The Whole Hog

Author: Aidan Higgins

Publisher: Random House

ISBN: 1446412814

Category: Biography & Autobiography

Page: 416

View: 3896

Donkey's Years and Dog Days were the first two volumes of these remarkable memoirs, of which The Whole Hog now completes the Higgins Bestiary. This spirited and quirky penman has always set himself apart form the general grind of Irish writing and its set themes, to run along the line of the exposed nerve-system.No other Irish writer has been so obsessed with the terrain inconnu of lost or thwarted love as this odd-man-out. From salad love with Molly Cushen, to Philippa Phillips in the dunes, to a young American wife in Spain at the time of the Bay of Pigs, or a divorcée in Copenhagen, a tax inspectress in London, the Jacaranda Street tease in Johannesburg, the mirth is barely contained

The Whole Hog

Exploring the Extraordinary Potential of Pigs

Author: Lyall Watson

Publisher: N.A

ISBN: 9781861977717

Category: Human-animal relationships

Page: 278

View: 1632

The Whole Hog is just that, an attempt to encompass everything that is known about all the pigs of the world. George Orwell was right. Pigs are unquestionably the farmyard animals most likely to succeed. But why, exactly? Science has been slow to pin down the source of their superiority. Pigs are dramatically different from their closest and more placid relatives, sheep, deer and cattle. During forty million years of evolution, they seem to have made a series of canny decisions, adapting to changing circumstances much as humans have - by becoming more versatile, more gregarious and more curious. Sixteen species of wild pigs now occupy every continent except Australia and Antarctica, filling in the environmental gaps by deploying a panoply of domestic and feral forms - pigs for all seasons. The Whole Hog is their story. The biologist Lyall Watson has tracked pigs in the wild, observed their resourceful and playful lives, deciphered their grunts and oinks - and is convinced pigs deserve new respect.

The Whole Hog

recipes and lore for everything but the oink

Author: Carol Wilson,Christopher Trotter

Publisher: Pavilion Books

ISBN: 1909108375

Category: Cooking

Page: 300

View: 3289

This book is much more than a cookbook; it is a celebration of the pig and all its parts, a unique blend of historical, geographical and culinary interest, together with clear explanations of how to cook the different cuts of pork and over 100 delicious recipes from chef Christopher Trotter.

The Whole Hog Cookbook

Chops, Loin, Shoulder, Bacon, and All That Good Stuff

Author: Libbie Summers

Publisher: Rizzoli International Publications

ISBN: 0847836827

Category: Cooking

Page: 192

View: 7123

Presents photographs and recipes for the major parts of a pig, ranging from popular sections such as the loin and Boston shoulder to the lesser-known parts of the offal.

Everything but the squeal

eating the whole hog in northern Spain

Author: John Barlow

Publisher: Farrar, Straus and Giroux


Category: Cooking

Page: 306

View: 3954

The author of the prize-winning novella, Eating Mammals, describes the challenges he faced as a husband to a vegetarian while living in a meat-loving region of northwest Spain, his year-long effort to consume regional dishes involving every part of a pig, and his observations about animal consumption.

The Whole Hog Book

Being George's Thoro' Going Work "Protection Or Free-trade?" Rendered Into Words of One Syllable, and Illustrated with Pictures : Or, A Dry Subject Made Juicy

Author: John Wilson Bengough

Publisher: N.A


Category: Free trade

Page: 99

View: 7483


Early American Proverbs and Proverbial Phrases

Author: Bartlett Jere Whiting

Publisher: Harvard University Press

ISBN: 9780674219816

Category: Literary Criticism

Page: 555

View: 6635

Mr. Whiting has combed all the obvious sources and hundreds of out-of-the-way publications of local journals and historical societies. This body of material, "because it covers territory that has not been extracted and compiled in a scholarly way before, can justly be said to be the most valuable of all those that Whiting has brought together," according to Albert B. Friedman. "What makes the work important is Whiting's authority: a proverb or proverbial phrase is what BJW thinks is a proverb or proverbial phrase. There is no objective operative definition of any value, no divining rod; his tact, 'feel,' experience, determine what's the real thing and what is spurious."

The One True Barbecue

Fire, Smoke, and the Pitmasters Who Cook the Whole Hog

Author: Rien Fertel

Publisher: Simon and Schuster

ISBN: 1476793980

Category: Cooking

Page: 288

View: 7932

“For anyone interested in the origins, history, methods and spectacle of whole-hog barbecue, this book is essential reading...Fertel leaves readers hungry not only for barbecue but also for the barbecue country he so engagingly maps” (The Wall Street Journal). In the spirit of the oral historians who tracked down and told the stories of America’s original bluesmen, this is a journey into the southern heartland to discover the last of the great roadside whole hog pitmasters who hold onto the heritage and the secrets of America’s traditional barbecue. In The One True Barbecue, Rien Fertel chronicles the uniquely southern art of whole hog barbecue—America’s original barbecue—through the professional pitmasters who make a living firing, smoking, flipping, and cooking 200-plus pound pigs. More than one hundred years have passed since a small group of families in the Carolinas and Tennessee started roasting a whole pig over a smoky, fiery pit. Descendants of these original pitmasters are still cooking, passing down the recipes and traditions across generations to those willing to take on the grueling, dangerous task. This isn’t your typical backyard pig roast, and it’s definitely not for the faint of heart. This is barbecue at its most primitive and tasty. Fertel finds the gatekeepers of real southern barbecue-including those we tend the fire at legendary spots like Bum’s, Wilber’s, Sweatman’s, Grady’s, the Skylight Inn, and three different places named Scott’s-to tell their stories and pay homage to the diversity and beauty of this culinary tradition. These pitmasters are now influencing a new breed of chefs and barbecue enthusiasts from Nashville to Brooklyn. To quote Serious Eats: The One True Barbecue is “One damn good book about American barbecue.”

The Smoking Bacon & Hog Cookbook

The Whole Pig & Nothing But the Pig BBQ Recipes

Author: Bill Gillespie

Publisher: Page Street Publishing

ISBN: 1624142214

Category: Cooking

Page: 192

View: 5980

Award-Winning Smoker Recipes for Ribs, Pulled Pork, Bacon and More For a Weber Smokey Mountain Cooker, Insulated Vertical Smokers Like a Humphrey's BBQ, as well as Barrel Smokers Bill Gillespie, whose barbecue team was named Grand Champion of the prestigious American Royal Barbecue Invitational, also won the Jack Daniel's Invitational with his pulled pork recipe. In short, Bill is passionate about and good at smoking pork. In his second book, Bill shares new versions of his award-winning competition pork recipes, as well as easy homemade bacon, unique fatties (stuffed and smoked sausages), incredible chops and roasts, and then takes it to the next level with his outstanding whole hog cooking technique. Bill explains all the secrets that elevate his smoking to the top of the game. His recipes are simple and easy to follow; the results are amazing. If you like smoking or know someone who does, you need to have or gift this exceptional collection of recipes from one of the top pitmasters of BBQ.

Dictionary of Americanisms

A glossary of words and phrases, usually regarded as peculiar to the United States

Author: John Russell Bartlett

Publisher: N.A


Category: Americanisms

Page: 412

View: 8976


Beyond Bacon

Paleo Recipes that Respect the Whole Hog

Author: Matthew McCarry,Stacy Toth

Publisher: Victory Belt Publishing

ISBN: 9781936608232

Category: Cooking

Page: 304

View: 7571

Beyond Bacon pays homage to the humble hog by teaching you how to make more than a hundred recipes featuring cuts from the entire animal. While bacon might be the most popular part of the pig for those following the paleo diet, there is a plethora of other delicious and nutrient dense cuts to enjoy. Pastured pork is rich in Omega 3 fatty acids and conjugated linoleic acid (CLA), the "good fats" our doctors want us to eat. Beyond Bacon breaks the myths behind this often eschewed meat and shows you how create delectable dishes that are grain-, legume-, dairy-, and refined sugar-free. Beyond Bacon allows you to improve your health and the environment by focusing on sustainable swine. Don't let the dried out pork of your youth scare you away. All the recipes in Beyond Bacon are elegant yet approachable, making it the ultimate cookbook for the foodie in you. You¦ll find: Grain-free Pie Crust, made with lard, Perfect Pork Chops, better than most restaurant steaks, Swedish Meatballs with liver gravy, Pho Soup with chitterling "noodles", instructions on how to properly BBQ and make your own sauces, and a guide to rendering your own CLA-rich lard and how to cook with it. Beyond Bacon delivers mouth-watering photos for each delicious recipe. With a rustic aesthetic and appreciation for tradition, Beyond Bacon recreates the rich and wonderful food perfected generations ago in a healthful way.

It's Raining Cats and Dogs and Other Beastly Expressions

Author: Christine Ammer

Publisher: BookBaby

ISBN: 1623095921

Category: Reference

Page: 250

View: 5930

This book consists of more than 1,000 animal expressions in everyday language and where they came from. Do you have "an eagle eye" for a bargain? Have you ever been "hounded" by a "loan shark" or hustled by a "pool shark?" Here you can get the lowdown on the fox trot, puppy love, monkeyshines, cowlicks, Cub Scouts, bulls and bears, jaywalkers, gift horses, white elephants, and jailbirds. You may never let "sleeping dogs lie" again.