Pork

The Good Cook, Techniques & Recipes

by Time-Life Books

a guide to pork cuts / clearing the way to simplify carving / ways to enhance flavour in advance / capturing flavour in the stock-pot / a quartet of savoury stuffings / the simple art of sausage-making FRYING A versatile method for smaller cuts / fundamental and fast techniques / capitalising on natural moistness / thickening pan juices into sauces / lavish effects with cream / deep-frying in a protective coating GRILLING AND ROASTING Sealing in juices with radiant heat / stratagems for succulence / sweet-and-sour coatings for spare ribs / tender meat enclosed in crackling / basting for a mahogany glaze / pockets full of goodness / transforming rib racks into a regal crown / the most spectacular presentation of all.

Genres: Cookbooks, Cooking, Food

176 pages, Hardcover

First published January 1, 1980

Reviews

[Tim · Rating 5 out of 5]

Another in this amazing series. My comments on the Poultry volume equally apply to this one. If you see it, buy it.

[Tim · Rating 5 out of 5]

Another in this amazing series. My comments on the Poultry volume equally apply to this one. If you see it, buy it.
There are 27 in the set!

[Steve Clark]

Paperback