Comfort me with offal?

via @RuthBourdain, an exhortation to the chef; one that brings tears of joy to my little heart, if employed correctly. And, without a doubt, the pinnacle, the very apex of said devotion, is the oft-mentioned Fergus Henderson, whose exquisite work is seen here being consumed by Eater’s Nick Solares.

But as well as a suitable life motto, it’s also the title of a great book, that, at the princely cost of $0.99c. ranks as a huge (recycled) bargain as well as a fascinating read. Some of her first words…

“What the fuck is ‘air-dried chicken’ anyway? And what’s up with Padma Lakshi? Is she stoned on Top Chef?”

give you a flavour of what follows.

Her book dedication? “For Pork”. Finest kind. Highly recommended.

About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen....Salutate porcum!
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