MARC Record from Library of Congress

LEADER: 01865cam a22003134a 4500
001 2011028058
003 DLC
005 20120702112725.0
008 110810s2012 ctua 000 0 eng
010 $a 2011028058
020 $a9780762779826 (hardback)
040 $aDLC$cDLC$dDLC
042 $apcc
043 $ae-uk---
050 00 $aTX749$b.W595 2012
082 00 $a641.6/6$223
084 $aCKB054000$aCKB077000$2bisacsh
100 1 $aWilson, Tim.
245 10 $aGinger Pig :$bGinger Pig meat book /$cTim Wilson &, Fran Warde ; photography by Kristin Perers.
260 $aGuilford, CT :$bLyons Press,$c2012.
300 $a335 p. :$bcol. ill. ;$c26 cm.
520 $a"This book is packed with expert information on every aspect of buying, preparing, and cooking meat. Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book"--$cProvided by publisher.
650 0 $aCooking (Meat)
610 20 $aGinger Pig (Meat Producer)
650 0 $aMeat cuts.
650 7 $aCOOKING / Specific Ingredients / Meat.$2bisacsh
650 7 $aCOOKING / Seasonal.$2bisacsh
655 7 $aCookbooks.$2lcgft
700 1 $aWarde, Fran.