Description: Pork is the world's most widely eaten meat, the heart and soul of every charcuterie, and many a culinarian's obsession. From head to hoof, and all the diverse and flavorful meat cuts in between, the pig is the most versatile and efficient animal raised for food. And no one knows more about the selection, preparation and cooking of pork than French chef and restaurateur Stephane Reynaud.

Coming from a long line of pig butchers and farmers in rural France, Reynaud certainly knows his stuff. This spring Reynaud shares his affection, recipes and deep knowledge of the pig in Pork & Sons. The winner of the 2005 French Gourmand Cookbook Award, Pork & Sons celebrates the swine in all its forms, from slaughter to supper. The U.S. release of this unique and remarkable cookbook introduces Americans to generations-worth of expertise and love of this delectable meat.

Interspersed with humorous hand-drawn sketches and over 200 evocative color photographs, Pork & Sons provides insight into the ...

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