book - Pork and sons

The Most Authoritative and Whimsical Look At the Pig

Pork is the world's most widely eaten meat, the heart and soul of every charcuterie, and many a culinarian's obsession. From head to hoof, and all the diverse and flavorful meat cuts in between, the pig is the most versatile and efficient animal raised for food. And no one knows more about the selection, preparation and cooking of pork than French chef and restaurateur Stephane Reynaud.

Coming from a long line of pig butchers and farmers in rural France, Reynaud certainly knows his stuff. Reynaud shares his affection, recipes and deep knowledge of the pig in PORK & SONS.

The winner of the 2005 French Gourmand Cookbook Award, PORK & SONS celebrates the swine in all its forms, from slaughter to supper. Interspersed with humorous hand-drawn sketches and over 200 evocative color photographs, PORK & SONS provides insight into the history of the pig, those who raise them, and of course how to flavor, cook and transform pork into an array of mouth-watering dishes. With 150 simple yet flavorful recipes that encompass the whole hog, PORK & SONS includes chapters on ham, pates and terrines, sausage, roasting, barbecuing, entertaining, and wild boar.

While this quintessential "pig" cookbook celebrates the delicious qualities of pork in all its myriad forms, it also offers a rare, personal glimpse into a day-in-the-life of a small family business in rural France. Part cookbook and part scrapbook, PORK & SONS spills over with warmth and playful charm in its celebration of community, family and food. Reynaud introduces us to the people in his village, including Eric the Pig Farmer, Aime the Butcher, Bibi the Bistro Owner, among the cast of characters.

An affectionate tribute to all things porcine, is the perfect release in this "year of the  golden pig."