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    Ginger Pig Meat Book (Hardback) By (author) Tim Wilson, By (author) Fran Warde

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    DescriptionTim 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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  • Full bibliographic data for Ginger Pig Meat Book

    Title
    Ginger Pig Meat Book
    Authors and contributors
    By (author) Tim Wilson, By (author) Fran Warde
    Physical properties
    Format: Hardback
    Number of pages: 336
    Width: 198 mm
    Height: 250 mm
    Thickness: 38 mm
    Weight: 1,296 g
    Language
    English
    ISBN
    ISBN 13: 9781845335588
    ISBN 10: 1845335589
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.66
    BISAC V2.8: CKB054000
    BIC subject category V2: WBTB
    Thema V1.0: WBTB
    Illustrations note
    200 full-colour photographs
    Publisher
    Octopus Publishing Group
    Imprint name
    MITCHELL BEAZLEY
    Publication date
    02 May 2011
    Publication City/Country
    London
    Author Information
    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.
    Review quote
    '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.