APARTMENT SIZED REFRIGERATORS

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat

Long the world's favorite meat, pork has surged in popularity in American kitchens thanks in part to high-protein diets, but mostly because of its adaptability to just about every taste. Whether you like spicy Asian flavors, flavorful pan braises, or light and healthy grills, pork fills the bill. Now Bruce Aidells, America's leading meat expert, presents a guide to pork's endless versatility, with 160 international recipes and cooking and shopping tips.
This comprehensive collection contains everything cooks need to know about pork, including how to choose from the many cuts available, how to serve a crowd with ease, and how to ensure moist pork chops and succulent roasts every time. Aidells offers temperature charts for perfect grilling, roasting, and braising, as well as a landmark chapter with step-by-step instructions for home curing. With Bruce Aidells as your guide, you will be making your own bacon, salami, and breakfast sausages with ease. If you are looking to enhance everyday dining, there are recipes here for quick after-work meals, as well as dramatic centerpiece main courses that are sure to impress guests. Bruce Aidells's Complete Book of Pork is a matchless all-in-one guide that will become a kitchen classic.

With such past triumphs as Hot Links and Country Flavor, Real Beer and Good Eats and The Complete Meat Cookbook Bruce Aidells has established himself as a god-like carnivore among mere mortals. His taste buds know no bounds, his thirst for the next best recipe absolutely unquenchable. "I am a restless cook and adventurous eater," he says in the beginning of Bruce Aidells's Complete Book of Pork, perhaps his greatest cookbook yet.
Maybe the dog has been hooked up with humankind longer than the pig, and has wandered into regions pigs knowingly eschew, like the Arctic. But pigs and people share a long, delicious history the dog can only sniff at, and longingly at that; an intimacy, if you will, unmatched in any other cross-species relationship. Aidells celebrates this connection. He gives the reader a brief history of the pig, then delivers definitive instructions on how to select great pork, and, in a general overview, how the flavor it and cook it to best advantage. He honors his subject and elevates his reader.
The recipes that follow have only one thing in common: Bruce Aidells loves them. They come from all corners of the world, from friends and from professionals, and from deep personal experience. They cover breakfasts treats, hors d'oeuvres, appetizers, and salads (Chopped Grilled Vegetable Salad with Grilled Pork Medallions); chops and steaks, scallops and cutlets (Smoked Pork Chops with Sour Cherry Sauce); kebabs and ribs (North African Marinated Pork kebabs on Couscous with Apricot Sauce); roasts, ham, pot roasts, stews, baked pastas, and casseroles (Grill-Roasted Pork Shoulder Cuban Style).
In each shift among the pork primals Aidells discusses the fitting master recipe, the umbrella technique beneath which truth and beauty unfold. He's a champion of flavor brining and his instructions eliminate any possible confusion. But he saves his soul for the last section, which is given over to some of the best material in print on preserving pork, the making of sausages, pates and terrines, bacon and salamis. It's at this point in the book that poignancy kicks in. This final word has the feeling of last word as well. --Schuyler Ingle

A roll of boneless pork ribs takes your thoughts to the christmas table, but it is also very handy dinner food any other time of the year too. In addition to this dish you can have potato sauce or yam mush and beets. We made this roll of boneless pork ribs entirely out of pork meat, but it can as well be mixed with a little bit of veal, for example shoulder. This boneless rib roll can be stored very well in a salt liquid (1 dl salt for every 1 l of water) or in the freezer.

Rullasyltty vie ajatukset joulupoytaan, mutta se on myos oikein katevaa paivallisruokaa muulloinkin. Lisakkeisi sopivat perunasose tai lanttusurvos seka punajuuret. Teimme Rullsyltyn pelkastaan sianlihasta, mutta siihen voidan sekoittaa mukaan hiukan vasikanlihaa, esim. lapaa. Sytty sailyy hyvin suolaliemessa (1dl suolaa 1 vesilitraa kohden) tai pakastimessa.

Ham & corn dumplings (white): Yum - the smokey salty ham with the sweet corn - reminded me of the Midwest (America)!! *LOL*

Pork-filled spinach dumplings (green): I was surprised that the spinach flavor come through as well as it did. These dumplings were not only bright clover green and pretty, but the pork inside was well-flavored and juicy as well.

The Most Authoritative and Whimsical Look At the PigPork is the world's most widely eaten meat, the heart and soul of everycharcuterie, and many a culinarian's obsession. From head to hoof, and allthe diverse and flavorful meat cuts in between, the pig is the mostversatile and efficient animal raised for food. And no one knows more aboutthe selection, preparation and cooking of pork than French chef andrestaurateur Stephane Reynaud.Coming from a long line of pig butchers and farmers in rural France,Reynaud certainly knows his stuff. This spring Reynaud shares hisaffection, recipes and deep knowledge of the pig in PORK SONS. The winnerof the 2005 French Gourmand Cookbook Award, PORK SONS celebrates theswine in all its forms, from slaughter to supper. The U.S. release of thisunique and remarkable cookbook introduces Americans to generations-worth ofexpertise and love of this delectable meat.Interspersed with humorous hand-drawn sketches and over 200 evocative colorphotographs, PORK SONS provides insight into the history of the pig,those who raise them, and of course how to flavor, cook and transform porkinto an array of mouth-watering dishes. With 150 simple yet flavorfulrecipes that encompass the whole hog, PORK SONS includes chapters on ham,pates and terrines, sausage, roasting, barbecuing, entertaining, and wildboar, with recipes for Warm Sausage and Puy Lentil Salad with HerbMarinade; Proscuitto, Arugula and Parmesan Crostini; Pork Chops withSaint-Marcellin Cheese; Parfait of Pig's Liver and Muscatel; BarbecuedSuckling Pig and many other delectable creations. Also provided arecomplete lexicons of sausage and ham, top sources of pork in the U.S., anda helpful list of alternative ingredients to those readily available inEurope, so cooks can use PORK SONS wherever they live.While this quintessential "pig" cookbook celebrates the delicious qualitiesof pork in all its myriad forms, it also offers a rare, personal glimpseinto a day-in-the-life of a small family business in rural France. Partcookbook and part scrapbook, PORK SONS spills over with warmth andplayful charm in its celebration of community, family and food. Reynaudintroduces us to the people in his village, including Eric the Pig Farmer,Aime the Butcher, Bibi the Bistro Owner, among the cast of characters. Heeven takes us to a traditional pig killing ceremony in Saint-Agrave.PORK SONS, an affectionate tribute to all things porcine, is the perfectrelease in this "year of the pig."