Product Details

• Amazon Sales Rank: #9040 in Books
• Published on: 2007-04-03
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 386 pages

Customer Reviews

Charming, eccentric, beautiful - and porky!
Surely one of the most beautifully designed cookbooks of the year, Pork & Sons is winner of the French Cookbook of the Year 2006 and has now arrived in English here and in the US. The book is nothing short of a love story - one man's love for the way of life that encompasses everything porcine.
The book is illustrated throughout with glorious earthy photos and quite charming cartoons depicting pigs in "interesting" situations. All the chapter headings and recipe titles are handwritten. What we get from this is a general feel of well being, of a rustic, back-to-basics approach to cooking, celebrating flavour and tradition - though Reynaud isn't afraid to break a few taboos.

Pork & Sons contains some 150 recipes ranging from a chapter on black pudding through to some fairly exquisite looking 'party' dishes (read 'restaurant style'). Interestingly, Reynaud isn't afraid to cross the codes - he matches Spanish chorizo with mozerella and basil or French ham with piquillo peppers, where Iberico ham would be the obvious choice.

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Cook book of the year
Having just reared and slaughtered our second lot of pigs this book is everything I need to explore the countless possibilities with pork - beautifully presented and written, everytime I pick it up to glance at a recipe I find myself still reading it an hour later enthralled.
Check out the black pudding and autumn fruits. All in all a stunning book which should be on every pork lovers kitchen table

A real nose to tail recipe book
I came across the French version Pork & Sons whilst doing a charcuterie course at Auberge de Chassignolles in the Auvergne. As professional cook and pig lover I cannot say that I have seen a better book for range of country style pork recipes, with everything from black pudding, apple, potato & fennel tart to stuffed pigs ears and a few wild boar recipes and a dozen or more terrine besides. The sausage in brioche recipes is inspirational.
What Pork & Sons lacks is recipes to make the sausages and cured meats used in the recipes although with a bit of wit and Google you can make your own, which is probably for the best, since this is a book for the artisan cook rather than the TV dinner cook. If Reynaud writes a book about making sausages and salami then I'll be first in the queue since there is no reference of similar quality.
Pork & Sons is beautifully designed and bound so it would make an excellent present for any foodie.