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Pork and Sons Hardcover


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Product Details

  • Hardcover: 370 pages
  • Publisher: Phaidon Press (April 1, 2007)
  • Language: English
  • ISBN-10: 0714847909
  • ISBN-13: 978-0714847900
  • Product Dimensions: 3.4 x 4.3 x 0.8 inches
  • Shipping Weight: 4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #348,713 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Starred Review. This delightful, affectionate homage to the pig is a blend of cookbook and travel guide, celebrating the pig and the bounty it provides. Reynaud, the owner and chef of restaurant Ville 9 Trois, just outside of Paris, learned about pigs through his butcher grandfather, attending his first pig killing at the age of seven. Now, more than 30 years later, he shares his reverence for tradition and all that the pig offers in this exceptional book. Taking the reader on the journey from slaughter to table, he reveals a rich and rustic world largely unknown to most Americans. Readers meet Aimé, who can butcher a 400-pound pig in just a few hours; Blachou and his faithful dog, Florette, who help out during the slaughter; and the pâté team of Pompom, Kiki and Jacquy. Hearty, mouth-watering recipes—150 in all—range from the more common (Pork Tenderloins with Porcini Stuffing and Super Maxi Royale Choucroute) to the unusual (Pig's Tongue with Sorrel and Stuffed Pig's Ears). Sections on blood sausage, ham, sausage making and wild boar will fascinate as well as tantalize. Reynaud offers alternatives for hard-to-find ingredients and provides a list of mail-order butchers in the U.S. and France. Originally published in France in 2005, this collection is a must-have for cooks and food lovers everywhere. 240 color photos and 100 line drawings. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

'If you like all things porcine, this is the book for you. ... enchanting, beautifully illustrated and photographed ... [Reynaud] shares wholesome and rustic dishes that use every part of the pig, straight from the farmhouse kitchen.' Sainsburys' Magazine 'a masterclass on cooking succulent pork ... recipes are imaginative and not difficult ... All you'll ever need to know about Pork.' BBC Good Food Magazine 'Montbeliard sausage [...] looks irresistible, as do all the 150 recipes in this book ... Pork fillet with herbs and petit pois [...] is the kind of thing you dream about on the way home from the office' The Daily Telegraph 'Adore the faintly girly pink-gingham padded cover ... The book (a brilliant gift) is about all the things we love: raising beasts respectfully on decent land, making even a ham sandwich something to delight in. ... Terrific sources list - 'Piggy People We Like'; divine illustrations,and wit.' Mail on Sunday 'A great pig adventure ... a beautiful book, warm-hearted and full of character. ... The pages are full of dishes that you want to cook - food for family and friends - as opposed to inaccessible restaurant dishes. ... Reynaud is a delightful writer and a true character. ... alongside the photographs are hundreds of gorgeous illustrations of pigs - jumping, eating and rolling.' Independent on Sunday 'Full of the kickiest, porkiest hand-drawn illustrations; beautiful food photography; fabulous pictures of pork products; expansive recipes; and informative lexicons of sausages and hams, it is so fun!' Seattle Times 'Not since Fergus Henderson's Nose to Tail Eating (from the chef and owner of St. John in London) has a book inspired me more to cook up a batch of braised pig ears or make my own bacon. Pork and Sons is a must buy for any swine lover.' Epicurious.com 'With its pink gingham cover, stunning photography and humorous doodles of pigs, Pork & Sons has won over even the squeamish. ... [It's] not just about food: it's a glimpse into the daily life of rural France, part memoir, part social history.' The Sydney Morning Herald

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Customer Reviews

4.1 out of 5 stars
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Absolutely gorgeous and delicious.
Hostess with the Mostest
I made a version of his pig feet, bacon, caramelized onions dish (page 190) and served it with a homemade mustard...absolutely delicious!
J. Yang
The book is quirky, humorous, and fun.
Bradley Nelson

Most Helpful Customer Reviews

38 of 39 people found the following review helpful By Antonio P. Manahan on May 31, 2007
Format: Hardcover
I have over a thousand cookbooks and I can categorically state that this is probably the most beautiful cookbook in my collection. The book's excellent graphic design and captivating pictures transport you to a totally different place. Its a place where you know by name the people who bring the food to your table. A place where meals are thought of and not expedited. A place where more effort is used in bringing food to the table and that effort is appreciated. The overall design is so successful that the reader forgets that certain portions are about slaughtering an animal or that there is a large amount of recipes about offal. I enjoy dishes made from offal but in my experience most people don't. My only disappointment in the book is that it does not have any recipes for making the sausages. Then again, any frenchman will tell you that a toulouse sausage is not a toulouse sausage unless it was produced in Toulouse. I highly recommend this book.
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31 of 32 people found the following review helpful By Craig W. Adcock on April 18, 2007
Format: Hardcover
This book is the most inclusive, insightful, and casual cookbook I own - from the 80+ books that occupy shelves and shelves. It is worth every cent, if not actually under priced. The sketches of the cartoons are great. There are too many strengths to mention. Reynaud covers practically every use of the pig from snout to tail and does so from primitive / traditional recipes to gourmet presentations with Pork, Pork, and Pork included in every dish.

Strongly recommended.

Craig Adcock

Belly Up Bar-B-Que.
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16 of 17 people found the following review helpful By B. Braun on May 30, 2007
Format: Hardcover Verified Purchase
The fabulous pig in all its glory, a photo on every page of the dish, photos that make you drool at the thought of the food, a witty and intimate text - just perfection even with American measures. The US got rid of King George, why not ditch the Imperial system for weights and measures?
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12 of 14 people found the following review helpful By Hostess with the Mostest on May 29, 2007
Format: Hardcover
This book celebrates the swine in a way it deserves. Absolutely gorgeous and delicious.
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6 of 6 people found the following review helpful By Stephen D. Coyle on April 15, 2008
Format: Hardcover
I've never written a review before but felt passionately about how good this book is that I felt I had to add my two cents. Beautifully laid out, with a photograph for each recipe and great background on the pig. Its taking pride of place in my large cookbook collection, highly recommended.
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5 of 5 people found the following review helpful By H. B. Herrmann on December 26, 2009
Format: Hardcover
We cooked Christmas dinner (and lunch) using this book. Before the holidays, we've made about half a dozen meals from Pork & Sons. All have been excellent.

However, the book conveys the bigger picture of food, including were it comes from, what are the tradtions, who are the people who created the recipes, and why is it so good. After all, life is short, so make the most of each day and each meal. Enjoy the meal and enjoy making it.

And of course, enjoy the book.
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4 of 4 people found the following review helpful By Steve R. Vinson on January 23, 2008
Format: Hardcover Verified Purchase
Excellent book with a beautiful layout. Well described recipes, albeit using ingredients not always immediately available. Well organized with both European and US sources for the many pig parts used. Brought back memories of long ago with my grandparents and their annual fall hog butchering and the wonderful meals that ensued. Will tempt you to try the unusual and forgotten parts of the pig. A great addition to those who love good food, want to know more about how that food gets to the table, and not afraid to be confronted with honest, unashamed views of old country life.
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4 of 4 people found the following review helpful By Alexander Strauss on January 16, 2008
Format: Hardcover
If you love pork, then this is the book for you. Not only is it beautiful, but the author treats the humble pig with the love and respect it deserves. So go out and buy some blood sauage and pig ears and start cooking with Pork and Sons as your guide.
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