Grillin' and Chili'n': More than Eighty Easy Recipes for Searing, Sizzling, and Savoring Venison Book

Peter Kaminsky loves all things porcine. He loves it from piglets to pork roasts. He loves it from breeding-stock genetics to artisinally-cured hams. In this book, he pursues his love from villages in France and Spain to gas stations and general stores alongside blue highways in the Old South. He tracks the descendents of the pigs which Spanish conquistadors brought to America. He even makes a theological/cultural excursus to consider why pork is prohibited to Jews and Muslims. Recipes, some his own and some lent by others, are interspersed. Kaminsky is a Renaissance kinda guy. He is a good writer with lots of credentials in magazines like "Field and Stream." He is a funny writer, having been the managing editor of "National Lampoon." He is a foodie writer, having written a column called "The Underground Gourmet" for New York Magazine. This excellent book ends with an intense (but not preachy) appeal for sustainable agriculture and husbandry and a condemnation of factory farms. He is, of course, absolutely correct.