by Stéphane Reynaud · Phaidon · tapa dura · ISBN 9780714847610
VAT included
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«Pork and Sons» is Stéphane Reynaud's cookbook, published by Phaidon in hardback (368 pages, in English).
A work devoted to pork and its cooking, with 150 recipes that make use of every cut, inherited from a family of butchers and farmers in rural France. It explains the cuts, how to season and cook them, and includes humorous illustrations, photographs and notes on the history of the pig and those who raise it.
Reynaud belongs to the third generation of a family of butchers from the Ardèche plateau and runs the restaurant Villa 9 Trois, specialising in pork. The work was originally published in 2007.
For amateur cooks and pork lovers who want traditional French recipes and to make use of every cut.
