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There's a whole world of pork to love, as demonstrated in this
cookbook devoted to every cut of the hog. Plump sausages sputtering
on the grill, thick bacon sizzling in a pan, a juicy pork chop from
the oven-pork comes in so many wondrous forms. From grilling and
frying to braising and pickling, author Libbie Summers has a
special way with pork, taking comfortable old-fashioned dishes and
updating them with fun and stylish twists.
Summers grew up on a hog farm in Missouri-even wrestling pigs as a
kid at the state fair-and grew to become the culinary producer for
Paula Deen, who instilled in her a Southerner's affection for the
pig. Most of her recipes have a down-home accent, but many reflect
international influences too: Sweet Tea Brined Pork Shoulder, Pork
Chops and Applesauce, Pork Belly Gyros, Pork Pies, and Jerk Roasted
Tenderloin. Chapters are divided according to primal cuts, such as
the shoulder, loin, bacon, and ribs. How-to sections show you how
to make your own fresh sausage, tie up a crown roast, and cure
bacon. In her writing, Summers takes up the cause of the
much-maligned pig and reminds us that the best way to honor an
animal is to appreciate every part, wasting nothing.
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