...is captured in the book Pork & Sons by French chef Stephane Reynaud from Phiadon press. I first came across this book in Spain, in a specialty food shop called Maison Blanche. Despite the fact that it was in Spanish, I almost bought it on the spot because of it's beautiful photos & illustrations- fortunately I found an English version online. http://www.amazon.com/Pork-Sons-St%C3%A9phane-Reynaud/dp/0714847909/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1212936536&sr=8-1
I've just re-read the book for the second or third time and it's a joy to drift through. His antidotes of his family, of which he's the third generation of butchers, and friends, whom he's photographed with love, and illustrations of pigs makes this compendium of all things French relating to pork a great book. And the recipes!
The last one I earmarked is 'tenderloins with maple syrup', which involves rhubarb and tenderloins basted with port and maple syrup, finished off with hazelnuts and black pepper. The 'rack of pork with ginger cooked in a salt crust' and multiple different terrines made my stomach grumble. And there isn't a single recipe in the chapter on ham that doesn't sound fantastic.
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