Pork by Phil Vickery
This celebration of the world's favorite meat showcases its fantastic versatility. Acclaimed chef Phil Vickery and award-winning butcher Simon Boddy are extremely knowledgeable of the pork industry, and they truly understand the integrity of safekeeping good pork taste, whether it is through embracing the variety of breeds and their unique flavors or through the different cooking methods. Chapters cover Shoulder & Ribs, Belly, Loin & Tenderloin, Ham, Bacon, Sausages and Odd Bits (offal), and the recipes and techniques needed to make everything from dry-cured ham, chorizo and salami to bratwurst, smoked pig cheek pancetta and hot dogs. The 100 international recipes hail from the USA, Spain, Italy, Germany, Hungary, France and India, among others, and explore the cooking and preserving of pork around the globe. The dishes range from the traditional Velvet Pork Tenderloin with Peppers & Garlic to the more unusual Twice-Cooked Trotters with Mango Chutney Glaze. Additionally, the cookbook emphasizes that no part of the pig should go to waste for even the odd bits produce recipes of delicacy like the Warm Liver Parfait with Crunchy Rye Topping. For those interested in pig farming, the two experts, who have first-hand experience, talk about the rearing of pigs in a stress- free environment, their feeding regimes, and the best diets to produce flavorsome meat. PORK is a cookbook that shares the secrets on preparing, cooking and translating pork into an eclectic range of flavors.
A wonderful boo--k, with mouthwatering recipesIt's everything you want to know about one of the world's favorite staples. -- Ken Hom Phil Vickery is not only a talented chef, but something rarer still, a sensible and sensitive one. The Independent You'll find a great DIY version here, along with recipes for the perfect Sunday roast and pork in sticky plum sauce. The Sunday Times The 'This Morning' chef and award-winning butcher Simon Boddy share some tasty carnivorous treats from their new cookbook Pork. OK Magazine This is a consummate winter meal: pork cutlets brined in sugar and salt, served with warm coleslaw composed of white and red cabbage and tossed with a dressing composed of walnut oil, olive oil, sherry vinegar and some sugar and spice. You can prepare this dish is just over half an hour, a perfect pathway for ending a busy day. This recipe is from Pork, the lively new and serious exploration of pigs and porcine recipes by Phil Vickery and Simon Boddy. As a point of disclosure, Suzen and I have not made this ourselves, yet. But we have plans. On a weeknight, after a busy day of teaching and writing, sometimes we both just want a simple but elegant meal. Nothing too heavy and definitely something swiftly prepared. This recipe is perfect for those constraints. You can add some boiled potatoes, as shown in the picture, another veggie of your choice, or just go cutlets+slaw. -- Brian Cooking by the Book, 12/2/2014
Phil Vickery has won numerous accolades for his cooking including a Michelin star. He is the author of a number of bestselling books, including Seriously Good! Gluten-free Cooking, Seriously Good! Gluten-free Baking, Seriously Good! Gluten-free Cooking for Kids and he is the co-author to Pork with Simon Boddy, which won the Gourmand World Cookbooks Award for 'Best Single Subject Cookbook.' Simon Boddy has been in the meat trade for nearly 30 years, starting in a supermarket and then moving on to butchers shops and catering butchers. He owns the award-winning Best Butcher in Milton Keynes.
| SKU | Unavailable |
| ISBN 13 | 9781909487147 |
| ISBN 10 | 1909487147 |
| Title | Pork |
| Author | Phil Vickery |
| Condition | Unavailable |
| Publisher | Octopus Publishing Group |
| Year published | 2014-10-01 |
| Number of pages | 208 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |