THE GINGER PIG MEAT BOOK
By Tim Wilson & Fran Warde
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POSTAGE TO UK MAINLAND ONLY
THE BUTCHERS’ WHO EVERYONE’S TALKING ABOUT!
Observer Food Monthly: Best Independent Food Producer 2006
“I care too much about what I eat not to buy meat from The Ginger Pig” – Jay Rayner
"The butchers who won’t face the chop" – The Times
"A cut above" – The Guardian
This is the long-awaited book from the butchers that every discerning foodie turns to. The Ginger Pig is a new meat manual for a new generation of domestic and inquisitive cooks, who want to know everything there is to know about buying, cooking and preparing meat.
The ethos of The Ginger Pig is that the key to the best meat is raising the best animals, in the happiest of circumstances – in their case on the finest stretch of the Yorkshire Moors – and delivering the highest quality to the customer.'
Tim Wilson, farmer and proprietor of The Ginger Pig group of butchers, and Fran Warde, respected cook and best-selling author, have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, 'advises which cuts suit which styles of cooking, outlines key butchering techniques and explains what to ask your butcher'. All of the major game and poultry is covered too, including venison, rabbit, goose, guinea fowl, duck, quail and turkey.
There are more than 100 recipes, some of them for the dishes sold in The Ginger Pig butcher shopS such as pies, pates and the now famous Ginger Pig sausage roll. The dishes are arranged month by month so you know how meat changes through the seasons and what is best to cook in that month. Here are recipes for Sticky citrus-marinated pork chops in April; Rolled and stuffed breast of lamb in May; Moroccan chicken with preserved lemons in July and Citrus roast festive turkey in December. Through monthly visits to the farm, Fran has produced the Farm Diary which gives an utterly authentic and honest view on farming today and introduces the reader to all the team that make The Ginger Pig possible. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.
“My best steak of the year (so far) came from The Ginger Pig, chosen from proud joints of beef on their counter. The Yorkshire mother-farm was founded on Tamworth ginger pigs and the business specialises in old-fashioned native breeds sold in a modern way.” Top Ten Butchers by Hattie Ellis The Times
Fran Warde is a cook and best-selling food writer. She spent 18 months in the kitchens at The Café Royal before opening her own restaurant in London and then moving into catering and opening a successful cookery school. Fran co-authored with Joanna Harris the award-winning The French Kitchen, followed by The French Market. Her other books include New Bistro and Food for Friends. She has written for numerous publications, including The Saturday Times Magazine, BBC Good Food and Waitrose Food Illustrated and was the food editor of Red magazine.
Tim Wilson, owner of The Ginger Pig group of butchers, is one of the most respected meat producers in Britain. They have received many accolades, including Best Food Producer in the Observer Food Monthly Awards and recently has been warded a Coq D’or by the French gourmet Les Guide Des Gourmands 2011. The shops stock meat from his three Yorkshire farms and also supply a number of top restaurants around the country including the critically acclaimed Hawksmoor in London's Covent Garden. The Ginger Pig shops can be found in Borough Market, Hackney, Marylebone, Waterloo and at the Yorkshire farm.