Pork and Sons

by Stéphane Reynaud

The Most Authoritative and Whimsical Look At the PigPork is the world's most widely eaten meat, the heart and soul of everycharcuterie, and many a culinarian's obsession. From head to hoof, and allthe diverse and flavorful meat cuts in between, the pig is the mostversatile and efficient animal raised for food. And no one knows more aboutthe selection, preparation and cooking of pork than French chef andrestaurateur Stephane Reynaud.Coming from a long line of pig butchers and farmers in rural France,Reynaud certainly knows his stuff. This spring Reynaud shares hisaffection, recipes and deep knowledge of the pig in PORK SONS. The winnerof the 2005 French Gourmand Cookbook Award, PORK SONS celebrates theswine in all its forms, from slaughter to supper. The U.S. release of thisunique and remarkable cookbook introduces Americans to generations-worth ofexpertise and love of this delectable meat.Interspersed with humorous hand-drawn sketches and over 200 evocative colorphotographs, PORK SONS provides insight into the history of the pig,those who raise them, and of course how to flavor, cook and transform porkinto an array of mouth-watering dishes. With 150 simple yet flavorfulrecipes that encompass the whole hog, PORK SONS includes chapters on ham,pates and terrines, sausage, roasting, barbecuing, entertaining, and wildboar, with recipes for Warm Sausage and Puy Lentil Salad with HerbMarinade; Proscuitto, Arugula and Parmesan Crostini; Pork Chops withSaint-Marcellin Cheese; Parfait of Pig's Liver and Muscatel; BarbecuedSuckling Pig and many other delectable creations. Also provided arecomplete lexicons of sausage and ham, top sources of pork in the U.S., anda helpful list of alternative ingredients to those readily available inEurope, so cooks can use PORK SONS wherever they live.While this quintessential "pig" cookbook celebrates the delicious qualitiesof pork in all its myriad forms, it also offers a rare, personal glimpseinto a day-in-the-life of a small family business in rural France. Partcookbook and part scrapbook, PORK SONS spills over with warmth andplayful charm in its celebration of community, family and food. Reynaudintroduces us to the people in his village, including Eric the Pig Farmer,Aime the Butcher, Bibi the Bistro Owner, among the cast of characters. Heeven takes us to a traditional pig killing ceremony in Saint-Agrave.PORK SONS, an affectionate tribute to all things porcine, is the perfectrelease in this "year of the pig."

Genres: Cookbooks, Cooking, Food, Nonfiction, Food and Drink, Food and Wine

386 pages, Paperback

First published April 1, 2007

Reviews

[Edan · Rating 5 out of 5]

I gave this book to Patrick for Hanukkah (A book about pork on a Jewish holiday? Ha ha!). We've made only two dishes from it so far, but one of them, pork chops with thyme and shallots, is so easy to prepare and so delicious that I recommend the book on the strength of a single recipe. Plus, Phaidon knows hip design, and the photos of various French butchers and sausage makers give you a warm, this-is-so-authentic feeling. Patrick and I can't wait to make boudin noir!

[Elizabeth · Rating 4 out of 5]

I love a cookbook that has stories attached. The opening section that tells about the author's grandfather is exactly the sort of story I mean. Alas, once the recipes begin, there are no more stories. However, the book is full of beautiful large colour photos of the dishes prepared, the Ardèche, and the people who butcher and/or make the sausages, hams, etc. there. It almost makes me want to actually buy the pig's trotters we see from time to time at our butcher shop....

This is a terrific resource outlining how to use every part of the pig - everything but the squeal. There are also lovely line drawings of pigs scattered throughout the book.

The photos of the dishes are particularly artful, displaying stunningly beautiful presentations of all, even the ones made with the "scary" parts of the pig, like blood sausage crostini with pears, pig's feet with walnut oil and caramelized onion, pig's head and parsley, or fricasse made with pig's heart and liver. Even the most squeamish would want to at least taste these.

I confess we haven't tried any of the recipes but they do look awfully good (ha... no, I didn't mean to type "offally"; there is no pun intended there), especially the ones that call for the non-scary parts from the pig, like ham, bacon, sausage, loin, chops....

[Janet · Rating 4 out of 5]

I likely will not attempt making too many of the recipes in this book, but I love it just the same. The old world French charm comes through on each page, with the introductions and photos of family and friends involved, as well as the incredibly charming drawings of the poor little sweet piggies who sacrifice their lives to be eaten and enjoyed.

[Tiffany Cain · Rating 5 out of 5]

Gorgeous book! Lush photos of both the recipes and the French farmers. This is a book you should read right before you fall asleep, dreaming of sausage gratins and living in Montreuil-where apparently there are constant pate making parties...

[Yolanda · Rating 5 out of 5]

this is the kind of cookbook you fondle while no one is looking. porn for pig lovers.

[Benjamin Chandler · Rating 2 out of 5]

I've tried several recipes in this cookbook, but only one turned out decent. I was disappointed. I love pork and I love French cuisine, but this book just doesn't work with me.

[Allison · Rating 5 out of 5]

If you love pork (and who doesn't? note: if you don't love pork, gtfo), you need this cookbook. Not necessarily because you're going to make any of the recipes in it, because many of them are complicated or expensive. No, you need this cookbook because it's full of gorgeous full-color photographs of pork dishes, pictures and definitions of different kinds of pork sausages, the charming history of the author's pig-butchering French family, and little illustrations on the divider pages of dancing piggies. Inspiration at its finest, and who knows, maybe someday you actually will get around to making that pig's head and parsley pate.

[Dmalosh · Rating 5 out of 5]

This is the most beautiful piece of kitchen lit I have seen to date. The images are brilliant and the prose is pure and honest. Any cook book that lists "Pompon", the local supplier/consumer of Armagnac, as an ingredient for proper pate, is a needed addition to one's library. Many of the artisinal ingredients can be hard to come by (unless you know a good, local tripe sausage maker) but logical substitutions can be made and the dishes still turn out incredibly well, if not completely authentic.

[Mike · Rating 5 out of 5]

Wow.

What a great book. I haven't had one bad recipe in this ode to all things porky.

It's very pretty and thoughtful as well. Following a French village for a year, Reynaud does a great job creating a respect for an animal and the land.

Yum.

[Sam · Rating 4 out of 5]

The cover of the original hardback edition is not very attractive; it's quite ironic considering the excellent photography inside.

[Liv · Rating 4 out of 5]

one of the most gorgeously laid out cookbooks ever. and all dedicated to my favorite eating animal - the pig. lots of photos, stories, and recipes. not your typical cookbook.

[Carol · Rating 5 out of 5]

Love the recipes, humour and illustrations...recipe for Jacqui's pate...poor a glass of wine and call Jacqui to come over and make his pate!

[Rick · Rating 4 out of 5]

The layout of the book is great and terrific photos....but there are some critical omissions on some of the recipes.

[Victoria · Rating 5 out of 5]

So excited to cook from this.

[Airflux · Rating 5 out of 5]

Pretty in Pig.

[Elishua Loh · Rating 3 out of 5]

Love the cartoon drawings and though the recipes are good, not everything is from scratch. I prefer Nose to Tail by Fergus Henderson that I am reading now. :D