We killed the pig

We killed the pig

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Cooking

Valéry Drouet et Pierre-Louis Viel

Éditions du Gerfaut

Language of origin

Publication date

Infos :

SIZE (MM)
200x255mm

PAGINATION
192 pages

BINDING
Hardback

70 recipes from head to toe

It’s a well-known fact: everything about pigs is good! And this book proves it. Every part of the animal is used in simple, tasty and festive recipes.
From how to make boudin, head pâté and sausages to how to use pluma, filet mignon and palette, the authors offer you original local recipes and exotic flavours (Oriental, Mediterranean, Tex-Mex): a world tour of pig cuisine.
With more than 70 butchery and charcuterie recipes, you’re bound to find the dish that suits you, between modern flavours and a return to the roots, when pigs were killed on the farm to make a larder without leaving a single morsel behind. A feast for the eyes and the palate!

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Valéry Drouet et Pierre-Louis Viel

Valéry Drouet, a former chef in the gastronomic restaurant business, ended his career by treating fashion and film crews in a major Paris studio. It was during this period that he met Pierre-Louis, a fashion accessories photographer. They were both keen to move into culinary photography, and that's when it clicked! Over the last 15 years, together they have published no fewer than 80 cookery books, written and produced numerous subjects for the finest culinary press such as Saveurs magazine, and done a great deal of photo and video work in gastronomic advertising. With a very masculine approach to photography and food styling, Valéry and Pierre-Louis have a style all their own. With their ‘Brut’, life-style and gourmet atmospheres, their photos and recipes are always authentic.

Agence Schweiger