Pork and Sons

Pork and Sons

By Stephane Reynaud; Stphane Reynaud; St Reynaud

Phaidon Press, Hardcover, 9780714847900, 370pp.

Publication Date: April 1, 2007

Reynaud has written an authentic and intensely personal cookbook, presenting the reader with a multitude of ideas on how to cook fine and succulent pork. The 150 recipes are wholesome and rustic, encapsulating the flavors and taste of rural France.

About the Author
Stephane Reynaud who is chef at restaurant Villa9trois in Paris and whose previous cookbook "Pork and Sons" won the Grand Prix de la Gastronomie Francaise, writes beautiful recipes that stretch from simple home cooking to fanciful dishes. Reynaud comes from a family of butchers and pig farmers in the Ardeche region of France. He lives in Paris with his wife and three children.