The recipes are wholesome and rustic, encapsulating the flavors and taste of a region.
As the author Stéphane Reynard delivers his recipes to us, he invites us to share his family's age-old passion for the pig and to celebrate the long delicious history between man and swine. Introducing to us, through evocative photographs, his grandfather, and a somewhat strange collection of other family members and workers on the farm in the mountainous Saint-Agrève, he creates a rich atmosphere and sense of ancestral tradition.
The 150 recipes are divided between thirteen chapters, including one on black pudding, one on sausages and one on ham. Each recipe is accompanied by an enticing photograph of the dish, and between each chapter there are photographs of the region, of the faces of the region and of their daily work, and further ingeniously hand-drawn illustrations of the pig itself in all manner of poses.
This is a colorful and vivid cookbook with a huge range of possible approaches to the selection, preparation and cooking of pork. It is an affectionate tribute to the pig, an acknowledgment of its sumptuous flavour, versatility as an appetizer or entrée, and great popularity around the world.
- An authentic French pork cookbook written by a pork restaurateur and grandson to a village butcher, and inspired by three generations of pork devotees.
- 150 delicious and rustic pork recipes ranging from blood sausage, sausages and terrines to hearty casseroles and stews, and sourcing pork products from all over the world
- Fully illustrated with photographs of the dishes, the people who prepare and cook them and the land that the pigs are raised on