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Living High Off the Hog

Best Seller
Living High Off the Hog by Michael Olson
Hardcover
Sep 17, 2019 | ISBN 9780147531162
See All Formats (1) +
  • Hardcover $30.00

    Sep 17, 2019 | ISBN 9780147531162

  • Ebook $15.99

    Sep 17, 2019 | ISBN 9780147531179

Product Details

Praise

“Walking culinary encyclopedia, meat whisperer and collector of vintage deli slicers, chef Michael Olson has poured more than 30 years of knowledge into a book dedicated entirely to the noble pig. It’s a wealth of wit and great ideas that goes far beyond sausage and ribs; Olson goes whole-hog with Crispy Pork Hocks, Bacon Okonomiyaki, and even a Whole Roast Beast.” —The Globe & Mail

“I can’t say what I like most about this book. It could be the comprehensive range of recipes, from sausage rolls to stir fries and whole roast pig; from curing and smoking to grilling, sautéing, braising and roasting. Or it could be the luscious food shots that accompany every recipe; or the tips that Michael has garnered from his 30+ years in the kitchen. But think it might be Michael’s voice—the way he writes like he’s talking to you. He’s the guide at the home cook’s shoulder, the friend who likes to crack little jokes and share his contagious enthusiasm for getting people around the table.” —Elizabeth Baird

“Michael Olson: the Winston Wolfe of our culinary circles, an iconic fixer imbued with passion, skills and resourcefulness. One of the few among us able to dismantle with proficient grace both the pig, and the meat slicer. This book is basted with delicious, inspiring recipes and tales from the larder. Don’t just get it for yourself, get it for someone else as well!” —Fred Morin and David McMillan, owners of Joe Beef

“If I was a pig I would want Chef Olson’s hands to be the ones to tend to my delicious end.” —Matty Matheson

“Michael Olson is an encyclopedia of food history and a lover of food science with a passion for teaching, crispy pig skin and Old School hip hop. He always has a trick, technique or little twist to make good food even better (yes, I mean the heat gun and citric acid for the chicharron!).” —Chuck Hughes

“I can verify that every single recipe in this book is spectacularly delicious, for the simple reason that I live with the author and have tested, nibbled, sampled and devoured my way through each and every dish.” —Anna Olson

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