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Regular Price: $24.95 | |
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These days the majority of us are city-bred and virtually clueless when it comes to farm animals. Rarely do we get much closer to these domestic denizens than the kindergarten song about Old MacDonald's boisterous barnyard. Except, of course, when we lift our forks, at which point such creatures hardly resemble their living selves. Perhaps this mollifies our consciences, i.e. that pork and beef, lamb and fowl seem nearer those edibles springing from the earth (corn and cabbage) and less like our not-so-distant, four-legged cousins.With his 24th and latest book, Lyall Watson may inadvertently launch a new wave of vegetarianism, so charming is the porcine portrait he paints. (To counterbalance any economic shock to the meat industry, it should be mentioned that earlier in his three-decade writing career, Watson also penned a couple of essays on the topic of whether or not plants feel pain.) At any rate, once you have delved into "Whole Hog", you cannot help but come away...
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All things porcine
This is a surprisingly endearing and educational book, and an altogether splendid one. THE WHOLE HOG is written by a very literate naturalist/biologist, Lyall Watson. I have enjoyed several other books of his, including the equally endearing and educational and splendid "Elephantoms" (which I highly recommend to anyone with a special interest in elephants). Here, the subject is pigs - and their close cousins, peccaries.The book covers, seemingly, all things porcine: brief profiles of the 16 different species of pigs and peccaries; relevant evolutionary biology; wild pigs and domestic pigs; pigs in human history, including the history of pig husbandry; and pigs in literature, movies, and culture in general. If so listing the subjects of the book makes it sound rather academic, that does the book an injustice. While the reader inevitably learns a lot, it is learning by osmosis rather than study, as the book is hardly academic in tone and presentation. It is eclectic...
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Informative, funny, fascinating, weirdly educational
This is just a darn good book. The author clearly knows more than practically anyone else alive about pigs, and has carefully explained everything about this remarkable animal in clear, readable prose. If you want a definitive and thorough overview of pigs, read this book. It is surprisingly interesting.
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Not all animals are created equal. For a start, pigs have it, sheep don’t; that is, that special quality of intelligence, a sense of play, and a gregariousness that make these tragically misunderstood—yet no less endearing—creatures more like us than any other animal. Best-selling author Lyall Watson takes a delightful look at the occasionally amusing, often instructive, and completely admirable qualities of pigs in this indispensable book, not only for everyone interested in natural history but also for fans of Babe, lovers of Piglet, readers of Charlotte’s Web and Animal Farm, gourmands and truffle hunters, folklorists, and, of course, believers in meaningful interspecies communication.
The book is filled with both realistic and wonderfully fanciful illustrations of pigs that illuminate everything you could possibly want to know about the extraordinary family of Suids, from their origins and evolution, rich social lives, and combat strategies, to their special relationship with truffles, popularity in art and literature, and increasing use today in cutting-edge medical transplant technology. Top to learn more
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Price with discount: $1.99 | |
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Tips for Roasting a Whole Pig on a Meadow Creek Pig Roaster
(or Similar Barbecue Cooker)
So you’re getting ready for the exciting adventure of roasting a
whole pig. You have high goals and you want to do everything in
your power to cook the perfect pig.
We are here to help you roast the pig of your dreams. There is no
magic mysticism to roasting porkies (or any barbecue for that matter).
So why not make it fun and easy?
Of course, we can’t take all the work out of it, but who cares about the
work when you’re having a great time cooking barbecue? Download this short guide for three popular methods of cooking a whole pig. Top to learn more
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James Beard Award Number 3?
If James Villas doesn't garner his third James Beard award for PIG, I'll be very surprised.It's been said that in the South every part of the pig except the squeal is used. As I read my way through PIG, I about halfway expected Villas to show us a recipe using the squeal.This is an exeptional book. You know when you buy a cookbook by James Villas that every recipe has been tested and works. You know Villas wrote every word himself....not a given in these days of ghost written celebrity cook books. Villas is a masterful writer. His directions are clear and thorough. The book is beautiful.James Villas is a native of North Carolina. He still comes back home on a regular basis to stock up on Southern products. If I had to nominate just 2 cook book writers for my Southern hall of fame, they would be Jean Anderson (LOVE AFFAIR WITH SOUTHERN COOKING, another North Carolina native who had the good sense to move back home from NYC, and James Villas...
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The pig, the whole pig, and nothing but things that enhance the enjoyment of eating pig.
This is a book that explores the importance of the pig to Southern cooking. The author refers to pig instead of pork because the book explores dishes for every part of the entire animal rather than just the usual muscle and flesh pieces we regularly call pork. Mr. Villas doesn't fill the book with essays other than the introductory material. But Villas includes his marvelous insights as introductions to each recipe. His award winning writing style and vast experience as a food writer and editor show in this book's entertaining and informative readability as well as through its utility as a cookbook. I also enjoyed the little quotations that are at the end of many of the two-page recipes. And the photos are collected into sections with page numbers for the associated recipes. They are of extremely high quality as one would expect from a magazine editor.But don't expect a mere recipe book of dishes Villas collected as an explorer into Southern Cookery. He knows this...
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Who Knew How Much You Can Do With One Little Piggy!
Imaginative . . . easy . . . economical. That's what everyone wants in a recipe these days and that's exactly what James Villas gives us in PIG: KING OF THE SOUTHERN TABLE. With recipes like five-ingredient Crisp Potato Skins with Cheese and Bacon, six-ingredient Baked Pork Butt with Home-Style Pan Gravy, eight-ingredient Churchyard Honey-Barbecued Pork Loin, and too many other mouth-watering less-than-10-ingredient recipes to count, I nominate PIG for KING OF THE AMERICAN TABLE.
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A nose-to-tail guide to the very best Southern pork recipes, from award-winning food writer James Villas
Though beef, poultry, and fish all have their place in Southern cuisine, one animal stands snout and shoulders above the rest—the mighty pig. From bacon to barbecue, from pork loin to pork belly, James Villas's Pig: King of the Southern Table presents the pride of the South in all its glory. 300 mouth-watering recipes range from the basics like sausages, ribs, and ham to creative ideas involving hashes, burgers, gumbos, and casseroles.
A North Carolina native, Villas doesn't just provide great pork recipes but also brings the spirit of Southern cooking alive with tasty cultural and historical tidbits and favorite recipes from beloved restaurants like Louis Osteen's on Pawley's Island and Crook's Corner in Chapel Hill. With gorgeous full-color photography and recipes from Maryland to Louisiana and everywhere in between, Pig is the definitive take on the South's favorite animal.
Whether you're planning the perfect summer barbecue or just looking for new ideas for family dinners, Pig shares the secrets of great Southern cooking with every corner of the nation. Top to learn more
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Great book series
My 6 year old daughter is in 1st grade and loves this book series. She catches herself reading longer than the required time for her homework. I'm all for her being interested in reading and not just any reading but good stories for her age. I'm amazed she started reading these chapter books in Kindergarten. She also loves animals. There is also a series for colors (which we also have) and weather (which she's getting for Christmas).
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Georgia The Guinea Pig Fairy / Rainbow Magic Collection
My daughter is 9 years old and has went nuts over these rainbow magic books. She started reading them about 2years ago and she never seems to be able to put the book down and is waiting impatiently for the next series to come out for purchase....I totally recommend this series for any girl ages 5 through 10......Good investment!!!!Chris Ryan
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Looked Great
I gave these to my surrogate granddaughter. She is only 5 so she is not reading well yet. Hopefully her big sister read them to her.
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Once a year his family would buy a pig and invite the local butcher to the house for schlachtfest, a traditional German pig slaughter, followed by a festive meal with wine. "We raise the pigs, but this is where the true craft comes in," says Ortloff, nodding toward the two butchers. "People are really excited about knowing where their pigs come from," says Susan. "The health and humanity, the way the pigs were raised, are two main reasons. This is her fourth time buying a half hog -- her family loves pork and so do many of her friends. And for nose-to-tail devotees and adventurous cooks, purchasing a whole or half hog gives them the opportunity to have access to all parts of the animal because they have a direct dialogue with the farmer and butcher. want to know the provenance of their pork and aren't afraid to invest in a whole or half hog. Imagine an intimate wine and cheese party, but with two butchers breaking down half hogs on the main table in the Ortloffs' open kitchen. As 30 urbanites clad in Hunter Boots and dark denim sip wine and nibble cheese, and three young spectators sit perched atop stools, elbows on the wooden table, Spencer Adams and Devin Nowlin from Laurelhurst Market break down the first half hog of... The Ortloffs sell half and whole hogs to a handful of restaurants -- Ned.
Invest in a New York discount pass A discount pass is one of the best ways to save money in New York. ll need to pack a lot in to get the best value out of the 1 and 2 day passes, but you can make substantial overall savings on the 3 and 7 day passes. Prices range from $80/£50 for the adult 1-day pass to $210/£130 for the adult 7-day pass. The two main contenders are the New York CityPass and the New York Pass. The 2, 3 and 7 day passes must be used on consecutive days, and during that time you can visit as many attractions as you like. s top attractions: the Empire State Building, the Metropolitan Museum of Art, the American Museum of Natural History and the Museum of Modern Art (MoMA) plus a choice of the Guggenheim Museum or Top of the Rock, and the Statue of Liberty & Ellis... The pass is valid for 9 days from the first day of use, and you get to skip the queues. come in a variety of configurations, from hip and spotless single or twin bunk rooms with shared bathrooms (the availability of which is shown on an in-room display) to more spacious Queen pods and a. Double Double Pod. Good quality, good value accommodation On a trip to New York, the cost of accommodation can often be the biggest expense. Just like any huge, expensive city in the world, it can be difficult to find a decent place to stay that ticks both the quality and genuine budget and lower priced hotels in New York, but you may have to compromise on location, space or en-suite... It covers more than 70 different attractions , including all those covered by the CityPass above, and offers visitors a choice of 1, 2, 3 or 7 day validity.
If you are thinking of ordering a whole pig this one was about 70kg which is a small one, some come at twice the size so be careful. Also some butchers charge a lot for a whole pig in fact their standard price. It is a lot to take on and you can see the whole pig laid out on my worktop. Shoulder – Jointed into mainly 3-4lb joints and 2 x 5lb joints rolled or left on bone as appropriate to the best cut skin left on and scored. Leg 1 – Jointed into 3-4lb joints rolled & skin left on and scored.
According to Sugar Mountain Farm’s Kickstarter Project Page ,. Healthy meat and humane treatment of our animals is critical to us. We raise our pigs on mountain fields eating pasture and hay plus dairy for the vast majority of their diet. Walter, a frequent commenter and sometimes guest contributor here at Food Renegade, raises pastured pigs with a rotational grazing method so they share mountain pastures with sheep, chickens, ducks and geese. Over the past few months, I’ve been in email correspondence with Walter Jeffries of Sugar Mountain Farm about his latest project: building an on-farm, USDA approved butcher shop. When their butcher announced his retirement in 2008, the Jeffries family decided to build their own on-site butcher shop, complete with a traditional brine curing room as well as smoker to produce custom artisan cuts and sausages. Furthermore, the Jeffries family has spent 18 months apprenticing under master butcher Cole Ward in order to learn the ins and outs of artisan butchering. Before the recent industrialization of the butchering process, being a butcher meant learning a real craft. Carrie Oliver, a frequent Fight Back Friday participant and founder of the Artisan Beef Institute , has said, that “The ideal butcher would also have experience on a slaughter line, where artisan practices are just as critical to the end product... That was enough to complete the butcher shop, and now any funds pledged will go to the next phase of the project: funding the facilities for on-site slaughter and then the smokehouse. Rather than mortgaging off a piece of their farm to finance the project, Walter turned to an innovative new online fundraising tool called Kickstarter.
Mike Jones of Smoke Shack BBQ, based in Columbus, Ohio, mans the grill at their booth during Pork in the Park at WinterPlace Park in Salisbury. Festivities continue from 10 am-10 pm Saturday and 11 am-5 pm Sunday. / Laura Emmons/The Daily Times
Yet last week, at the release party for “A Girl and Her Pig,” the inaugural cookbook by April Bloomfield—chef and co-owner of The Spotted Pig (Michelin starred) and The Breslin Bar & Dining Room (ditto), as well as of the John Dory Oyster Bar—there
I loved the wide ribbons of cabbage mixed with noodles and the rich braised pork cheeks (the second half of the duo) in whole-grain mustard jus too. All the benefits of choucroûte without the bulk. The wine list is still in progress, but even so,
