Ginger Pig Meat Book by Tim Wilson and Fran Warde
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Slow-roast belly of pork
from Ginger Pig Meat Book Ginger Pig Meat Book by Tim Wilson and Fran Warde
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Notes about this book
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- ISBN 10 1845335589
- ISBN 13 9781845335588
- Linked ISBNs
- 9780762779826 Hardcover (United States) 11/8/2011
- 9781845338084 eBook (United Kingdom) 11/1/2012
- 9781845339722 eBook (United Kingdom) 5/9/2014
- Published May 02 2011
- Format Hardcover
- Page Count 336
- Language English
- Countries United Kingdom
- Publisher Octopus Publishing Group
- 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.Other cookbooks by this author
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