{"product_id":"pork-and-sons","title":"OP: Pork and Sons","description":"\u003cp\u003e\u003cem\u003ePhaidon, New York, 2007. Padded hardcover. Near Fine.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eChef 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. \u003cem\u003ePork and Sons \u003c\/em\u003e(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.\u003c\/p\u003e\n\u003cp\u003eSabodet 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.\u003c\/p\u003e\n\u003cp\u003eOurs is a Near Fine copy, attractively bound in checkered pink and white paper over padded boards, issued without a jacket. Clean and unmarked.\u003cbr\u003e\u003c\/p\u003e","brand":"KNOP","offers":[{"title":"Default Title","offer_id":34812583215237,"sku":"Stephane Reynaud","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/reynaud_porkandsons.jpg?v=1785514828","url":"https:\/\/www.kitchenartsandletters.com\/products\/pork-and-sons","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}