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The Hog Book: a Chef's Guide to Hunting, Butchering and Cooking Wild Pigs walks new and seasoned hunters and wild food aficionados through the winding - and often misunderstood- path of hunting, processing, butchering and cooking feral hogs. From history and distribution to curing and packaging, this complete guide delves into every aspect of utilizing this invasive species as a delicious food source. Designed for beginners or advanced cooks, The Hog Book contains over 100 recipes from whole hog cookery to sausage to offal. Author Jesse Griffiths is a dedicated hog hunter and consumer, again working in partnership with lauded photographer Jody Horton after the success of their first collaboration, Afield.
The Hog Book: a Chef's Guide to Hunting, Butchering and Cooking Wild Pigs walks new and seasoned hunters and wild food aficionados through the winding - and oft
The Book Hog loves books -- the way they look, the way they feel, the way they smell--and he'll grab whatever he can find. There's only one problem: he can't re
The Hog Book is one of the most radical works in the annals of classic animal literature. This is the definitive work that touched off the whole recent revoluti
The author of The Africa Cookbook presents a history of the African Diaspora on two continents, tracing the evolution of culturally representative foods ranging
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
