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Maybe the dog has been hooked up with humankind longer than the pig, and has wandered into regions pigs knowingly eschew, like the Arctic. But pigs and people share a long, delicious history the dog can only sniff at, and longingly at that; an intimacy, if you will, unmatched in any other cross-species relationship. Aidells celebrates this connection. He gives the reader a brief history of the pig, then delivers definitive instructions on how to select great pork, and, in a general overview, how the flavor it and cook it to best advantage. He honors his subject and elevates his reader.
The recipes that follow have only one thing in common: Bruce Aidells loves them. They come from all corners of the world, from friends and from professionals, and from deep personal experience. They cover breakfasts treats, hors d'oeuvres, appetizers, and salads (Chopped Grilled Vegetable Salad with Grilled Pork Medallions); chops and steaks, scallops and cutlets (Smoked Pork Chops with Sour Cherry Sauce); kebabs and ribs (North African Marinated Pork kebabs on Couscous with Apricot Sauce); roasts, ham, pot roasts, stews, baked pastas, and casseroles (Grill-Roasted Pork Shoulder Cuban Style).
In each shift among the pork primals Aidells discusses the fitting master recipe, the umbrella technique beneath which truth and beauty unfold. He's a champion of flavor brining and his instructions eliminate any possible confusion. But he saves his soul for the last section, which is given over to some of the best material in print on preserving pork, the making of sausages, pâtés and terrines, bacon and salamis. It's at this point in the book that poignancy kicks in. This final word has the feeling of last word as well. --Schuyler Ingle
This turned my sisters boyfriend's cooking into edible food! It was a miracle.Published 7 months ago by DOnny Morgan
If you like to cook and want to learn how to deal with pork this is a great aid I'm glad I bought the guidePublished 18 months ago by Ed Goettl
If you are making sausage or want the best recipes possible you MUST buy this book!!!!! I bought it for my family and friends.Published on August 26, 2013 by rj
We purchased a half a pig and then had a "now what" moment. The book has been a very useful guide and, with it's help, we look forward to getting another side of pork when... Read morePublished on March 4, 2013 by William L. Driscoll
Loving to cook lead me to this thorough book by someone who loves Pork. Pork is a new food adventure for me. Read morePublished on August 28, 2011 by Dorcas B Farquhar
My son (29 y.o.) is a pork-lover and excellent cook. I gave it to him as a gift and he loves it.Published on July 20, 2010 by Mary
I bought this book as a gift for my husband's birthday. It is great! We have made many of the recipes and they are easy to follow. It is our go to book for roasts and ribs. Read morePublished on October 13, 2009 by Yard Girl