Incoming Resources
- Hog, proper pork recipes from the snout to the squeak, Richard H. Turner
- Almonds, anchovies, and pancetta, a vegetarian cookbook, kind of, Cal Peternell
- P?t?, confit, rillette, recipes from the craft of charcuterie, Brian Polcyn with Michael Ruhlman
- The BLT cookbook, our favorite sandwich, Michele Anna Jordan.
- Cooking with class, Exploration Production Inc
- Bruce Aidells's complete book of pork, a guide to buying, storing, and cooking the world's favorite meat, Bruce Aidells with Lisa Weiss
- Beyond bacon, paleo recipes that respect the whole hog, by Stacy Toth and Matthew McCarry ; food photgraphy by Aimee Buxton
- Pork & sons, Stéphane Reynaud ; photographs, Marie-Pierre Morel ; illustrations, José Reis de Matos
- How to roast a pig, from oven-roasted tenderloin to slow-roasted pulled pork shoulder to the spit-roasted whole hog, Tom Rea
- Pig, king of the Southern table, James Villas ; photography by Lucy Schaeffer
- Pig/pork, archaeology, zoology and edibility, Pía Spry-Marqués
- My New Orleans, the cookbook : 200 of my favorite recipes & stories from my hometown, by John Besh