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| Acknowledgments | XI | |
| Part 1 | A Passion for Pork | 1 |
| 1 | A Pig's Progress | 3 |
| 2 | The Ham Maker's Daughter | 13 |
| Recipe: Country Ham Braised in Cider and Molasses | 24 | |
| Part 2 | A Pork Pilgrimage | 27 |
| 3 | The Blessings of Rot | 29 |
| Recipe: Porchetta, Burgundy and Brooklyn Style | 38 | |
| 4 | Rebirth | 41 |
| Recipe: Pot-Roasted Pork with Prunes, Armagnac, and Walnuts | 52 | |
| 5 | A Brief History of Pigkind | 55 |
| 6 | Prisoner of Love | 63 |
| 7 | Invitation to a Killing | 71 |
| Recipe: Pork Tenderloin with Aracena Whiskey Sauce | 76 | |
| 8 | From Pig to Pork | 79 |
| Recipe: Cocido, Extremadura Style | 84 | |
| 9 | In the Land of Singing Ham | 89 |
| Recipe: Suckling Pig Braised in Sherry, White Wine, Aromatic Spices, and Herbs | 97 | |
| 10 | Mother Nature, Father Oak | 101 |
| 11 | Taboo! | 117 |
| Part 3 | A Further Pig's Progress | 127 |
| 12 | A Vanishing Breed | 129 |
| 13 | Ossabaw | 135 |
| 14 | Home Again | 153 |
| 15 | Why Pork Tastes Good and Ham Tastes Great | 157 |
| Part 4 | Smoke and Fire | 169 |
| 16 | The Horsepower of Prayer | 171 |
| 17 | Mayan Treasure | 175 |
| Recipe: Cochinita Pibil | 180 | |
| 18 | Competition 'Cue | 185 |
| 19 | Cheer Up, Mama | 193 |
| Recipe: Richie's Ribs | 209 | |
| Part 5 | The Good, the Bad, and the Tasty | 211 |
| 20 | Supermom | 213 |
| 21 | Another Good Thing About Olive Oil | 219 |
| Recipe: Emile and Rachel's Roast Loin of Pork with Greens and Cantaloupe | 223 | |
| 22 | The Pr Guys | 227 |
| 23 | Pig Imperfect | 233 |
| 24 | Country People | 249 |
| 25 | The Good Farmer | 257 |
| 26 | Last Helpings | 275 |
| Selected Readings | 283 |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Christopher Rogacki
reviewed Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them on December 14, 2012 Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them
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.
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Add Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them, What Bill Bryson did for trees and walking shoes and Mark Kurlansky did for cod, Peter Kaminsky now does for pork in Pig Perfect 'I love ham and I love this book.' -Annie Dillard o you crave a juicy pork chop An old-time country ham Or maybe some Southern, Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them to the inventory that you are selling on WonderClubX
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Add Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them, What Bill Bryson did for trees and walking shoes and Mark Kurlansky did for cod, Peter Kaminsky now does for pork in Pig Perfect 'I love ham and I love this book.' -Annie Dillard o you crave a juicy pork chop An old-time country ham Or maybe some Southern, Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them to your collection on WonderClub |
