Das ganze Schwein

Pork is so much more than schnitzel and bratwurst. From the breast to the back to the hock, from the head to the innards to the tail: This nose-to-tail cookbook shows how delicious every part of the pig can be - out of appreciation for the animal and a passion for extraordinary recipe ideas. How about a pluma from the saddleback pig with asparagus, eggplant couscous, and dates, pressed pig's head with tomato-basil marinade, or spaghetti carbonara with air-dried belly bacon? Author and chef Steffen Kimmig reinterprets classic dishes and combines simple everyday cooking with his experience from 30 years in top gastronomy. His 90 diverse recipes are described in a way that ensures success right from the start, complemented by vivid photographs, illustrated techniques, and numerous tips.