Pig: Cooking with a Passion for Pork by Johnnie Mountain

Pig: Cooking with a Passion for Pork by Johnnie Mountain

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The pork on your fork is a truly succulent meat, able to hold its own against any of its red-meat rivals.

Words like 'rashers', 'gammon', 'chops', 'belly' and 'bacon' have a poetry savoured by all who know this wonderful animal well. And isn't it always (apocryphally) bacon that turns veggies back to meat?

Yet pork can be a tricky meat to cook: it can easily become tough and dry - and achieving the perfect crackling is even harder! When you know the expert's secrets, you realise that pork is a fantastic meat. It's healthy, inexpensive and incredibly versatile - and the various types of pork offer up wonderfully diverse flavours, aromas and textures.

In Pig, charismatic chef Johnnie Mountain shares his pork-preparation secrets in more than 100 delicious recipes like Grilled Garlic & Sage Pork Chops and Pork Loin in a Fennel-Salt Crust. Practical features explaining the different cuts of meat and how to smoke, preserve, and cure, plus smartphone links to instructional videos, make Pig a pork-lover's dream.

About the author

Johnnie Mountain is a charismatic and entertaining chef, star on BBC2's Great British Menu, and owner of The English Pig and The Atrium restaurants in London. He previously worked at Cafe Dell Ugo, Zilli Fish and The Fat Duck, and then branched out on his own in 2000, opening Mosaica, then The English Pig and, most recently, The Atrium.

Book details

224 pages
Duncan Baird Publishers
Publication date
September 2012

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