The Ginger Pig Meat Book
|Author:||Tim Wilson; Fran Warde|
This is a definitive guide to buying, preparing and cooking meat from Tim Wilson, farmer, butcher and proprietor of The Ginger Pig, and Fran Warde, bestselling author and cook. This book includes more than 100 recipes and a diary revealing what daily life is like on Tim's farm.
This book is packed with expert information on every aspect of buying, preparing and cooking meat.
Tim Wilson, owner of The Ginger Pig chain of butchers, is one of the most respected meat producers in Britain. His shops have received many accolades, including Best Food Producer in the Observer Food Awards. The shops stock meat exclusively from his three Yorkshire farms. Fran Warde is a cook and best-selling food writer. She spent 18 months in the kitchens at The CafE Royal before opening her own restaurant in London and then moving into catering and opening a successful cookery school. Fran co-authored with Joanna Harris the award-winning The French Kitchen, followed by The French Market. Her other books include New Bistro and Food for Friends. She has written for numerous publications, including The Saturday Times Magazine, BBC Good Food and Waitrose Food Illustrated and was the food editor of Red magazine.
INTRODUCTION; MEAT; Pork; Beef; Lamb; Poultry and game; RECIPES; September; October; November; December; January; February; March; April; May; June; July; August; SAUCES & STOCKS; COOKING TECHNIQUES; GLOSSARY; INDEX.