Contact: Cindy Cunningham
National Pork Board
Pork Checkoff LaunchesCooking for Comfort Electronic Cookbook
DES MOINES, IOWA - Nov. 12, 2013 - The Pork Checkoff has launched its first ever electronic cookbook, titledCooking for Comfort. This free e-cookbook features time-honored favorites and new twists on classics from James Beard, Award-winning Chef Michelle Bernstein, barbecue expert and author Ray Lampe, and ten leading food bloggers from across the United States.
"Pork plays a part in many of our favorite comfort food dishes - they are nutritious, soothing, savory and delicious," said Karen Richter, National Pork Board president and a producer from Minnesota. "This e-cookbook is the perfect way to celebrate pork and engage our consumers this holiday season."
Perfect for any occasion that calls for a heart-warming meal, and full of delicious ideas that highlight pork,Cooking for Comfort includes:
• Two recipes from Chef Michelle Bernstein, includingChorizo and Cheese Empanadas with Avocado Crema. Bernstein, who learned how to make empanadas from her mother at the early age of 8, made them her own by adding homemade chorizo.
• A modern pork twist on a classic favorite with Ray Lampe'sPork Noodle Soup.
• Two recipes each from 10 leading food bloggers, like Ali Ebright's Apple Cinnamon Pork Chops and Jenny Flake's Ham and Cheddar Green Chili Breakfast Sandwiches.
• A selection of comforting favorites from the National Pork Board infused with modern twists, like BBQ Pork Mac n' Cheese.
"This free cookbook highlights some of the tastiest ways to warm up with pork this winter," said Richter. "We compiled this cookbook to inspire cooks and honor all the ways that pork can be used to create hearty, feel-good dishes."
The first 15,000 people to downloadCooking For Comfortin November will receive a $1 coupon for fresh pork, with another 10,000 coupons available starting December 1. Visit www.PorkBeInspired.com for a free download.
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at(800) 456-7675 or check the Internet at www.pork.org.