OP: Pork and Sons
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Phaidon, New York, 2007. Padded hardcover. Near Fine.
Chef Stéphane Reynaud, third generation in a family of pig butchers and farmers in the Ardèche region of France, slaughtered his first pig at the age of seven. Pork and Sons (2005), his first book, is an homage to the artisanal butchers who make pork production and processing part of respectful communal rituals that made his childhood experience enriching, not traumatizing.
Sabodet sausage with white wine, root vegetables, and dried mushrooms; pork confit tart; roast rack of piglet with polenta fries; pork ragout with sage and brown beans; jugged wild boar with spelt and saffron risotto; and smoked Boston butt with cabbage slaw all have the finesse of a restaurant chef’s touch while retaining the rustic quality of rural home cooking.
Ours is a Near Fine copy, attractively bound in checkered pink and white paper over padded boards, issued without a jacket. Clean and unmarked.
