Customer Reviews

Pork and Sons

5 star:		(14)
4 star:		(0)
3 star:		(0)
2 star:		(2)
1 star:		(2)

 

 

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.

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.

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?

This book celebrates the swine in a way it deserves. Absolutely gorgeous and delicious.

As an avid home chef and cookbook collector, I must say this is one of my favorite cookbooks. Each and every recipe is delicious. The author pays beautiful tribute to his land, his people, and the pig! If you have ever wondered how to make cheap supermarket pork roasts delectable, this is the book for you.

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.

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.

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.

Yummm! Did it in the fireplace. Excellent taste altho wine evaporated too quickly as coals likely too hot. Will try again in firelplace after quick boil of sausages and shorter time in coals along with perhaps making some red wine sauce on stovetop.
Whole family enjoying the book...fantasizing about taking a year off to spend in st. agreve with stephane to learn the art of piggy prep.
Coolest cookbook ever!
-deuxcapecodchefs

This book is definitely one of my go to books when working with pork. I made a version of his pig feet, bacon, caramelized onions dish (page 190) and served it with a homemade mustard...absolutely delicious! Nothing pretentious about this book at all. It's all straight forward.