Pork (The Good Cook Techniques & Recipes Series) [Hardcover]

Editors of Time-Life Books (Author), Pamela Marke (Illustrator)

Product Details

• Hardcover: 176 pages
• Publisher: Time-Life Books (July 1980)
• Language: English
• ISBN-10: 080942875X
• ISBN-13: 978-0809428755
• Product Dimensions: 10.6 x 9.3 x 0.7 inches
• Shipping Weight: 1.6 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #713,450 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

14 of 15 people found the following review helpful:

5.0 out of 5 stars Contents and comments, August 22, 2002

By 

Jegs11 (Kent, England) - See all my reviews

This review is from: Pork (The Good Cook Techniques & Recipes Series) (Hardcover)

Exceptional step-by-step photographic instructions. 176pp
Quite the best series of instructional and informative cookery books I've yet come across. So far I've found Wine; Beverages; Preserving; Snacks & canapés; Cakes; Eggs & cheese; Grains, pasta & pulses; Beef & veal; Pork.

CONTENTS
INTRODUCTION
A prolific provider / a guide to pork cuts / clearing the way to simplify carving / ways to enhance flavour in advance / capturing flavour in the stock-pot / a quartet of savoury stuffings / the simple art of sausage-making
FRYING
A versatile method for smaller cuts / fundamental and fast techniques / capitalising on natural moistness / thickening pan juices into sauces / lavish effects with cream / deep-frying in a protective coating
GRILLING AND ROASTING
Sealing in juices with radiant heat / grilling: stratagems for succulence / sweet-and-sour coatings for spare ribs / tender meat enclosed in crackling / basting for a mahogany glaze / pockets full of goodness / transforming rib racks into a regal crown / the most spectacular presentation of all
POACHING
Controlling the simmer / a potful of mixed cuts / coupling salt pork with pulses /subtle marriages of flavour / a surprising role for hay / a court-bouillon made with wine / a glistening coat for cuts
BRAISING AND STEWING
Slow cooking for rich results / the perfect finish for whole ham / tender treatment for a large cut / double chops: envelopes for stuffing / the quintessential stew / a glazed onion garnish

MISCELLANEOUS COOKING METHODS
Sauerkraut: an enduring partner for pork / exploring the potential of pies / sauce-topped gratins of sliced ham / a spicy crumb finish for pig's ears / sausages in a bed of batter / a layered soufflé pudding / a purée moulded into a mousse / turning leftovers into dumplings
ANTHOLOGY OF RECIPES
Stuffings and marinades / sausage-making / frying / roasting and grilling / poaching / braising and stewing / pies, puddings and soufflés / special presentations / standard presentations
RECIPE INDEX
GENERAL INDEX
GLOSSARY