Pork and Sons
Pork & Sons is an authentic and intensely personal cookbook, presenting the reader with a multitude of ideas on how to cook fine and succulent pork, whilst giving a rare glimpse into a day in the life of a small family business in rural France. The recipes are wholesome and rustic, encapsulating the flavours and taste of a region.
As author Stéphane Reynard delivers his recipes to us, he invites us to share his family’s age-old passion for the pig and to celebrate the long, delicious history between man and swine. Introducing to us, through evocative photographs, his grandfather and a somewhat strange collection of other family members and workers on the farm in the mountainous Saint-Agrève, he creates a rich atmosphere and sense of ancestral tradition.
The 150 recipes are divided between thirteen chapters, including one on black pudding, one on sausages and one on ham. Each recipe is accompanied by an enticing photograph of the dish, and between each chapter there are photographs of the region, of the faces of the region and of their daily work, and further ingeniously hand-drawn illustrations of the pig itself in all manner of poses.
This is a colorful and vivid cookbook with a huge range of possible approaches to the selection, preparation, and cooking of pork. It is an affectionate tribute to the pig, an acknowledgement of its sumptuous flavour, its versatility as an appetizer or main course, and its great popularity around the world.
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As author Stéphane Reynard delivers his recipes to us, he invites us to share his family’s age-old passion for the pig and to celebrate the long, delicious history between man and swine. Introducing to us, through evocative photographs, his grandfather and a somewhat strange collection of other family members and workers on the farm in the mountainous Saint-Agrève, he creates a rich atmosphere and sense of ancestral tradition.
The 150 recipes are divided between thirteen chapters, including one on black pudding, one on sausages and one on ham. Each recipe is accompanied by an enticing photograph of the dish, and between each chapter there are photographs of the region, of the faces of the region and of their daily work, and further ingeniously hand-drawn illustrations of the pig itself in all manner of poses.
This is a colorful and vivid cookbook with a huge range of possible approaches to the selection, preparation, and cooking of pork. It is an affectionate tribute to the pig, an acknowledgement of its sumptuous flavour, its versatility as an appetizer or main course, and its great popularity around the world.
Pork and Sons
Pork & Sons is an authentic and intensely personal cookbook, presenting the reader with a multitude of ideas on how to cook fine and succulent pork, whilst giving a rare glimpse into a day in the life of a small family business in rural France. The recipes are wholesome and rustic, encapsulating the flavours and taste of a region.
As author Stéphane Reynard delivers his recipes to us, he invites us to share his family’s age-old passion for the pig and to celebrate the long, delicious history between man and swine. Introducing to us, through evocative photographs, his grandfather and a somewhat strange collection of other family members and workers on the farm in the mountainous Saint-Agrève, he creates a rich atmosphere and sense of ancestral tradition.
The 150 recipes are divided between thirteen chapters, including one on black pudding, one on sausages and one on ham. Each recipe is accompanied by an enticing photograph of the dish, and between each chapter there are photographs of the region, of the faces of the region and of their daily work, and further ingeniously hand-drawn illustrations of the pig itself in all manner of poses.
This is a colorful and vivid cookbook with a huge range of possible approaches to the selection, preparation, and cooking of pork. It is an affectionate tribute to the pig, an acknowledgement of its sumptuous flavour, its versatility as an appetizer or main course, and its great popularity around the world.
As author Stéphane Reynard delivers his recipes to us, he invites us to share his family’s age-old passion for the pig and to celebrate the long, delicious history between man and swine. Introducing to us, through evocative photographs, his grandfather and a somewhat strange collection of other family members and workers on the farm in the mountainous Saint-Agrève, he creates a rich atmosphere and sense of ancestral tradition.
The 150 recipes are divided between thirteen chapters, including one on black pudding, one on sausages and one on ham. Each recipe is accompanied by an enticing photograph of the dish, and between each chapter there are photographs of the region, of the faces of the region and of their daily work, and further ingeniously hand-drawn illustrations of the pig itself in all manner of poses.
This is a colorful and vivid cookbook with a huge range of possible approaches to the selection, preparation, and cooking of pork. It is an affectionate tribute to the pig, an acknowledgement of its sumptuous flavour, its versatility as an appetizer or main course, and its great popularity around the world.
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Pork and Sons
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Product Details
| ISBN-13: | 9780714847900 |
|---|---|
| Publisher: | Phaidon Press |
| Publication date: | 04/01/2007 |
| Edition description: | REV |
| Pages: | 370 |
| Product dimensions: | 8.50(w) x 11.00(h) x 2.00(d) |
| Age Range: | 12 - 18 Years |
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