By Kevin Gillespie
Andrews McMeel Publishing; $29.99
When chef Kevin Gillespie was little, he wanted a pig for a pet. In his Twitter picture, he’s holding a big pig in his arms. And in his newest cookbook, the owner of Gunshow restaurant in Atlanta talks about how much he admires and respects pigs. He also likes to eat them, preferably those that are pasture-raised and killed quickly and cleanly for humane reasons and because the meat tastes better, too. I go on about this because readers should know that they won’t be able to forget that pork comes from pig when cooking from this book, due in no small part to the large number of photos of pigs. On one page, I’m looking at a baby pig and saying “awww,” and then on another I’m drooling over a gorgeous shot of chile and lemongrass spareribs. If such dichotomy doesn’t bother you, this may become, in Gillespie’s words, “your go-to book for cooking pork every which way.” And he means it: Organized by pig parts (shoulder, loin, belly, etc.), the recipes cover just about every course (including dessert–Banoffee Trifle with Candied Bacon, anyone?) and come from all over the world. Most of the recipes are, as the subtitle says, “cookable” and not too chefy; he even includes a grown-up version of pigs in a blanket that he calls Chonchos in Ponchos. Personal stories abound, and most of the recipes include serving suggestions and helpful tips.
Sichuan Salt and Pepper Pork Chops Thin bone-in chops seasoned with ground Sichuan peppercorns, dried chiles, and fivespice powder are hot stuff (literally), but also delicious. You can cut the tasty spice mix in half and still have lots leftover.
Slow-Cooked Pork Barbacoa My family swooned over this tender, fragrant steam-roasted pork. I also loved how simple the foil-wrapped pork shoulder was to prepare as well as the easy cleanup.
|Grilled Pork Tenderloin with Green Peppercorn Sauce||Tacos al Pastor||Vietnamese Spareribs with Chile and Lemongrass|
Photos by Angie Moser