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Ginger Pig Meat Book [Hardcover]

Fran Warde , Tim Wilson
4.6 out of 5 stars  See all reviews (71 customer reviews)
RRP: £25.00
Price: £22.00 & FREE Delivery in the UK. Details
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Book Description

2 May 2011 Ginger Pig

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.

Frequently Bought Together

Ginger Pig Meat Book + Ginger Pig Farmhouse Cookbook + Hawksmoor at Home: Meat - Seafood - Sides - Breakfasts - Puddings - Cocktails
Price For All Three: £57.75

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Product details

  • Hardcover: 336 pages
  • Publisher: Mitchell Beazley (2 May 2011)
  • Language: English
  • ISBN-10: 1845335589
  • ISBN-13: 978-1845335588
  • Product Dimensions: 19.8 x 25.4 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (71 customer reviews)
  • Amazon Bestsellers Rank: 46,010 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description


'I care too much about what I eat not to buy meat from The Ginger Pig. There are many great butchers in Britain but no single company which covers the whole process from the happy animal in the field, to the terrific cut of meat in my kitchen in the way they do. When I shop at The Ginger Pig I know I'm going to eat well.' - Jay Rayner The Observer

Book Description

This book is packed with expert information on every aspect of buying, preparing and cooking meat.

Inside This Book (Learn More)
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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
7 of 7 people found the following review helpful
With the recent trend of people accepting the origins of their food due to the work of chefs, butchers, fishmongers and all the other wonderful people who connect us with every delicious morsel that passes our lips, a book such as The Ginger Pig Meat Book is expectedly seeing tons of attention.
I'd like to take some time to really bring attention to the farm-related text in the book. As a cook, farmers are cool. Farmers are the guys who do the REAL hard work, and we're given the gorgeous results of their hard labour and, in most cases, we're in charge of just heating it up, and then taking all the credit. By including "day-in-the-life" journal entries for the farm, Wilson sheds light upon a much underappreciated aspect of the food industry. It sure is a dramatic journey; from the birth of a rare breed of pigs, to the premature death of a large chunk of his lamb population, Wilson documents the rewards and heartbreak of running a farm. It truly is such a treat to have a book such as this to really highlight the work of the people raising good meat from happy, healthy and well-cared for animals.
The Ginger Pig Meat Book has easily become one of my favorite cookbooks. Not for the same reasons as The French Laundry Cookbook or Michel Bras, mind you, but as a book that, on principle, sends an important message to the uninformed. Times are a changin' in the world of food as people begin to really care about where their food comes from, and with this book, Ginger Pig Farms affirms it's position as a rallying point of such a powerful and momentous movement.
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49 of 52 people found the following review helpful
Format:Hardcover|Vine Customer Review of Free Product (What's this?)
This is at first glance a beautifully presented cookery book, but on further inspection, it is so, so much more.

Whilst the majority of the book is dedicated to meaty recipes, the first section of the book (about 100 pages) is a crash course in all things meat. Different breeds of pig, sheep and cow are discussed (amongst others); there are pictorial step-by-step guides to boning, stuffing and rolling a loin or pork, boning and rolling a shoulder of pork, preparing a cote de boeuf or cutting two joints from a shoulder of lamb; there is guidance for purchasing each type of meat in terms of what to look for visually - colour, signs of stress etc; British (and French) chicken labelling - I could go on.

This book has also been a real revelation for me in terms of seeking advice and guidance from my local butcher. In the past I have always felt rather foolish, as I am very aware that I am not very knowledgeable about which cuts are best used for which purpose (even though many of the terms are very familiar, such as rump, silverside, chump, topside, saddle etc.) I have lacked confidence in knowing what cuts are fit for a particular kind of cooking and I have been rather ashamed of it. Not only has this book helped me to understand why different cuts work differently (in terms of how hard they work), but it has also opened my eyes to what many may see as a fairly obvious fact, that that my butcher is there to help me and guide me (rather than to make me feel "sheepish"!) I am now going into my butchers with a good idea of what I want and then I am explaining that to him my plans for the meat and seeing whether he agrees with me! Very liberating!
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4 of 4 people found the following review helpful
5.0 out of 5 stars Christmas present 3 Jan 2014
Format:Hardcover|Verified Purchase
Bought as a christmas pressie for my husband,who's kept looking at this book for ages, and he wasn't dissappointed. It is a well written and very informative book giving you an insight into the meat you buy and prepare before it reaches the butcher's, plus of course. then an array of mouth watering dishes to prepare and enjoy. If you love meat, then you'll love this book
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11 of 13 people found the following review helpful
5.0 out of 5 stars Not Just Piggies . . . 28 Dec 2011
Format:Hardcover|Vine Customer Review of Free Product (What's this?)
This is a fantastic cookery book for meat lovers. It's well presented and has lots of informative pictures of animals, cuts of meat and how to joint meat as well as yummy photos of the finished product - a meal on a plate. There is no vegetarian section in this book unless you count Mint Sauce or Yorkshire Pudding.

The recipes I've tried have worked really well and have been easy to follow. Most are meals that people want to eat at home and can be prepared without too much faffing. There are loads of good old traditional recipes such as Slow Roast Belly of Pork (page 142), Beef Stew and Dumplings (page 181) and Lancashire Hot Pot (page 184). But equally, if you want a twist on the usual or are cooking for a dinner party there are lovely ones such as Pork Fillet with Rhubarb (page 200) or Mediterranean Gunea Fowl (page 206).

The only gripe I have with this book is the Roasting Table at the back of the book. I often pick up a recipe book just to check roasting times, weights and temperatures but this one is confusing. Meats, temperatures and cooking times are given as usual but at the bottom of the page is a note saying that `temperatures are calculated for a fan oven; if using a conventional oven reduce the heat by 10 - 20C'. Now that is completely the opposite of what is normally stated (a fan oven temperature is reduced by 10 - 20C, not conventional). It's probably best not to use the Roasting Table and follow cooking instructions as stated on each recipe. This is a lovely book to own and any `foodie' would be over the moon to have one grace their kitchen.
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Most Recent Customer Reviews
2.0 out of 5 stars Two Stars
disapointed book cover was broken I know I should have sendt it back
Published 2 months ago by John L. Moore
5.0 out of 5 stars Great Place
This is a great butchers shop in Marlybone in London. We did a course here where we learned to bone and roll a leg of lamb, and took it home with us too. Read more
Published 5 months ago by Tara Pettersen
5.0 out of 5 stars Meat heaven
This is BY FAR the best meat cook book, and possibly best cook book full stop.
The first part of the book is about the types of meats, cuts and techniques and is utterly... Read more
Published 6 months ago by Damo
5.0 out of 5 stars Great read - great cooking
This is a wonderful book, full of detail about where the meat comes from, how to store, handle and prepare it, and - of course - how to cook it. Read more
Published 7 months ago by Mrs Jessica M Hand
5.0 out of 5 stars Twice a gift
Have bought this for two different male relatives and both have loved it. Well worth the price if you are considering for an amateur chef or somone who is barbecue mad.
Published 8 months ago by Mrs. M. Barnes
5.0 out of 5 stars wonderful book
As someone else has said, this is much more than a cook book. The book is split into months with recipe's geared towards seasonality which is a great way of organising the content. Read more
Published 8 months ago by dnmartin87
3.0 out of 5 stars Came with the spine broken inside
While the book itself is great and gives helpful tips on buying and preparing meat, I was disappointed with Amazon for delivering a book with the inside edges ripped. Read more
Published 9 months ago by Thi Pham
5.0 out of 5 stars Lovely book, lovely presentation!
This book is simply great, I can now reel off a list of meat facts till the cows come home!

Great recipes, lovely layout, well worded and packed full of interesting... Read more
Published 11 months ago by Mr. Sebastian J. H. Gilbert
3.0 out of 5 stars Very informative
Gives lots of useful information about all cuts of pig, lamb, beef, poultry etc, but would have liked some more recipes. Read more
Published 12 months ago by MRS N K ASHBURNER
1.0 out of 5 stars Disappointing and amateur
How disappointing. As a farmers daughter and owner of a small, ethical and traditional farm produce company, I was shocked and sadden to see how slanderous this book was towards... Read more
Published 12 months ago by Elsie W
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