Ginger Pig: Ginger Pig Meat Book

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9780762779826: Ginger Pig: Ginger Pig Meat Book
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This much-anticipated book is packed with recipes and a wealth of expert information, providing every food lover with an indispensible guide to getting the very best out of the meat they buy.

Tim Wilson, farmer and proprietor of The Ginger Pig chain of butcher shops, teams up with Fran Warde, respected cook and bestselling author, to recommend the best breeds and the right cuts to choose for every style of cooking and dish, and to guide readers on what to ask their butcher to get the best quality meat. In addition to comprehensive guides to beef, pork, bacon, and lamb, all the major game and poultry are also covered, including venison, rabbit, goose, guinea fowl, duck, quail, and turkey. This is the ultimate meat-lover's companion.

The book's more than 100 inspirational recipes, some of which are dishes sold in the Ginger Pig's shops, are arranged according to the seasonal availability of the best ingredients, from sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to slow-baked herb-crusted leg of lamb in December. And monthly farm diaries provide an insight into the passionate and dedicated team of men and women behind the much feted and award-winning groups of butchers in England -- The Ginger Pig.

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From the Inside Flap:

This much-anticipated book is packed with recipes and a wealth of expert information, providing every food lover with an indispensible guide to getting the very best out of the meat they buy.In The Ginger Pig, Tim Wilson, farmer and proprietor of The Ginger Pig chain of butcher shops, has teamed up with Fran Warde, respected cook and bestselling author, to recommend the best breeds to look for, and the right cuts to choose for every style of cooking and dish, and to tell you what to ask your butcher in order to buy the best quality meat. In addition to comprehensive guides to beef, pork, bacon, and lamb, all the major game and poultry are also covered, including venison, rabbit, goose, guinea fowl, duck, quail, and turkey. This is the ultimate meat-lover's companion.The book's more than 100 inspirational recipes, some of which are dishes sold in the Ginger Pig's shops, are arranged according to the seasonal availability of the best ingredients, from sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to slow-baked herb-crusted leg of lamb in December. And monthly farm diaries provide an insight into the passionate and dedicated team of men and women behind the much feted and award-winning groups of butchers in England -- The Ginger Pig. With specially commissioned photographs taken on the farm and in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and utterly useful book.

About the Author:

Tim Wilson, owner of The Ginger Pig chain of butchers, is one of the most respected meat producers in Britain. His shops have received many accolades, including Best Food Producer in the Observer Food Awards. The shops stock meat exclusively from his three Yorkshire farms. Fran Warde is a cook and best-selling food writer. She spent 18 months in the kitchens at The Cafe Royal before opening her own restaurant in London and then moving into catering and opening a successful cookery school.

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Other Popular Editions of the Same Title

9789123473694: Ginger Pig Meat Book,Pitt Cue Co.and Hog 3 Books Bundle Collection - The Cookbook, Proper pork recipes from the snout to the squeak

Featured Edition

ISBN 10:  912347369X ISBN 13:  9789123473694
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9781845335588: Ginger Pig Meat Book

Octopu..., 2011
Hardcover

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