The Whole Hog
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Presents photographs and recipes for the major parts of a pig, ranging from popular sections such as the loin and Boston shoulder to the lesser-known parts of t
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Type: BOOK - Published: 2016-05-10 - Publisher: Simon and Schuster
“For anyone interested in the origins, history, methods and spectacle of whole-hog barbecue, this book is essential reading...Fertel leaves readers hungry not
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IACP COOKBOOK OF THE YEAR AWARD WINNER • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible cu