Pork: Preparing, Curing and Cooking & Hog: Proper Pork Recipes 2 Books Collection Set - Non Fiction - Hardback

Titles in This Set:
Pork: Preparing, Curing and Cooking All That's Possible from a Pig
Hog: Proper pork recipes from the snout to the squeak

Condition: BRAND NEW
Format: Hardcover
ISBN:

Overview:
Discover a complete, mouth-watering guide to pork with this two-book bundle, perfect for confident home cooks, ambitious hobbyists, and anyone curious about the full spectrum of pig-born flavors. Pork: Preparing, Curing and Cooking All That's Possible from a Pig dives into the kitchen possibilities of every cut—from shoulder and ribs to belly, loin, and ham—while also exploring the art of curing, smoking, and preserving. The international recipe collection spans the USA, Spain, Italy, Germany, Hungary, France, and India, inviting you to explore Dry-cured Ham, Chorizo, Salami, Smoked Pig Cheek Pancetta, and Black Pudding Fritters. Alongside recipes, it thoughtfully covers pig-rearing, feeding regimes, and practical husbandry to help you understand flavour from farm to table. Hog: Proper pork recipes from the snout to the squeak deepens the nose-to-tail philosophy with more than 150 recipes spanning hams, bacon, sausages, charcuterie, pates, confits, roasts, stews, pies, and casseroles. Foreword by Josh Ozersky and guest contributions from renowned chefs illuminate a global love of pork. This is more than a cookbook—it’s a complete pork bible.

What Makes This Collection Special:
What makes this duo truly stand out is the way it pairs farm-to-fork insight with extraordinary cooking versatility. Pork gives readers a panoramic tour of pork’s global reach—techniques for curing and preserving, plus a wealth of international recipes that transform humble cuts into bold, restaurant-worthy dishes. Hog complements that knowledge with a fearless nose-to-tail approach: from crackling to trotters, from confits to boneless roasts, every method is explained with clarity and confidence. Together, they form a complete framework for mastering pork in every season, whether you’re building a weeknight repertoire or planning a show-stopping feast. The bundle also offers exceptional gift appeal for culinary readers, professional cooks expanding their repertoires, and collectors seeking a definitive pork anthology in a durable hardcover format.

Books Included in This Collection:
Pork: Preparing, Curing and Cooking All That's Possible from a Pig
This volume is a comprehensive celebration of pork’s versatility, guiding you through practical butcher’s precision and global flavors. Chapters cover Shoulder & Ribs, Belly, Loin & Fillet, Ham, Bacon, Sausages, and Oddbits (offal), then move into technique-driven projects like Dry-cured Ham, Chorizo, and Salami. You’ll find inventive methods for smoking and preserving, plus insights into pig rearing, feeding regimes, and the best diets to produce flavoursome meat. The 100 international recipes invite adventurous cooks to explore American, Spanish, Italian, German, Hungarian, French, and Indian traditions, all interpreted for home kitchens with clear instructions and dependable results.

Hog: Proper pork recipes from the snout to the squeak
Hog embraces the full pig—from breed selection and rearing through butchery and preparation—built around a robust collection of more than 150 recipes. Expect a wide spectrum of techniques and dishes: hams, bacon, sausages, and charcuterie, plus pates, confits, roasts, grills, hotpots, ragouts, pies, and casseroles. The book is enriched by a foreword from Josh Ozersky and guest contributions from celebrated cooks, offering diverse flavours and approaches that illuminate the pig’s potential in everyday cooking and special- occasion menus alike. It’s a practical, inspiring guide to celebrating every cut with confidence, curiosity, and a sense of culinary play.

Who This Set Is Perfect For:
This two-volume collection is ideal for dedicated meat lovers, aspiring charcutiers, and home chefs eager to elevate pork into memorable meals. It suits cooks who relish global flavors, farmers’-market inspiration, or the challenge of nose-to-tail cooking. It’s also a discerning gift for foodies, cookbook collectors, and kitchen enthusiasts who want a durable, hardcover reference that blends technique with irresistible recipes. Whether you’re feeding a small family or entertaining guests, this set provides clear guidance, trustworthy results, and endless inspiration for building a thoughtful pork pantry.

Key Benefits:

• Comprehensive framework from farm to table, covering rearing, butchery, curing, and cooking
• Extensive global repertoire—100 international recipes in Pork and 150+ in Hog
• Accessible, technique-driven guidance that reduces hesitation and increases confidence
• Nose-to-tail philosophy that maximises flavor and minimizes waste
• Durable hardcover format and cohesive two-book bundle for gifting or everyday use
• Foreword and contributions from respected culinary voices, adding credibility and variety
• Perfect for building a complete pork-centric cookbook shelf with practical applications
• Clear, engaging writing that invites experimentation while teaching precision

About the Author:
Pork: Preparing, Curing and Cooking All That's Possible from a Pig is by Phil Vickery, a celebrated British chef and cookbook author renowned for accessible, flavour-forward meat dishes. His work on pork showcases a blend of traditional techniques and modern interpretations, making complex processes approachable for home cooks. Hog: Proper pork recipes from the snout to the squeak is by Richard H. Turner, a respected master butcher and culinary innovator known for nose-to-tail cooking and his deep expertise in pork butchery, curing, and contemporary methods. Together, these two volumes bring a rare combination of farm knowledge, butchery skill, and restaurant-grade cooking that empowers readers to explore every facet of real pork.

Why You’ll Love This Set:
This pair delivers both breadth and depth: a strategic, technique-rich guide in Pork plus the fearless, flavour-packed experimentation of Hog. Owning the complete set offers a coherent journey from pig to plate, with reliable results and a library-worthy presentation. It’s the kind of collection that grows with you—perfect for repeat cooking, evolving taste, and building a personal repository of cured meats, stocks, roasts, and sauces. If you’re seeking a high-quality, authoritative pork anthology that’s as suitable for weekend feasts as for serious home butchery, this two-book bundle is a compelling, long-term addition to your kitchen.

Please Note: The individual books included in this listing will be dispatched as per the original UK ISBN and UK edition cover image shown in the image.