I Like Pig: Recipes and Inspiration from New York City's Pig Island

Jimmy Pots and Pans Promotions
2
Free sample

Jimmy Carbone, the producer of Pig Island, New York CityÕs definitive annual pork fest, has teamed with James Beard Award winning cookbook author Rachel Wharton to create a cookbook full of porcine goodness. I LIKE PIG tells the story of small, family-owned pig farms and their journey to the big city marketplace where renown chefs create delectable pork dishes at the outdoor cooking festival, Pig Island. Each year dozens of chefs gather to celebrate the tri-state areaÕs agricultural bounty. I LIKE PIG is a community cookbook, offering up the greatest hits of recipes from the first four years of Pig Island and includes recipes and tips for cooking pork dishes at home.Ê

Recipes from more than two dozen NYC chefs, regional farmers, and traditional butchers include:

¥ Country-Style Ribs Char Siu from The Art of Eating In author Cathy Erway and award-winning chef Noah Berland
¥ Crispy-Fried Pork Skin by Doug Keiles, Pit Master for the Ribs Within Competition BBQ Team in Hillsborough, NJ Ê
¥ Embarrassingly Easy Oven-Baked Ribs courtesy of The Piggery, an Ithaca, NY, heritage hog farm
¥ Farm-Stand Choucroute Garni by East Village (NYC) restaurant Jimmy's No. 43
¥ Jesse JonesÕ Strudel with Apple-Braised Pork Shanks and Sweet Hannah Sauce by NJ Chef Jesse Jones
¥ Joe DoeÕs Lard Biscuits from Joe Dobias, chef and owner of Joe & Misses Doe in NYC
¥ KingÕs Lumpia Shanghai by King Phojanakong, chef and owner of Kuma Inn and Umi Nom
¥ Lavender-Braised Pork Shoulder by Elizabeth Schula, co-founder of Saltie
¥ Leftover Pulled Pork with Big White Beans by author Rachel Wharton
¥ Maple Bacon Sticky Buns from Heather Carlucci, co-founder of Chefs for The Marcellus.
¥ Olive-Brined Tenderloin by Peter Giannakas, chef and owner of Ovelia Psistaria and Bar in Astoria, Queens
¥ Pasta with Shoulder Bacon, Beer & Cream from Jimmy's No. 43

The book also contains beautiful photography by John Taggart, including four photo essays detailing the road to Pig Island from farmer to butcher to restaurant to chef as a whole hog is broken down and prepped. These essays include:Ê

¥ Jonathan WhiteÕs Bobolink Farm-Style Caja China, taken at Bobolink Dairy and Bakehouse in Milford, NJ
¥ Old World Butcher: The East Village Meat Market Breaks Down a Whole Hog, at one of the last remaining traditional Ukrainian butcher shops in NYC
¥ Sam BarbieriÕs Competition BBQ Pork, with the Fugheddaboutit BBQ team
¥ Patty JacksonÕs Cotechino Making, follow the chef in her kitchen as she prepares this dish

Read more

Reviews

2.5
2 total
Loading...

Additional Information

Publisher
Jimmy Pots and Pans Promotions
Read more
Published on
Oct 15, 2014
Read more
Pages
93
Read more
ISBN
9781634615983
Read more
Language
English
Read more
Genres
Cooking / Specific Ingredients / Meat
Read more
Content Protection
This content is DRM protected.
Read more
Read Aloud
Available on Android devices
Read more
Eligible for Family Library

Reading information

Smartphones and Tablets

Install the Google Play Books app for Android and iPad/iPhone. It syncs automatically with your account and allows you to read online or offline wherever you are.

Laptops and Computers

You can read books purchased on Google Play using your computer's web browser.

eReaders and other devices

To read on e-ink devices like the Sony eReader or Barnes & Noble Nook, you'll need to download a file and transfer it to your device. Please follow the detailed Help center instructions to transfer the files to supported eReaders.
Michael Ruhlman
An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.

Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.

Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.

Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.

Adam Rapoport

“The Grilling Book is a super-smart collection of techniques, foolproof recipes, and stunning imagery.”
––Mario Batali

“Indispensable. Chock-full of recipes tested and approved by the trusted editors of Bon Appétit, it’s sure to make you a master of all things grilling.”
––Tom Colicchio

“This beautiful book makes one of America’s favorite culinary pastimes accessible to anyone. The recipes are easy to follow yet refined. It’s a testament to Adam Rapoport’s appetite for style and taste.”
––Marcus Samuelsson

“Bon Appétit’s new bible on live-fire cooking is one you’ll want to keep close at hand every summer. If you’re new to the grill, the easy-to-follow recipes, protein- specific technique tips, and time-saving tricks will help you get started.”
––Matt Lee and Ted Lee

“I love Bon Appétit’s vibrant and refreshing take on grilling. If you’ve never grilled before, or have an expert hand, this book is a must.“
––April Bloomfield

No one anticipates summertime cooking more eagerly than the grilling enthusiasts at Bon Appétit. The glowing embers, the sizzle of a well-marbled rib eye as it hits a hot grill, the bracing slaws and perfectly charred kernels of sweet corn—Bon Appétit has always brought the delicious alchemy of grilling to life in the pages of the magazine.

Now home cooks will discover their ideal grilling companion and coach in The Grilling Book. Offering more than 350 foolproof recipes, dozens of luscious full-color photographs, crystal clear illustrations, and plenty of plainspoken, here's-how-to-do-it guidelines, The Grilling Book welcomes you to everything that is sensational (and sensationally simple) about grilling.

Here are thick, juicy steaks that need no more than salt and freshly cracked pepper to create an unforgettable meal; baby back ribs rendered succulent and fall-apart tender with flavor-rich rubs and a shellacking of barbecue sauce (plus the secret cheat method that makes them ridiculously easy to prepare); moist fish, seasoned and grilled quickly over a hot fire; irresistible grilled flatbreads, crispy on the outside  and chewy on the inside, creating the perfect canvas for every topping  you crave. Not to mention the salads, slaws, sides, and drinks that complete the perfect grilled meal.

Whether you've been grilling for years or have never bought a bag of charcoal in your life, The Grilling Book is the only book you'll need in your backyard this summer—or any summer.

Rachael Ray
The ULTIMATE collection: Over 200 recipes for burgers, sliders, sloppies, fries, and sides.

The Queen of Burgers has drawn together her tastiest recipes for the ultimate between-the-buns experience. Whether you're cooking for one or for one hundred in your own backyard burger bash, The Book of Burger has you covered for bringing family and friends together for the love of burgers! Please 'em all—big and small—with everything from burgers to sandwiches, hot dogs, fries, sliders, and sloppies, and so much more.
     Start with Rach's "Big Spicy Mac," tempting you from the cover, or go with the heavenly French Onion Burgers. And if beef isn't your thing, there are plenty of chicken, pork, salmon, veggie, and lamb patties. Want a mind-blowing sandwich? Whip up the BEST one Rachael has ever made: the 7-Hour Smoked Brisket Sandwich with Smoky BBQ Sauce. Rachael even shares her legendary pickle recipe and her own homemade burger blend. Want a fun, cute, tasty bite-size treat to pass around? Rachael is slider obsessed and you will be, too: try the Mexican Pulled Pork Sliders.
     Rachael's friends from the New York and South Beach Wine & Food Festivals' Burger Bashes also contribute their award-winning recipes, including Bobby Flay's Louisiana Burger and Masaharu Morimoto's Kakuni Burger.
     Twelve original videos (directly accessible by links throughout the text) make The Book of Burger a truly multimedia experience and a smart book that celebrates the infinite possibilities of everybody's favorite food.
©2017 GoogleSite Terms of ServicePrivacyDevelopersArtistsAbout Google
By purchasing this item, you are transacting with Google Payments and agreeing to the Google Payments Terms of Service and Privacy Notice.