Pork and Sons by Stéphane Reynaud

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  • Making blood sausages

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: French
    • Ingredients: lard; onions; quatre-épices; pig blood; Cognac; crème fraîche; pork fat; sausage casings
    show

  • Fricassée

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Main course; French
    • Ingredients: parsley; potatoes; garlic; lard; onions; pig livers; pig hearts; blood sausage
    show

  • Blood sausage with walnuts and chestnuts

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Main course; French
    • Ingredients: milk; heavy cream; olive oil; garlic; shallots; chestnuts; walnuts; bouillon cubes; blood sausage
    show

  • Blood sausage with fall fruits

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Main course; French
    • Ingredients: pears; Calvados; blood sausage; ground cinnamon; chestnuts; butter; quinces; apples
    show

  • Blood sausage gratin with caramelized onion

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Main course; French
    • Ingredients: blood sausage; nutmeg; hazelnuts; bread; olive oil; potatoes; butter; pork belly; tarragon; onions
    show

  • Blood sausage, apple, potato, and fennel tart

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Pies, tarts & pastries; Main course; French
    • Ingredients: smoked bacon; olive oil; puff pastry; arugula; blood sausage; fennel; crème fraîche; apples; shallots; potatoes
    show

  • Blood sausage crostini with pears and beet

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Appetizers / starters; French
    • Ingredients: pears; rustic white bread; garlic; olive oil; blood sausage; beets; chives
    show

  • Sausage cassoulet

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: dry white wine; Toulouse sausages; bread; bay leaves; tomatoes; dried navy beans; garlic; carrots; duck fat; pork rind; veal glace
    show

  • Sausage confit with split peas

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Main course; French
    • Ingredients: split peas; leeks; cilantro; heavy cream; cotechino sausages; thyme; glace de veau
    show

  • Montbéliard sausage gratin and vegetable tian with thyme

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: onions; garlic; thyme; bay leaves; tomatoes; dry white wine; zucchini; olive oil; eggplants; Montbéliard sausages
    show

  • Warm sausage and Puy lentil salad with herb marinade

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Salads; Main course; French
    • Ingredients: bouquet garni; Italian sausages; tarragon; chives; green lentils; walnut oil; hazelnuts; slab bacon; shallots
    show

  • Sausage in brioche

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Pies, tarts & pastries; Breakfast / brunch; French
    • Ingredients: heavy cream; milk; all-purpose flour; slab bacon; summer sausage; pistachio nuts; eggs
    show

  • Sabodet with Mâcon wine, vegetables and dried mushrooms

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Bread & rolls, savory; Breakfast / brunch; French
    • Ingredients: porcini mushrooms; shallots; garlic; carrots; parsley; turnips; celery root; cremini mushrooms; sabodet sausages; Mâcon red wine
    show

  • Warm Morteau sausage with Roseval potato, carrot and celery salad

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Salads; Appetizers / starters; French
    • Ingredients: shallots; olive oil; carrots; celery; Morteau sausages; red potatoes
    show

  • Morteau sausage and smoked bacon with fresh salsify and shallot

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Appetizers / starters; French
    • Ingredients: salsify; beef stock; smoked bacon; shallots; Morteau sausages
    show

  • Andouille and dandelion salad

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Salads; Appetizers / starters; French
    • Ingredients: garlic; dandelion greens; apple cider vinegar; olive oil; andouille sausages
    show

  • Broiled Guémené andouille sausage with vegetable mirepoix

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Main course; French
    • Ingredients: tomatoes; eggplants; tomato ketchup; garlic; olive oil; celery root; onions; fresh ginger; shallots; zucchini; andouille sausages
    show

  • Herb-marinated sausage

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: French
    • Ingredients: olive oil; rosemary; bread; thyme; bay leaves; juniper berries; cured sausages
    show

  • Chorizo and mozzarella tapas

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Appetizers / starters; Small plates - tapas, meze; French
    • Ingredients: basil; mozzarella cheese; chorizo sausages; almonds; bread; eggs
    show

  • Grilled chorizo and fresh herb salad

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Salads; Appetizers / starters; French
    • Ingredients: wine vinegar; canola oil; red onions; chervil; cilantro; tarragon; arugula; dandelion greens; parsley; chorizo sausages
    show

  • Chorizo tortilla

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Egg dishes; Breakfast / brunch; Spanish
    • Ingredients: heavy cream; chorizo sausages; potatoes; eggs; olive oil; onions
    show

  • Prosciutto, arugula, and Parmesan crostini

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Appetizers / starters
    • Ingredients: olive oil; arugula; prosciutto; Parmesan cheese; rustic white bread
    show

  • Bayonne ham with toasted nuts and piquillo peppers

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Appetizers / starters
    • Ingredients: cilantro; jarred piquillo peppers; baguette bread; pine nuts; olive oil; Bayonne ham
    show

  • Ham, Appenzeller cheese and dried apricot crostini

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Appetizers / starters
    • Ingredients: whole wheat bread; speck (Italian); maple syrup; Appenzeller cheese; dried apricots; Saint-Moret cheese
    show

  • Serrano ham, sun-dried tomato and basil crostini

    from Pork and Sons Pork and Sons by Stéphane Reynaud

    • Categories: Appetizers / starters
    • Ingredients: olive oil; garlic; basil; baguette bread; sun-dried tomatoes; serrano ham
    show

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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
  • 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.

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