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Pork and Sons (Hardcover)

by Stephane Reynaud (Author)
4.5 out of 5 stars  See all reviews (4 customer reviews)
RRP: £24.95
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Pork and Sons + Ripailles + Rôtis
Price For All Three: £38.49

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  • Ripailles by Stéphane Reynaud

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Product details

  • Hardcover: 386 pages
  • Publisher: Phaidon Press Ltd (3 April 2007)
  • Language English
  • ISBN-10: 0714847615
  • ISBN-13: 978-0714847610
  • Product Dimensions: 27.6 x 21.2 x 4.6 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon.co.uk Sales Rank: 35,662 in Books (See Bestsellers in Books)

    Popular in these categories:

    #23 in  Books > Food & Drink > Meals & Menus > Meat, Poultry & Game
    #50 in  Books > Food & Drink > National & International Cookery > Other European

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Product Description

Synopsis

"Pork & Sons" is an authentic and intensely personal cookbook, presenting the reader with a multitude of ideas on how to cook fine and succulent pork, whilst giving a rare glimpse into a day in the life of a small family business in rural France. The recipes are wholesome and rustic, encapsulating the flavours and taste of a region. As the author Stephane Reynard delivers his recipes to us, he invites us to share his family's age-old passion for the pig and to celebrate the long delicious history between man and swine. Introducing to us, through evocative photographs, his grandfather, and a somewhat strange collection of other family members and workers on the farm in the mountainous Saint-Agreve, he creates a rich atmosphere and sense of ancestral tradition. The 150 recipes are divided between thirteen chapters, including one on black pudding, one on sausages and one on ham. Each recipe is accompanied by an enticing photograph of the dish, and between each chapter there are photographs of the region, of the faces of the region and of their daily work, and further ingeniously hand-drawn illustrations of the pig itself in all manner of poses.

This is a colourful and vivid cookbook with a huge range of possible approaches to the selection, preparation and cooking of pork. It is an affectionate tribute to the pig, an acknowledgement of its sumptuous flavour, versatility as an appetizer or main course, and great popularity around the world.

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What Do Customers Ultimately Buy After Viewing This Item?

Pork and Sons
58% buy the item featured on this page:
Pork and Sons 4.5 out of 5 stars (4)
£15.71
Ripailles
25% buy
Ripailles 4.8 out of 5 stars (21)
£12.50
Rôtis
9% buy
Rôtis 5.0 out of 5 stars (2)
£10.28
Terrine
4% buy
Terrine 3.3 out of 5 stars (3)
£10.51
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Customer Reviews

4 Reviews
5 star:
 (2)
4 star:
 (2)
3 star:    (0)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
4.5 out of 5 stars (4 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
15 of 15 people found the following review helpful:
4.0 out of 5 stars Charming, eccentric, beautiful - and porky!, 22 May 2007
By Richard Leader (UK) - See all my reviews
(REAL NAME)      
Surely one of the most beautifully designed cookbooks of the year, Pork & Sons is winner of the French Cookbook of the Year 2006 and has now arrived in English here and in the US. The book is nothing short of a love story - one man's love for the way of life that encompasses everything porcine.
The book is illustrated throughout with glorious earthy photos and quite charming cartoons depicting pigs in "interesting" situations. All the chapter headings and recipe titles are handwritten. What we get from this is a general feel of well being, of a rustic, back-to-basics approach to cooking, celebrating flavour and tradition - though Reynaud isn't afraid to break a few taboos.

Pork & Sons contains some 150 recipes ranging from a chapter on black pudding through to some fairly exquisite looking 'party' dishes (read 'restaurant style'). Interestingly, Reynaud isn't afraid to cross the codes - he matches Spanish chorizo with mozerella and basil or French ham with piquillo peppers, where Iberico ham would be the obvious choice.

This review appears in full on my blog site - details in profile (just click my name)
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9 of 10 people found the following review helpful:
5.0 out of 5 stars Cook book of the year, 11 Oct 2007
By Rupert Reeves (Somerset, England) - See all my reviews
(REAL NAME)   
Having just reared and slaughtered our second lot of pigs this book is everything I need to explore the countless possibilities with pork - beautifully presented and written, everytime I pick it up to glance at a recipe I find myself still reading it an hour later enthralled.
Check out the black pudding and autumn fruits. All in all a stunning book which should be on every pork lovers kitchen table
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3 of 3 people found the following review helpful:
5.0 out of 5 stars A real nose to tail recipe book, 21 April 2009
By Alexander Chambers (Rugby, England) - See all my reviews
(REAL NAME)   
I came across the French version Pork & Sons whilst doing a charcuterie course at Auberge de Chassignolles in the Auvergne. As professional cook and pig lover I cannot say that I have seen a better book for range of country style pork recipes, with everything from black pudding, apple, potato & fennel tart to stuffed pigs ears and a few wild boar recipes and a dozen or more terrine besides. The sausage in brioche recipes is inspirational.
What Pork & Sons lacks is recipes to make the sausages and cured meats used in the recipes although with a bit of wit and Google you can make your own, which is probably for the best, since this is a book for the artisan cook rather than the TV dinner cook. If Reynaud writes a book about making sausages and salami then I'll be first in the queue since there is no reference of similar quality.
Pork & Sons is beautifully designed and bound so it would make an excellent present for any foodie.
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Most Recent Customer Reviews

4.0 out of 5 stars A classic
If you're looking at this book, you must be into your food. To buy this book, you must love pork. It is an incredibly comprehensive book about pigs and pork. Read more
Published 6 months ago by H. Crane

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