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Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat by Bruce Aidells
Notes about this book
Notes about Recipes in this book
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Baked buttermilk-brined pork chops
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ChefDoone on February 02, 2010
This is a delicious way to prepare pork chops.
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Reviews about this book
- ISBN 10 0060508957
- ISBN 13 9780060508951
- Published Dec 01 2004
- Format Hardcover
- Language English
- Countries United States
- Publisher HarperCollins Publishers Inc
- Imprint HarperCollins
Publishers Text
2005 IACP Award Finalist - Single Subject CategoryThanks to decades of breeding for less fatty animals - as well as an effective ad campaign - pork has shed its unhealthy stigma. Unfortunately, much of today's leaner supermarket cuts are often dry and bland. Aidells, founder of the Aidells Sausage Company, comes to the rescue with well over 100 flavorful recipes. Including Thai Seafood and Pork Dumplings, Albóndigas Soup and Quebec Pork Pie, his selections reflect the pig's popularity around the world and highlight the meat's versatility as both an appetizer and main course. Unsurprisingly (given his background), Aidells includes both master recipes and several variations for hearty links and patties. He uses a similarly in-depth technique to convey the range of possible approaches to hams and barbecued ribs and roasts. Though the writing is sometimes awkward, the recipes are refined and well balanced. Advanced cooks will appreciate some of the more exotic concoctions and the section on curing meats, but there are accessible recipes for all levels, and the introductions offer plenty of background information on choosing cuts, learning how to brine and much more.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Other cookbooks by this author
- Barbecuing, Grilling and Smoking
- Barbecuing, Grilling and Smoking from the Academy
- Bruce Aidells' Complete Sausage Book: Recipes From America's Premier Sausage Maker
- Bruce Aidells' Complete Sausage Book: Recipes from America's premier sausage maker
- Classic American Cooking from the Academy
- The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal
- The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal
- The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal
- Flying Sausages: Simple, Savoury Recipes for Creating and Cooking with Chicken and Turkey Sausages
- Good Meat: Flavorful Cooking with Today's Leaner Meats
- The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat
- The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat
- Hot Links and Country Flavors: Sausages in American Regional Cooking
- Real Beer & Good Eats: The Rebirth of America's Beer and Food Traditions
- Real Beer and Good Eats: The Rebirth of America's Beer and Food Traditions (Knopf Cooks American Series)
- Regional American Classics
