A carnivore's love letter to one of the most versatile, affordable and
tasty types of meat: pork.
After 30 years as a professional chef, Michael Olson knows how to get
the most out of his food. These days, he's also a teacher and
dinner-maker-in-chief, so he understands what home cooks are looking for
when it's time to eat.
In Living High Off the Hog, Michael shares his wealth of knowledge and
over 100 of his favorite pork recipes. First, he gives you a rundown on
everything you need to know about pork--how to buy, store, butcher and
prep various cuts, along with special sections on deli meats,
charcuterie and BBQ. From there, he shares his must-have pantry items
and most-used cooking techniques to set you up for success as you work
through four extensive recipe chapters: The Deli Counter, Ground and
Diced, Chops and Steaks and Roasts and Big Cuts. With recipes like Bacon
Okonomiyaki, Caramelized Chili Pork with Peanuts & Lime, Schnitzel and
Crispy Pork Belly, you'll find a huge variety of tastes and textures to
explore. For special occasions, you can dig deep into the low-and-slow
world of BBQ and experiment with one of his recipes for ribs, learn a
new skill with a porchetta roast, or go hog wild and try your hand at
roasting a whole pig.
With Michael's expert guidance, sense of humor and warm encouragement,
you'll find recipes and learn techniques to cook familiar classics, as
well as expand beyond your regular repertoire with exciting new ideas
for all cuts of pork.
Whether he's cooking a laid-back meal with his wife, fellow chef Anna
Olson, or entertaining a large group, Michael's main goal is to create
simple yet delicious dishes from scratch, and enjoy them with those he
loves. For Michael, that's what living high off the hog is--the good
life of combining good food and great company around your table.
