Ginger Pig Meat Book (Hardcover)

Packed with expert information on every aspect of buying, preparing and cooking meat. 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.

General

Imprint:	Mitchell Beazley
Country of origin:	United Kingdom
Release date:	April 2011
First published:	May 2011
Authors:	Fran Warde • Tim Wilson
Dimensions:	252 x 193 x 36mm (L x W x T)
Format:	Hardcover - With dust jacket
Pages:	335
ISBN-13:	978-1-84533-558-8
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with meat & game Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with meat & game
LSN:	1-84533-558-9
Barcode:	9781845335588

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