Pork celebrates the versatility and utter deliciousness of pork in more than 120 tempting recipes. Five chapters are organized by flavor profile, including American, Bistro, Latin, Chinese and Japanese, and South and Southeast Asian. Each recipe is grouped into a set, matching a main course of pork with a complementary grain, pasta, salad, or vegetable. This cookbook encompasses a wide range of techniques for expertly cooking many popular and surprising cuts of pork, from braising, sauteing, roasting, barbecuing, and stewing to serving it encased in soft, warm pasta, buns, or tortillas. Featuring a year's worth of meals for all occasions, Pork will have cooks of all skill levels salivating.
Well-educated, well-connected, warm and funny, Cree LeFavour lives in New Jersey with her husband, Dwight Garner, an editor from the New York Times book review. She teaches writing at New York University and is a former baker (she closed her bakery business, Pink Frosting, in 2009). This is her third book in a series (Poulet, Fish, Pork) with Chronicle.
Features & Benefits
- Place of Publisher: San Francisco
- Country of Publisher: United States
- Width (mm): 198
- Theme Name: Cookery dishes and courses
- Weight (gm): 1010
- Publisher Name: Chronicle Books
- Spine depth (mm): 32
- Page Numbers: 224
- Height (mm): 235
- Format Type: Hardback
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