Pork is a meat I’ve only really eaten as sausages and bacon. Maybe the odd chop with apple sauce on the side. Growing up, beef, lamb and chicken were always the main joints on the Sunday dinner menu. So when I saw a copy of this available for review, I just had to take a peak, and I wasn’t disappointed. Awesomeness is an understatement. This book had my mouth watering with every new recipe.
As the authors are based stateside, all of the ingredients are listed giving the U.S. weights and measures, which isn’t too problematic as it’s easy to find a metric conversion chart online. If you’re UK based, then you may not be able to source one or two of the additional ingredients in some of the recipes, but you might be able to source them online or find a close alternative. Some of the joints used in the recipes may require a trip to your local butcher, rather than the supermarket.
The book is divided up into sections, each part covering a different cut of meat. Not only do the authors take the time to familiarise the reader with each cut; where it’s located, it’s flavour and uses. They have also chosen recipes that are appropriate for each cut and many of the recipes have an international feel to them. In short, it’s a pork recipe bible.
Some of the recipes are more complicated than other, as they require a certain degree of advance preparation, but the instructions are clear and methodical. It’s fair to say that there are more recipes you will want to try than not. The thing I liked most about the book was the fact that it taught me about a meat I’ve never tried properly and gave me ideas for a fairly fuss free menu of food that would be perfect to serve on a Saturday afternoon watching the rugby or an informal dinner party.
Watch this space to see which recipes I decided to give a whirl…
Book info: Kevin Gillespie with David Joachim | Andrew McMeel Publishing | 26 March 2015 | 240 pages