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Pork : preparing, curing and cooking all that's possible from a pig

Author: Phil Vickery; Simon Boddy
Publisher: London : Kyle Books, 2013.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
This celebration of all that is great about pork showcases its fantastic versatility. Chapters cover Shoulder & Ribs, Belly, Loin & Fillet, Ham, Bacon, Sausages and Oddbits (offal), and cover the recipes and techniques needed to make everything from Dry-cured Ham, Chorizo and Salami to Smoked Pig Cheek Pancetta and Black Pudding Fritters. The 100 international recipes hail from the USA, Spain, Italy, Germany,  Read more...
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Phil Vickery; Simon Boddy
ISBN: 9780857831019 0857831011
OCLC Number: 856191944
Description: 206 pages : color illustrations ; 26 cm
Responsibility: Phil Vickery, Simon Boddy.

Abstract:

This celebration of all that is great about pork showcases its fantastic versatility.  Read more...

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