If you have read some of my older posts, especially the ones relating to latino foods, you see that I occasionally write about recipes that might be a bit disturbing to the general American cook. This is not on purpose but because the experience of cooking food in the US can be fantastically different from that in other countries where the people are much closer to the food source.
In the past, I have featured photo-documentaries on how to prepare a pig for a lechona (pig roast) (Electronic Gluttony: A pig roast by any measure), have talked about making liver and onions (Liver and Onions: You might even like it!), and how to make delicious fried pork belly (chicharrones) (Chicharron - Deep fried pork belly - How To).
” by David Joachim and Andrew Schloss right now and I have to say I am LOVING this book. Will post review soon!