Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat by Bruce Aidells

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    from Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat Bruce Aidells's Complete Book of Pork by Bruce Aidells

    • Categories: Side dish; Italian
    • Ingredients: pork butt; salami; black peppercorns; Chianti wine; pork fat
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Notes about this book

Notes about Recipes in this book

  • Baked buttermilk-brined pork chops

    • ChefDoone on February 02, 2010

      This is a delicious way to prepare pork chops.

    • bching on June 18, 2019

      This brine never fails me. I especially like it for grilled rib chops.

    • Rinshin on October 06, 2019

      Made a mistake of using very thin pork chops and thought that if I compensated with less cooking time it would work but that was a big mistake. The pork was overly salty and overcooked even with less time. The overall appearance of pork came out pale from buttermilk brine and trying to get some color on, pork ended up overcooked. Not one of my better ideas. Photo added.

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  • 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 Category

Thanks 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.
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