The Whole Hog: recipes and lore for everything but the oink (Hardback)
  • The Whole Hog: recipes and lore for everything but the oink (Hardback)
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The Whole Hog: recipes and lore for everything but the oink (Hardback)

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£25.00
Hardback 288 Pages / Published: 06/09/2010
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This book is much more than a cookbook; it is a celebration of the pig and all its parts - a unique blend of historical, geographical and culinary interest, together with clear explanations of how to cook the different cuts of pork and over 100 delicious recipes from chef Christopher Trotter.

The pig has been domesticated throughout Europe since ancient times and the result is a variety of magnificent meat products with a fascinating history. The Romans introduced the sausage as a nutritious portable food for their marching legion (centuries later Louis XIV and Napoleon were also known to be fans), while Ardennes ham was praised by the ancient Greeks for its flavour and texture.

The idea of being able to "cook everything but the squeal" of a pig permeates the recipes which are informed by the traditions covered in the main text. Completely international and full of fantastic photographs and an engaging text this book will be a must-have for any pie fan, bacon-sandwich supporter or sausage addict.

Publisher: Pavilion Books
ISBN: 9781862058613
Number of pages: 288
Weight: 1206 g
Dimensions: 245 x 190 x 33 mm

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“One is not Enough”

This is a delightful book, well researched and beautifully presented. There is lots of 'piggy' lore and recipes that make you want to rush into the kitchen and get trying out. The only problem - you'll... More

Hardback edition
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