Pure Pork Awesomeness: Totally Cookable Recipes from Around the World

I love preparing and cooking with meat and I own a careful selection of meat-oriented cookbooks. While I'm looking at a galley version of this one, I know I'm going to have to own a hard copy to cook from!Kevin Gillespie brings his 'hometown style' and his family to his books. David Joachim gets co-credit for writing and organizing Kevin's experience and recipes (as he did on Kevin's widely-acclaimed 'Fire in the Belly.' I now own both books.) Once again, we have fine photographs from Angie Mosier. This package puts sincerity and 'real food' texture on the page and in the images. The book is organized from the pig to the farm to the butcher and on into the kitchen. Traditional breeds are shown and evaluated for cooking, in keeping with today's interest in heirloom breeds, ethical raising and slaughter and sourcing close to home. Instructive photos of butchered cuts show the difference in animal husbandry practices. The book then moves into chapters based on specific cuts--shoulder, loin, belly and ribs, hams, sausages and the like, including lesser used 'odds and ends.' Readers will learn how to make sausages and to cure hams for themselves. Final chapters deal with a few exceptional recipes for very popular accompaniments like cabbage slaw, potato salad and the like and for a few iconic desserts. Recipes are enticing and clearly written, results are realistically photographed in full color and each dish is framed by an informative text giving tips and fine points. The book concludes with a well-done index and you can check it out on the Amazon product page to see what will move YOU to buy the book.In 'Pure Pork Awesomeness' pork is featured in dishes from many geographical areas: North and South America, Europe, the Caribbean, Chinese, Vietnamese, Korean, Thai, Greek, Spanish, Italian, Austrian and even a Scottish dish or two. The bulk of the recipes have roots in Southeastern and Southwestern states in the U.S. A.

I bought this for my husband and he loves it! He enters barbecue competitions, and wins, and he is planning on using some of Kevin Gillespie's recipes next time. Highly recommended for all of the Top Chef fans out there!

Really good book, great sounding recipes and lots of nice phots, always a good thing when trying new recipes for the first time, I always wonder if my cooking looks as good as the recipes.

Well writing, informative and comprehensive, it also uses light humor. Full of unique recipes for every cut of pork, the author also touches upon the anatomy of the pig, different breeds of swine, and some home butchering techniques. Included are some BBQ sauce recipes, slaw recipes and more. This book is wonderful! I will be starting my pork pastrami brine tomorrow.

Pure Pork Awesomeness caught my eye right off the bat. I’m all for veggies and well-rounded meals, but how can you possibly not like PORK?!! I actually received an advance copy of this book but after reviewing it, I pre-ordered it immediately. This is the ONLY book I have done this with so far.When i first saw this book, I knew the chef’s name sounded familiar to me as well, but I couldn’t place it. It wasn’t until I read his name to my cousin and I started flipping through the book and talking about all the cute piggly wigglies in the front that she reminded me that he was the guy obsessed with pigs on Top Chef.The book starts with a lot of interesting info on pigs: pig farming, hog breeding, hog breeds (aww, so cute, why must you taste so good?!), pastured pork vs. commodity pork, processing, labeling, parts and cuts, etc. Usually I find this stuff boring but it had a lot of useful info.Mmm, so many different flavors...bulgogi...sammies of all kinds: Cubans, BLT’s...so many slices of bread with yummy ham smashed in between them...there’s even pasta! …and desserts (although I am not much of a maple bacon dessert fan), and homemade brats, and even side recipes of slaw or aioli’s. I want it ALL.We have tried the cured ham recipe as well as the Cuban. Both were fabulous.

From Greek to Filippino, to good ol' South recipes you'll find a tasty pork recipe on every chapter. Cool tips, background about recipe and even personal stories accompany the recipes. Coolest of all, you get to learn about heritage pork, which is light years away (much healthier, tastier) than what we get at the store.

Did not have pave numbers, therefore, locating topics was impossible. Content was different from what was expected.

Good

Great recipes .....just an great cook book , pleasure to read !

Ich nutze das erste Buch von Kevin schon lange und war von Beginn an begeistert. Das erste Buch zeigt einem Schritt für Schritt die Nutzung eines Weber Mountain Cookers oder ähnlichen Geräten - low and slow.Dieses Buch beginnt wie das erste - lass das meiste an Gadgets weg. Klingt provokativ, so ist auch der Schreibstil, aber es ist sehr konstruktiv nd es wird einem genau erklärt was man so braucht - und es ist nicht viel.Es geht um die einzelnen Geräte und wie sie arbeiten und schließlich folgen 100 neue Rezepte. Die sind nicht schwer nachzukochen. Low & slow ist eine Methode aus dem anglo-amerikanischen Sprachraum. Man kann mit ein wenig Muße und Planung tolle Sachen machen.Rippen, Huhn,.... und alles zerfällt einem auf der Zunge.Wer Low & Slow auf minimalistische Weise lernen möchte und seinen Smoker näher kennenlernen möchte, der kauft sich dieses Buch! Unbedingt!

Very cool collection of very eclectic recipes.

Un beau livre mais je regrette qu'il n'y ait pas la recette du pulled pork dedans.Plus joli pour les illustrations que pour l'apprentissage.