Pork: More Than 50 Heavenly Meals That Celebrate the Glory of Pig, Delicious Pig

by Cree LeFavour, Antonis Achilleos (Photographer)

Overview

The acclaimed author of Fish presents irresistible pork dishes from around the world, with 120 recipes comprising more than fifty meals.

Pork celebrates the versatility, deliciousness, and global appeal of “the other white meat.” Five chapters are organized by flavor profile, including American, Bistro, Latin, Chinese and Japanese, and South and Southeast Asian. The recipes are grouped into complete meals featuring a main course of pork with a complementary grain, pasta, salad, or vegetable.

This cookbook encompasses a wide range of techniques for expertly cooking many popular and surprising cuts of pork, from braising, sautéing, roasting, barbecuing, and stewing to serving it encased in soft, warm pasta, buns, or tortillas. Featuring a year’s worth of meals for all occasions, Pork will have cooks of all skill levels salivating.

Product Details

ISBN-13:	9781452130538
Publisher:	Chronicle Books
Publication date:	10/12/2021
Sold by:	Barnes & Noble
Format:	eBook
Pages:	224
File size:	13 MB
Note:	This product may take a few minutes to download.

About the Author

Cree LeFavour is the author of Poulet and Fish, and lives with her family in Frenchtown, New Jersey.

Editorial Reviews

08/18/2014
LeFavour (Poulet, Fish, The New Steak) grew up on a ranch populated with pigs, and that connection has stayed with her, enabling her to appreciate pork on many levels and cuts. Here, she shares that insight and appreciation with a collection of over 50 pork dishes that span the globe. Eschewing the obvious, LeFavour operates under the assumption that readers have already cooked their fare share of porky classics, offering up recipes for sauteed pork chops with cider reduction and a pitch-perfect meatloaf wrapped in bacon before going above and beyond with dishes like whole yolk ravioli over slow-cooked pork belly and wilted mixed greens with buttery toast and sauteed pickle pears, a dish that sets the tone for the rest of the book. Her recipes alternate between the simple and fun riffs on classics, such as the San Francisco burrito and pork fried rice, and the inordinately complex, such as her belly, root, and snail sew, which calls for very specific ingredients such as French snails and Sercial Madeira. Some of those specific and hard-to-source ingredients like dried black turtle beans and an almost nagging insistence on organic high heat oils may test the patience of readers, but those with an interest in expanding their culinary repertoire and a love of pig will find a lot of interesting meals here. (Sept.)

Publishers Weekly