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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. Every year dozens of chefs come together and celebrate the agricultural bounty of the tri-state area (New York, New Jersey, Connecticut) at Pig Island. I Like Pig serves up some of the most popular recipes from the first four years of Pig Island.
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- 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 James Beard Award Winner Rachel Wharton
In addition to recipes the I Like Pig ebook includes photo-essays with photography by John Taggart that details the journey from farmer to butcher to restaurant to chef and how a whole hog is broken down and prepped.
Help Us Go International!
For the past five years Pig Island, NYC’s annual pig cook-off has led the farm-to-chef movement, working with more than a dozen small farms that work so hard to raise heritage pork the right way and supporting up-and-coming chefs, artisanal food makers, and local breweries, wineries and hard cider makers. This year we culminated all our efforts into an e-cookbook, I Like Pig: Recipes and Inspiration from New York City's Pig Island. I Like Pig is more than just a collection of recipes: It 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.
And now we’re going international!
This coming spring in conjunction with Beer Sessions Radio™ on the Heritage Radio Network, the team behind Pig Island (author Jimmy Carbone, editor Rachel Wharton, photographer John Taggart and the radio producers and writers) will be heading to Great Britain to meet with and interview about a dozen U.K. farmers, chefs, brewers and cider makers. Our ambitious agenda includes:
Our main goals for funding:
We have hosted Pig Island each fall in New York City since 2011, not just because we like pig — and do we love pork! — but because we wanted to support the small farmers that work so hard to raise heritage pork the right way. Over those years we’ve started to create yet another community: a group of chefs and farmers and cooks who participate in Pig Island each year. With crowd funding support, we will advance our mission to a new country and bring the Best of Pig Briton to pork lovers in both Europe and the United States.
edible Manhattan - I Like Pig: Jimmy Carbone Writes a Pig Island Inspired Cookbook, Edited by Rachel Wharton - Read More on edible Manhattan
Please contact us with questions about the ebook I Like Pig: recipes and Inspiration from New York City's Pig Island or with related inquires about Pig Island.