Buy new:
$10.99$10.99
$3.99
delivery:
Nov 18 - 28
Ships from: AllStarBooks57 Sold by: AllStarBooks57
Buy used:: $8.49
Other Sellers on Amazon
& FREE Shipping
95% positive over last 12 months
Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet, or computer - no Kindle device required. Learn more
Read instantly on your browser with Kindle Cloud Reader.
Using your mobile phone camera - scan the code below and download the Kindle app.
Pork (The Good Cook Techniques & Recipes Series) Hardcover – January 1, 1980
Enhance your purchase
- Print length176 pages
- LanguageEnglish
- PublisherTime-Life Books
- Publication dateJanuary 1, 1980
- ISBN-109780809428755
- ISBN-13978-0809428755
Frequently bought together

Customers who viewed this item also viewed
Product details
- ASIN : 080942875X
- Publisher : Time-Life Books (January 1, 1980)
- Language : English
- Hardcover : 176 pages
- ISBN-10 : 9780809428755
- ISBN-13 : 978-0809428755
- Item Weight : 1.8 pounds
- Best Sellers Rank: #1,267,557 in Books (See Top 100 in Books)
- #844 in Meat Cooking
- Customer Reviews:
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on Amazon-
Top reviews
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
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








