Pork and Sons by Stéphane Reynaud is the new authority on all things pig, with recipes like Bayonne Ham with Toasted Nuts and Piquillo Peppers, Barbecued Suckling Pig, and Wild Boar Chops with Tart Red Fruits.
by Stéphane Reynaud
Pork is the world's most widely eaten meat, the heart and soul of every charcuterie, and many a culinarian's obsession.
From head to hoof, and all the diverse and flavorful meat cuts in between, the pig is the most versatile and efficient animal raised for food. And no one knows more about the selection, preparation and cooking of pork than French chef and restaurateur Stéphane Reynaud.
Coming from a long line of pig butchers and farmers in rural France, Reynaud certainly knows his stuff. This spring Reynaud shares his affection, recipes and deep knowledge of the pig in Pork and Sons. The winner of the 2005 French Gourmand Cookbook Award, Pork and Sons celebrates the swine in all its forms, from slaughter to supper. The U.S. release of this unique and remarkable cookbook introduces Americans to generations-worth of expertise and love of this delectable meat.
Interspersed with humorous hand-drawn sketches and over 200 evocative color photographs, Pork and Sons provides insight into the history of the pig, those who raise them, and of course how to flavor, cook and transform pork into an array of mouth-watering dishes. With 150 simple yet flavorful recipes that encompass the whole hog, Pork and Sons includes chapters on ham, pates and terrines, sausage, roasting, barbecuing, entertaining, and wild boar, with recipes for Warm Sausage and Puy Lentil Salad with Herb Marinade; Proscuitto, Arugula and Parmesan Crostini; Pork Chops with Saint-Marcellin Cheese; Parfait of Pig's Liver and Muscatel; Barbecued Suckling Pig and many other delectable creations. Also provided are complete lexicons of sausage and ham, top sources of pork in the U.S., and a helpful list of alternative ingredients to those readily available in Europe, so cooks can use Pork and Sons wherever they live.
While this quintessential "pig" cookbook celebrates the delicious qualities of pork in all its myriad forms, it also offers a rare, personal glimpse into a day-in-the-life of a small family business in rural France. Part cookbook and part scrapbook, Pork and Sons spills over with warmth and playful charm in its celebration of community, family and food. Reynaud introduces us to the people in his village, including Eric the Pig Farmer, Aime the Butcher, Bibi the Bistro Owner, among the cast of characters. He even takes us to a traditional pig killing ceremony in Saint-Agrave.
Stéphane Reynaud is co-owner of the restaurant Villa 9 Trois in Montreuil, France. Pork and Sons is his first cookbook.
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This page created May 2007
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