£56.35
Gain expert insights into meat selection and cooking with The Ginger Pig Book, a comprehensive guide for culinary enthusiasts. This book combines practical advice with seasonal recipes, making it an essential resource for any kitchen. Based on British farming practices, it offers authentic UK perspectives on meat cuisine.
- Features over 100 recipes arranged by season for year-round cooking inspiration.
- Includes detailed advice on buying the best meat cuts and what to ask your butcher.
- Packed with specially commissioned photographs from the farm and kitchen.
- Provides monthly farm diaries to reveal life on a British farm.
- Written by experts Tim Wilson and Fran Warde, ensuring reliable information.
- £56.35
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Description
xThis book is 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.
