Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat
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.
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Perfect for Pork LoversUser 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 meatUser 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
Stews Baked Pastas and Casseroles
Strategy for Preserving Pork at Home
Pâtés and Terrines
Bacon Other Cured Cuts and Salami
Specialty Pork 314 Sources 318 Index