From Publishers Weekly
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)
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'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