+612 9045 4394
Pork : Perparing, Curing and Cooking All That is Possible from a Pig - Phil Vickery


Perparing, Curing and Cooking All That is Possible from a Pig


Published: 1st November 2013
Ships: 5 to 9 business days
5 to 9 business days
RRP $35.00
if ordered within

This celebration of all that is great about pork showcases its fantastic versatility. Chapters cover Shoulder & Ribs, Belly, Loin & Fillet, Ham, Bacon, Sausages and Oddbits (offal), and cover the recipes and techniques needed to make everything from Dry-cured Ham, Chorizo and Salami to Smoked Pig Cheek Pancetta and Black Pudding Fritters.

The 100 international recipes hail from the USA, Spain, Italy, Germany, Hungary, France and India, among others, and explore the cooking and preserving of pork around the globe. The book also covers the rearing of pigs, including their feed regimes, day-to-day care and the best diets to produce flavoursome meat. Essential reading for pork lovers everywhere.

About the Author

Phil Vickery has won many accolades for his cooking including a Michelin star. He is the resident chef of ITV's This Morning and has appeared on ITV's Saturday Cookbook on the BBC's Ready Steady Cookand his own TV shows, including Tastes of Europe and Phil Vickery's Pudding Club. He is the author of the bestselling Seriously Good! Gluten-free series. Simon Boddy has been in the meat trade for nearly 30 years, starting in a supermarket and then moving on to butchers shops and catering butchers. He owns the award-winning Best Butcher in Milton Keynes.

ISBN: 9780857831019
ISBN-10: 0857831011
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 208
Published: 1st November 2013
Publisher: Kyle Books
Country of Publication: GB
Dimensions (cm): 26.1 x 21.2  x 2.7
Weight (kg): 1.01