Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat

Aidells, Bruce/ Weiss, Lisa

ISBN 10: 0060508957 / ISBN 13: 9780060508951

Published by Harpercollins, 2004

About this Item

352 pages. 9.00x8.00x1.25 inches. In Stock.

Seller Inventory # 0060508957

Bibliographic Details

• Title: Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat
• Publisher: Harpercollins
• Publication Date: 2004
• Language: English
• ISBN 10: 0060508957
• ISBN 13: 9780060508951
• Binding: Hardcover
• Condition: Brand New
• Weight: 0.91 kilograms

About this title

Synopsis

Long the world's favorite meat, pork has surged in popularity in American kitchens thanks in part to high-protein diets, but mostly because of its adaptability to just about every taste. Whether you like spicy Asian flavors, flavorful pan braises, or light and healthy grills, pork fills the bill. Now Bruce Aidells, America's leading meat expert, presents a guide to pork's endless versatility, with 160 international recipes and cooking and shopping tips.

This comprehensive collection contains everything cooks need to know about pork, including how to choose from the many cuts available, how to serve a crowd with ease, and how to ensure moist pork chops and succulent roasts every time. Aidells offers temperature charts for perfect grilling, roasting, and braising, as well as a landmark chapter with step-by-step instructions for home curing. With Bruce Aidells as your guide, you will be making your own bacon, salami, and breakfast sausages with ease. If you are looking to enhance everyday dining, there are recipes here for quick after-work meals, as well as dramatic centerpiece main courses that are sure to impress guests. Bruce Aidells's Complete Book of Pork is a matchless all-in-one guide that will become a kitchen classic.

About the Author

Bruce Aidells is the founder of Aidells Sausage Company and author of nine cookbooks, including The Complete Meat Cookbook, The Complete Sausage Book, the "Meat" and "Poultry" chapters of the revised Joy of Cooking, and the key meat tips in The All New Good Housekeeping Cookbook. He won the 1990 Julia Child Cookbook Award for Hot Links and Country Flavors. His articles appear in numerous publications, including Cooking Light, Bon Appétit, Gourmet, and Food & Wine.