Bruce Aidells's, Complete Book of Pork, Bruce Aidells
In traditional classic French recipes, they rarely call for pork and it is never featured for a coarse. The Chinese, on the other hand, base much of their cuisine on pork and pork broth. Here, pork is revered. Many approaches. Copyright 2004, first edition, fourth printing, 338 pages, very good (the dust jacket curls up on the edge where it folds in because I had folded it in as a book mark.)
In traditional classic French recipes, they rarely call for pork and it is never featured for a coarse. The Chinese, on the other hand, base much of their cuisine on pork and pork broth. Here, pork is revered. Many approaches. Copyright 2004, first edition, fourth printing, 338 pages, very good (the dust jacket curls up on the edge where it folds in because I had folded it in as a book mark.)
In traditional classic French recipes, they rarely call for pork and it is never featured for a coarse. The Chinese, on the other hand, base much of their cuisine on pork and pork broth. Here, pork is revered. Many approaches. Copyright 2004, first edition, fourth printing, 338 pages, very good (the dust jacket curls up on the edge where it folds in because I had folded it in as a book mark.)