” Pork & Sons” is an authentic & intensely personal cookbook, presenting the reader with a multitude of ideas on how to cook fine & succulent pork, whilst giving a rare glimpse into a day in the life of a small family business in rural France. The recipes are wholesome & rustic, encapsulating the flavours & taste of a region. As the author Stephane Reynard delivers his recipes to us, he invites us to share his family`s age-old passion for the pig & to celebrate the long delicious history between man & swine. Introducing to us, through evocative photographs, his grandfather, & a somewhat strange collection of other family members & workers on the farm in the mountainous Saint-Agreve, he creates a rich atmosphere & sense of ancestral tradition. The 150 recipes are divided between thirteen chapters, including one on black pudding, one on sausages & one on ham. Each recipe is accompanied by an enticing photograph of the dish, & between each chapter there are photographs of the region, of the faces of the region & of their daily work, & further ingeniously h&-drawn illustrations of the pig itself in all manner of poses. This is a colourful & vivid cookbook with a huge range of possible approaches to the selection, preparation & cooking of pork. It is an affectionate tribute to the pig, an acknowledgement of its sumptuous flavour, versatility as an appetizer or main course, & great popularity around the world.