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Pork and Sons by Stéphane Reynaud

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Notes about this book

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Notes about Recipes in this book

  • Sausage cassoulet

    • fprincess on October 26, 2010

      Much less involved than a cassoulet, but not the same depth of flavor

  • Croque Monsieur snacks

    • fprincess on October 26, 2010

      French comfort food. Great with a green salad.

  • Plain and simple rillons

    • fprincess on October 31, 2010

      Bacon candy! Delicious cold or warm. A nice dish for potluck parties.

  • The genuine charcutier's meatloaf

    • fprincess on December 10, 2010

      This was ok, a little dry and hard to cut into nice slices. Temperature is off by at least 20F in the recipe (should bake at 350F instead of 325F). I used parma ham, turkey breast, and bacon (instead of jambon sec, jambon blanc, lardons fumes, and chorizo). You could hardly taste the shallots. Maybe I would use a little more meat and shallots next time.

  • Tenderloins in sweet-and-sour sauce

    • lorcalon on October 11, 2012

      IN the book the recipe is called filets mignons in sweet and sour sauce - in case like me you were scanning the index in vain !

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  • ISBN 10 0714847615
  • ISBN 13 9780714847610
  • Linked ISBNs
  • Published Apr 03 2007
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher Phaidon Press Ltd
  • Imprint Phaidon Press Ltd

Publishers Text

Pork & Sons by Stéphane Reynaud is the quintessential pig cookbook, featuring 150 simple and delicious rustic pork recipes such as pork with dates and dried apricots, warm sausage and Puy lentil salad, tagliatelle with lardon, choucroute, even the ultimate bacon club sandwich. And Reynaud should know. Not only is he co-owner of the acclaimed restaurant Villa 9 Trois in Montreuil (just outside of Paris), he also comes from a long line of generations of butchers and farmers in the Ardeche, just southwest of Grenoble.

In his authentic and intensely personal cookbook, Reynaud presents us with a multitude of ideas on how to cook fine and succulent pork, while inviting us to share his family's age-old passion for the pig and to celebrate the long delicious history between man and swine. This affectionate tribute includes enticing photographs of each dish, and between each chapter there are photographs of the region, the faces of the region and of their daily work, as well as hand-drawn illustrations of the pig itself in many hilarious poses.

Other cookbooks by this author

Pork and Sons

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Average rating of 4 by 8 people

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