Thanks to decades of breeding for less fatty animals—as well as an effective ad campaign—pork has shed its unhealthy stigma. Unfortunately, much of today's leaner supermarket cuts are often dry and bland. Aidells, founder of the Aidells Sausage Company, comes to the rescue with well over 100 flavorful recipes. Including Thai Seafood and Pork Dumplings, Albóndigas Soup and Quebec Pork Pie, his selections reflect the pig's popularity around the world and highlight the meat's versatility as both an appetizer and main course. Unsurprisingly (given his background), Aidells includes both master recipes and several variations for hearty links and patties. He uses a similarly in-depth technique to convey the range of possible approaches to hams and barbecued ribs and roasts. Though the writing is sometimes awkward, the recipes are refined and well balanced. Advanced cooks will appreciate some of the more exotic concoctions and the section on curing meats, but there are accessible recipes for all levels, and the introductions offer plenty of background information on choosing cuts, learning how to brine and much more.
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