The Pig, the Olive and the Squid

The best recipes tend to be born out of necessity. When ingredients are limited, the most important ingredient is ingenuity. Cooking to a budget and making the most of cheaper and time-honoured ingredients is a much-neglected part of the art. Each chapter of The Pig, the Olive & the Squid focuses on a single classic ingredient and different ways to cook and serve it, always with an eye to thrift and flavour, and the glass of wine you're going to drink with the dish. Greg complements his recipes with engaging anecdotes and detailed historical information about food and wine, including how different ingredients, and various cuts of meat, were traditionally used and the social contexts surrounding particular foods.