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

Front Cover
Harper Collins, Oct 26, 2004 - Cooking - 352 pages
3 Reviews

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.

 

What people are saying - Write a review

Perfect for Pork Lovers

User Review  - sriggers - Overstock.com

Purchased the book for my dad the BBQ Master and he actually used some of the ideas from the book. Translation... better that the average cookbook! Read full review

Bruce Aidells's complete book of pork: a guide to buying, storing, and cooking the world's favorite meat

User Review  - Not Available - Book Verdict

Americans may love steak, but they love their bacon, pork tenderloin, and roast ham, too. Founder of Aidells Sausage Company, the author fills his latest book (after The Complete Meat Cookbook ) with ... Read full review

Contents

Introduction
1
How to Use This Book
11
Main Courses
99
Chops and Steaks Scallops and Cutlets and Medallions
101
Kebabs and Ribs
135
Roasts
153
Ham
183
Pot Roasts and Other Braises
199
Stews Baked Pastas and Casseroles
217
Preserving Pork
245
Strategy for Preserving Pork at Home
249
Sausages
255
Pâtés and Terrines
271
Bacon Other Cured Cuts and Salami
289
Specialty Pork 314 Sources 318 Index
320
Copyright

Common terms and phrases

About the author (2004)

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.

Bibliographic information