Nelson Books, 2014. — 320 p. — ISBN: 978-1401605025. Chris Chamberlain, author of the popular The Southern Foodie Cookbook, takes you back to the South for a tour of the restaurants that make the best pig dishes. The Southern Foodie’s Guide to the Pig takes you on several journeys. An anatomic survey of the pig introduces readers to all the parts of this versatile animal and...
Nelson Books, 2014. — 320 p. — ISBN: 978-1401605025. Chris Chamberlain, author of the popular The Southern Foodie Cookbook, takes you back to the South for a tour of the restaurants that make the best pig dishes. The Southern Foodie’s Guide to the Pig takes you on several journeys. An anatomic survey of the pig introduces readers to all the parts of this versatile animal and...
Countryman Press, 2014. — 192 p. Pork prices can rise and the economy can fluctuate, but consumption of bacon remains steady. Its sublime savory taste has been explained by scientists as well: Bacon boasts umami, the seductive “fifth taste” that rises above sweet, sour, bitter, and salty. In Bacon 24/7, author Theresa Gilliam and photographer EJ Armstrong have teamed up to feed...
Voyageur Press, 2016. — 211 p. — (Complete Meat). — ISBN10: 0760349967. — ISBN13: 978-0760349960. Pork is the most consumed meat in the world. It’s inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream of making chorizo or curing their own hams or bacon. The Complete Book of Pork Butchering,...
Workman Publishing, 2013. — 320 p. — ISBN: 978-0761165828. Everything tastes better with bacon. One of those flavor-packed, umami-rich, secret-weapon ingredients, it has the power to elevate just about any dish, from soups to souffle?s, braises to bread pudding. Peter Kaminsky and Marie Rama know just how to employ it. Peter is the author of both Pig Perfect?a paean to the...
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