13 of 13 people found the following review helpful
A real nose to tail recipe book,
This review is from: Pork & Sons (Hardcover)
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.