Pork and Sons

Pork and Sons

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Pork and Sons is the quintessential pork cookbook. There are 150 simple yet wonderfully original recipes presented by a three-generation-old family of pig butchers and farmers in rural France. Interspersed with humorous sketches and intimate photographs, it provides insight into the history of the pig, those who raise them, and finally how to flavour, cook and transform pork into an array of mouth-watering dishes.

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Product details

  • Hardback | 368 pages
  • 212 x 276 x 46mm | 1,660.17g
  • Phaidon Press Ltd
  • London, United Kingdom
  • English
  • 160 col. ill.
  • 0714847615
  • 9780714847610
  • 128,353

Review quote

'If you like all things porcine, this is the book for you. ... enchanting, beautifully illustrated and photographed ... [Reynaud] shares wholesome and rustic dishes that use every part of the pig, straight from the farmhouse kitchen.' Sainsburys' Magazine 'a masterclass on cooking succulent pork ... recipes are imaginative and not difficult ... All you'll ever need to know about Pork.' BBC Good Food Magazine 'Montbeliard sausage [...] looks irresistible, as do all the 150 recipes in this book ... Pork fillet with herbs and petit pois [...] is the kind of thing you dream about on the way home from the office' The Daily Telegraph 'Adore the faintly girly pink-gingham padded cover ... The book (a brilliant gift) is about all the things we love: raising beasts respectfully on decent land, making even a ham sandwich something to delight in. ... Terrific sources list - 'Piggy People We Like'; divine illustrations,and wit.' Mail on Sunday 'A great pig adventure ... a beautiful book, warm-hearted and full of character. ... The pages are full of dishes that you want to cook - food for family and friends - as opposed to inaccessible restaurant dishes. ... Reynaud is a delightful writer and a true character. ... alongside the photographs are hundreds of gorgeous illustrations of pigs - jumping, eating and rolling.' Independent on Sunday 'Full of the kickiest, porkiest hand-drawn illustrations; beautiful food photography; fabulous pictures of pork products; expansive recipes; and informative lexicons of sausages and hams, it is so fun!' Seattle Times 'Not since Fergus Henderson's Nose to Tail Eating (from the chef and owner of St. John in London) has a book inspired me more to cook up a batch of braised pig ears or make my own bacon. Pork and Sons is a must buy for any swine lover.' Epicurious.com 'With its pink gingham cover, stunning photography and humorous doodles of pigs, Pork & Sons has won over even the squeamish. ... [It's] not just about food: it's a glimpse into the daily life of rural France, part memoir, part social history.' The Sydney Morning Herald

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About Stéphane Reynaud

Stephane Reynaud belongs to the third generation of a family of pork devotees. The grandson of a village butcher on the Ardeche plateau in France, where they take their pork very seriously. Stephane is owner of Villa 9 Trois in Montreuil, near Paris, a highly-regarded restaurant that specialises in pork.

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Table of contents

Pig-killing time at Saint-Agreve + black pudding recipes; For the love of sausages + sausage recipes; Hamming it up + ham recipes; Pates + terrines + Jacquy's terrine with espelette pepper; Grandma pig; Barbecued pork; Pigging out; Wild boar

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