The Ginger Pig Meat Book

by Tim Wilson, Fran Warde

This is a definitive guide to buying, preparing and cooking meat from Tim Wilson, farmer, butcher and proprietor of The Ginger Pig, and Fran Warde, bestselling author and cook. This book includes more than 100 recipes and a diary revealing what daily life is like on Tim's farm.

Genres: Cookbooks, Cooking, Nonfiction, Food

Paperback

First published May 2, 2011

About the author

Librarian Note: There is more than one author by this name in the Goodreads database.

Reviews

[Paul Bradley · Rating 5 out of 5]

Now I’m really hungry.

[Patrick Darmody · Rating 4 out of 5]

I read this in Brosarp Sweden on a rainy day

[Meredith · Rating 3 out of 5]

Interesting and informative. Looking forward to a trying several of the recipes. Lots of cuts of meat discussed which I know I've never seen at the butchers!

[Caitlin · Rating 5 out of 5]

I think this has just become my favourite cookbook. It's absolutely gorgeous, has great introductions to all things pig, cow, lamb and game (all the cuts and what kind of cooking works for each, a bit of butchery, identifying good meat), and the recipes are all brilliant. Happily, because you don't need to do too much to amazing meat besides give it some heat to play in and some veg to eat it with, I can also eat just about every single thing in here. We've made three so far and looking forward to continuing to work my way through...

[Gregory · Rating 4 out of 5]

Great food philosophy and approaches husbandry which is rare in a cook book. Good seasonal simple recipes that are perfectly manageable at home but very English food.

[The Hollybush · Rating 4 out of 5]

Looking forward to the start of our Bush BBQ's, that's all I'm going to say.. Oink oink