The Hog Book: a Chef's Guide to Hunting, Butchering and Cooking Wild Pigs walks new and seasoned hunters and wild food aficionados through the winding - and often misunderstood- path of hunting, processing, butchering and cooking feral hogs. From history and distribution to curing and packaging, this complete guide delves into every aspect of utilizing this invasive species as a delicious food source. Designed for beginners or advanced cooks, The Hog Book contains over 100 recipes from whole hog cookery to sausage to offal. Author Jesse Griffiths is a dedicated hog hunter and consumer, again working in partnership with lauded photographer Jody Horton after the success of their first collaboration, Afield.
The Book Hog loves books -- the way they look, the way they feel, the way they smell--and he'll grab whatever he can find. There's only one problem: he can't read! But when a kind librarian invites him to join for storytime, this literature-loving pig discovers the treasure that books really are. Greg Pizzoli, master of read-aloud fun and three-time Theodor Seuss Geisel Award recipient, introduces a character sure to steal kids' hearts using his signature cheerful colors and lighthearted narrative style. "Even non-Book-Hogs should have this one. It's that good." -- Jon Klassen, Caldecott Medal winner for This Is Not My Hat "A book that readers will be eager to hog." -- Booklist
The Hog Book is one of the most radical works in the annals of classic animal literature. This is the definitive work that touched off the whole recent revolution in our hog awareness leading to the ever-spreading acceptance of pigs as pets, as working partners, organ donors, movie stars, and so many other fresh manifestations of the barely tapped porcine potential. The Hog Book is also a lot of fun.
The author of The Africa Cookbook presents a history of the African Diaspora on two continents, tracing the evolution of culturally representative foods ranging from chitlins and ham hocks to fried chicken and vegan soul.
A carnivore's love letter to one of the most versatile, affordable and tasty types of meat: pork. After 30 years as a professional chef, Michael Olson knows how to get the most out of his food. These days, he's also a teacher and dinner-maker-in-chief, so he understands what home cooks are looking for when it's time to eat. In Living High Off the Hog, Michael shares his wealth of knowledge and over 100 of his favorite pork recipes. First, he gives you a rundown on everything you need to know about pork--how to buy, store, butcher and prep various cuts, along with special sections on deli meats, charcuterie and BBQ. From there, he shares his must-have pantry items and most-used cooking techniques to set you up for success as you work through four extensive recipe chapters: The Deli Counter, Ground and Diced, Chops and Steaks and Roasts and Big Cuts. With recipes like Bacon Okonomiyaki, Caramelized Chili Pork with Peanuts & Lime, Schnitzel and Crispy Pork Belly, you'll find a huge variety of tastes and textures to explore. For special occasions, you can dig deep into the low-and-slow world of BBQ and experiment with one of his recipes for ribs, learn a new skill with a porchetta roast, or go hog wild and try your hand at roasting a whole pig. With Michael's expert guidance, sense of humor and warm encouragement, you'll find recipes and learn techniques to cook familiar classics, as well as expand beyond your regular repertoire with exciting new ideas for all cuts of pork. Whether he's cooking a laid-back meal with his wife, fellow chef Anna Olson, or entertaining a large group, Michael's main goal is to create simple yet delicious dishes from scratch, and enjoy them with those he loves. For Michael, that's what "living high off the hog" is--the good life of combining good food and great company around your table.
"The traditional neighborly work of killing a hog and preparing it as food for humans is either a fine art or a shameful mess. It requires knowledge, experience, skill, good sense, and sympathy," writes Wendell Berry in the essay portion of this book. In November 1979 as in years before, neighborly families gathered to do one of the ceremonious jobs of farm life: hog killing. Tanya Berry had been given a camera by New Farm magazine to photograph Kentucky farmers at work, and for two days at the farm of Owen and Loyce Flood in Henry County, she captured this culmination of a year's labor raising livestock. Here, in the resulting photographs, published for the first time, the American agrarian tradition is shown at its most harmonious, with strong men and women toiling with shared purpose towards a common wealth. Tanya Berry reveals intimate, expressive moments: the teams of young men hoisting animals by physical strength onto a gambrel and wagon for butchering, women grinding meat and mixing sausage and readying hams for preservation, and the solidarity of human beings coming together in reverence for the food they would eat, the lives and bodies which would be taken, and those which would be strengthened.
Presents photographs and recipes for the major parts of a pig, ranging from popular sections such as the loin and Boston shoulder to the lesser-known parts of the offal.
Hog is careful. Harold is not.Harold cannot help smiling. Hog can.Hog worries so that Harold does not have to. Harold and Hog are best friends. But can Harold and Hog's friendship survive a game of pretending to be Elephant & Piggie?
Hogg Hogg and Hog have everyone in the Big City OINKING! These three city pigs are the trendsetters of the city--but what will happen when they run out of fashionable ideas?
