Stephane Reynaud, chef/owner of
Villa 9 Trois near Paris, has
always been fascinated by pigs. His grandfather was the local
butcher in his small hometown of Saint-Agreve. The allure and
tradition of fresh pork translates beautifully and tantalizingly
in
Pork and Sons, his new cookbook just out from the
publisher of the
Silver Spoon. There are 150 pork recipes (that
is correct-just pork) in this comprehensive and beautifully
designed one-of-a-kind cookbook. From the simplicity of a club
sandwich to various roasts, chops and pates to recipes for wild
boar,
Pork and Sons, is a bountiful addition to any meat lover's
cookbook collection.
