This book is simply one of my favourites. While it may be an emotional connection that warms my heart to it, that doesn’t change how great the book is.
The Ginger Pig Meat Book is the fantastic new-ish book from The Ginger Pig butcher shop in London, England. I discovered this butcher’s shop while studying in London at Le Cordon Bleu this past year. The shop is amazing. The quality of meat that they carry and the knowledge of the butchers is outstanding.
The really cool thing about this book is that aside from great recipes, it also provides a ton of information on different cuts of meat, different varieties of breeds of each animal and information on which breed is best for which cuts of meat, and stories of how the shop grew from the humble beginnings to what it is today.
The one downside to the book (if you can call it a downside) is that all of the measurements and some terminology is very British. For example, instead of a recipe calling for 1 cup of milk it would call for 250 ml of milk. Also all of the weights are metric which might take a bit of getting used to for those used to using cookbooks with imperial measurements.