Cocinar Cerdo de Richard H. Turner

Cocinar Cerdo de Richard H. Turner.

Pork is one of the most flavoursome, popular and versatile meats in the world. There is an incredible number of ways to cure and cook almost every part of the pig, more than with any other animal. Many parts of the world have their own fascinating ways of preparing this meat: a lifetime of research wouldn't be enough to know them all.

It's important to respect the animals raised for their meat, first by giving them a good life and a humane death, and then by using every part of their body.

With this book, you'll be amazed at what you can do with a pig's trotters, ears and snout.

Richard H. Turner is a chef, butcher, restaurateur and food writer who has been widely acclaimed for his work. Trained by the Roux brothers, Pierre Koffmann and Marco Pierre White, he is a fixture on the London food scene, from Pitt Cue Co. to Hawksmoor, Foxlow and much more. He is an independent butcher and supplier of the finest British meat, as well as a culinary consultant to more than twenty successful restaurants. He is also the author of Carne de primera.
With contributions from Meredith Erickson, Aaron Franklin, Fergus Henderson, Diana Henry, Judy Joo, Josh Ozersky, Neil Rankin, Mitch Tonks, Turner & George and Valentine Warner.