I occasionally get cookbooks to review. One showed up the other day that hits a pet peeve of mine — the snout to tail cooking craze. There are parts of animals that I know can be cooked, but just thinking about it makes me want to hurl.
I was, needless to say, a bit squeamish when Hog showed up. Richard H. Turner is the author and the subtitle sums it up nicely: “Perfect Pork Recipes From The Snout To The Squeak”.
Steeling myself, I opened it. Actually, before I get there, you need to know it has one of the coolest covers I’ve ever seen. It is yellow, with the text and graphic in black felt. It gives a really neat texture to it. Even the text on the spine is felt. It’s really cool.
Okay, so I opened it.
First recipe? Whole roast suckling pig. The picture? Kinda gross. The recipe? Hey, I could do that. It’s for an oven. And it’d be hella impressive to do for a big dinner.
By the way, a lot of thought went into the typography and layout of the pages. I’m a typography snob and was really impressed.
Milk and honey brined pork chops is a recipe in the book too. The picture is not only mouth watering, but the recipe is really approachable.
Now, you might be wondering, “Appetizers, soups, desserts?” That is, after all, your standard cook book. Not this.
Primal cuts; not-so-primal cuts; chopped; ground & mixed; sausages; cured; snouth to tail; smoked; and basic recipes.
I’m totally going to make Oxford Sausages. Again, everything is really approachable if you have good kitchen skill to begin with.
With the bacon craze, you might as well go, well, hog wild and go full pig.
I have to admit, I glanced at the “Snout to Tail” recipes. I just don’t want to eat pig head. I’ll pass on that chapter. But smoked roast pork chop is something I might cook tomorrow night.
Yes, I love this cookbook. You can get a copy here.