Hog Proper Pork Recipes From The Snout To The Squeak

Author: Richard H. Turner

Stock information

General Fields

  • : $39.99 AUD
  • : 9781845339234
  • : Octopus Publishing Group
  • : Mitchell Beazley
  • :
  • : 1.348
  • : April 2015
  • : 25.30 cmmm X 20.10 cmmm
  • : United Kingdom
  • : 39.99
  • : April 2015
  • :
  • :
  • : books

Special Fields

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  • :
  • : Richard H. Turner
  • :
  • : Hardback
  • : 1
  • :
  • : en
  • : 641.664
  • :
  • :
  • : 352
  • :
  • : over 600 photographs and illustrations
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Barcode 9781845339234
9781845339234

Description

Hog is a celebration of all things pig - from breeds and rearing, to butchering and preparing, with techniques, features and more than 150 recipes for nose to tail eating. The comprehensive range of dishes includes hams, bacon, sausages, charcuterie, pates, confits, roasts, grills, hotpots, ragouts, pies, casseroles, scratchings, crackling, trotters and much more - with a foreword from Josh Ozersky and guest contributions from a range of British, American and International chefs and cooks including Diana Henry, Meredith Erickson, Judy Joo, Valentine Warner, Neil Rankin, Mitch Tonks, Fergus Henderson and Aaron Franklin.

Promotion info

The follow-up to the bestselling Pitt Cue Co. - The Cookbook, Hog is the ultimate pork cookbook, a masterpiece of meat cookery and an instant classic.

Author description

Chef Richard H. Turner is a man of many meaty pleasures. Trained by the Roux brothers, Pierre Koffmann and Marco Pierre White, these days he's up past his forearms in the London restaurant scene - from London's celebrated Pitt Cue Co., to Hawksmoor, Foxlow and beyond. He's also one half of the independent butcher and supplier of the best-quality British rare breed meat money can buy, Turner & George, plus he's the man who established NYC's Meatopia festival in the UK, Spain and beyond. As acclaimed food writer Diana Henry says, 'Richard Turner's food sends me'. He is simply the best chef working in meat cookery today.