Hog : proper pork recipes from the snout to the squeak / Richard H. Turner.

By:

Turner, Richard H [author.]

Material type: Text

TextPublisher: London : Mitchell Beazley, 2015Description: 350 pages : color illustrations ; 26 cmContent type:

Media type:

Carrier type:

ISBN:

1784720011
9781784720018
9781845339234
1845339231

Other title:

Hog : perfect pork recipes from the snout to the squeak [Cover title]

Subject(s):

Genre/Form:

Additional physical formats: ebook version:: No titleDDC classification:

641.664 HEN 23

Contents:

Prinal cuts: from wild boars to Berkshires -- Not-so-primal cuts: hogtopia -- Chopped, ground & mixed: feeding -- Sausages: breeding -- Cured: slaughter -- Snout to tail: butchery & buying -- Smoked: live fire cooking -- Basic recipes.

Summary: 'Hog' is a love letter to all things pig - with more than 150 proper pork recipes from the snout to the squeak.Summary: Hog is a celebration of all things pig - from breeds and rearing, to butchering and preparing, with techniques, features and more than 150 recipes for nose to tail eating. The comprehensive range of dishes includes hams, bacon, sausages, charcuterie, pates, confits, roasts, grills, hotpots, ragouts, pies, casseroles, scratchings, crackling, trotters and much more - with a foreword from Josh Ozersky and guest contributions from a range of British, American and International chefs and cooks including Diana Henry, Meredith Erickson, Judy Joo, Valentine Warner, Neil Rankin, Mitch Tonks, Fergus Henderson and Aaron Franklin.

Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library	641.664 HEN (Browse shelf(Opens below))	Available		225171

Includes index.

'Hog' is a love letter to all things pig - with more than 150 proper pork recipes from the snout to the squeak.

Hog is a celebration of all things pig - from breeds and rearing, to butchering and preparing, with techniques, features and more than 150 recipes for nose to tail eating. The comprehensive range of dishes includes hams, bacon, sausages, charcuterie, pates, confits, roasts, grills, hotpots, ragouts, pies, casseroles, scratchings, crackling, trotters and much more - with a foreword from Josh Ozersky and guest contributions from a range of British, American and International chefs and cooks including Diana Henry, Meredith Erickson, Judy Joo, Valentine Warner, Neil Rankin, Mitch Tonks, Fergus Henderson and Aaron Franklin.