"Pork & Sons" is an authentic and intensely personal cookbook, presenting the reader with a multitude of ideas on how to cook fine and succulent pork, whilst giving a rare glimpse into a day in the life of a small family business in rural France. The recipes are wholesome and rustic, encapsulating the flavours and taste of a region. As the author Stephane Reynard delivers his recipes to us, he invites us to share his family's age-old passion for the pig and to celebrate the long delicious history between man and swine. Introducing to us, through evocative photographs, his grandfather, and a somewhat strange collection of other family members and workers on the farm in the mountainous Saint-Agreve, he creates a rich atmosphere and sense of ancestral tradition. The 150 recipes are divided between thirteen chapters, including one on black pudding, one on sausages and one on ham. Each recipe is accompanied by an enticing photograph of the dish, and between each chapter there are photographs of the region, of the faces of the region and of their daily work, and further ingeniously hand-drawn illustrations of the pig itself in all manner of poses. This is a colourful and vivid cookbook with a huge range of possible approaches to the selection, preparation and cooking of pork. It is an affectionate tribute to the pig, an acknowledgement of its sumptuous flavour, versatility as an appetizer or main course, and great popularity around the world.

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

About the Author

Stephane Reynaud is co-owner of a restaurant called Villa 9 Trois in Montreuil, France.

Reviews

This delightful, affectionate homage to the pig is a blend of cookbook and travel guide, celebrating the pig and the bounty it provides. Reynaud, the owner and chef of restaurant Ville 9 Trois, just outside of Paris, learned about pigs through his butcher grandfather, attending his first pig killing at the age of seven. Now, more than 30 years later, he shares his reverence for tradition and all that the pig offers in this exceptional book. Taking the reader on the journey from slaughter to table, he reveals a rich and rustic world largely unknown to most Americans. Readers meet Aime, who can butcher a 400-pound pig in just a few hours; Blachou and his faithful dog, Florette, who help out during the slaughter; and the pate team of Pompom, Kiki and Jacquy. Hearty, mouth-watering recipes--150 in all--range from the more common (Pork Tenderloins with Porcini Stuffing and Super Maxi Royale Choucroute) to the unusual (Pig's Tongue with Sorrel and Stuffed Pig's Ears). Sections on blood sausage, ham, sausage making and wild boar will fascinate as well as tantalize. Reynaud offers alternatives for hard-to-find ingredients and provides a list of mail-order butchers in the U.S. and France. Originally published in France in 2005, this collection is a must-have for cooks and food lovers everywhere. 240 color photos and 100 line drawings. (May) Copyright 2007 Reed Business Information.