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How to Roast a Pig: From Oven-Roasted Tenderloin to Slow-Roasted Pulled Pork Shoulder to the Spit-Roasted Whole Hog Paperback – May 1, 2013


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How to Roast a Pig: From Oven-Roasted Tenderloin to Slow-Roasted Pulled Pork Shoulder to the Spit-Roasted Whole Hog + La Caja China Cooking: The secret to perfect roasting + La Caja China World: Roasting Box Recipes from Around the Globe
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Product Details

  • Paperback: 160 pages
  • Publisher: Quarry Books (May 1, 2013)
  • Language: English
  • ISBN-10: 1592537871
  • ISBN-13: 978-1592537877
  • Product Dimensions: 8 x 0.5 x 8 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #518,734 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Tom Rea grew up on a farm, shooting, fishing, and foraging—and eating pretty well as a result. He started his career in a renowned gastro-pub, worked his way up to head chef, and from there has worked all over southern England and France, including at the award-winning The Coach and Horses and the Jolly Sportsman. He lives in Sussex and teaches people how to cook and cater for their own private parties in style.


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By Richard Lang on August 30, 2014
Format: Paperback Verified Purchase
It was a little repetitive at times and some of the guidance seems implausible (2-3 days of prep time to roast a pig shoulder?) but it had some good advice
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