Ginger Pig Farmhouse Cook Book

Author(s): Tim Wilson

British

The highly successful Ginger Pig brand is a byword for high-quality meat and meat cookery. In their second book, Ginger Pig owner Tim Wilson and Fran Warde share recipes from the Ginger Pig farmhouse kitchen table. From how to cure meat to making preserves, from the perfect roast to accompaniments from the kitchen garden and even food from the wild, this collection encompasses all the wonderfully robust flavours and dishes that one would expect to enjoy around a well-worn kitchen table. Organised according to type of food - Pates and Terrines, Casseroles and Stews, Pies, Roasts, Preserves and so on - the book focuses on the superb meat cooking for which The Ginger Pig is renowned. With recipes ranging from Home-cured Ham with and Orange and Mustard Glaze and Pot-roast Chicken to Duck Rillettes, Spiced Damsons and Orchard Pear and Almond Bake, the book is also full of personal stories, offering a lovely insight into life on a working farm.

$55.00(NZD)

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The Ginger Pig has long been famed for producing some of the very best meat in Britain from some of the best cared-for animals. Now they give you some of the best recipes, so you can do that meat justice. -- Jay Rayner The Observer The Ginger Pig really know their meat and adore their happy beasts from grass to fork. They also happen to make the finest sausage roll known to man. -- Valentine Warner, Chef, Author And Broadcaster To anyone who says they don't think much of British food I'd say "Look at The Ginger Pig!" -- Fiona Beckett, Food And Drink Journalist

Tim Wilson, owner of The Ginger Pig chain of butchers, is one of the most respected meat producers in Britain. His shops have received many accolades, including Best Food Producer in the Observer Food Awards. The shops stock meat from his three Yorkshire farms. Fran Warde is a cook and best-selling food writer. She spent 18 months in the kitchens at The Cafe Royal before opening her own restaurant in London and then moving into catering and opening a successful cookery school. Fran co-authored with Joanna Harris the award-winning The French Kitchen, followed by The French Market. Her other books include New Bistro and Food for Friends. She has written for numerous publications, including The Saturday Times Magazine, BBC Good Food and Waitrose Food Illustrated and was the food editor of Red magazine.

General Fields

  • : 9781845337247
  • : Octopus Publishing Group
  • : Mitchell Beazley
  • : April 2013
  • : 246mm X 189mm
  • : United Kingdom
  • : July 2013
  • : books

Special Fields

  • : Hardback
  • : 641.5
  • : 304
  • : Colour
  • : Tim Wilson