Ginger Pig Meat Book,Pitt Cue Co.and Hog 3 Books Bundle Collection – The Cookbook, Proper pork recipes from the snout to the squeak

Ginger Pig Meat Book,Pitt Cue Co.and Hog 3 Books Bundle Collection - The Cookbook, Proper pork recipes from the snout to the squeak

Ginger Pig Meat Book,Pitt Cue Co.and Hog 3 Books Bundle Collection – The Cookbook, Proper pork recipes from the snout to the squeak. Description:- Ginger Pig Meat Book 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. Pitt Cue Co. – The Cookbook With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round. From Pitt Cue’s legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash. Hog: Proper pork recipes from the snout to the squeak The Caterer ‘Hog is a bible for pork fans everywhere…the book celebrates the versatility, appeal and – most importantly – the taste of the pig.’ Great British Food Hog is a celebration of all things pig – from breeds and rearing, to butchering and preparing, with techniques, features and more than 150 recipes for nose to tail eating. The comprehensive range of dishes includes hams, bacon, sausages, charcuterie, pates, confits, roasts, grills, hotpots, ragouts, pies, casseroles, scratchings, crackling, trotters and much more

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