Ginger Pig Meat Book - Hardcover

Fran Warde,Tim Wilson,TimWilson,FranWarde,

Hardcover

ISBN 10: 1845335589 ISBN 13: 9781845335588

Publisher: Mitchell Beazley, 2011

Synopsis

This is a definitive guide to buying, preparing and cooking meat from Tim Wilson, farmer, butcher and proprietor of The Ginger Pig, and Fran Warde, bestselling author and cook. This book includes more than 100 recipes and a diary revealing what daily life is like on Tim's farm.

About this title

From the Inside Flap:

This much-anticipated book is packed with recipes and a wealth of expert information, providing every food lover with an indispensible guide to getting the very best out of the meat they buy.In The Ginger Pig, Tim Wilson, farmer and proprietor of The Ginger Pig chain of butcher shops, has teamed up with Fran Warde, respected cook and bestselling author, to recommend the best breeds to look for, and the right cuts to choose for every style of cooking and dish, and to tell you what to ask your butcher in order to buy the best quality meat. In addition to comprehensive guides to beef, pork, bacon, and lamb, all the major game and poultry are also covered, including venison, rabbit, goose, guinea fowl, duck, quail, and turkey. This is the ultimate meat-lover's companion.The book's more than 100 inspirational recipes, some of which are dishes sold in the Ginger Pig's shops, are arranged according to the seasonal availability of the best ingredients, from sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to slow-baked herb-crusted leg of lamb in December. And monthly farm diaries provide an insight into the passionate and dedicated team of men and women behind the much feted and award-winning groups of butchers in England -- The Ginger Pig. With specially commissioned photographs taken on the farm and in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and utterly useful book.

About the Author:

Tim Wilson, owner of The Ginger Pig chain of butchers, is one of the most respected meat producers in Britain. His shops have received many accolades, including Best Food Producer in the Observer Food Awards. The shops stock meat exclusively from his three Yorkshire farms. Fran Warde is a cook and best-selling food writer. She spent 18 months in the kitchens at The Cafe Royal before opening her own restaurant in London and then moving into catering and opening a successful cookery school. Fran co-authored with Joanna Harris the award-winning The French Kitchen, followed by The French Market. Her other books include New Bistro and Food for Friends. She has written for numerous publications, including The Saturday Times Magazine, BBC Good Food and Waitrose Food Illustrated and was the food editor of Red magazine.

About this edition

• Publisher: Mitchell Beazley
• Publication date: 2011
• ISBN 10: 1845335589
• ISBN 13: 9781845335588
• Binding: Hardcover