CONTENTSINTRODUCTIONA prolific provider / a guide to pork cuts / clearing the way to simplify carving / ways to enhance flavour in advance / capturing flavour in the stock-pot / a quartet of savoury stuffings / the simple art of sausage-makingFRYINGA versatile method for smaller cuts / fundamental and fast techniques / capitalising on natural moistness / thickening pan juices into sauces / lavish effects with cream / deep-frying in a protective coatingGRILLING AND ROASTINGSealing in juices with radiant heat / grilling: stratagems for succulence / sweet-and-sour coatings for spare ribs / tender meat enclosed in crackling / basting for a mahogany glaze / pockets full of goodness / transforming rib racks into a regal crown / the most spectacular presentation of allPOACHINGControlling the simmer / a potful of mixed cuts / coupling salt pork with pulses /subtle marriages of flavour / a surprising role for hay / a court-bouillon made with wine / a glistening coat for cutsBRAISING AND STEWINGSlow cooking for rich results / the perfect finish for whole ham / tender treatment for a large cut / double chops: envelopes for stuffing / the quintessential stew / a glazed onion garnish
MISCELLANEOUS COOKING METHODSSauerkraut: an enduring partner for pork / exploring the potential of pies / sauce-topped gratins of sliced ham / a spicy crumb finish for pig's ears / sausages in a bed of batter / a layered soufflé pudding / a purée moulded into a mousse / turning leftovers into dumplingsANTHOLOGY OF RECIPESStuffings and marinades / sausage-making / frying / roasting and grilling / poaching / braising and stewing / pies, puddings and soufflés / special presentations / standard presentationsRECIPE INDEXGENERAL INDEXGLOSSARY
