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Pork Recipes to Delight Everyone: Classic, Amazing, Surprising Pork Cookbook

Pork Recipes to Delight Everyone: Classic, Amazing, Surprising Pork Cookbook

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Lunghezza: 65 pagine24 minuti

Descrizione

Like many animals, the pig was domesticated by man centuries ago in Asia Minor. As time passed, the pig had its successive migration and gradually spread throughout all of Asia, Africa, Europe, and finally America. Pork was so loved by people that it eventually became one of the most consumed meats in the world. For centuries, pork was almost the only meat consumed by the peasant communities of Europe and nothing from the body was wasted; the peasants cooked everything - from the ears to the trotters.

The meat of the domestic pig is pale and succulent and has been prized for its richness and flavor. Good quality pork should be pale pink, smooth and finely grained with white fat and thin skin. I think one of the best descriptions for the pig was made in the nineteenth century by the gastronomic writer Charles Monselet, who said that pork is, "nothing but an immense dish that walks while waiting to be serve". I am sure he must have been a Frenchman. "Bonne App?tit".

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Pork Recipes to Delight Everyone: Classic, Amazing, Surprising Pork Cookbook

Azioni libro

Inizia a leggere

Informazioni sul libro

Pork Recipes to Delight Everyone: Classic, Amazing, Surprising Pork Cookbook

Lunghezza: 65 pagine24 minuti

Descrizione

Like many animals, the pig was domesticated by man centuries ago in Asia Minor. As time passed, the pig had its successive migration and gradually spread throughout all of Asia, Africa, Europe, and finally America. Pork was so loved by people that it eventually became one of the most consumed meats in the world. For centuries, pork was almost the only meat consumed by the peasant communities of Europe and nothing from the body was wasted; the peasants cooked everything - from the ears to the trotters.

The meat of the domestic pig is pale and succulent and has been prized for its richness and flavor. Good quality pork should be pale pink, smooth and finely grained with white fat and thin skin. I think one of the best descriptions for the pig was made in the nineteenth century by the gastronomic writer Charles Monselet, who said that pork is, "nothing but an immense dish that walks while waiting to be serve". I am sure he must have been a Frenchman. "Bonne App?tit".

Leggi altro