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

  • Mid-week meatloaf with spiced tomato sauce

    • Pamsy on October 28, 2020

      Page 219, not in index.

  • 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 0762779829
  • ISBN 13 9780762779826
  • Published Nov 08 2011
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Lyons Press
  • Imprint Lyons Press

Publishers Text

This much-anticipated book is packed with recipes and a wealth of expert information, providing every food lover with an indispensible guide to getting the very best out of the meat they buy. Tim Wilson, farmer and proprietor of The Ginger Pig chain of butcher shops, teams up with Fran Warde, respected cook and bestselling author, to recommend the best breeds and the right cuts to choose for every style of cooking and dish, and to guide readers on what to ask their butcher to get the best quality meat. In addition to comprehensive guides to beef, pork, bacon, and lamb, all the major game and poultry are also covered, including venison, rabbit, goose, guinea fowl, duck, quail, and turkey. This is the ultimate meat-lover's companion. The book's more than 100 inspirational recipes, some of which are dishes sold in the Ginger Pig's shops, are arranged according to the seasonal availability of the best ingredients, from sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to slow-baked herb-crusted leg of lamb in December. And monthly farm diaries provide an insight into the passionate and dedicated team of men and women behind the much feted and award-winning groups of butchers in England -- The Ginger Pig.

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