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Ginger Pig Farmhouse Cookbook [Hardcover]

Tim Wilson , Fran Warde
4.1 out of 5 stars  See all reviews (58 customer reviews)
RRP: 25.00
Price: 23.25 & FREE Delivery in the UK. Details
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Book Description

6 May 2013
'The Ginger Pig is famous for its incredible meat, and now it has become the last word on how to cook it. -- Sunday Times Style

Enjoy a second helping of hearty home cooking from the award-winning Ginger Pig with this beautifully illustrated cookbook. The highly successful Ginger Pig brand is a byword for high-quality meat and meat cookery. In their second book, Ginger Pig owner Tim Wilson and Fran Warde share recipes from the Ginger Pig farmhouse kitchen table. From how to cure meat to making preserves, from the perfect roast to accompaniments from the kitchen garden and even food from the wild, this collection encompasses all the wonderfully robust flavours and dishes that one would expect to enjoy around a well-worn kitchen table. Organised according to type of food - Pates and Terrines, Casseroles and Stews, Pies, Roasts, Preserves and so on - the book focuses on the superb meat cooking for which The Ginger Pig is renowned. Including a wide variety of recipes and stunning photgraphy, this beautiful cookbook will be a favourite in your kitchen for years to come. With recipes ranging from Home-cured Ham with Orange and Mustard Glaze and Pot-roast Chicken to Duck Rillettes, Spiced Damsons and Orchard Pear and Almond Bake, the book is also full of personal stories, offering a lovely insight into life on a working farm.

Sections Include:
  • Curing, Preserving and Smoking
  • Pates and Terrines
  • Casseroles, Stews and Pan Cooking
  • Savoury Baking, Pies and Puddings
  • The Vegetable Garden
  • Food From the Wild
  • Pickles, Chutneys and Preserves
  • Sweets
  • Sauces, Stocks and Extras
  • Meat Cuts

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    Frequently Bought Together

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    Product details

    • Hardcover: 304 pages
    • Publisher: Mitchell Beazley (6 May 2013)
    • Language: English
    • ISBN-10: 1845337247
    • ISBN-13: 978-1845337247
    • Product Dimensions: 24.8 x 19.6 x 3.4 cm
    • Average Customer Review: 4.1 out of 5 stars  See all reviews (58 customer reviews)
    • Amazon Bestsellers Rank: 33,588 in Books (See Top 100 in Books)

    More About the Authors

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    Product Description


    'Ginger Pig is the butcher of choice for the capital's informed meat-eaters.' -- Time Out

    This second publication from the Pig-sty extrapolates from fine meat cuts to a full bucolic spread of recipes, from suet puddings to hedgerow gin. Your cheeks with be 30 percent more rosy just for having it on your shelf.'
    --The Independent

    About the Author

    Tim Wilson, owner of The Ginger Pig chain of butchers, is one of the most respected meat producers in Britain. His shops have received many accolades, including Best Food Producer in the Observer Food Awards. The shops stock meat from his three Yorkshire farms. Fran Warde is a cook and best-selling food writer. She spent 18 months in the kitchens at The Cafe 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.

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

    Most Helpful Customer Reviews
    8 of 8 people found the following review helpful
    4.0 out of 5 stars Irritating inconsistencies dock a star 14 Sep 2013
    By Pardo VINE VOICE
    Format:Hardcover|Vine Customer Review of Free Product (What's this?)
    I really wanted to give this book five stars - it's the sort of hearty, meaty fare I love cooking and eating. Unfortunately there are a few really annoying inconsistencies that cause me to dock at least one star and I very nearly docked two - consider this a 3.5 out of 5 rating.

    The one that I'm really struggling with is the table giving cooking times for roasting meats on page 103. These are laid out in two columns - one for minutes per pound, one for minutes per kilo - but the actual cooking times vary massively depending upon what unit you weigh your meat in. If, for example, if you weigh your chicken in pounds you will end up cooking about 9% longer than you would have done if you'd weighed it in kilos. That's not too bad, but if you do the same for pork you'll end up cooking for 18% less time than if you weighed it in kilos - with lamb the discrepancy is even greater - 25%. Eg, if you have 2.5 kilo/5.5 lb leg of lamb, the cooking time is almost half an hour different depending upon your choice of unit of measurement. That is really sloppy work by both the authors and the editors, and really affects the confidence in have in the accuracy of everything else in this book

    Other things irritated me too - for example, the ingredient list of the standard bread recipe doesn't list water, but step 2 of the recipe itself tells you to "pour in 530 ml of water". Now, I know enough about bread making to have spotted that before I started, but I still think that all the ingredients should be listed - even water.

    The section on hot water pastry starts with a page talking about how hot-water crust pastry is "particularly suitable for making hand raised meat and game pies ...[where] the pastry is rolled out in the usual way, but a mould...
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    2 of 2 people found the following review helpful
    5.0 out of 5 stars To die for! 24 July 2013
    I've got the first Ginger Pig book so was delighted when the second one came out. They really know how to do meat..
    I tried the Pulled Spicy Pork as it's one of my favourite things to eat at the moment and it was melt in your mouth delicious! So easy and so tasty - my fellow eaters were swooning in admiration - a reason to buy this book alone!
    The book has the feel of a classic - simple design and some classic (mainly, but not exclusively) meat dishes. It's one of those books that I can imagine having for the rest of my life - that sounds dramatic but it's not faddy - it's definitely a stayer!
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    1 of 1 people found the following review helpful
    3.0 out of 5 stars Take a butcher's. 13 Oct 2013
    By Flickering Ember TOP 1000 REVIEWER
    Format:Hardcover|Vine Customer Review of Free Product (What's this?)
    Good section on curing, preserving and smoking (but I'm not going to do either the first or last of those and probably not the second either); useful explanations of what cuts are suitable for stews and casseroles (but the purchaser of this book would probably know that stuff already); good section on making your own terrines and patés, and on stocks and sauces. I probably liked the section on making chutneys and jams best. Section on foraging, which is a bit of a cult at the moment (started by a restaurant in Copenhagen called Noma). Nicely laid out, nice pictures.

    I wouldn't say it was suitable for the 'basic' cook; it's definitely one for foodies. At the same time, most of the recipes are ones that one would be fairly familiar with from other books so the real interest is the more 'hardcore' curing, preserving, smoking, foraging thing. The truth is that there are far too many cookbooks being published and my main feeling was that I had largely seen it all before, including diagrams of the animals (again, the purchaser of this book is likely to be familiar with that) apart from the section I've referred to most. I liked it, especially as it was a gift, but I probably wouldn't have bought it. I think Hugh Fearnley-Whittingstall's meat book is infinitely better. There weren't all that many recipes that made me want to cook them or that made me hungry. I also found it a bit 'earnest', a bit gastro 'right-on', a bit Kentish Town foodie.
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    1 of 1 people found the following review helpful
    4.0 out of 5 stars Moo, Baa, Oink, Yum! 25 Sep 2013
    Format:Hardcover|Vine Customer Review of Free Product (What's this?)
    Things I like about this book:-

    * Heavy on traditional British recipes like roasts, casseroles, fruit crumbles, chutneys and jams, including many family recipes straight from the farmhouse kitchen.

    * Superb photography - wafer-thin slices of bacon wrapped round a rabbit terrine, curly-coated livestock in drizzly fields, and frosty lanes begging to be walked on a winters morning.

    * There are guides to the various cuts available from each animal, including game - I've not seen the latter before.

    * A few unusual dishes to surprise and delight such as Whortleberry compote, and blackcurrant schnapps.

    Not so keen on:-

    The fact that a fair number of recipes don't have an illustration. But that's the only real drawback to this book.

    Overall, pretty impressed.
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    1 of 1 people found the following review helpful
    4.0 out of 5 stars Traditional recipes galore... 26 Aug 2013
    Format:Hardcover|Vine Customer Review of Free Product (What's this?)
    This sturdy hardback book has many excellent illustrations including diagrams of where the meat comes from on an animal. There is also a handy larder list. Nicely printed in a good sized font but watch out for the background pattern on a few pages as this may make it difficult for some people to read easily. I always prefer a plain background. There are plenty of hearty recipes; tips on foraging & the popular subject of edible flowers is included. I took a liking to the Wensleydale and Onion tart not to forget the baked berry cheesecake. Overall I think this is a book many meat eaters will find very useful. The price is good for such a well bound and recipe packed edition.
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    Most Recent Customer Reviews
    4.0 out of 5 stars Given as Gift
    I gave this to my dad on Father's Day. He's been looking through it and is really enjoying the range of meals inside. Read more
    Published 19 days ago by whole wheat
    4.0 out of 5 stars More beautiful meaty ideas!
    As ever with the ginger pig, this is packed full of amazing sounding and looking recipes. I've tried a few of the stand out ones ( best being the braised ox cheeks -amazing! Read more
    Published 7 months ago by Murray
    3.0 out of 5 stars Unusual content but seems dated already
    The book arrived and I was immediately impressed, a hefty hardback of the kind you'd find on your mother's or grandmother's shelf. Read more
    Published 8 months ago by Amazon Customer
    4.0 out of 5 stars ginger pig rocks
    A great looking bulky cook book with clear text and photos on good quality paper.

    The book covers not only recipes but also salting, pickling, and curing. Read more
    Published 8 months ago by sjs101
    3.0 out of 5 stars Almost lives up to the hype.
    This well produced, well written and interesting. There are some decent recipes and it is generally east to follow. Read more
    Published 9 months ago by The Emperor
    4.0 out of 5 stars Simple, rustic food...
    A farmhouse cookbook is a great description, being loaded with ways to cook all the things you might find outside your door, if you lived on a farm, or in the countryside. Read more
    Published 9 months ago by Mike J
    5.0 out of 5 stars The Ginger Pig
    What a fantastic title.

    This is a fabulous book for the country or farmhouse kitchen.

    Between the two immaculate and well-bound covers there is a lot of meaty... Read more
    Published 9 months ago by zombielover
    5.0 out of 5 stars Not For Vegetarians!
    This book is aimed at those chefs and cooks who take their meat and meat products VERY SERIOUSLY INDEED! Read more
    Published 9 months ago by G. J. Oxley
    5.0 out of 5 stars A wealth of ideas of how to treat and eat meat and so much more...
    I had high expectations of this book having found the first Ginger Pig book Ginger Pig Meat Book to have completely changed the my relationship with my butcher and the way I... Read more
    Published 9 months ago by K. Z. Sobol
    5.0 out of 5 stars Awesome
    I love the recipes in this book. There's a lot of old stuff which my mum and dad, or their butcher, knew. A lot of stuff that's not fancy, but really really good. Read more
    Published 9 months ago by Clarke
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