Ginger Pig Meat Book by Tim Wilson and Fran Warde

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Notes about this book

  • DKennedy on October 21, 2014

    T-day recipe on p. 168

  • DKennedy on March 23, 2014

    Bought this book as a wonderful primer on what to look for when sourcing meat. I learned so much from the first 101 pages!

Notes about Recipes in this book

  • Pork fillet with new season rhubarb

    • Breadcrumbs on June 10, 2015

      p. 200 – Loved the concept of this dish. Simple to execute, great technique of heating oil in roasting pan in oven then searing meat in that vs atop the stove and then placing in a roasting pan! Nevertheless the final dish disappointed in that is was super-sour. Perhaps UK rhubarb has a sweetness Canadian rhubarb doesn’t but this was far too bitter to be enjoyable. Next time I’d add honey to balance out the pan sauce. We love rhubarb with pork so this is worth repeating with modifications. Photo here: http://chowhound.chow.com/topics/1015551?commentId=9595170#9595170

  • Beef and black bean chilli

    • DKennedy on October 22, 2014

      Dead easy to make and absolutely delicious. I used a Wagu tri tip roast that I seared and then cut up. I seasoned with Tyler Florence's roast mixture (had it on hand) s and p. For the pepper, I used one red dried chili and then later added a lipstick to the cooking pot but I did not cut it up so it remained rather mild. I used 1 can of tomatoes and 14 oz of fresh tomatoes because I was short a second can.

  • Chicken and pork jambalaya

    • MattDufty on July 26, 2012

      Very tasty variant on a classic. Cooking the rice separately and adding at the end results in a less homogeneous dish.

  • Spiced lamb pilaf

    • greedyrosie on May 12, 2015

      Fairly uninteresting for something with whole spices in it. Probably could do with some chopped fresh chilli and/ or ginger running through it. It was quick though, and adequate for a midweek dinner

  • Sausage and butterbean pot

    • Pamsy on June 22, 2019

      Excellent store cupboard recipe that can be easily adapted to use whatever is available. Used tinned cannellini or butterbeans instead of soaking overnight. Any quality sausage works. Can also be served with mash, pasta or good bread.

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Reviews about this book

  • Bibliocook

    ...encourages you to engage with your own local butcher and, with this book in hand, you’ll have the knowledge to look for exactly what you want. An educational and tasty read.

    Full review
  • The Foodie Bugle

    An interview with Fran Warde at the new Ginger Pig shop in London.

    Full review
  • ISBN 10 1845338081
  • ISBN 13 9781845338084
  • Published Nov 01 2012
  • Format eBook
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group (DIgital)
  • Imprint Mitchell Beazley

Publishers Text

This book is packed with expert information on every aspect of buying, preparing and cooking meat. Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.

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