Ginger Pig Meat Book (Hardback)

The Ginger Pig Meat Book celebrates the art of butchery and seasonal cooking through Tim Wilson and Fran Warde's authoritative guide. This comprehensive hardback cookbook serves as both reference and inspiration, detailing optimal breeds, appropriate cuts, and expert buying advice for the discerning gourmet home cook. With over 100 seasonally arranged recipes and intimate farm diaries, the book connects culinary lovers to the authentic rhythms of British cuisine, showcasing preparation techniques that bring exceptional dishes from farm to table, all captured in Kristin Perers' evocative photography.

• Format: Hardback with 336 pages
• Features over 100 seasonal recipes from spring's citrus marinades to winter's slow-roasted joints
• Includes practical butchery guidance for selecting quality cuts
• Beautifully illustrated with authentic farm and kitchen photography
• ISBN: 9781845335588