Classic Cooking with Pork

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

This lush, rich, generous book is irresistible. It is seductive, drawing
in the reader with more than 100 imaginative recipes, each presented
beautifully. Incredibly, each dish is illustrated with a full-page color
plate so the work is a feast for the eyes.

The unusual arrangement of the recipes is intriguing: cold dishes, easy
recipes, recipes for two, for discriminating gourmets, “old fashioned
goodness,” buffets and receptions, international dishes, and stuffed
pork recipes. Each recipe features a postage-stamp-size photo of the cut
of meat needed, ingredients in both metric and imperial measures, a
clear method, chef’s tips, and suggested wines—plus the full-page
photo, which suggests accompaniments and presentation.

The collection includes recipes for all cuts of pork: hocks, pigs’
feet, liver, kidneys, ground pork, ribs, belly, and hams, as well as the
anticipated chops, cutlets, roasts, and tenderloin.

The text is saturated with details and generous with extras such as a
chart of meat cuts, a glossary, and cooking-times chart. The recipes
include both traditional and modern dishes, with a leaning toward the
elegant. Overall, the book is a delight and will find favor with both
new and experienced cooks.