Pork & Sons
And totally counter to the Vegetables Theme, I just bought a great cookbook, Pork & Sons
http://www.taste.com.au/news+features/articles/438/pork+sons
Pork & Sons
By Stephane Reynaud, Phaidon Press, RRP $59.95
French cookbook Pork & Sons details how a pig is slaughtered. Most of its recipes call for ingredients like pig's heart, liver, ears and trotters. There's even a whole chapter on what to do with sausages made from pig's blood.
Keeping all this in mind, you would think that such a book would have limited appeal, but you're wrong. Pork & Sons is not your average cookbook, it's much better than that.
Chef and third generation pig farmer Stephane Reynaud introduces us to his family and friends - the people of the small French village of Saint Agreve who have been killing and eating pigs for decades.
Reynaud shares their lives and their recipes with us. The book covers everything from the ritual of killing the pig to the making of pate and terrine, for which you need a pate-making team apparently, headed up by a man named Jacquy, if you can get him.
The recipes are all rustic and hearty. There's traditional French country fare like Sausage cassoulet and Alsace pork stew as well as recipes that feature the celebrated pork products of other countries, like Chorizo tortilla (Spain) and Prosciutto and grilled vegetable crostini (Italy).
All this is presented in such a whimsical way, with gorgeous piglet illustrations by Jose Reis de Matos and beautiful portraits which capture the qualities of the Saint Agreve locals by Marie-Pierre Morel, you can't help but be charmed.
Pork & Sons was an immediate best seller in France and there's plenty of evidence to suggest that it will be just as popular here, especially as it also features a handy list of quality Australian pork suppliers in the back.
I'd recommend it to everyone, except maybe vegans and vegetarians.
J is going to absolutely LOSE HIS HEAD when he sees this book. All fantastic sausage recipes, casseroles, roasts, ham, pates....It's superbly presented.
I want to try and make the Easter Ham/Parsley Ham terrine for him when he gets back - ham, pork, parsley, stock - all used to make a terrine!!! It's love (for him) and love (for pork)
http://www.taste.com.au/news+features/articles/438/pork+sons
Pork & Sons
By Stephane Reynaud, Phaidon Press, RRP $59.95
French cookbook Pork & Sons details how a pig is slaughtered. Most of its recipes call for ingredients like pig's heart, liver, ears and trotters. There's even a whole chapter on what to do with sausages made from pig's blood.
Keeping all this in mind, you would think that such a book would have limited appeal, but you're wrong. Pork & Sons is not your average cookbook, it's much better than that.
Chef and third generation pig farmer Stephane Reynaud introduces us to his family and friends - the people of the small French village of Saint Agreve who have been killing and eating pigs for decades.
Reynaud shares their lives and their recipes with us. The book covers everything from the ritual of killing the pig to the making of pate and terrine, for which you need a pate-making team apparently, headed up by a man named Jacquy, if you can get him.
The recipes are all rustic and hearty. There's traditional French country fare like Sausage cassoulet and Alsace pork stew as well as recipes that feature the celebrated pork products of other countries, like Chorizo tortilla (Spain) and Prosciutto and grilled vegetable crostini (Italy).
All this is presented in such a whimsical way, with gorgeous piglet illustrations by Jose Reis de Matos and beautiful portraits which capture the qualities of the Saint Agreve locals by Marie-Pierre Morel, you can't help but be charmed.
Pork & Sons was an immediate best seller in France and there's plenty of evidence to suggest that it will be just as popular here, especially as it also features a handy list of quality Australian pork suppliers in the back.
I'd recommend it to everyone, except maybe vegans and vegetarians.
J is going to absolutely LOSE HIS HEAD when he sees this book. All fantastic sausage recipes, casseroles, roasts, ham, pates....It's superbly presented.
I want to try and make the Easter Ham/Parsley Ham terrine for him when he gets back - ham, pork, parsley, stock - all used to make a terrine!!! It's love (for him) and love (for pork)