Pork: Perparing, Curing and Cooking All That is Possible from a Pig (BOK)

Phil Vickery, Simon Boddy

259,00 25900
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This celebration of all that is great about pork showcases its fantastic versatility. Chapters cover Shoulder & Ribs, Belly, Loin & Fillet, Ham, Bacon, Sausages and Oddbits (offal), and 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, Spain, Italy, Germany, Hungary, France and India, among others, and explore the cooking and preserving of pork around the globe. The book also covers the rearing of pigs, including their feed regimes, day-to-day care and the best diets to produce flavoursome meat. Essential reading for pork lovers everywhere.

Produktfakta

Språk Engelsk Engelsk Innbinding Innbundet
Utgitt 2013 Forfatter Phil Vickery, Simon Boddy
Forlag
Kyle Books
ISBN 9780857831019
Antall sider 208 Dimensjoner 20,5cm x 25,5cm x 2cm
Leverandør Bertram Trading Ltd Emner og form Cooking with meat & game