Cookery / food by ingredient: meat and game Books
Houghton Mifflin Harcourt Publishing Company The Carnivore Code Cookbook
Book SynopsisThe essential companion to the best-selling The Carnivore Code, featuring more than 100 delicious recipes to help readers reap the incredible benefits of an animal-based diet. In The Carnivore Code, Dr. Paul Saladino revealed the surprising healing properties of a primarily animal-based diet.Trade Review“If you are looking for a book that can explain why you always fail at diets, read The Carnivore Code Cookbook. Paul shows you which plants are the most important to avoid, and how to create incredibly delicious, nutrient-rich meals with meat, organs, and the least toxic plant foods. Grass-fed animals are the future, and so is this book!” -Dave Asprey, New York Times bestselling author and founder of Bulletproof “Dr. Paul Saladino's new The Carnivore Code Cookbook helps to make carnivore-style eating appealing and convenient for everyone. It provides an easy-to-understand overview of the carnivore approach, … and some incredibly delicious recipes that feature the most nutrient-dense foods on earth. I've made a significant long-term shift in my eating style thanks to Dr. Saladino's work.” -Mark Sisson, New York Times bestselling author and founder of Mark's Daily Apple “In the years since I've known the brilliant Paul Saladino, I have witnessed him help thousands of people recover from autoimmune illnesses, inflammatory conditions, and chronic diseases, while also teaching people how to enjoy meat in a natural and healthy way. He is well-versed at providing ancestrally proven ways of eating that are delicious, nutrient-rich, and powerfully healing. If you are looking to start a carnivore or animal-based diet, and you want to do it the right way, this cookbook will be an invaluable, and quite tasty, resource.” -Ben Greenfield, New York Times bestselling author and leading biohacker —
£18.04
Adams Media Corporation The Bushcraft Field Guide to Trapping Gathering
Book Synopsis“Practical and sized just right, for places where Google can’t always be summoned. Includes a guide to what’s edible for foragers and key illustrations, in addition to recipes.” —The Washington Post What to eat, where to find it, and how to cook it!Renowned outdoors expert and New York Times bestselling author Dave Canterbury provides you with all you need to know about packing, trapping, and preparing food for your treks and wilderness travels. Whether you''re headed out for a day hike or a weeklong expedition, you''ll find everything you need to survive--and eat well--out in the wild. Canterbury makes certain you''re set by not only teaching you how to hunt and gather, but also giving you recipes to make while on the trail. Complete with illustrations to accompany his instructions and a full-color photo guide of plants to forage and those to avoid, this is the go-to reference to keep in your pack. <Trade Review"Practical and sized just right, for places where Google can't always be summoned. Includes a guide to what's edible for foragers and key illustrations, in addition to recipes." —The Washington Post “A wealth of information about packing, trapping, and preparing food for treks and wilderness travels.” —Grand Forks Herald“Jam-packed with everything you need to survive and thrive out in the backcountry. A great way to introduce someone into the world of outdoor cooking and trapping.” —Off Grid Survival“Renowned outdoors expert Dave Canterbury’s book ... will teach your bro everything he needs to know about surviving (and snacking) in the wild. And even if he’s more of an indoorsy-type fellow, this book makes a great coffee table/conversation piece.” —Bustle“There's information on foods you can bring from home that don't need refrigeration. The book shows how to use everything from a regular old fire to a solar stove and even your vehicle engine to prepare meals. There are plenty of recipes throughout, too.” —Pittsburgh Tribune-Review“This handsome little book boasted an impressive range of topics. And after reading the whole thing, I was really pleased. The book was an easy read with lots of great drawings. This book would make a great gift for a Girl Scout or Boy Scout in your life, and the pro tips scattered throughout the book offer useful insights for even the most seasoned outdoor skills fanatic. Nice work, Mr. Canterbury! A great addition to the library of any outdoor enthusiast.” —Outdoor Life"Bushcraft allows you to experience the beauty of the outdoors by living off the land. Dave Canterbury is an expert on this. His book...tells you everything you would need to know to not just survive, but thrive in the wild." —Go Nomad "Dave Canterbury...has now written a new survival book just for us campers who like to eat real food. Covers all the basics as well as some more advanced information that will help keep you fat and happy when away from mom's home made cooking. All in all, Dave covers just about everything you need to be able to survive off the land." —Guns & Gunsmiths"This is a great book for any outdoors person. I especially loved the section on unconventional fuels and fuel tabs, and how to make a stove. This book will delight any Boy or Girl Scout as well as any survivalist or outdoorsman. I absolutely recommend this book." —Arizona Boating and Watersport
£12.59
Pan Macmillan The Essentials of Classic Italian Cooking
Book SynopsisMarcella Hazan (1924-2013) was born in the village of Cesenatico in Italy. She earned a doctorate in natural sciences and biology from the University of Ferrara. In 1956 she married Victor Hazan, an Italian-American who subsequently gained fame as a wine writer, and the couple moved to New York City a few months later.Author of The Essentials of Classic Italian Cooking, she was widely considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine.Trade ReviewIf this were the only cookbook you owned, neither you nor those you cooked for would ever get bored. -- Nigella LawsonHas yet to be bettered . . . my copy is splattered with gnocchi, tomato sauce, gravy and oil, but I wouldn't replace it for the world. It does what it says on the tin, and more. -- Kate Colquhoun, The Best 50 Cookbooks * Independent *Brilliant. -- Heston BlumenthalThere are dozens of Italian cookbooks on the market, but The Essentials Of Classic Italian Cooking is the only one you need to buy. No glossy photos; just 700 pages of wonderful recipes and instruction in basics such as bread-making. And all with the kind of detailed teaching left out of books that give more space to pictures than to text. A classic. -- The GuardianTruly indispensable. -- Nigel SlaterWhen I don’t know what to do in life, I go to Marcella and she sorts me out -- Ruth Rogers, chef and owner of The River Cafe, LondonTable of ContentsSection - i: Preface Introduction - ii: Introduction Chapter - 1: Fundamentals Chapter - 2: Appetisers Chapter - 3: Soups Chapter - 4: Pasta Chapter - 5: Risotto Chapter - 6: Gnocchi Chapter - 7: Crespelle Chapter - 8: Polenta Chapter - 9: Frittate Chapter - 10: Fish and Shellfish Chapter - 11: Chicken, Pigeon, Duck and Rabbit Chapter - 12: Veal Chapter - 13: Beef Chapter - 14: Lamb Chapter - 15: Pork Chapter - 16: Variety Meats Chapter - 17: Vegetables Chapter - 18: Salads Chapter - 19: Desserts Chapter - 20: Focaccia, Pizza, Bread, and Other Special Doughs Chapter - 21: At the Table Index - iii: Index
£24.00
Bloomsbury Publishing PLC The Food of Sichuan
Book SynopsisWinner of the Fortnum & Mason Cookery Book Award 2020Shortlisted for the Guild of Food Writers Award 2020Shortlisted for the James Beard Award 2020''Cookbook of the year'' Allan Jenkins, OFM''No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject'' Jay RaynerA fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery.Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery.At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines.''This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns'' Yotam OttolenghiTrade ReviewCookbook of the year for me. A masterwork to be measured next to the best of Claudia Roden, by a skilled cook and writer immersed in the food and region. A book to be kept near the cooker, to be splattered in red oil -- Allan Jenkins * Observer Food Monthly *Every now and then a book comes along that is more than a cookbook or a book on food, and without a doubt that book is The Food of Sichuan. Fuchsia's deep understanding and clear description of the dishes is simply so mouth-watering that I wanted to run to the kitchen and start cooking every dish -- Ken Hom, OBENo one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject -- Jay RaynerThis book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns -- Yotam OttolenghiSichuan is where Dunlop – a major expert on the cooking and culture of China – started her culinary journey and there’s no better guide to the region’s food. Her work is scholarly but accessible and her instructions clear -- Diana Henry * Daily Telegraph *It's much more than a splendid cookbook, dwelling on a fascinating region of south-west China and its spicy and fashionable cuisine * Country Life *If Sichuan is entirely new to you though, Fuchsia is the ideal guide * Western Morning News *Praise for Sichuan Cookery -- -This book transports you to another world… * Guardian *Fuchsia Dunlop writes beautifully about Sichuan’s culinary history, culture, methodology, philosophy and ingredients. She makes you want to cook every one of her gorgeous-sounding recipes… -- Sybil Kapoor * Independent *Sichuan Cookery is an outstanding work that deserves every accolade -- Bee WilsonA scholarly, comprehensive expert’s guide to the cooking of south-west China… A curiosity and a joy * Sunday Telegraph *I will cook it again and again * BBC Good Food Magazine *Fuchsia Dunlop's mince pies are better than yours * Yorkshire Post *
£27.00
Quadrille Publishing Ltd Steak
Book Synopsis‘Every self-respecting religion needs its bible and now, thanks to Tim Hayward, steak has its own. Steak is a work of endearing nerdiness, detailed scholarship and profound appetite.’ – Jay Rayner ‘Learned and witty, this timely, brilliant book is a treatise on the wonders of steak cooking, dispelling myth and instilling sage wisdom.’ – Jeremy Lee ‘Wow, an amazing book by an incredible writer who knows how to engage you from the first sentence. An encyclopaedia on steak which every young chef should read, or anyone who owns a pair of tongs!’ – Angela Hartnett ‘A real beauty of a book – surprising, fascinating, full of wit and so many things I never knew – a book you can really sink your teeth into!’ – Adrian Edmonson ‘It’s the book we needed when we started Hawksmoor, and the book that people who love steak deserve.’ &ndas
£22.50
Quarto Publishing Group USA Inc The Ultimate Guide to Butchering, Smoking,
Book SynopsisTrust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress the most popular wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safety practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?Table of ContentsIntroduction Chapter 1: Muscles are Meat Chapter 2: Knives and other Equipment Chapter 3: Beef, Bison, and Veal Chapter 4: Sheep, Lambs, and Goats Chapter 5: Pork Chapter 6: Poultry and other Fowl Chapter 7: Venison Chapter 8: Meat Byproducts and Food Preservation Chapter 9: Meat Curing and Smoking Chapter 10: Sausages Chapter 11: Making Jerky Glossary About the Author Acknowledgements Index
£15.99
Quarto Publishing Group USA Inc Food by Fire: Grilling and BBQ with Derek Wolf of
Book SynopsisIn Food by Fire, join live fire cooking expert Derek Wolf to discover the secrets to great flavor.Master the art of starting cooking fires and learn about the best fuel sources. Then tackle a variety of recipes using direct heat and indirect heat, mastering skillets, skewers, and more along the way.Derek has been researching global fire-cooking techniques for the better part of a decade, traveling around the world to learn about dishes like lamb al asador and brick-pressed chicken. He shares it all in this book. If you’re looking to try cooking on the coals with herb butter oysters or picanha like a Brazilian steakhouse, you’ve come to the right place. Recipes include: Herb Brush Basted Bone-In Ribeye Leaning Salmon Plank with Lemon Dill Sauce Al Pastor Skewered Tacos Coal Roasted Lobster Tails Dirty Chipotle NY Strips Spicy Rotisserie Beef Ribs Salt-Baked Red Snapper Charred and Glazed Pineapple On top of all that, you’ll find recipes for killer sides like Grilled Bacon-Wrapped Asparagus, Cowboy-Broiled Cheesy Broccoli, and Charred Brussel Sprouts, as well as unique sauces like Spicy Cilantro Chimichurri and Maple Bourbon Glaze. It’s everything you need to cook your next meal by fire.Table of ContentsIntroduction | CHAPTER 1 | GETTING STARTED: RESPECTING THE FLAME Dancing with Fire Direct Cooking Indirect Cooking | CHAPTER 2 | DIRECT FIRE COOKING Grilling Herb Brush–Basted Bone-In Rib Eye Spatchcock Brick-Pressed Lemon-Chili Chicken Honey Espresso–Glazed Pork Chops Skirt Steak with Spicy Cilantro Chimichurri Sweet Adobo Chicken Wings Skillet Simple Huevos Rancheros Salt-Pepper-Cinnamon Rib Eye with Butter Baste Sweet and Spicy Glazed Scallops Chili-Lime Shrimp The Wolf Smashburger Coals Coal-Roasted Lobster Tails Dirty Chipotle New York Strips Campfire Hot Salmon Herb Butter Oysters on the Half Shell Spicy Lamb Chops | CHAPTER 3 | INDIRECT FIRE COOKING Hanging and Leaning Leaning Salmon Plank with Lemon-Dill Sauce Hanging Chicken Whole Lamb al Asador Hanging Prime Rib Charred and Glazed Pineapple Skewers Al Pastor Skewered Tacos Bacon-Wrapped Maple-Bourbon Chicken Skewers Brazilian-Inspired Picanha Rotisserie Leg of Lamb Spicy Rotisserie Beef Ribs Barbecue Fire-Baked Lobster Tails Hot and Fast Bourbon-Peach Ribs Reverse Seared Shovel Tri-Tip Salt-Baked Red Snapper Smoked Pork Belly Burnt Ends | CHAPTER 4 | VEGETABLES AND SIDES Charred Brussels Sprouts Grilled Artichokes Grilled Bacon-Wrapped Asparagus Seared Tomato and Arugula Coal-Roasted Flatbread with Parmesan and Rosemary Cowboy-Broiled Cheesy Broccoli Caramelized Carrots Grilled Potato Wedges Smoked Sweet Potatoes Smashed Potatoes with Chipotle-Garlic Mayo | CHAPTER 5 | SAUCES, MARINADES, AND RUBS Classic Chimichurri Spicy Cilantro Chimichurri Smoked Spicy Salsa Charred Salsa Verde Creamy Horseradish Sauce Steakhouse Herb Butter Lemon-Chili Marinade Chipotle Rub Beer Basting Brine Simple Barbecue Seasoning Maple-Bourbon Glaze Resources Acknowledgments About the Author Index
£17.60
Quadrille Publishing Ltd Charcuterie: Slow Down, Salt, Dry and Cure
Book SynopsisFrom Scratch: Charcuterie is an accessible handbook that features all the recipes and techniques you need to know to cure and preserve meat from scratch.Preserving and curing at home is easier than you think, and this book explains how. Covering the basics, Tim Hayward takes the home cook from the principles of charcuterie and the importance of salinity, temperature, humidity and time through all the classic techniques of curing and salting, drying and preserving.With clear step-by-step instructions and photography, explanations of what works and why, and foolproof recipes, you’ll learn how to make everything from Pâté to Pastrami, Smoking Bacon to Salt Beef, Corned Beef to Confit Duck and more.Packed with useful, accessible information and focussing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. Titles include: Sourdough, Brew, Ferment.
£12.34
Fox Chapel Publishing The Ultimate Spam Cookbook
Book SynopsisIn 1937, the first can of SPAM came off the production line. Since then, it has won the hearts of soldiers, celebrities, chefs, presidents, kids, and parents and is now sold in 44 countries around the world. Finally, the officialSPAM Cookbookis here, filled with more than 100 unique and elevated recipes for breakfast, appetizers, main courses, and snacks, all starring this key ingredient. From teriyaki fried rice and jalapeno cheddar biscuits to a cheese macaroni bake and carbonara, each recipe is easy, quick, and delicious. A cookbook that presents the little blue can in a whole new light, these flavorful SPAM recipes are sure to keep an 80-year-old kitchen tradition alive and well, and better than ever before!
£9.49
HarperCollins Publishers BOSH Meat The bestselling plantbased meatfree
Book SynopsisBOLD FLAVOURS!INCREDIBLE RECIPES!PLANT POWER!From the bestselling authors and TikTok sensations, Henry Firth and Ian Theasby.Want to create outrageously tasty burgers, unreal crispy duck pancakes, or the ultimate smoky chorizo risotto that are all 100% plant based?Now you can, as the million-copy-selling authors return with over 100 meat-free, flavourful dishes that are better for you and better for the planet.MEAT is fully loaded with incredibly easy, ridiculously tasty meals, that will satisfy your meat cravings without compromising on flavour whether you're vegan, vegetarian, or just want to get more plants on your plate.From succulent sausage pasta to creamy chicken curries, vibrant Tuscan tuna salad and silky tiramisu, this is plant-based food like never before.BOSH MEAT was number 4 in the Sunday Times manuals chart 27th August 2023Trade Review Praise for BOSH! ‘This is your best book. This might be my favourite cookbook we’ve ever had on show.’ Chris Evans, Virgin Radio (23rd August 2023) ‘I love the BOSH! boys, their energy and their totally original, exciting approach to simple, tasty plant-based food.’Anna Jones, author of A Modern Way to Eat ‘Ian Theasby and Henry Firth from “BOSH!” create simple and imaginative vegan recipes which are filmed and broadcast to over 1.4m Facebook users. Their videos are short, intoxicating, with no agenda or fuss.’BBC Radio 4 ‘The Ant and Dec of the vegan world’Heat ‘Thanks to [their] inspiring videos of easy-to-whip-up recipes, such as a vegan kebab and a guacamole potato salad, BOSH! has racked up almost 1.4m likes on Facebook.’The Guardian ‘The vegan Jamie Olivers’ The Times ‘Provides insight into living life as a vegan. And the boys share their top tips on everything from nutrition, store cupboard essentials, food labelling, alcohol, takeaways, fashion, beauty, travel, food packaging and meal prep.’ Fit & Well magazine ‘Quick and tasty’ Sunday Express ‘Simply Delicious’ OK!
£19.80
Chronicle Books Whole Beast Butchery
Book SynopsisDubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. 'Good luck getting through the book without having serious meat envy.'—Eater DIY fever + quality meat mania = old-school butchery revival! Home cooks and people interested in the future of food sustainability are now buying small farm–raised meat in butcher-sized portions. Whole Beast Butchery is the first butchery book to teach by explaining, and showing, exactly what butchers know. Through 500 color photos, butcher and chef Ryan Farr demonstrates how to break down beef, lamb, and pork into manageable cuts of meat. Whether readers want to learn how to turn a primal cut into familiar and special cuts or to simply identify and evaluate what they f
£28.50
Quarto Publishing Group USA Inc The Hunters Guide to Butchering Smoking and
Book SynopsisFrom field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish.
£15.19
HarperCollins Publishers Big Has HOME: Recipes from north London to north
Book Synopsis "This book is just about food. Nothing flashy, no expensive equipment and gizmos. It’s entirely about flavours and understanding. Food in its entirety is more than about filling your stomach; it’s about stories, history, and those shared moments." – Hasan Semay Grounded and honest (and a little bit sweary), Hasan Semay (a.ka. Big Has) is a bright and talented North-London based chef and YouTube presenter. Having dropped out of school and tried his hand at odd jobs from plumbing to security, Has was accepted onto the prestigious Jamie Oliver "15" programme in 2011 which unearthed a true passion and flair for cooking. HOME is his debut cookbook and a celebration of the dishes, the places and the people that have made him who he is today. Fans of Hasan’s Instagram page and enormously popular YouTube series 'Sunday Sessions' will recognise his ability to make incredible restaurant-quality food available to the masses, teaching his viewers how to appreciate ingredients and understand cooking not through dull step-by-step methods but by connecting more intuitively with the process. In this debut cookbook, Has takes those principles to the next level talking you through the stages of lighting a BBQ and how to prepare a variety of dishes from small plates to Turkish Cypriot classics as well as meat and fish straight off the grill. His food is beautiful and robust with familiar Mediterranean influences from his Cypriot heritage as well as from his time working in professional kitchens across London – think grilled butter-milk chicken thighs with chermoula, flame-licked steak and salsa verde, marinated lamb chops with salsa rossa, all countered by neat folds of glistening home-made pasta and the occasional jaw-dropping dessert. Now don’t think this means flashy, fiddly food – this is real food, treated with respect and cooked right – no tablecloths or fancy china, just your friends, round the BBQ proper Sunday session style, because food is a celebration of coming together. Peppered with anecdotes about working in professional kitchens and the characters and inspiration behind his food, HOME is a refreshing and accessible cookbook from a uniquely bold chef.Trade Review‘Books like this come quite rarely … His ability to cook is phenomenal. Reminds me of my first book’ – Jamie Oliver, BBC The Food Program Big Has: Home is ‘an unfiltered masterclass in the best things in life, namely hero ingredients blasted with searing heat and canny flavours that make life-affirming platefuls. You’d be mad to miss it.’ – Great British Food Awards 10 Best Cookbooks of 2022 ‘Outrageously delicious, addictive food cooked with big love and attitude’ – Jamie Oliver
£17.00
Quarto Publishing Group USA Inc Pitmaster: Recipes, Techniques, and Barbecue
Book SynopsisStep up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features: Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles A backyard cooking chapter offering the basics of becoming a successful barbecue cook Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs An exploration of new styles of barbecue developing in the North Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards Regional side dishes, cocktails, and simple desserts A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que) Trade ReviewThis definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue sharing essays by the masters such as Steven Raichlen, Elizabeth Karmel and more. * Eat Your Books *
£17.60
Victory Belt Publishing The Carnivore Cookbook: The Complete Guide to
Book SynopsisKeto meets carnivore in this revolutionary new book by revered cookbook author and low-carb pioneer Maria Emmerich.
£30.39
HarperCollins Publishers Texas BBQ
Book SynopsisThere is only one state in the US which lives up to the epithet 'the best BBQ in the world', and that is Texas.
£18.00
Orion Publishing Co Les Abats
Book SynopsisDon''t be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads. - Michel Roux Jr Celebrated chef Michel Roux Jr passionately believes that we are missing out. At a time when food shortage is a global concern, health fears over processed meat are making headlines and the cost of living is higher than ever, he can''t understand our reluctance to utilise every part of an animal''s carcass. Brains, organs, intestines, hooves - items that are traditionally viewed with distaste in our society - are an integral part of French and world cuisine. With this book, the two-star Michelin chef hopes to change the way we think about offal and demonstrate that, with a little time and effort, it can be used to produce enticing and delicious food to impress friends and feed families. The book will contain recipes ranging from the simple sweetbreads Michel''s mother fed him as a child, to the more aTrade ReviewOne for dedicated food fans, with access to a good butcher, because this, as French speakers will realise, is all about offal.Unrelentingly meaty, with no pretty pictures, Roux offers recipes for chopped liver, pickled venison heart and poached calf's head. -- Claire Coleman * METRO *There's a cost to eating only certain cuts of meat, as well as a whole lot of waste. From brains to intestines and organs, in Les Abats, Roux shares ways to make the most of the whole animal, from snout to tail. * THE IRISH NEWS *No bone marrow in Michel Roux Jr.'s tribute to offal, Les Abats: Recipes Celebrating the Whole Beast but pretty much everything extreme belonging to an animal is. Cooks need to be in safe hands with offal, never a problem with a Roux family member, so dive into the uncharted and try chicken liver gratin, the crispy feet of the same bird. hake throats a pil pil or a sweetbread and black pudding tart. A classic, bravely without images; but Roux's enthusiasm for his subject is enough. -- Rose Prince * THE SPECTATOR *
£27.00
Editions Flammarion Charcuterie: Pâtés, Terrines, Savory Pies:
Book SynopsisFERRANDI Paris opened in 1920 to train culinary professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. They published French Pâtisserie (Flammarion, 2017), Chocolate (2019), Vegetables (2020), and Fruits and Nuts (2021).
£24.00
Atria Books MEAT
Book SynopsisIn Meat, Pat introduces you to cuts beyond chops and tenderloins-including inexpensive and unusual cuts-so you can venture outside your everyday selections. With detailed, step-by-step photos, he provides instruction in the best butchering skills for the home cook, such as needling, frenching, rolling, and tying. Through heart-warming reminiscences and personal memories, you''ll learn of the history of the LaFrieda family''s great American success story and how they created a business that''s lasted over one hundred years, becoming a New York City landmark along the way. The city even named a street after them in the meatpacking district, Pat LaFrieda Lane. Dubbed by New York magazine as the King of Meat, Pat Jr. is the mastermind behind the celebrated burgers at many famous restaurants, and he has created over one hundred custom hamburger blends. Now, Pat will reveal to everyone how to create the perfect burger with his all-time favourite burger blend recipes. Trade Review"A valuable reference that will give readers a greater appreciation for not only their favorite cuts of meat, but their butcher as well.” -- Publishers Weekly“The Magician of Meat.” -- New York magazine“Pat LaFrieda does everything right as a butcher. MEAT stands out to me as the best handbook there is on this subject.” -- Mario Batali * chef and entrepreneur *“Pat LaFrieda has led the ‘butcher revolution’ in the United States. Every serious cook needs this instructional, well-illustrated, and very well written book.” -- Martha Stewart * founder of Martha Stewart Living Omnimedia *“It made me laugh, it made me smile, it made me miss my grandpa. I absolutely adore this book.” -- Rachael Ray * New York Times bestselling author *“If you want to know about meat, this is the book. The recipes are great and each one has a story to tell.” -- Andrew Carmellini * chef and owner of The Dutch, Locanda Verde, and Lafayette *“MEAT by master butcher Pat LaFrieda is officially the carnivores' holy grail and my new reference point for all things meat.” -- Chef Michael White“The recipes and techniques in this book are things that can be used in any kitchen whether it’s at home or in the restaurant.” -- Marc Forgione * chef and owner of Restaurant Marc Forgione, American Cut, and Khe-Yo *“A celebration of Pat’s enormous skill set, his encyclopedic understanding of meats and their various cuts and how to best use them. Butcher extraordinaire!" -- Chef Alex Guarnaschelli * Butter restaurant *“Certain to make meat-lovers’ mouths water.” -- Danny Meyer * CEO of Union Square Hospitality Group *“A must-have for any home cook, it will surely be a valuable resource for years to come.” -- Chef Daniel Humm * Eleven Madison Park and The NoMad *“MEAT is a superb, detailed sourcebook that I am thrilled to have on my shelf.” -- Chef Geoffrey Zakarian“A fantastic resource for both the professional chef and the home cook.” -- Chef Missy Robbins“A genuinely good read.” * Cooking Light *“If you want to know about meat, go straight to the meat man: New York City-area butcher Pat LaFrieda has released his meaty magnum opus." -- EATER National"New York City's ultimate butcher, the man behind the famous LaFrieda burger blends, penned the definitive cookbook on all things meat." * Fathom *“I loved absolutely everything about this book.” * SanFranciscoBookReview.com *“Meat is unsurpassed and truly sets the standard for a book that offers both recipes and education.” * Cooking by the Book *
£21.25
Octopus Publishing Group Ginger Pig Meat Book
Book SynopsisPacked with expert information on every aspect of buying, preparing and cooking meat.Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.Trade Review'I care too much about what I eat not to buy meat from The Ginger Pig. There are many great butchers in Britain but no single company which covers the whole process from the happy animal in the field, to the terrific cut of meat in my kitchen in the way they do. When I shop at The Ginger Pig I know I'm going to eat well.' - Jay Rayner The ObserverTable of ContentsINTRODUCTION; MEAT; Pork; Beef; Lamb; Poultry and game; RECIPES; September; October; November; December; January; February; March; April; May; June; July; August; SAUCES & STOCKS; COOKING TECHNIQUES; GLOSSARY; INDEX.
£28.50
Octopus Publishing Group Pitt Cue Co. - The Cookbook
Book SynopsisWith great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round.From Pitt Cue's legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Smoked ox cheek toasts with pickled walnuts; Lamb rib with molasses mop and onion salad; Chipotle & confit garlic slaw; Crispy pickled shiitake mushrooms; Toffee apple grunt; Sticky bourbon & cola pudding and so much more, it's all irresistibly delicious food to savour and share.Trade ReviewThis is an urban British hipster's take on a solid bit of Americana, tucked away on a tidy London street. But it's executed with commitment, wit and serious attention to detail. And a lot of pig. -- Jay Rayner * The Observer *The hottest place to eat right now * The Independent *Pitt Cue Co. is worth the queue... if you want to pig out on some proper barbecue food, this is the place to do it * TimeOut *It's a glutton's paradise * Evening Standard *I am obsessed by new Pitt Cue Co. book. A brilliant barbeque tome -- Tom Parker BowlesJust got the Pitt Cue Co. Cookbook. It's so bloody brilliant I want to cry. -- Gizzi Erskine
£23.40
Bloomsbury Publishing PLC The Complete Nose to Tail
Book Synopsis''It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.'' Thus Fergus Henderson set out his stall when in 1994 he opened St. John, now one of the world''s most admired restaurants. With a combination of sophistication and peasant thriftiness, his two Nose to Tail books have gained cult status in the world of cookbooks. Now they have been joined together inThe Complete Nose to Tail, a compendious volume with additional recipes and more photography from the brilliant Jason Lowe. This collection of recipes includes traditional favourites like Eccles cakes, devilled kidneys, and seed cake with a glass of Madeira, as well as many St. John classics for more adventurous gastronomes - roast bone marrow and parsley salad, deep-fried tripe and pot-roast half pig''s head to name but a few.With a dozen new recipes on top of 250 existing ones, exceptional production values and Trade ReviewA cult masterpiece * Anthony Bourdain *A fantastic book, wonderful stories with nostalgic and inspiring recipes - an essential book for honest cooks * Jamie Oliver *His cooking and recipes are a joy * Nigel Slater *This is an unbeatable collection of recipes * Telegraph *Masterly -- Fay Maschler * Evening Standard *A volume to treasure and adore -- Tom Parker Bowles * Mail on Sunday *A glutinous compendium of classic recipes ... eccentric photographs add a frisson of fun * Independent *
£42.50
Octopus Publishing Group Ginger Pig Christmas Cook Book
Book Synopsis'This puppy's not just for Christmas...it's also the kind of book to reach for on any winter's evening when you want rib-sticking comfort food in your belly.' Tony Turbull, The Best Food Books of 2023, Times'This book sits alongside turkey, chipolatas and stuffing as a Christmas essential.' Tom Parker BowlesFrom the award-winning Ginger Pig butchers, here are all the recipes you need for the most important meal of the year, plus all the other get-togethers of the festive season. In addition to delicious dishes there's a wealth of helpful advice, from how to stuff a bird to the art of building a festive cheese board.'Much though we love it, Christmas day is not just about poultry, so although this book has recipes for turkey and goose, we've included plenty of alternatives, like stuffed porchetta, rib of beef or celeriac steaks. Because families and friends get together before and after the big day, we have included ideas for breakfasts, lunches, dinners, canapés and puddings for the days between Christmas and the New Year, together with advice on alcoholic and non-alcoholic drinks. For New Year's Eve itself, choose between our recipes for a formal dinner or a more relaxed get-together.' Tim Wilson, Founder of Ginger PigPacked with recipes for every possible Christmas, whether you're feeding a crowd or cooking for just a few, this is the ultimate culinary guide for a stress-free, luxurious Christmas.
£21.25
Rizzoli International Publications Afield: A Chef's Guide to Preparing and Cooking
Book Synopsis2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)ForeWord Reviews 2012 Book of the Year Award Finalist (TBA)2013 James Beard Foundation Book Awards, Nominee FinalistBorn from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables. Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish is at once a manifesto for this movement and a manual packed with everything the new hunter needs to know. Wild foods, when managed responsibly, are sustainable, ethical, and delicious, and author Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game with 85 mouthwatering recipes.Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement. Stemming from a commitment to locally grown vegetables and nose-to-tail cooking, Griffiths is an expert guide on this tour of tradition and taste, offering a combination of hunting lessons, butchery methods, recipes, including how to scale, clean, stuff, fillet, skin, braise, fry and more. Fellow hunting enthusiast and food photographer Jody Horton takes you into the field, follows Griffiths step-by-step along the way and then provides you with exquisite plate photograph of the finished feasts. Filled with descriptive stories and photographs, Afield takes the reader along for the hunt, from duck and dove to deer and wild hog. Game and fish include:Doves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more.Trade Review2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)ForeWord Reviews 2012 Book of the Year Award Finalist (TBA)2013 James Beard Foundation Book Awards, Nominee Finalist"Griffiths may be an ideologue, but his recipes adapt well to the work of the unarmed home cook hoping simply to feed friends beautiful, flavorful food in the chill of early winter. His anise brine mutes the wildness in feral boar. But it also augments the flavor of commercially raised pigs, increases the clarity of their flavor, acts as the best sort of kitchen cheat." — Sam Sifton, "How to Tame a Wild Pork Chop" featured in The New York Times Magazine "I don't really see myself plucking doves anytime soon—rather I tend to feed them—but I greatly admire Jesse Griffiths and his work, especially Afield. It's solid and real, not something stylish and trendy. It's clear that Jesse takes this work very seriously. That would be enough, but I have to add that the photographs are especially evocative." —Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors "After the Larousse Gastronomique, this book will become my new bible. Afield is part of the new generation of culinary books. Actually, it's more than just a culinary book, it's a North American chef d'oeuvre. Enjoy!" —Martin Picard aka "The Wild Chef," author of Au Pied de Cochon Sugar Shack "A kindred spirit and fellow hunter, angler and cook, Jesse Griffiths has created a book that not only highlights the glories of Texas' abundant game and fish, but is also just as relevant and as useful wherever you can find doves and deer, crabs and crappies. It is one of a very few modern cookbooks that does justice to America's wild game and fish." —Hank Shaw, author of Hunt, Gather, Cook "Jesse Griffiths practices what most of us only preach when it comes to sustainable eating. Afield shows us that hunting is as much about compassion, respect and knowledge of animals, and the land as it is about the preparation. Much praise goes to Jesse for making the art of hunting and cooking game approachable." —Carla Hall, co-host of The Chew "From his love of hunting and fishing, Jesse Griffiths has created a rare and beautiful book." —April Bloomfield, chef and author of A Girl and Her Pig Advance Praise "Of all the members of The Butcher's Guild, Jesse is one of the most intrepid and iconoclastic. Gracefully teaching sustainability and holistic cooking in Texas, he has become the young grandaddy to a new generation of chefs and butchers. His prose and approach are as warm as a campfire on a Texas dove-hunt." —Marissa Guggiana, author of Primal Cuts and Off the Menu; co-founder of The Butcher's Guild "The recipes are spot-on (I cook; my son is a chef), the photography is gorgeous, and the philosophy is a welcome breath of non-self-righteous rationalization." —James R. Babb, Editor, Gray's Sporting Journal "This book is inspiring. Jesse captures the energy of the hunter gatherer in a refined and approachable way. This book makes me want to eat Snipe and smoke my own catfish." —Jamie Bissonnette, chef and butcher at Coppa and Toro in Boston "Jesse Griffiths knows what's important about food...that it's fresh, local and allowed to speak for itself. He's an old school chef with deep respect for the land, his farmers and purveyors and the food they produce and it shows through his cooking." —Dave Pasternack aka "The Fish Whisperer," according to the New York Times; author of A Young Man and the Sea "For all who want to take increased responsibility for meat eating and plan to hunt it themselves, Afield is the book to follow. For all who may aspire to hunting, it is the book to read closely for a real sense of the experience. For those who already know the pleasures of the hunt, but may not know how to maximize the pleasures of the table, Afield is the book to cook from." —Deborah Krasner, author of GOOD MEAT "The magic, and why I think Afield is a special work, is that it fully portrays a way of living and thinking that allows us to return to a more simple way to be measured and respected. And it does so without lecturing or pandering. It reminds me that by living a more principled life, I can make my world a better place and I can use food and cooking to do it. This book is a beautiful piece of work, and after you read it, and cook from it, please get outside and get dirty with it. Wherever you are, the great outdoors is waiting for you, afield." —Andrew Zimmern, host of Bizarre Foods, from his introduction to Afield (Andrew featured Griffiths breaking down a feral hog on the Bizarre Foods Austin episode that aired on August 13, 2012) "It's not news that we're rethinking how we eat. Between money issues, and the conglomeration of differing ideas about where we should get our food and what we should do with it, I'm surprised we've not seen a book like Afield before now. Then again we've not had a Jesse Griffiths stepping forward before now. With this book he reaches beyond those who have always hunted. He lives that idea of working with what is around you and hunting naturally comes out of that for him. Hunting is not for all of us, but this book has much to teach about working with meat, cooking game well, and for some us, it offers a gentle, thoughtful introduction to a way with food that seemed foreign in the past. It could be a marker for the future." —Lynne Rossetto Kasper, host of public radio's national food show, The Splendid Table®, from American Public Media (Griffiths' segment will air in mid-September) "If things get tough on Planet Earth, you'll want Jesse Griffiths at your side, or at least, his educational and entertaining book, Afield! Read Jesse Griffiths' Afield for inspiration, and then get out to the wilderness and bring home a wild hog, or at least a few fish! Then flip through the pages of this beautiful book to learn what to do with your catch. Jesse Griffiths is an omnivore's inspiration — one of Texas' greatest supporters of and educators on local foods of every kind — he's just as good with vegetables as he is with game. Afield is Jesse Griffiths and his cohorts at their finest. If you don't have a gun or a fishing pole, just delve into Afield for a great armchair experience!" —Carol Ann Sayle, organic vegetable farmer, Boggy Creek Farm, Austin, TX “Griffiths takes you inside the moment with him, into his head, as he searches for a downed doe or sets the hook in a catfish’s mouth. It’s impossible to miss Griffiths’ reverence for the lives he literally consumes.” —Kim Pierce, Dallas Morning News “Everything you want to know about hyper-locavorism can be found in this book of stories, recipes and how-tos that will take you from couch potato to wild boar hunter in no time. Well...maybe a little time.” —Jesse Kapadia, Food Republic “Lots of the recipes - for turkey, duck, fish, crab, and rabbit in particular - could be happily used by cooks with no intention of actually harvesting it themselves from anywhere but the butcher shop.” —Molly Watson, About.com “Calling Afield a mere cookbook would be…like calling the Grand Canyon a large ditch. A philosophical journal, a field guide, a visual work of art – all of these would be fitting descriptions of the new book. Half of [the photographs] will inspire you to never eat anything processed again, while the other half will make you want to grab your rod or gun and head out into the wild right away.” —Bearings: A Southern Lifestyle for Men “Afield is at once anecdotal and educational… In a country where gun ownership is more associated with NRA zealots than food sourcing, Griffiths wants to open up people’s minds to living off the land once again.” —Veronica Meewes, CultureMap Austin “Afield will inspire you to do—to roll up your sleeves and catch a flounder, clean a rabbit, field dress a feral hog, butcher a deer, cook up a squirrel, and make your own sausage—all in the name of a good meal.” —Sarah Hebbel-Stone, FarmPlate “Part recipe collection, part Hemingway-esque adventure read, [Afield] comes from one of Austin’s fiercest talents.” —Paula Disbrowe, Daily South “Yes, it’s a cookbook, but more specifically, it’s an impeccably written, extensively photographed manual that takes people through the hunting process from land, lake, and sea and right back into the home kitchen.” —Layne Lynch, Texas Monthly"For a reader who knows the magic of a duck blind at sunrise, the writing is evocative; for the novice, it offers additional insight into why hunting and fishing are favored pastimes for millions in this country."—Kerry Luft, Chicago Tribune"Griffiths forges a new approach to the sustainable movement through a compelling narrative on the benefits, both mental and physical, to catching your own dinner."—Michele Harris, Erickson Tribune“A practitioner of the new hunting-cooking movement, Griffiths also happens to be a gifted writer who captures the drama and romance of moving through a creek slowly so as not to spook the fish or gutting and scaling whiting directly into Gulf waves while surf fishing… [It’s] Hemingway-esque.” —Greg Morago, Houston Chronicle “[Afield] is one of the better game cookbooks in recent years, equally accessible to avid hunters and fishermen and those who are just starting out, as well as those who are debating whether to begin.” —Kerry Luft, Latino Times “We have come a long way from our days as hunter-gatherers, yet there is still deep satisfaction in catching a fish and cooking it yourself…Jesse Griffiths has tapped into that primordial urge.” —Michael Hoinski, Texas MonthlyTable of ContentsForeword by Andrew Zimmern 6 Introduction by Jesse Griffiths 9 Dove & Snipe Dove: Opening Day 13 Plucking Doves 20 Simple Grilled Doves 24 Rice with Gizzards, Hearts, and Livers 26 Braised Greens 27 Stuffed Doves 28 Bad-Day Dove Risotto 31 Snipe: A Good Day on the Marsh 32 Roasted Snipe 38 Potatoes Anna 38 Hot Fried Birds 40 Creek Fishing Hunting Fish 43 Whole Grilled Fish 52 Making Mayonnaise 54 Cleaning Catfish 55 Smoked Catfish Terrine 56 Frying Fish: Beer Batter, Mustard Batter, Cornmeal Dredge 59 Coleslaw 61 Surf Fishing Whiting on the Beach 63 Whole Grilled Whiting with Carrot-Top Sauce 68 The Half-Shell Technique 69 Half-Shell Tacos 70 Fish and Oyster Stew with Salted Wild Boar Belly 72 Smoked Mullet Salad with Apples 73 Arroz Abanda 75 Fish Soup Flounder & Crab Flounder: The Bay at Night 79 Filleting Flounder 82 Baked Flounder with Parsnips and Carrots 84 Sautéed Flounder with Chard and Raisins 86 Preparing Flounder for Stuffing 88 Roasted Whole Flounder with Herbs and Potatoes 90 Cooking with Fresh Herbs 90 Crab: Simplicity Defined 92 Picking Crabs 94 Crab Posole 96 Pasta with Crab, Basil, and Garlic 97 Feral Hog The Hog Highway 99 Field Dressing Large Game 102 Butchering a Feral Hog 108 Smothered Boar Chops 112 Anise Brine 112 Wild Boar Carnitas 114 Jalapeño Salsa 114 Cheater Ribs 116 Wild Boar Petit Salé 119 Pickled Onions 119 Roasted Whole Baby Hog 120 Sausage & Charcuterie A Nice Fat Sow 123 Morgan’s Wild Boar Pancetta 126 Venison Bresaola 128 Dove Terrine 131 Goose Liver Pâté 132 Salted Wild Boar Belly 134 Wild Boar Rillettes 135 Making Sausage 136 Venison Breakfast Sausage 140 Wild Boar Chorizo 141 Wild Boar and Dark Beer Sausage 142 Venison Chaurice 143 Smoked Goose Sausage 144 Dry-Cured Sausage 146 Deer & Turkey Targets of Opportunity 149 The Gambrel Method 156 Storing Large Game Before Processing 161 Butchering a Deer 162 Stuffed Venison Flank 166 Venison Barbacoa 168 Venison Tartare 169 Venison Neck Osso Buco 170 Venison Chili 172 Making Stock 173 Venison or Feral Hog Stock 173 Game Bird Stock 173 Venison Salpicon 174 Grilled Venison Loin with Horseradish Cream 175 Onion Soup with Venison Shanks 177 Venison Moussaka 178 Venison Burgers 180 Sautéed Venison Liver 182 Grilled Venison Heart 184 Butchering Turkeys 186 Turkey Cutlets with Mushroom Gravy 191 Turkey Potpie 192 Tomato-Braised Turkey Legs 194 Game Bird Polenta 194 Duck & Goose Duck: The Well-Kept Secret 197 Plucking Ducks 204 Butchering a Duck or Goose 208 Roasted Duck with Tangerines 210 Red Wine Brine 211 Onion and Sage Dressing 211 Duck Yakitori 212 Pickled Radish 212 Teal in a Jar 215 Duck and Oyster Gumbo 216 Duck Tikka Masala 217 Goose: Over the Decoys 218 Confit 220 Salade de Gesiers 222 Goose Leg Confit with Potatoes Sarladaise 222 Rabbit & Squirrel Rabbit: One is Enough 225 Cleaning Rabbits and Squirrels 228 Butchering Rabbits and Squirrels 229 Fried Rabbit 230 Rabbit in Pipian Sauce 231 Pappardelle with Rabbit, Muscat, and Cream 232 Squirrel: Three for Three 234 Squirrel Cooked over a Campfire 236 Squirrel with Herb Dumplings 238 The Spring Run White Bass: Go to the Fish 241 Filleting Panfish 248 White Bass Roe in Brown Butter 250 White Bass Escabèche 251 White Bass Veracruzana 252 Sautéed Zucchini 252 Crappie: The Night Bite 255 Crappie Croquettes 262 Gratin of Crappie and Potatoes 264 Index 266 Suggested Reading 270 Acknowledgments 271
£30.09
Rowman & Littlefield The SausageMaking Cookbook
Book SynopsisGetting the hang of making haggis or the knack of preparing knockwurst isn't nearly as tough as is commonly believed. The Sausage-Making Cookbook explains this traditional kitchen craft and shows exactly how to go about it. Step-by-step instructions, 300 recipes, and tips on equipment help make beginners into masters of the sausage-making art.Table of ContentsIntroductionCHAPTER 1 The History of SausageCHAPTER 2 Kinds of SausageCHAPTER 3 GrindersCHAPTER 4 CasingsCHAPTER 5 Preparing the MeatCHAPTER 6 What You Can Do WithoutCHAPTER 7 Smoked SausageCHAPTER 8 About the RecipesCHAPTER 9 Fresh Sausage RecipesCHAPTER 10 Dry and Semidry Sausage RecipesCHAPTER 11 Jerky RecipesSausage SuppliersMetric Conversion TablesAdditional Resources
£13.49
Stackpole Books Cousin Ricks Game and Fish Cookbook
Book SynopsisCousin Rick Black shares 250 of his favorite recipes for deer, elk, antelope, caribou, moose, bear, buffalo, squirrel, rabbit, beaver, raccoon, trout, bass, salmon, and panfish, as well as rubs, marinades, and plenty of tips for getting the best out of your game, from field dressing through the finished dish.
£14.24
Merlin Unwin Books Venison: The Game Larder
Book SynopsisOver 50 of the latest recipes showcase the increasingly popular wild and healthy meat of venison. Not just a dynamic cookbook from top chef and wildlife enthusiast Jose Souto but a sumptuous photographic celebration of these noble beasts.
£24.00
Birlinn Ltd The Italian Sausage Bible
Book SynopsisMary Contini grew up in East Lothian on top of her family's Italian Cafe. She is the best-selling author of numerous books about Italian life and cooking, including 'Dear Francesca', 'Dear Olivia', 'Valvona & Crolla: A Year at an Italian Table'. She is a Director of Valvona & Crolla, the renowned Edinburgh restaurant, delicatessen and cookery school. Bob Dewar was first published nationally when he was sixteen, and his work has appeared in numerous book and magazines regularly since then. He has had exhibitions in Edinburgh and Italy, and for fifteen years did political and social commentary for 'The Scotsman'.
£5.99
Fox Chapel Publishing The Ultimate SPAM Cookbook Expanded Edition
Book SynopsisIn The Ultimate SPAM Cookbook, Expanded Edition, explore more than 50 new dishes in addition to its original array of unique and elevated recipes. From breakfast to dinner and appetizers, main courses, and snacks, you'll find a delicious, easy, and convenient recipe to satisfy your family's taste buds.
£11.89
Workman Publishing Home Sausage Making, 4th Edition: From Fresh and
Book SynopsisHome Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.
£17.99
The Crowood Press Ltd The Pheasant Cook
Book SynopsisThe Pheasant Cook is a unique collection of recipes which have been gleaned over the years by the two authors, designed to provide the reader with a superb array of ideas on how to make the most of the pheasant and its meat, both for entertaining and for eating with the family at home. Illustrated with delightful drawings, the book is written with the emphasis on simplicity in the preparation of each dish, and will appeal to all cooks, whether experienced or not.
£9.49
Octopus Publishing Group Webers Gas Barbecue Bible
Book SynopsisSmart grilling, high performance - get the ultimate gas BBQ experienceOn a hazy summer evening there is no better sound than the gentle hiss and sizzle of tender vegetables and juicy cuts of meat, gently cooking on a gas BBQ. Your family and friends will savour the rich aromas as you adjust the flickering gas flames to sear the food to perfection.Gas barbecues are simple to use - they heat up quickly, have great temperature control, are perfect for frequent entertaining and give off lower CO2 emissions than charcoal barbecues. In this comprehensive guide, you will find over 250 recipes for every occasion, step-by-step photography for foolproof results and grilling techniques, tips and tricks.Whether you are cooking bourbon-glazed beef ribs, honey mustard plank-grilled salmon or even a vegetarian pizza on a flat top grill, you''ll find hundreds of original gas barbecue recipes to choose from in this cookbook.
£27.00
Little, Brown Book Group The Bacon Jam Cookbook
Book SynopsisBACON ME CRAZY!Eat 17 is a small, independently-owned and much-loved group of eateries and convenience stores based in east London. It was started by James Brundle and Chris O''Connor, two brothers in their early twenties, who, with only 5,000, transformed a run-down off-license in Walthamstow into a multi-million-pound retail revolution and world-class brand.Eat 17''s two shops are London fixtures, and the brothers recently took out a lease on a third site. Eat 17 has also recently started selling to a supermarket chain in Hong Kong and on mainland China.The Bacon Jam Cookbook, as well as providing many recipes from Eat 17 and their suppliers, also describes what the brothers have achieved and how. It is also, incidentally, a paean to bacon - (just about) everyone''s favourite foodstuff. http://www.eat17baconjam.co.ukhttp://www.eat17.co.uk/Trade ReviewI defy you to pop into this [shop] for a pint of milk - it does normal products, too - without buying a jar of chorizo jam, two bespoke blueberry flapjacks from Walthamstow, a bottle of elderflower vodka and some Cornish honey-washed organic ewe's cheese - Evening StandardUse it on: stilton - it's a revelation - ShortlistAny BBQ deserves quality and condiments and Eat 17 Bacon Jam is a stellar addition to the classic ketchups and mustards - Daily Mail WeekendSalty and delicious, and brilliant on burgers, sarnies, canapes and in stews - Daily MailArguably the area's most unlikely and successful export - GuardianIt's the perfect salty/spicy barbeque burger relish - Sunday TimesWicked - Evening StandardAddictive with crusty bread - Woman magazine
£13.49
Skyhorse Publishing The Jerky Bible: How to Dry, Cure, and Preserve
Book SynopsisHere’s how to create delicious jerky with instructive step-by-step photos that take you through the process. You’ll learn how to utilize more than forty flavorful marinades to create a range of flavors, including Caribbean marinade, sweet beer marinade, and much more.There is nothing like savory, chewy jerky to satisfy a hunger craving. This delicious treat has seen a resurgence as more and more people have been returning to the basics and adopting a self-sufficient lifestyle. Not only is homemade jerky much less expensive than the packaged kind, but it’s also surprisingly simple to make, and it’s much more flavorful. This incredibly hardy food has stood the test of time, and it’s not hard to see why—it lasts long, tastes great, and travels well.In addition, readers will learn how to identify the best cuts for jerky, the process behind preparing it, the different types of equipment available for drying jerky, and how the process has changed over the years. Kate Fiduccia offers a wide range of jerky recipes covering beef, pork, chicken, venison, turkey, game birds, and fish. Enjoy more than fifty recipes, such as: Aloha jerky Fast and easy teriyaki jerky Honey Lola sweet venison jerky Brian’s hot-to-trot venison jerky On the range jerky Skip the junk food and start enjoying this delicious snack today!
£12.34
Rodale Incorporated Hunt, Gather, Cook: Finding the Forgotten Feast:
Book SynopsisIf there is a frontier beyond organic, local, and seasonal, beyond farmers' markets and sustainably raised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, Hunter Angler Gardener Cook, which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking - if you know how to get them. In "Hunt, Gather, Cook", he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. With the fresh, clever prose that brings so many readers to his blog, Hank provides a user-friendly, food-oriented introduction to tracking down everything from sassafras to striped bass to snowshoe hares. He then provides innovative ways to prepare wild foods that go far beyond typical campfire cuisine: homemade root beer, cured wild boar loin, boneless tempura shad, Sardinian hare stew - even pasta made with handmade acorn flour.Trade Review“Hunt, Gather, Cook is a fabulous resource for anyone who wants to take more control over the food they eat and have more fun doing so. It’s a complete reference on foraging, fishing, and hunting, with great recipes by a writer, outdoorsman, and cook with enormous passion.”—Michael Ruhlman, author of Charcuterie and Ratio: The Simple Codes Behind the Craft of Everyday Cooking“Going to be stranded on an island and can bring only one item? Bring Hank with you! And if you can’t, then absolutely bring Hunt, Gather, Cook. That will ensure not only your survival but your survival with style and good gastronomy!”—Ariane Daguin, founder of specialty meat purveyor D’Artagnan“In Hunt, Gather, Cook, [Shaw] makes a powerful argument for joining him in a few of those pursuits, if only to become aware of the great bounty that surrounds us in the natural world, even when we live in urban environments—and perhaps particularly then.”—The New York Times“Most of us walk through our world and see water and land. Shaw sees a buffet ripe for the taking.”—Tampa Tribune“More than a cookbook, though there are plenty of recipes, and more than a memoir, though the book is filled with personal stories, Hunt, Gather, Cook is an introduction to a different way of ‘doing' food.”—SimplyRecipes“From recipes for homemade root beer and wild duck ragu to finding and picking nettles, the book is a paean to eating wild.”—Garden & Gun“A deftly narrated story that has us considering doing a little more foraging, fishing, and sure, maybe even hunting, so that we can have an excuse to buy a salami fridge, too.”—LAWeekly“From rooting around the neighborhood for basic wild greens to breaking down rabbits and hares, Shaw takes the reader on adventures far beyond grocery aisles and farmers’ markets. [His] anecdotes . . . make for a fun read—even if you aren’t willing to whip out the old rifle and shoot a pig for dinner.”—San Francisco Chronicle
£13.29
Merlin Unwin Books Manual of a Traditional Bacon Curer
Book SynopsisMaynard Davies shares his lifetime's knowledge of the art of smoking and curing in this manual, explaining how to choose the best raw ingredients, build one's own smokehouse and the secrets of making the best sausage.
£28.50
Garnet Publishing Steak: One Man's Search for the World's Tastiest
Book Synopsis
£9.49
Golden West Cookbooks Easy Recipes For Wild Game And Fish
Book Synopsis
£10.79
Penguin Books Ltd The Currabinny Cookbook
Book SynopsisCookbook of the Year, Irish Book Awards 2018Cookbook of the Year, Listowel Food Fair 2018Irish Times Best Cookbooks 2018Top Cookbooks 2018, Sunday TimesBest Books of 2018, Sunday IndependentBooks of the Year 2018, Irish Independent'The book exudes a love of food ... there are lots of good things to explore inside' Darina Allen, Irish Examiner In five years selling at farmers' markets and hosting dining events and pop-ups, James Kavanagh and William Murray's food business, Currabinny, has grown a huge fan-base. James and William celebrate traditional ingredients (butter, cream, sea-salt and the best of fresh and local produce), give them a modern twist, and always produce indulgent delicious dishes.The Currabinny Cookbook includes their favourite recipes. From breakfast ideas (Macroom Oatmeal with Saturn Peaches, Pomegranate & Raw Honey) to sumptuous suppers (Rustic Rye Galette with Leeks, Fennel and Goats Cheese; Slow Roasted Salmon with Blood Orange, Lemon, Fennel & Dill; Ham in Juniper & Apple Juice with Mustard Parsnip Mash and Buttered Cabbage) and sweet treats (Apple, Rosemary & Buttermilk Cake; Fresh Blueberry Pie with Lemon Curd Cream) this book is a one-stop bible of delicious, comforting and irresistible recipes.'Has set the foodie world on fire ... it's easy to see why. Easy to make but jam-packed with flavour. We're obsessed' WellFest blog'A handsome collection of recipes using traditional, seasonal ingredients, given a contemporary slant' Irish Times'A lovely book of recipes' Sunday Times'The book is a beauty to behold, packed with the best of Irish seasonal products in recipes given a novel and contemporary touch' Irish Examiner'It's a blast to come across this sweet book of delicious home cooking' Cookbooks of 2018, John & Sally McKenna, McKennas' Guides'Their enthusiasm and irreverence leaps from the pages just as much as their flair in the kitchen ... the book is beautiful with delicate illustrations and tempting photographs' Sunday Independent'A delicious fusion of traditional and modern food' Irish Country Magazine'The pair have a serious love for food ... accessible for cooks of all levels and the images are absolutely gorgeous' Food & Wine Magazine'They've thought of everything when it comes to the cookbook, beautiful images [and] good food' Image Magazine'The prettiest Irish cookbook this autumn' Irish Independent'Brilliant recipes ... really lovely ... I'm definitely going to be making a lot of stuff out of it' Roisin Ingle, Irish Times'Delicious dishes and gorgeous recipes' Stellar'A gorgeous contemporary cookbook - full of traditional recipes with a twist' Irish Examiner'A complete winner!' Her.ie'The bookshelves are heaving with culinary content but one stood out from the crowd ... The Currabinny Cookbook' Irish Farmers Journal, books of the yearTrade ReviewA handsome, well-structured collection of recipes using traditional, seasonal ingredients, given a contemporary slant * Irish Times Magazine *The prettiest Irish cookbook this autumn * Irish Independent Magazine *A gorgeous contemporary cookbook - full of traditional recipes with a twist * Irish Examiner *They've thought of everything when it comes to the cookbook, beautiful images [and] good food * Image Magazine *Delicious dishes and gorgeous recipes * Stellar *The book exudes a love of food ... There are lots of good things to explore inside the covers of the Currabinny Cookbook (I love the graphics too) -- Darina Allen * Irish Examiner *If you open up any page ... it looks delicious but also very easy * Eoghan McDermott *Traditional dishes with a modern twist ... I could eat their flourless dark chocolate and sea salt cake every day * Sunday Times *This book has everything required for a filling Christmas * Irish Independent *A contemporary twist on tradition with a unique cross-generational appeal * Irish Independent, Books of the Year *Their enthusiasm and irreverence leaps from the pages just as much as their flair in the kitchen ... the book is beautiful with delicate illustrations and tempting photographs -- Best Books of 2018 * Sunday Independent *The book is a beauty to behold, packed with the best of Irish seasonal products in recipes given a novel and contemporary touch * Irish Examiner *
£17.00
Bookstorm Shisanyama: Braai recipes from South Africa
Book SynopsisMzansi loves to braai. In Shisanyama, Jan Braai asked South Africans to send him their best braai recipes, mixed them with some of his own favourites, made sure they were easy and really worked, and then put them in this book! So if you want to know what South Africans love to braai, and how they do it, this is the book for you. Easy recipes, using readily available South African ingredients, Shisanyama is another Jan Braai classic following on from Fireworks, Red Hot and The Democratic Republic of Braai.
£18.00
Murdoch Books Meat: The ultimate companion
Book Synopsis'You hold the right book in your hands. Learning from it will be delicious.' Anthony Bourdain At a time when we need to be more thoughtful about our meat consumption, this landmark publication offers the most important ingredient: knowledge. Meat: The Ultimate Companion is designed to walk you through the topic from the eyes of the farmer, the butcher and the best cooks to help you with the questions you might want to ask before you buy your meat. Carefully curated by Anthony Puharich, legendary butcher and supplier to Australia's leading restaurants, together with accomplished food writer Libby Travers, this comprehensive and ambitious project covers the history of every major animal we raise for meat, international breed maps, cut diagrams and descriptions, as well as illustrated butchery techniques and expert tips on selecting, storing and cooking all kinds of meat. Over 110 recipes showcase the major cuts and draw on cuisines and chefs from around the world. Lavishly photographed and illustrated, it is sure to become a modern classic and a requirement for every kitchen.Trade Review'You hold the right book in your hands. Learning from it will be delicious.' Anthony BourdainTable of ContentsForeword by Anthony BourdainPrefaceIntroductionSome thoughts about meat1. Birds2. Sheep3. Pigs4. Cattle5. Wild6. TechniquesAcknowledgementsIndex
£25.50
Rockridge Press The Easy Venison Cookbook: 60 Simple Recipes for
Book Synopsis
£11.69
Headline Publishing Group The Little Book of BBQ: Get fired up, it's
Book SynopsisNothing's better than mouth-watering grilled food prepared in the fresh air. With more jokes, quotes, quips, tips, tricks, stats and facts than you can shake your skewers at, this celebration of BBQs turns up the heat when it comes to BBQ wit, wisdom and wisecracks.For the BBQ beginner, this perfectly prepared companion contains some simple recipes with all the basics to stop them from getting burned: from how to select your first BBQ grill, to how to cook a well-seasoned steak like a seasoned pro.For the master BBQ'er, this indispensable beer buddy contains all the essentials on the latest techniques, fuels, cuts of meat, vegetable seasons, marinades, sauces, sears, and rubs – all the necessities you'll need to keep you cookin' on all cylinders, all in bitesize, easy-to-digest nuggets of knowledge.Table of ContentsMeat Meets Heat • Right on Cue • Charred to Perfection • Relight my Fire • Don't forget to Flip • Sun's Out, Bun's Out.
£5.99
Rockridge Press Smoking Meat 101: The Ultimate Beginner's Guide
Book Synopsis
£17.09
Grub Street Publishing The Game Cook: Recipes Inspired by a Conversation
Book SynopsisOn visiting his local butcher, Norman Tebbit, food lover and family cook wondered why people would rather buy tasteless, factory-farmed chicken when they could eat good-quality game, often for less money. 'I think mostly', replied the butcher, ' it's because they don't know how to cook them - and they think it would be very difficult'.First published in 2009 and unavailable for many years, this is a revised, updated and redesigned edition, now containing new recipes, of this immensely popular cookbook. Norman Tebbit showcases his favourite game recipes including pheasant, partridge, duck, grouse, wood pigeon, woodcock, deer, rabbit and many more.Whether the recipe is a relatively simple casserole, or a more challenging dish, the easy-to-follow- style guarantees consistent results. The book also includes a concise guide to game, instructions on preparation, advice on kitchen equipment, handy conversion charts and individual hints and tips on the various game included.Written with humour, The Game Cook is a practical handbook of mouth-watering recipes for eco-cooks, traditional food-lovers and those who are looking for some money-saving ways to provide tasty, wholesome meat dishes to the family.Trade Review'...an enjoyable and practical guide to dealing with game in the kitchen. Partridge, duck, venison, pheasant and grouse are all managed imaginatively, as are rabbit, hare, salmon and even pigeon. Recipes are detailed but practical.' The Express
£13.49
Murdoch Books Hardcore Carnivore: Cook meat like you mean it
Book SynopsisHardcore Carnivore is a protein-packed cookbook for meat lovers everywhere.From slow smoked barbecue ribs to perfect cowboy steaks Jess Pryles's recipes are meaty winners. Including an intro section on the tricks of the trade and a collection of foundations and finishes at the end, this book will have you cooking meat like a seasoned pro.Australian by birth, Texan by choice, Jess Pryles is a professional Hardcore Carnivore and co-founder of the Australasian Barbecue Alliance. She's a cook, author and food personality, with a particular penchant for steak and bourbon.
£19.80
Rowman & Littlefield Jerky: Make Your Own Delicious Jerky And Jerky
Book SynopsisA guide to making high-protein, low-fat - delicious jerky and jerky dishes using beef, venison, fish, or fowl.Trade Review"Your mouth will water just reading the recipes."--Sportsmen's Series: Big Game (a special edition of Fishing & Hunting News magazine)
£10.79
Rockridge Press The Essential Kamado Grill Cookbook: Core
Book Synopsis
£14.79
