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Libbie Summers
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The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff Hardcover – September 13, 2011

by Libbie Summers (Author), Paula Deen (Foreword)
4.2 4.2 out of 5 stars 67 ratings
See all formats and editions
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There’s a whole world of pork to love, as demonstrated in this cookbook devoted to every cut of the hog. Plump sausages sputtering on the grill, thick bacon sizzling in a pan, a juicy pork chop from the oven-pork comes in so many wondrous forms. From grilling and frying to braising and pickling, author Libbie Summers has a special way with pork, taking comfortable old-fashioned dishes and updating them with fun and stylish twists.
Summers grew up on a hog farm in Missouri-even wrestling pigs as a kid at the state fair-and grew to become the culinary producer for Paula Deen, who instilled in her a Southerner’s affection for the pig.  Most of her recipes have a down-home accent, but many reflect international influences too: Sweet Tea Brined Pork Shoulder, Pork Chops and Applesauce, Pork Belly Gyros, Pork Pies, and Jerk Roasted Tenderloin. Chapters are divided according to primal cuts, such as the shoulder, loin, bacon, and ribs. How-to sections show you how to make your own fresh sausage, tie up a crown roast, and cure bacon. In her writing, Summers takes up the cause of the much-maligned pig and reminds us that the best way to honor an animal is to appreciate every part, wasting nothing.   
Previous page
  1. Print length
    192 pages
  2. Language
    English
  3. Publisher
    Rizzoli
  4. Publication date
    September 13, 2011
  5. Dimensions
    8.16 x 0.97 x 10.08 inches
  6. ISBN-10
    0847836827
  7. ISBN-13
    978-0847836826
  8. See all details
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From the Publisher

rizzoli, rizzoli books, rizzoli new york, cooking, cookbook, culinary, recipes, food, entertaining

Editorial Reviews

Review

"I can honestly say that The Whole Hog Cookbook is filled with love. Love for pigs and all of their beautiful parts...The photography is professional, but playful. It mirrors Libbie's personality perfectly, and really captures how personal these recipes and stories are. They are down home and honest. They truly come not only from the farm, but from Libbie's heart... Oink oink. This book is too much fun!" ~Mission: Food

"The woman knows her swine. (And, to Grandma Summers' credit, she's got a wicked sense of humor...)." ~Bon Appetit

"For this 192-page ode to the other white meat, the Georgia chef draws inspiration from Greece, Spain, and the American South. Check out her country ham and buttermilk biscuits with clementine prosecco marmalade." ~Country Living

"...an agressively pretty book..." ~The New York Times

About the Author

Libbie Summers is the culinary producer for Paula Deen’s network shows and the senior food editor for Paula Deen Enterprises. She has styled and developed recipes for such clients as the Food Network, Smithfield Hams, and Kraft. Paula Deen founded The Lady and Sons Restaurant, which specializes in Southern cooking in Savannah, Georgia. She is the author of eight best-selling cookbooks. She publishes a bimonthly magazine, Cooking with Paula Deen, and is a regular guest on QVC.

Product details

  • Publisher ‏ : ‎ Rizzoli; First Edition (September 13, 2011)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 192 pages
  • ISBN-10 ‏ : ‎ 0847836827
  • ISBN-13 ‏ : ‎ 978-0847836826
  • Item Weight ‏ : ‎ 2.31 pounds
  • Dimensions ‏ : ‎ 8.16 x 0.97 x 10.08 inches
  • Customer Reviews:
    4.2 4.2 out of 5 stars 67 ratings

About the author

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Libbie Summers

Libbie Summers

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Libbie Summers first earned her culinary chops below deck as a chef on private yachts—honing her cooking skills under extreme weather and guest conditions. Today, Summers is the artistic director of her own lifestyle brand, A Food-Inspired Life, where the beauty of food serves as the inspiration for film production, product design and events. Summers is an award-winning producer of imaginative lifestyle content for print, digital and film. Her work can been seen North and South of the equator for Paramount Pictures, Condé Nast Traveler, Bon Appétit, Huffington Post, Gilt, Vogue, Better Homes and Gardens, Elle, People, Food Network Magazine and both the livings –Southern and Country.

Summers is the author of three books: Sweet and Vicious –baking with attitude (Rizzoli, 2014), Brown Sugar (Short Stack Editions, November 2014) and The Whole Hog Cookbook (Rizzoli, 2011). She is a two time IACP winner: Best Single Subject Food Video (2014) for 20 Creative Pie Crimping Techniques in 120 Seconds and Best Food Blog (2013) for Salted and Styled (co-created with photographer Chia Chong).

Summers lives in Savannah, Georgia, with one husband, one son, and one opinionated-dog who is lobbying for her own Instagram account. She maintains her body and body of work are both food inspired.

Customer reviews

4.2 out of 5 stars
4.2 out of 5
67 global ratings

Top reviews from the United States

Audiebird
5.0 out of 5 stars Best. Pie. Crust. Ever.
Reviewed in the United States on November 16, 2011
Verified Purchase
Like most of you, I'm on a perpetual hunt to find the world's perfect pie crust. Moist, never wet. Flaky but still with integrity. Crumbly, but not shatteringly so. And after living 35 years, and on a search for nearly 25 of those years, I'm thrilled to report...I've found it. I've found the perfect pie crust. Am I disappointed that I myself didn't think to include LEAF LARD in my recipe, thus creating the most tender, mouth-watering crust known to man? Sure.

But that's why the world created Libbie Summers.

She thinks of things like adding leaf lard to crusts. And the rest of us, well, don't. Frankly, I had never even HEARD of leaf lard before The Whole Hog Cookbook, though I have been casually working it into conversation lately. This crust is tender, it's mind-bendingly flaky, and frankly, it almost renders the apples, the pumpkin, the mincemeat, whatever you choose to fill it with, an afterthought.

PS: This book is also so beautifully written, I've been curling up at night to read it as I would a piece of fiction.

PPS: Do you like things that are good? Buy The Whole Hog Cookbook.
2 people found this helpful
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A. Heaston
5.0 out of 5 stars from snout to tail, a GREAT cookbook!
Reviewed in the United States on October 9, 2011
Verified Purchase
With so many cookbooks out with personal stories and recipes, it's hard to know who really knows their stuff and who is just a blogger or actress writing a cookbook. Let me tell you, from page 1 of this book, you'll realize that Libbie is the real deal. She's spent years honing her culinary skills, everywhere from pig farms to multi-million dollar yachts to serving as Paula Deen's food stylist. Not only has she created beautiful recipes, she knows her swine and gives them the love they deserve. I've never made homemade sausage before but her version looks easy and beautiful, I'm trying it this week! Aside from the pork recipes, she has some mouth-watering sides, such as her butt-kickin' ketchup. Her love for food and slightly sassy humor make this not only a fabulous cookbook but a great read. I love how the book is divided by parts of the pig and she has great tips on what kind of pork to use, where to get it, etc...This one has been out on my kitchen counter since it arrived and I doubt it will make it to the bookshelf anytime soon!
5 people found this helpful
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Some Guy
5.0 out of 5 stars Not just for chicks.....
Reviewed in the United States on October 10, 2011
Verified Purchase
I initially purchased The Whole Hog Cookbook for the recipes I've seen on a number of websites. I was eager to give some of the recipes a test run but, as it turns out, it ended up being one of those books one can't just put down. I actually found myself skipping over the recipes in order to get to the next story. I read on some blog that this was a cookbook for "chicks." I couldn't disagree more. I'm a "dude".... who loves pork who also loves funny people. I can honestly say it's my favorite purchase on Amazon in years! If you happen to be a friend of mine, DON'T buy this because you're getting it for Christmas! :)
5 people found this helpful
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Deborah Halloran
1.0 out of 5 stars Where's the print??
Reviewed in the United States on October 31, 2023
Verified Purchase
Not only is the print color a very light gray color, the size of the font is much smaller than typical, especially for cookbooks. How are you supposed to follow recipes if you can't discern if the numbers displayed is either a 2 or three, etc.?
This is the drawback of buying online without being able to see it before purchase.
Anyway, Paula Deen and Libbie Summers should have known better than to approve printing the book like that. :(
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rover
4.0 out of 5 stars Poor packaging
Reviewed in the United States on January 6, 2012
Verified Purchase
I bought this book as a gift and it was included in a box with other items. The book was loose with no external wrapping or sleeve. Subsequently the edges were damaged and the cover slightly torn. In other words it looked slightly used. I seem to remember books were shrink wrapped to a cardboard sleeve. Incidentally I ordered a Bobby Flay cookbook, it arrived in similar condition in another box. By the way the recipient thought the book was great and liked the recipies. I will probably buy one for myself, hopefully it will be packaged better.
One person found this helpful
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buffy
5.0 out of 5 stars "OINK"!!!
Reviewed in the United States on November 2, 2011
Verified Purchase
I really like cookbooks. I always have. I try to purchase cookbooks that will help me in some way. Good to great recipes, helpful tips, I've even bought cookbooks for the story that occasionally accompanies a recipe. This can be a crap shoot, sometimes the story is better than the recipe. This cookbook is my new LOVE! It's funny, helpful, and absolutely beautiful! Did I mention the recipes are great? Let me do that now. The recipes are GREAT! Even though the book is touted as the "Pork cookbook for chicks", every guy I have shared this wonderful book with has bought one. I plan on giving this book as a gift to various people for various occasions. I hope they love it a much as I do!
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Crystal M.
3.0 out of 5 stars Good content unfortunate presentation
Reviewed in the United States on November 27, 2022
Verified Purchase
The glue job on the book binding is horrible. Some pages are stuck together and tearing and others are already falling out. Today is my first day flipping through the book. The content and recipes seem great though.
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Cheryl Kelley
5.0 out of 5 stars We now host "Pork Wednesdays" because of this book!
Reviewed in the United States on October 10, 2011
Verified Purchase
So the recipes have been so successful at my house, that we are now hosting "Pork Wednesdays". Each week, I am cooking a recipe from the book for my family and friends. There are never any leftovers. The Super Mac & Cheese was hands-down the best I've ever cooked, or eaten!

The photos of the recipes are just as amazing as the recipes themselves. Libbie put her heart and soul into this book and it really shows!
3 people found this helpful
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Top reviews from other countries

Daragnok
5.0 out of 5 stars Just started down a great journey...
Reviewed in Canada on April 18, 2012
Verified Purchase
This book is so well presented and the introduction can't stop praising the artist (i.e., there are now other way to describe the author) for good reasons. The recipes are fun, great for any level of cooking experience and make you fall in love with the whole hog. Strongly recommended for everyone who needs an intro to how to really prepare pork.
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Laura
4.0 out of 5 stars ... bought this upon the recommendation of a friend who liked it. This book was for a thank you ...
Reviewed in Canada on September 22, 2014
Verified Purchase
I bought this upon the recommendation of a friend who liked it. This book was for a thank you gift.
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