SCHWEIN: von Kopf bis Fuss

The most commonly consumed meat in Germany is pork. For good reason, as it is versatile and has a delicate, spicy flavor, allowing for much more than just roast pork or currywurst. Wolfgang Müller’s new book "Pork – From Head to Tail" surprises with unique dishes in its recipe pages, such as "Grilled Prime Rib with Herbs and Roasted Young Garlic served with Lemon Salsa" or "Tortellini from Cured Front Shank with Porcini Mushrooms on Parmesan Cream."

Everything from the animal can be utilized and transformed into wonderful dishes; nothing is bad or waste – this is the philosophy on which this book is based. Wolfgang Müller, a trained butcher and chef, demonstrates once again in this work that he knows what he is talking about, starting the book with information on different breeds, husbandry, and feeding. A detailed section is dedicated to the various cuts of meat. These are presented separately and described with essential information. What can be created from all these different pieces is laid out in over 60 exciting recipes. The book is for all cooks who want to be inspired and surprised by what can be created with pork (from head to tail).