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Janie's review of Pig Perfect : Encounters with Remarkable Swine and Some Great Ways to Cook Them

Pig Perfect : Encounters with Remarkable Swine and Some Great Ways to Cook Them Pig Perfect : Encounters with Remarkable Swine and Some Great Ways to Cook Them
by Peter Kaminsky
860822
Janie's review
rating: 5 of 5 stars5 of 5 stars5 of 5 stars5 of 5 stars5 of 5 stars
bookshelves: eats
status: Read in February, 2008

Knowledge, care, time, and a little magic. That's what makes the best wine, the best cheese, the best bread. It makes the best ham, too. And if you're going to eat pig, it might as well be free-range black Iberian hog, acorn-fed, salt-cured, smoked, and aged . . . "consumed as if it were a Eucharistic wafer."
Glad I'm a carnivore.
Recipes included!
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comments (showing 1-2 of 2)

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message 1: by Chip
02/15/2008 11:28AM

Nophoto-m-25x33 yes,a crazy offal fueled orgy of eating in spain would cure youre ills


message 2: by Janie
02/18/2008 01:31PM

860822 Yeah, maybe we can find one of these ham joints in New Orleans when I come down. You must know of some around those parts. Barbecue, at the very least. Can't wait to eat!




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