Ginger Pig: Ginger Pig Meat Book

by Tim Wilson, Fran Warde

This much-anticipated book is packed with recipes and a wealth of expert information, providing every food lover with an indispensible guide to getting the very best out of the meat they buy. Tim Wilson, farmer and proprietor of The Ginger Pig chain of butcher shops, teams up with Fran Warde, respected cook and bestselling author, to recommend the best breeds and the right cuts to choose for every style of cooking and dish, and to guide readers on what to ask their butcher to get the best quality meat. In addition to comprehensive guides to beef, pork, bacon, and lamb, all the major game and poultry are also covered, including venison, rabbit, goose, guinea fowl, duck, quail, and turkey. This is the ultimate meat-lover's companion. The book's more than 100 inspirational recipes, some of which are dishes sold in the Ginger Pig's shops, are arranged according to the seasonal availability of the best ingredients, from sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to slow-baked herb-crusted leg of lamb in December. And monthly farm diaries provide an insight into the passionate and dedicated team of men and women behind the much feted and award-winning groups of butchers in England -- The Ginger Pig.

Genres: Cookbooks, Cooking, Food, Nonfiction

335 pages, Hardcover

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