From Publishers Weekly
In this sprawling love letter to hogdom, "hamthropologist" and food and fly fishing writer Kaminsky takes readers to France and Spain as well as to such American cities as Memphis, Louisville and Des Moines to visit a broad variety of pork-related venues. He waxes ecstatic about long-aged country ham and laments today's leaner, less flavorful meat. He seeks out a pig slaughter, considers why pork is taboo to Jews and Muslims, and excoriates the brutality and environmental damage wreaked by hog factories. Kaminsky (
The Moon Pulled Up an Acre of Bass) celebrates family farmers who give their pigs freedom in the field, offer them natural foods and produce a far better pork. The author's enthusiasm is infectious, but since he races all over the map, the chatty accounts of his various adventures and the people he meets along the way are often fleeting as well. The narrative is, however, generously embellished with dozens of facts about pigs (such as the staggering statistic that about 350,000 U.S. hogs are slaughtered every week). Nine recipes, ranging from Country Ham Braised in Cider and Molasses to Emile and Rachel's Roast Loin of Pork with Greens and Cantaloupe, are scattered throughout to honor the oinker itself.
Agent, Lisa Queen at IMG. (May 11) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Lauded by some and vilified by others, the pig never fails to elicit extreme opinion. Kaminsky sets out to document the present state of his personal favorite meat source and to find the world's best pig. He ranges across America's Midwest, France, Spain, and Mexico in pursuit of pig lore. He attends a hog "sacrifice" in Spain, where he witnesses with awe a society utterly devoted to the meticulous harvesting of an animal from which there is no waste. He delves into the differences between black and white pigs and the gustatory superiority of the black pig's fatty flesh. Kaminsky offers some very compelling arguments about the natural origins of so many societies' taboos about consuming pork. For readers whose appetites are whetted by this prose, Kaminsky has designed a number of recipes, from a simple roast pork loin to a Spanish version of suckling pig that calls for the meat to be disjointed and braised instead of the more common method of roasting it whole.
Mark KnoblauchCopyright © American Library Association. All rights reserved
