Wednesday, May 02, 2007

Reynaud's Pork & Sons and the "Porcine Renaissance"

In yesterday's (here), Sarah Karnasiewicz road-tested some recipes from chef Stephane Reynaud's Pork & Sons. Reynaud's cookbook/memoir won the Grand Prix de la Gastronomie Francaise in 2005 and has just been released in the U.S. I have a copy on order, so I'll have more about the book soon. Until then, however, here's a useful line from Karnasiewicz's review about our contemporary porcine moment: "the release of the U.S. edition feels right on cue, too: timed to coincide with both the lunar "Year of the Pig" and the porcine renaissance that has been sweeping the American culinary community."

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