Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat
Author: Bruce Aidells
Long the world's favorite meat, pork has surged in popularity in American kitchens thanks in part to high-protein diets, but mostly because of its adaptability to just about every taste. Whether you like spicy Asian flavors, flavorful pan braises, or light and healthy grills, pork fills the bill. Now Bruce Aidells, America's leading meat expert, presents a guide to pork's endless versatility, with 160 international recipes and cooking and shopping tips.
This comprehensive collection contains everything cooks need to know about pork, including how to choose from the many cuts available, how to serve a crowd with ease, and how to ensure moist pork chops and succulent roasts every time. Aidells offers temperature charts for perfect grilling, roasting, and braising, as well as a landmark chapter with step-by-step instructions for home curing. With Bruce Aidells as your guide, you will be making your own bacon, salami, and breakfast sausages with ease. If you are looking to enhance everyday dining, there are recipes here for quick after-work meals, as well as dramatic centerpiece main courses that are sure to impress guests. Bruce Aidells's Complete Book of Pork is a matchless all-in-one guide that will become a kitchen classic.
Publishers Weekly
Thanks to decades of breeding for less fatty animals as well as an effective ad campaign pork has shed its unhealthy stigma. Unfortunately, much of today's leaner supermarket cuts are often dry and bland. Aidells, founder of the Aidells Sausage Company, comes to the rescue with well over 100 flavorful recipes. Including Thai Seafood and Pork Dumplings, Alb ndigas Soup and Quebec Pork Pie, his selections reflect the pig's popularity around the world and highlight the meat's versatility as both an appetizer and main course. Unsurprisingly (given his background), Aidells includes both master recipes and several variations for hearty links and patties. He uses a similarly in-depth technique to convey the range of possible approaches to hams and barbecued ribs and roasts. Though the writing is sometimes awkward, the recipes are refined and well balanced. Advanced cooks will appreciate some of the more exotic concoctions and the section on curing meats, but there are accessible recipes for all levels, and the introductions offer plenty of background information on choosing cuts, learning how to brine and much more. Agent, Susan Grode. (On sale Nov. 2) Forecast: Author appearances, radio interviews and a national media campaign could get carbophobes interested in Aidells's paean to "the other white meat." Copyright 2004 Reed Business Information.
Library Journal
Americans may love steak, but they love their bacon, pork tenderloin, and roast ham, too. Founder of Aidells Sausage Company, the author fills his latest book (after The Complete Meat Cookbook) with delectable recipes and practical information on just about every part of the pig anyone would ever want to cook. The introductory section includes a brief history of the pig and "Pork Particulars": the different cuts, techniques such as brining, flavoring ingredients, and so forth. Then there are chapters on breakfast, appetizers, and soups, followed by main courses, organized by cut and/or cooking method. The more than 150 recipes, which come from the United States, the Mediterranean, Asia, South America, and beyond, range from Panko-Crusted Pork Cutlets with Japanese Dipping Sauce to Braised Pork Cheeks with Pappardelle. There is also, not surprisingly, a section devoted to preserving pork. An appendix lists both suppliers of hard-to-find cuts and farmers raising organic, heritage, and/or other special breeds. Highly recommended. Copyright 2004 Reed Business Information.
Look this: Food and Mood or Way of the Shaman
University Wine Course: A Wine Appreciation Text and Self Tutorial
Author: Marian W Baldy
This 12-week program takes you from sensory evaluation through the science of wine making and viticulture. Lab exercises, final exams (both written and practical), a complete teacher's guide, and a bibliography are included. Baldy was recently awarded USDA's prestigious Excellence in College and University Teaching Award.
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