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Pig: A Passion for Pork, by Johnnie Mountain
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Pork is healthy, inexpensive, and versatile. Yet this succulent meat is tricky to cook--and achieving the perfect crackling is even harder! In Pig, charismatic chef Johnnie Mountain shares his pork-preparation secrets in more than 100 delicious recipes like Grilled Garlic & Sage Pork Chops and Pork Loin in a Fennel-Salt Crust. Practical features explaining the different cuts of meat and how to smoke, preserve, and cure, plus smartphone links to instructional videos, make Pig a pork-lover's dream.
- Sales Rank: #1110338 in Books
- Brand: Brand: Duncan Baird
- Published on: 2012-09-04
- Released on: 2012-09-01
- Original language: English
- Number of items: 1
- Dimensions: 9.96" h x 1.04" w x 7.76" l, 2.28 pounds
- Binding: Hardcover
- 224 pages
- Used Book in Good Condition
About the Author
Johnnie Mountain is a charismatic and entertaining chef, star of BBC2's Great British Menu. He previously worked at Café Dell Ugo, Zilli Fish, and The Fat Duck, and then branched out on his own in 2000, opening Mosaica, then The English Pig, and, most recently, The Atrium, all in London. More information can be found at johnniemountain.com.
Most helpful customer reviews
5 of 5 people found the following review helpful.
Mon petit cochon...
By Marilyn
That means (I think) "my little pig". However, if you buy this book, don't think of teensy, cute piglets. Just think of cuts of pork. And there are some excellent sections on those. If you like pork but have been disappointed in the "other white meat" recently because it's so lean it turns out dry, etc., this is the book for you. My daughter and I took a class at a Sonoma cooking school. It was called "Belly Up!" and was all about pork bellies, how to cure them, make your own bacon, pancetta, etc. So I HAD to have this book because it contains directions for making those things as well as some wonderful recipes. Just to name a few (be still my heart), "Bacon Wrapped Tenderloin with Mushroom Stuffing", "Pork Stroganoff", "Toad in the Hole with Onion Gravy", "Pork Scallops in Parmesan Crust", Asian recipes, Mexican recipes, and (hold your applause) "Sticky Barbecued Ribs" that are slow roasted for a couple of hours, brushed with a wonderful barbecue sauce that can be prepared days in advance. The recommendation is that you purchase your pork at a good local butcher or a supermarket that buys from local sources. It might cost a little more but, in my opinion, if you want to make something special, get special at the beginning. Have I developed a "passion for pork". You bet I have! You will too once "Pig" is on your cookbook shelf.
1 of 1 people found the following review helpful.
yummm
By jsmcp
great recipes, fabulous photos and really interesting information... you can tell this man loves his pork, that is for sure!!!
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