Ginger Pig Meat BookHardback
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- Publisher: MITCHELL BEAZLEY
- Format: Hardback | 336 pages
- Dimensions: 196mm x 242mm x 36mm | 1,220g
- Publication date: 2 May 2011
- Publication City/Country: London
- ISBN 10: 1845335589
- ISBN 13: 9781845335588
- Illustrations note: 200 full-colour photographs
- Sales rank: 36,428
Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.
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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 exclusively 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.
'I care too much about what I eat not to buy meat from The Ginger Pig. There are many great butchers in Britain but no single company which covers the whole process from the happy animal in the field, to the terrific cut of meat in my kitchen in the way they do. When I shop at The Ginger Pig I know I'm going to eat well.' - Jay Rayner The Observer
Table of contents
INTRODUCTION; MEAT; Pork; Beef; Lamb; Poultry and game; RECIPES; September; October; November; December; January; February; March; April; May; June; July; August; SAUCES & STOCKS; COOKING TECHNIQUES; GLOSSARY; INDEX.