by Peter Kaminsky
Do you crave a juicy pork chop? An old-time country ham? Or maybe some Southern-style barbecue? Then you'll want to join Peter Kaminsky on his pilgrimage in search of the perfect pig. Part travelogue, part cookbook, part naturalist's encounter, and part love letter, Kaminsky's book takes us from Kentucky, Burgundy, and Madrid to the Yucatn and back to Brooklyn to tell the tale of the pig.
From the wondrous techniques of tailgate chefs to Mayan home cooking, competitive barbecuing, and the ancient rite of the pig killing that has bound communities together over the centuries, Pig Perfect brings together an oddball pork-loving band of chefs, farmers, and food lovers and offers a tasty history of the oft underappreciated pig.
About the author: Peter Kaminsky, a lifelong "hamthropologist," is the author of numerous books, including The Moon Pulled Up an Acre of Bass. Formerly New York Magazine's "Underground Gourmet," he has written award-winning articles that have also appeared in the New York Times, Food & Wine, Outdoor Life, and Field & Stream. Currently he is a columnist for the New York Times. He divides his time between New York City and Long Island.
Hardcover, 304 pages