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Complete Book of Pork A Guide to Buying, Storing, and Cooking the World's Favorite Meat

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ISBN-10: 0060508957

ISBN-13: 9780060508951

Edition: 2004

Authors: Bruce Aidells, Friedland, Lisa Weiss

List price: $29.95
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Long the world's favorite meat, pork has surged in popularity in American kitchens thanks in part to high-protein diets, but mostly because of its adaptability to just about every taste. Whether you like spicy Asian flavors, flavorful pan braises, or light and healthy grills, pork fills the bill. Now Bruce Aidells, America's leading meat expert, presents a guide to pork's endless versatility, with 160 international recipes and cooking and shopping tips. This comprehensive collection contains everything cooks need to know about pork, including how to choose from the many cuts available, how to serve a crowd with ease, and how to ensure moist pork chops and succulent roasts every time.…    
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Book details

List price: $29.95
Copyright year: 2004
Publisher: HarperCollins Publishers
Publication date: 10/26/2004
Binding: Hardcover
Pages: 352
Size: 8.00" wide x 9.00" long x 1.25" tall
Weight: 1.980
Language: English

DENIS KELLY is a California-based writer and teacher who co-authored THE COMPLETE MEAT BOOK, FLYING SAUSAGES, and REAL BEER AND GOOD EATS with Bruce Aidells. BRUCE AIDELLS founded the San Francisco-based Aidells Sausage Company in 1983. He has taught at the California Culinary Academy and other cooking schools, and his articles have appeared in numerous publications includingBon Appetit,theLos Angeles Times, Gourmetand theWashington Post.He is the award-winning author of seven other cookbooks, including THE COMPLETE MEAT BOOK.

Lisa Weiss is a food writer who specializes in recipe development testing. She writes for publications such as "Cook's Illustrated" and "Cooking Light" and makes her home in the Bay Area.