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Pork and Sons

4.26 of 5 stars 4.26  ·  rating details  ·  108 ratings  ·  14 reviews
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.
Hardcover, 370 pages
Published April 1st 2007 by Phaidon Press
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Edan
I gave this book to Patrick for Hanukkah (A book about pork on a Jewish holiday? Ha ha!). We've made only two dishes from it so far, but one of them, pork chops with thyme and shallots, is so easy to prepare and so delicious that I recommend the book on the strength of a single recipe. Plus, Phaidon knows hip design, and the photos of various French butchers and sausage makers give you a warm, this-is-so-authentic feeling. Patrick and I can't wait to make boudin noir!
Janet
I likely will not attempt making too many of the recipes in this book, but I love it just the same. The old world French charm comes through on each page, with the introductions and photos of family and friends involved, as well as the incredibly charming drawings of the poor little sweet piggies who sacrifice their lives to be eaten and enjoyed.
Tiffany Cain
Gorgeous book! Lush photos of both the recipes and the French farmers. This is a book you should read right before you fall asleep, dreaming of sausage gratins and living in Montreuil-where apparently there are constant pate making parties...
Yolanda
this is the kind of cookbook you fondle while no one is looking. porn for pig lovers.
Allison
If you love pork (and who doesn't? note: if you don't love pork, gtfo), you need this cookbook. Not necessarily because you're going to make any of the recipes in it, because many of them are complicated or expensive. No, you need this cookbook because it's full of gorgeous full-color photographs of pork dishes, pictures and definitions of different kinds of pork sausages, the charming history of the author's pig-butchering French family, and little illustrations on the divider pages of dancing ...more
Dmalosh
This is the most beautiful piece of kitchen lit I have seen to date. The images are brilliant and the prose is pure and honest. Any cook book that lists "Pompon", the local supplier/consumer of Armagnac, as an ingredient for proper pate, is a needed addition to one's library. Many of the artisinal ingredients can be hard to come by (unless you know a good, local tripe sausage maker) but logical substitutions can be made and the dishes still turn out incredibly well, if not completely authentic.
Mike
Wow.

What a great book. I haven't had one bad recipe in this ode to all things porky.

It's very pretty and thoughtful as well. Following a French village for a year, Reynaud does a great job creating a respect for an animal and the land.

Yum.

Liv
one of the most gorgeously laid out cookbooks ever. and all dedicated to my favorite eating animal - the pig. lots of photos, stories, and recipes. not your typical cookbook.
Elishua Loh
Love the cartoon drawings and though the recipes are good, not everything is from scratch. I prefer Nose to Tail by Fergus Henderson that I am reading now. :D
Carol
Mar 08, 2009 Carol rated it 5 of 5 stars
Shelves: food
Love the recipes, humour and illustrations...recipe for Jacqui's pate...poor a glass of wine and call Jacqui to come over and make his pate!
Sam
Jun 28, 2007 Sam rated it 4 of 5 stars
Recommends it for: any meat-eating cook.
Shelves: tasty
The cover of the original hardback edition is not very attractive; it's quite ironic considering the excellent photography inside.
Rick
The layout of the book is great and terrific photos....but there are some critical omissions on some of the recipes.
Victoria
So excited to cook from this.
Airflux
Pretty in Pig.
Saba
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Jul 15, 2015
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