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Pork & Sons
by Stéphane Reynaud
Phaidon
ISBN 0-7148-4790-0
Published May 2007 - Hardcover - 368 pages - $39.95

This book is a brief account of chef Stéphane Reynaud's life (he hails from a line of pig butchers in France), as well as his recipes.  The pig is the most versatile animal raised as food, as you can eat almost all of it.  Trotters included!  I'm not really a fussy eater but I draw the line at blood sausage, pig's head, pig's ears, or even pig's cheek.  Recipes I'd like to investigate include: Sausage Cassoulet; Jambon de Paris, Bacon, Apple, and Curry Sandwiches; Fourme d'Ambert Cheese Quiche; Roast Pork with Thyme and Parsley; The Genuine Charcutier's Meatloaf; Slow-Cooked Ham Hock with Red Cabbage; Smoked Boston Butt with Cabbage Salad, and Tenderloin Kabobs.  As you page through this lovely book, you're gently immersed, via the photographs, into the laidback country life of Saint-Agrève, on the high plateau of the Ardèche in France.  You'll also enjoy learning about sausages, ham, and pâtés.  This book will whet your appetite for something French, and it's simply enchanting with all the little pig sketches.
Fully illustrated.  No nutritional guides.
Conclusion - Fabuously interesting and very appetizing.