My wife, a woman of astute intuition when it comes to gift giving, bestowed me with a new book for Father’s Day: “Pork & Sons,” by French chef Stéphane Reynaud.
Published in 2007, it was at the fore of an entire genre of pig-focused cookbooks such as “The Whole Beast”, “The Complete Book of Pork”, “Pig Perfect” and “Pig”, a trend which culminated in a glut of restaurants with names like Cochon and The Spotted Pig and our own Animal here in Los Angeles. More
skinny girls & mayonnaise 