Pork and Sons by Stéphane Reynaud | Cookbook

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Pork and Sons by Stéphane Reynaud

Reviewed By

Sue Dyson and Roger McShane
Country: France

Pork and Sons by Stéphane Reynaud is both a book about sustainability in a rural community and a book about the killing, preparation and cooking of all things related to pigs. It is set in Stéphane's ancestral village of Saint-Agrève in the beautiful, wild Ardeche some 20 kilometres south of the sprawling city of St Etienne.
The first third of the book is taken up with the preparation and cooking of sausages including black pudding. He then moves on to ham recipes and terrines and pâtés and then on to more esoteric recipes involving pig's head, ears, trotters and livers. Some of these recipes sound absolutely delicious.
We particularly like the recipe for crunchy crépinettes which involves making caul-wrapped crépinettes using long-cooked trotters, ears and belly and then combining the meat with crushed nuts and spinach. The crépinettes are served on a golden galette made from onion and grated potato.
The book then presents lots of 'main course' style dishes all of which are very appealing before finishing with a small selection of wild boar recipes.
This is a cleanly presented book that pays homage to many of the artisans known to the author as well as presenting easy-to-follow recipes which do not 'talk down' to the reader.
A very satisfying book.

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