French chef: “I know pigs very well. It’s my life, It’s my passion.”
Pork is the world’s most widely eaten meat – and an obsession for French chef and restaurateur Stephane Reynaud who relishes the tradition of raising pigs and the festive atmosphere of a slaughter.
Reynaud shares his affection for pigs and 150 ways to cook them – ranging from barbecued suckling pig to chorizo and mozzarella tapas – in his debut cookbook “Pork & Sons” which is being released in Britain, United States and Australia in April and May. (The book originally appeared as “Cochon et Fils” in French and later as “Schwein und Sohn” in German.)
Follow the link below for an interview with Reynaud and a recipe for Crisp Tenderloins with Carrots.
