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May 14 , 2008

I Like Pig: Recipes and Inspiration from New York City's Pig Island


Jimmy Carbone, the producer of Pig Island, New York City’s definitive annual pork fest, has teamed with James Beard Award winning cookbook author Rachel Wharton to create a cookbook full of porcine goodness. I LIKE PIG tells the story of small, family-owned pig farms and their journey to the big city marketplace where renown chefs create delectable pork dishes at the outdoor cooking festival, Pig Island. Each year dozens of chefs gather to celebrate the tri-state area’s agricultural bounty. I LIKE PIG is a community cookbook, offering up the greatest hits of recipes from the first four years of Pig Island and includes recipes and tips for cooking pork dishes at home. Recipes from more than two dozen NYC chefs, regional farmers, and traditional butchers include: • Country-Style Ribs Char Siu from The Art of Eating In author Cathy Erway and award-winning chef Noah Berland • Crispy-Fried Pork Skin by Doug Keiles, Pit Master for the Ribs Within Competition BBQ Team in Hillsborough, NJ • Embarrassingly Easy Oven-Baked Ribs courtesy of The Piggery, an Ithaca, NY, heritage hog farm • Farm-Stand Choucroute Garni by East Village (NYC) restaurant Jimmy’s No. 43 • Jesse Jones’ Strudel with Apple-Braised Pork Shanks and Sweet Hannah Sauce by NJ Chef Jesse Jones • Joe Doe’s Lard Biscuits from Joe Dobias, chef and owner of Joe & Misses Doe in NYC • King’s Lumpia Shanghai by King Phojanakong, chef and owner of Kuma Inn and Umi Nom • Lavender-Braised Pork Shoulder by Elizabeth Schula, co-founder of Saltie • Leftover Pulled Pork with Big White Beans by author Rachel Wharton • Maple Bacon Sticky Buns from Heather Carlucci, co-founder of Chefs for The Marcellus. • Olive-Brined Tenderloin by Peter Giannakas, chef and owner of Ovelia Psistaria and Bar in Astoria, Queens • Pasta with Shoulder Bacon, Beer & Cream from Jimmy’s No. 43 The book also contains beautiful photography by John Taggart, including four photo essays detailing the road to Pig Island from farmer to butcher to restaurant to chef as a whole hog is broken down and prepped. These essays include: • Jonathan White’s Bobolink Farm-Style Caja China, taken at Bobolink Dairy and Bakehouse in Milford, NJ • Old World Butcher: The East Village Meat Market Breaks Down a Whole Hog, at one of the last remaining traditional Ukrainian butcher shops in NYC • Sam Barbieri’s Competition BBQ Pork, with the Fugheddaboutit BBQ team • Patty Jackson’s Cotechino Making, follow the chef in her kitchen as she prepares this dish
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