Michael Olson doesn’t want you to handle his first solo cookbook with kid gloves. In fact, he hopes that after readers snap up his newly-released cookbook, Living High Off the Hog – now available in bookstores across Canada – their copies willl soon show signs of wear and tear.
“I did not do this for professionals or trying to impress – this is definitely not a coffee table book, but will be used and hopefully have spills all over from being well-used,” said Olson, who has been a professional chef for more than 30 years, and chef professor at NC’s Canadian Food and Wine Institute for the past 19.
“I wrote this for home cooks, just to help a little when it comes to putting a delicious dinner together for family and friends.”
Described as “a carnivore’s love letter to one of the most versatile, affordable and tasty types of meat,” the book was published by Appetite by Random House, the boutique lifestyle imprint of Penguin Random House Canada. It includes more than 100 of Olson’s favorite pork recipes – from Bacon Okonomiyaki, to Caramelized Chili Pork with Peanuts and Lime, to Schnitzel, to Crispy Pork Belly and beyond.
The book includes a rundown on everything a consumer needs to know about pork – from how to buy, store, butcher and prep various cuts, to special sections on deli meats, charcuterie and barbecue. Readers can learn about must-have pantry items and most-used cooking techniques in four extensive recipe chapters: The Deli Counter, Ground and Diced, Chops and Steaks and Roasts and Big Cuts.
Olson noted that the inspiration behind the book was to be a “meat cooking 101” from the perspective of a home cook looking at choices in a butcher shop, but lacking confidence to cook. After his publisher recommended narrowing his focus to just one type of meat, Olson chose pork – a meat he often recommends which is available across the country in a consistent, quality way.
“I’m really happy how it came together after two years of work with a group of dedicated, talented people, from photographer, stylist, recipe testers, editors, designers, artists and more,” he said.
While this is Olson’s first solo cookbook, he has co-authored two with his wife Anna and has contributed to many collaborative books as well.
In addition to becoming available in bookstores across Canada on September 17, Living High Off the Hog is available on Amazon. If luck is on your side, you may just be able to obtain a copy from Olson on campus.
“Like anyone who has written a book, I will always have a case and a sharpie in the trunk of my car,” he noted.
Olson’s students will also likely have a chance to try out some of the recipes in class.
“I have tested them thoroughly, so know they work,” he said.
For more information or to purchase a copy click here.
About Michael Olson
Michael Olson is a chef, educator, vintage deli slicer collector, BBQ aficionado, and bon vivant. He lives in the Niagara region of Ontario with his wife, Anna. He is a constant and enthusiastic student of food in addition to his role as a professor at the Niagara College Canadian Food and Wine Institute. He has been recognized for his contributions to the Canadian culinary scene and has co-authored
