Here is a good example of gourmet cooking:

Wild Boar Marinade

2 Cups full-bodied red wine
1/4 Cup red wine vinegar
1/4 Cup Port wine
1 medium onion, thinly sliced
1 Cup chopped carrots
4 garlic cloves, chopped
1 T. chopped fresh thyme
(or 1 1/2 tsp. dried)
1 T. chopped fresh marjoram
(or 1 1/2 tsp. dried)
3 bay leaves
8 crushed juniper berries
(or 2 T. gin)
6 crushed peppercorns
1 tsp salt

Needed: One 4-6 lb rump end or center cut of

fresh pork leg or whole Boston butt

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My favorite cookbook is “The Complete Meat Cookbook”..
Here are my reasons:

1. It contains not only delectable recipes, but also colorful cooking stories
2. The recipes are delicious – I have tried half a dozen ..such as carnitas and pork arista — mmm good
3. Focus on dry rubs and marinades is extensive
4. It has many facets; it covers broiling, stir-frying, pan-broiling, sauteing, panfrying, grilling, barbecuing, oven roasting, braising and stewing, wet basting, poaching, steaming, and pressure cooking.

Written by Bruce Aidells, who is an excellent chef it may be found here –> The Complete Meat Cookbook

Note: This author and chef has a second book called “The Complete Book of Pork” –> The Complete Book of Pork, a guide on buying, storing and cooking Pork.

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