整个世界对猪肉充满爱，在食谱书中演示猪被切割的每一部分，丰满的烤香肠溅射,熏肉厚铁板锅,从烤箱烤出多汁的猪扒有着如此奇妙的形式。从烧烤和煎炖到腌制,作者莉Libbie Summers有一种特殊制作猪肉的方式,以舒适老式的菜肴和乐趣和时尚的扭转去更新它们。

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Summers在密苏里州养猪场长大，在那里灌输了南方人对猪的喜爱和烹饪制作。这里的大部分的食谱有乡土气息的味道,但也有许多国际影响反映的食谱:甜茶盐腌猪肉肩、猪排和苹果酱,五花肉陀螺仪,猪肉馅饼,混蛋烤里脊肉。每一个章节的划分是根据：肩，腰肉，腌肉和肋。这部分向您展示如何选择和制作自己的新鲜香肠,捆绑皇冠烤肉,加工处理培根。在她的写作中,Summers讲述开始从事备受非议的养猪事业的原因并提醒我们,尊重动物的最好的方法是欣赏每一个部分,不要浪费。

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There’s a whole world of pork to love, as demonstrated in this cookbook devoted to every cut of the hog. Plump sausages sputtering on the grill, thick bacon sizzling in a pan, a juicy pork chop from the oven-pork comes in so many wondrous forms. From grilling and frying to braising and pickling, author Libbie Summers has a special way with pork, taking comfortable old-fashioned dishes and updating them with fun and stylish twists.

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Summers grew up on a hog farm in Missouri-even wrestling pigs as a kid at the state fair-and grew to become the culinary producer for Paula Deen, who instilled in her a Southerner’s affection for the pig.  Most of her recipes have a down-home accent, but many reflect international influences too: Sweet Tea Brined Pork Shoulder, Pork Chops and Applesauce, Pork Belly Gyros, Pork Pies, and Jerk Roasted Tenderloin. Chapters are divided according to primal cuts, such as the shoulder, loin, bacon, and ribs. How-to sections show you how to make your own fresh sausage, tie up a crown roast, and cure bacon. In her writing, Summers takes up the cause of the much-maligned pig and reminds us that the best way to honor an animal is to appreciate every part, wasting nothing.