The Whole Hog
recipes and lore for everything but the oink
A gourmet celebration of the pig and all its parts, this is filled with historical and culinary lore, as well as over 100 fantastic recipes. With clear explanations of how to cook the different cuts of pork from every part of the pig, this is a must for any bacon sandwich supporter or sausage addict. With more than 80 illustrations.
CHF 43.50
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
V105:
Folgt in ca. 15 Arbeitstagen
Produktdetails
Weitere Autoren: Trotter, Christopher
- ISBN: 978-1-86205-861-3
- EAN: 9781862058613
- Produktnummer: 7250536
- Verlag: Pavilion Books
- Sprache: Englisch
- Erscheinungsjahr: 2010
- Seitenangabe: 288 S.
- Masse: H25.2 cm x B19.8 cm x D3.5 cm 1'184 g
- Abbildungen: Over 80 illustrations
- Gewicht: 1184
- Sonstiges: General (US: Trade)
Über den Autor
Carol Wilson is a cookery writer and member of the Guild of Food Writers with a particular interest in the history of food and culinary traditions. The author of several cookbooks on traditional foods, she also contributes to publications in the UK, Eire and USA (including BBC Good Food, Waitrose Food Illustrated, Gastronomica) and has promoted British food and cooking on Swiss/German TV. She is a Jury member for the Slow Food Biodiversity Awards. Christopher Trotter is a freelance chef and food writer, restaurant inspector and food consultant and life-long lover of all good things to eat. He is a member of the Guild of Food Writers with an interest in Scottish and regional food, as well as seasonal and organic cooking. He has authored several books including the whole hog and the whole cow for Pavilion, as well as The National Trust for Scotland's The Scottish Kitchen. Christopher lives in Upper Largo in Fife.
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