Author(s): Michael Sullivan
Roasting pigs and other whole animals is a cooking technique that is thousands of years old, but is a lost art. This nose-to-tail book reconnects you with this culinary mainstay. With How to Roast a Pig, you'll learn: * what pig to buy and where to find it * how roasting works * every step of how to roast a pig with five different cooking stylesincluding BBQ pit, asado, in the ground, cotachena, and porchetta. Michael Sullivan, known as the Reverend of Pork, finishes it off with recipes, pig roast party planning, and what to do with the leftovers. Start your whole-hog journey today with How to Roast a Pig!
Michael Sullivan (Walland, TN) attended the Culinary Institute of America while working full-time at restaurants, then apprenticed himself to sausage makers. "I am all about heritage, tradition; I go back into time rather than forward to learn," he says. "I butcher every ounce that I use. It is my responsibility. I hand tie my sausages with hemp in the old Italian way; it grips the casing better. I mix my meats with my hands in order to put a little touch of myself with it, so that people taste the human touch, not some cold, stainless steel machine."