, family and
food. Reynaud introduces us to the people in his village,
including Eric the Pig Farmer, Aime the Butcher, Bibi the
Bistro Owner, among the cast of characters. He even takes us
to a traditional pig killing ceremony in Saint-Agrave. PORK & SONS, an affectionate tribute to all things porcine,
is the perfect release in this "year of the pig."
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