The Ginger Pig Meat Book by Tim Wilson & Fran Warde (HB)

Authors Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work that doubles as an inspirational collection of recipes for cooking meat.

This book is an essential guide for any cook, providing detailed advice for each type of meat. It recommends the best breeds, advises which cuts suit which style of cooking, and tells you exactly what to ask your butcher to ensure you always buy the best quality.

Inside, you will find more than 100 recipes thoughtfully arranged according to season, offering delicious ideas all year round. Dishes range from sticky citrus-marinated pork chops in April, to Moroccan chicken with preserved lemons in July, right through to slow-baked herb-crusted leg of mutton in December.

Product Details

• Author: Wilson, Tim & Warde, Fran
• Publisher: Octopus Publishing Group
• Format: Hardback
• Illustrated: $\text{200}$ Full Colour Photos
• Pages: $\text{336}$
• Dimensions: $\text{246}$ x $\text{189}$ mm
• Publication Date: $\text{02}$/$\text{05}$/$\text{2011}$
• ISBN: $\text{9781845335588}$
• B-Code: B35588