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A carnivore's love letter to one of the most versatile and delicious meats: pork. With 30 years as a professional chef, Michael Olson shares his expertise and over 100 of his favorite pork recipes. He begins with essential information on buying, storing, butchering, and preparing various cuts, including sections on deli meats, charcuterie, and BBQ. Michael also provides a list of must-have pantry items and cooking techniques to ensure success as you explore four extensive recipe chapters: The Deli Counter, Ground and Diced, Chops and Steaks, and Roasts and Big Cuts. Recipes like Bacon Okonomiyaki, Caramelized Chili Pork with Peanuts & Lime, Schnitzel, and Crispy Pork Belly offer a diverse range of flavors and textures. For special occasions, delve into BBQ with rib recipes, learn to make a porchetta roast, or even roast a whole pig. With Michael's expert guidance, humor, and warm encouragement, you'll discover both familiar classics and exciting new ideas for all cuts of pork. Whether cooking with his wife, fellow chef Anna Olson, or entertaining a crowd, Michael aims to create simple yet delicious dishes from scratch, celebrating the joy of good food and great company around the table. For him, that embodies "living high off the hog."
Buchkauf
Living High Off the Hog, Michael Olson
- Sprache
- Erscheinungsdatum
- 2019
- product-detail.submit-box.info.binding
- (Hardcover),
- Buchzustand
- Gebraucht - Gut
- Preis
- € 4,39
Keiner hat bisher bewertet.
- Titel
- Living High Off the Hog
- Untertitel
- Over 100 Recipes and Techniques to Cook Pork Perfectly
- Sprache
- Englisch
- Autor*innen
- Michael Olson
- Verlag
- Appetite by Random House
- Erscheinungsdatum
- 2019
- Einband
- Hardcover
- Seitenzahl
- 296
- ISBN10
- 0147531160
- ISBN13
- 9780147531162
- Reihe
- Schlagwörter
- Kochbücher
- Beschreibung
- A carnivore's love letter to one of the most versatile and delicious meats: pork. With 30 years as a professional chef, Michael Olson shares his expertise and over 100 of his favorite pork recipes. He begins with essential information on buying, storing, butchering, and preparing various cuts, including sections on deli meats, charcuterie, and BBQ. Michael also provides a list of must-have pantry items and cooking techniques to ensure success as you explore four extensive recipe chapters: The Deli Counter, Ground and Diced, Chops and Steaks, and Roasts and Big Cuts. Recipes like Bacon Okonomiyaki, Caramelized Chili Pork with Peanuts & Lime, Schnitzel, and Crispy Pork Belly offer a diverse range of flavors and textures. For special occasions, delve into BBQ with rib recipes, learn to make a porchetta roast, or even roast a whole pig. With Michael's expert guidance, humor, and warm encouragement, you'll discover both familiar classics and exciting new ideas for all cuts of pork. Whether cooking with his wife, fellow chef Anna Olson, or entertaining a crowd, Michael aims to create simple yet delicious dishes from scratch, celebrating the joy of good food and great company around the table. For him, that embodies "living high off the hog."