Ginger Pig Meat Book

Fran Warde, Tim Wilson

Mitchell Beazley, 2011 - Cooking - 336 pages

Packed with expert information on every aspect of buying, preparing and cooking meat.

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.

About the author

Fran Warde is a cook and best-selling food writer. She spent 18 months in the kitchens at The Café Royal before opening her own restaurant in London and then moving into catering and opening a successful cookery school. Fran co-authored with Joanna Harris the award-winning The French Kitchen, followed by The French Market. Her other books include New Bistro and Food for Friends. She has written for numerous publications, including The Saturday Times Magazine, BBC Good Food and Waitrose Food Illustrated and was the food editor of Red magazine.

Bibliographic information

• Title: Ginger Pig Meat Book
• Authors: Fran Warde, Tim Wilson
• Publisher: Mitchell Beazley, 2011
• ISBN: 1845335589, 9781845335588
• Length: 336 pages
• Subjects: Cooking / General; Cooking / Seasonal; Cooking / Specific Ingredients / Game; Cooking / Specific Ingredients / Meat; Cooking / Specific Ingredients / Poultry