19 MAY 2011
The Ginger Pig has been one of London’s most famous butcher’s shops seemingly forever. With sites in both the desirable shopping enclave of Marylebone Lane and London’s oldest food market, Borough, it’s not surprise they’ve got a firm following. A book was the next logical step – and it’s finally arrived.
The Ginger Pig Meat Book is filled with information on choosing, buying and preparing meat as well as cooking it. It is, as one would hope, a thoroughly comprehensive guide as well as a great collection of meaty recipes to inspire you in the kitchen.
There are guides to what breeds and which cuts particularly suit what type of cooking and also lessons in how to get the best out of your local butcher.
Recipes are arranged according to season and cross plenty of different cooking styles – citrus sticky pork chops sit happily in April through to hearty slow-baked herb-crusted leg of mutton in December. A must-buy for any serious carnivores (perhaps a good choice for Dad for Father’s Day...).
The Ginger Pig Meat Book by Tim Wilson and Fran Warde, published by Mitchell Beazley, RRP £25