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| Pork and Sons | 
 enlarge | Author: Stephane Reynaud
Publisher: Phaidon Press
Category: Book
Buy Used: £28.00
Avg. Customer Rating:  2 reviews
Sales Rank: 1558265
Media: Hardcover
Number Of Items: 1
Pages: 370
Shipping Weight (lbs): 4.1
Dimensions (in): 10.9 x 8.4 x 1.9
ISBN: 0714847909
Dewey Decimal Number: 641
EAN: 9780714847900
ASIN: 0714847909
Publication Date: April 2007
Availability: Usually dispatched within 1-2 business days
Condition: All orders shipped via Airmail. Expect delivery in three weeks if not earlier. Satisfaction guaranteed.
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| Customer Reviews:
 Cook book of the year October 11, 2007
2 out of 2 found this review helpful
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
 Charming, eccentric, beautiful - and porky! May 22, 2007
6 out of 6 found this review helpful
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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