Hog Hardcover – Import, April 2, 2015

This is one of the best books on pork cooking I have read. Not just recipes but information on different breeds of hog and what to expect in regard to the meat. Meat, like wine, has significant variations from breed to breed (varietal). Then there is the influence of the farmer. So, knowing what breed and who farmed the animal gives you a heads up on the quality of the product.

From smoking to pate, from head to tail, a collection of pork recipes and accompaniments from all ethnicities and ages.

as advertised, fast delivery

Great recipes.

great

Beautiful book! All the recipes look smashing!

This book is an unadulterated delight. The hard board covers are striking, with the black artwork contrasting against the vibrant yellow. The black is a flock like fabric. It looks amazing.I love pork and tend to stick to recipes I've tried and tested over many years. But this book is truly inspiring. It's colourful, it's well set out, the recipes are clear and easy to follow and there's a huge amount of anecdotal information about pigs, boar, the history of the domesticated pig, breeds, cuts of meat etc. So in addition to being a wonderful recipe book, it's fascinating to dip into.I like the variety of recipes provided by a range of chefs and food writers from all over the world. But there's nothing outlandish or obscure in terms of ingredients, so even some of the more exotic recipes are easily achievable. If you were only ever to buy one book about pork, this would be the one to choose. I bought mine new from a third party seller for a fiver. My mouth hasn't stopped watering since it arrived and it's going to be my go to recipe book of choice for quite some time. It's outstanding.

I bought this based on reviews and the fact that the intended recipient is a big fan of cooking/butchery. This book didn't disappoint and was well received. Excellent hardback with lots of good pictures and a treasure trove of butchery/cookery knowledge for what are often lesser used cuts of meat.

This book is visually stunning. From the simple, yet striking, hardback cover to the mouthwatering recipes and the beautiful photography, it is an incredible book. For anyone who really enjoys pork (and not just a manky bacon sandwich when you're hungover) this book is essential.

An excellent cook book with recipes for all cuts of pork. The only issue is that some of the cuts are virtually impossible to but without going to a specialist. I've tried a lot of the recipes in this book and all of them are delicious.

This is probably the definitive book about, buying, preparing and cooking pork in all it's many variations. The reader is guided through using every part of the pig from the snout to the tail. Roasts large and small, cuts, trotters, bacon and sausages and offal every thing the professional cook needs to know. Don't be deceived by the title the author and the book are British. Richard H turner's books on 'proper' meat cookery have almost instantly become 'bibles' for the professional cook.Another essential book for the serious cook's bookshelf.