Master the art of meat cookery with The Ginger Pig Book, a comprehensive guide and recipe collection from renowned experts Tim Wilson and Fran Warde. This beautifully photographed cookbook is packed with practical advice and seasonal recipes to elevate your culinary skills.
- Expert advice on buying, preparing, and cooking all types of meat.
- 100+ seasonal recipes, perfect for every occasion.
- Breed recommendations and butcher's tips for superior quality.
- Stunning photography showcases both farm life and delicious dishes.
- Unique insights into a thriving British farm.
Description
xThis book is packed with expert information on every aspect of buying, preparing and cooking meat. Packed with expert information on every aspect of buying, preparing and cooking meat.
Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality.
There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.
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