Bruce Aidells's Complete Book Of Pork by Bruce Aidell

Bruce Aidells's Complete Book Of Pork by Bruce Aidell

Long the world's favorite meat, pork has surged in popularity in American kitchens thanks in part to high-protein diets, but mostly because of its adaptability to just about every taste. Whether you like spicy Asian flavors, flavorful pan braises, or light and healthy grills, pork fills the bill. Now Bruce Aidells, America's leading meat expert, presents a guide to pork's endless versatility, with 160 international recipes and cooking and shopping tips.

This comprehensive collection contains everything cooks need to know about pork, including how to choose from the many cuts available, how to serve a crowd with ease, and how to ensure moist pork chops and succulent roasts every time. Aidells offers temperature charts for perfect grilling, roasting, and braising, as well as a landmark chapter with step-by-step instructions for home curing. With Bruce Aidells as your guide, you will be making your own bacon, salami, and breakfast sausages with ease. If you are looking to enhance everyday dining, there are recipes here for quick after-work meals, as well as dramatic centerpiece main courses that are sure to impress guests. Bruce Aidells's Complete Book of Pork is a matchless all-in-one guide that will become a kitchen classic.

DENIS KELLY is a California-based writer and educator who collaborated with Bruce Aidells on THE COMPLETE MEAT BOOK, FLYING SAUSAGES, and REAL BEER AND GOOD EATS. In 1983, BRUCE AIDELLS launched the Aidells Sausage Company in San Francisco. He's taught at the California Culinary School and other cooking schools, and his work has featured in Bon Appetit, the Los Angeles Times, Gourmet, and the Washington Post, among other publications. He's also the author of seven additional cookbooks, including THE COMPLETE MEAT BOOK, which won an award.