How to Roast a Pig

From Oven-Roasted Tenderloin to Slow-Roasted Pulled Pork Shoulder to the Spit-Roasted Whole Hog

Tom Rea (Autor)

Buch | Softcover

160 Seiten

2013
Quarry Books (Verlag)
978-1-59253-787-7 (ISBN)

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Find the perfect pig or cut of pork, decide on the best cooking technique to use, and get ready to roast a pig to perfection!

Find the perfect pig or cut of pork, determine the best roasting style to use, and get ready to roast a pig to perfection! This complete guide covers basic roasting techniques using a selection of the most common joints and cuts, from loin chops to pork shoulder, so you can enjoy roast pig as an everyday meal. Then, it builds on those skills to move onto the joy of roasting a whole pig, spit-roast or Caja China style, for a truly unforgettable event. To top it off, learn to create stylish restaurant-style pork dishes using the methods you've explored, and match the perfect side dishes to your home-roasted pig.

Tom Rea grew up on a farm, shooting, fishing, and foraging - and eating pretty well as a result. He started his career in a renowned gastro-pub, worked his way up to head chef, and from there has worked all over southern England and France, including at the award-winning The Coach and Horses and the Jolly Sportsman. He lives in Sussex and teaches people how to cook and cater for their own private parties in style.

Sprache	englisch
Maße	204 x 204 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
ISBN-10	1-59253-787-1 / 1592537871
ISBN-13	978-1-59253-787-7 / 9781592537877
Zustand	Neuware