A guide to pork cuts / clearing the way to simplify carving / ways to
enhance flavour in advance / capturing flavour in the stock-pot / a
quartet of savoury stuffings / the simple art of sausage-making FRYING A
versatile method for smaller cuts / fundamental and fast techniques /
capitalising on natural moistness / thickening pan juices into sauces /
lavish effects with cream / deep-frying in a protective coating GRILLING
AND ROASTING Sealing in juices with radiant heat / grilling: stratagems
for succulence / sweet-and-sour coatings for spare ribs / tender meat
enclosed in crackling / basting for a mahogany glaze / pockets full of
goodness / transforming rib racks into a regal crown / the most
spectacular presentation of all.
