Ginger Pig Meat Book

by Fran Warde, Tim Wilson

Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality.

There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.

Genres: Cookbooks, Cooking, Nonfiction, Food

344 pages, Kindle Edition

First published May 2, 2011

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