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And if you're already a 21st-century hunter-gatherer, then it will help you to expand your culinary repertoire, taking your experimentation and enjoyment to the next level.     A cookbook for those wishing to reconnect with nature and the source of their food Includes butchery guides and wild-plant indexes Recipes include wild meats, vegetables, sauces, sides, oils and cocktails   While there's no doubt the world is a very different place to how it was 10,000 years ago, some things have remained the same. 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With clear guides to foraging wild plants and fungi, and extensive information on deer, rabbit, pheasant, partridge, wood pigeon and duck, including hunting and butchery, it makes wild food accessible and aims to take away any sense of trepidation. For readers that already consider themselves well versed in the ways of the 21st-century hunter-gatherer, it hopes to extend their culinary repertoire, and take their experimentation and enjoyment to the next level.  Includes methods of making and cooking with fire, including clay ovens and Swedish log candles, illustrated butchery guides, recipes for deer, rabbit, pigeon, partridge, pheasant and duck, advice on foraging, wild plant and mushroom identification guides, recipes for sauces, sides and basics.","brand":"GMC Publications","offers":[{"title":"Default Title","offer_id":48741313872215,"sku":"9781784946333","price":12.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781784946333.jpg?v=1720057222"},{"product_id":"low-and-slow-how-to-cook-meat-9781785030871","title":"Low and Slow: How to Cook Meat","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eNo kitchen dramas or barbecue fails ever again. Just perfectly cooked meat. \u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eOFM award-winner Neil Rankin knows how to cook meat. 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My boys - steak mad - are so happy.' \u003cb\u003eDiana Henry\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e'Simply put: Rankin's book will make you 100% more brilliant behind the stove.' \u003cb\u003eGrace Dent\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e'The first time I ate Neil's food, I was blown away' \u003cb\u003eTom Kerridge\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e'Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. He eschews sterility and embraces flame.' \u003cb\u003eAdam Perry Lang\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e'Meat hates to be overcooked, says Neil, so low and slow is the way to go which obviates brining, resting, letting joints come to room temperature and other shibboleths learned at our mothers' knee. There is a great deal useful and inspiring to be absorbed here from a battle-scarred Scotsman in a trucker's cap... and tongs as an extension of his fingers.' \u003cb\u003eFay Maschler\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e'Without any doubts the best meat\/bbq book I've read! Everything about it is just spot on.' @artisanbaker\u003cbr\u003e\u003cbr\u003e'The book is fantastic. Managed not to overcook a beef joint for the first time ever!' @KungFuBBQ\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eEvery once in a while a chef comes along that embraces a cooking technique and style and makes it their own. The first time I ate Neil’s food, I was blown away, this is the ultimate in great eating, packed full of flavour with robust, powerful and muscular tastes. This is ‘agricultural’ cooking at its very best! -- Tom Kerridge\u003cbr\u003e\u003ci\u003eInvaluable book – meat as you have never cooked it before.\u003c\/i\u003e -- Fay Maschler\u003cbr\u003ePut simply: Rankin’s book will make you 100% more brilliant behind the stove. -- Grace Dent * - *\u003cbr\u003eThis is a first-rate book written by someone who knows his stuff… the most useful cookbook I have read for some time. -- Shaun Hill * The Caterer *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e1: PREFACE\u003c\/li\u003e\n\u003cli\u003e2: FOREWORD BY ADAM PERRY LANG\u003c\/li\u003e\n\u003cli\u003e3: FOREWORD BY FAY MASCHLER\u003c\/li\u003e\n\u003cli\u003e4: INTRODUCTION\u003c\/li\u003e\n\u003cli\u003e1: What is low and slow?\u003c\/li\u003e\n\u003cli\u003e2: How to cook meat\u003c\/li\u003e\n\u003cli\u003e3: Before cooking\u003c\/li\u003e\n\u003cli\u003e4: Meat quality\u003c\/li\u003e\n\u003cli\u003e5: Rare breeds\u003c\/li\u003e\n\u003cli\u003e6: Mutton and hogget vs lamb\u003c\/li\u003e\n\u003cli\u003e7: Corn-feeding vs grass-feeding\u003c\/li\u003e\n\u003cli\u003e8: Farming and the environment\u003c\/li\u003e\n\u003cli\u003e9: When to colour meat\u003c\/li\u003e\n\u003cli\u003e10: Searing meat\u003c\/li\u003e\n\u003cli\u003e11: Why you should move meat around the pan\u003c\/li\u003e\n\u003cli\u003e12: Why you should flip meat regularly during cooking\u003c\/li\u003e\n\u003cli\u003e13: How meat cooks in an oven\u003c\/li\u003e\n\u003cli\u003e14: Using higher temperatures\u003c\/li\u003e\n\u003cli\u003e15: Reheating meat\u003c\/li\u003e\n\u003cli\u003e16: Equipment\u003c\/li\u003e\n\u003cli\u003e5: STEAKS\u003c\/li\u003e\n\u003cli\u003e1: Introduction\u003c\/li\u003e\n\u003cli\u003e2: Bashing out steaks\u003c\/li\u003e\n\u003cli\u003e3: Bone or no bone?\u003c\/li\u003e\n\u003cli\u003e4: Colouring steak\/searing\u003c\/li\u003e\n\u003cli\u003e5: Seasoning steak\u003c\/li\u003e\n\u003cli\u003e6: Let’s lay ‘resting’ to rest\u003c\/li\u003e\n\u003cli\u003e7: Internal cooking temperatures\u003c\/li\u003e\n\u003cli\u003e8: Rare to well-done\u003c\/li\u003e\n\u003cli\u003e9: A temperature guide\u003c\/li\u003e\n\u003cli\u003e10: How to cook steak\u003c\/li\u003e\n\u003cli\u003e11: Different steaks to consider\u003c\/li\u003e\n\u003cli\u003e12: Sauces, butters and sides for steaks\u003c\/li\u003e\n\u003cli\u003e6: ROASTS\u003c\/li\u003e\n\u003cli\u003e1: Introduction\u003c\/li\u003e\n\u003cli\u003e2: How to roast meat\u003c\/li\u003e\n\u003cli\u003e3: To brine or not to brine?\u003c\/li\u003e\n\u003cli\u003e4: Marinades\u003c\/li\u003e\n\u003cli\u003e5: Crispy skin\u003c\/li\u003e\n\u003cli\u003e6: Pink pork\u003c\/li\u003e\n\u003cli\u003e7: General food safety tips\u003c\/li\u003e\n\u003cli\u003e8: Roast methods\u003c\/li\u003e\n\u003cli\u003e9: Stocks, gravies and side dishes for roasts\u003c\/li\u003e\n\u003cli\u003e7: BRAISES\u003c\/li\u003e\n\u003cli\u003e1: Introduction\u003c\/li\u003e\n\u003cli\u003e2: The overnight braise\u003c\/li\u003e\n\u003cli\u003e3: A braising timeline\u003c\/li\u003e\n\u003cli\u003e4: Cooking without a lid\u003c\/li\u003e\n\u003cli\u003e5: The result\u003c\/li\u003e\n\u003cli\u003e6: Braising stock\u003c\/li\u003e\n\u003cli\u003e7: Braised meat dishes\u003c\/li\u003e\n\u003cli\u003e8: BBQ\/SLOW-SMOKING\u003c\/li\u003e\n\u003cli\u003e1: Introduction\u003c\/li\u003e\n\u003cli\u003e2: How to light a BBQ\u003c\/li\u003e\n\u003cli\u003e3: What wood to use\u003c\/li\u003e\n\u003cli\u003e4: Choosing charcoal\u003c\/li\u003e\n\u003cli\u003e5: Wood or charcoal and wood?\u003c\/li\u003e\n\u003cli\u003e6: Meat starting temperatures\u003c\/li\u003e\n\u003cli\u003e7: The stall\u003c\/li\u003e\n\u003cli\u003e8: How hot should my smoker be?\u003c\/li\u003e\n\u003cli\u003e9: Spraying meat and water pans\u003c\/li\u003e\n\u003cli\u003e10: Types of barbecues for smoking\u003c\/li\u003e\n\u003cli\u003e11: BBQ methods\u003c\/li\u003e\n\u003cli\u003e12: Rubs, sauces and sides for BBQs\u003c\/li\u003e\n\u003cli\u003e13: A note on meat rubs\u003c\/li\u003e\n\u003cli\u003e9: Glossary\u003c\/li\u003e\n\u003cli\u003e10: Index\u003c\/li\u003e\n\u003cli\u003e11: Acknowledgements\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ebury Publishing","offers":[{"title":"Default Title","offer_id":48741321343319,"sku":"9781785030871","price":999.99,"currency_code":"GBP","in_stock":false}]},{"product_id":"the-modern-kebab-60-delicious-recipes-for-flavour-packed-gourmet-kebabs-9781785036422","title":"The Modern Kebab: 60 delicious recipes for","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eThe ultimate late night takeaway dish gets a new lease of life in this fabulous cookbook from the chefs behind the Soho restaurant, Le Bab.  With over 60 accessible recipes and stunning full colour photography, this is the perfect way to satisfy those late-night cravings with gourmet recipes for fresh, accessible and delicious kebabs!  \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e'The kebabs are beautiful.' -- \u003ci\u003eTime Out\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e'Cleverly crafted kebabs.' -- \u003ci\u003eEvening Standard\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e'Brilliant book with a huge variety of recipes' -- ***** Reader review\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e'Phenomenal' -- ***** Reader review\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e'Makes Kebabs Great Again' \u003c\/b\u003e\u003cb\u003e-- ***** Reader review\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e*******************************************************************************************************\u003cbr\u003eScrap the greasy kebab made from unknown and unexciting ingredients, and instead indulge in \u003cb\u003edelicious, flavour-packed dishes\u003c\/b\u003e made the right way and using the best ingredients.\u003cbr\u003e\u003cbr\u003eWith over \u003cb\u003e60 accessible recipes\u003c\/b\u003e including ideas for \u003cb\u003eMezze, Basics, Kebabs, Mains\u003c\/b\u003e and \u003cb\u003eCocktails\u003c\/b\u003e, these dishes can be made at home and paired together to create a feast for your family and friends and fit for any occasion.\u003cbr\u003e\u003cbr\u003eTaking inspiration from their culinary training and focusing on provenance, seasonality and technique, Le Bab have reinvented the classics as well as creating completely ingenious new combinations.\u003cbr\u003e\u003cbr\u003eFrom \u003cb\u003eCauliflower pastilla\u003c\/b\u003e, \u003cb\u003eEndive and pomegranate salad\u003c\/b\u003e, and \u003cb\u003eMerguez and chickpea ragu\u003c\/b\u003e, to kebabs that include \u003cb\u003eGrilled mackerel with dill, pickle and fennel\u003c\/b\u003e, \u003cb\u003eSpring chicken with sprouting broccoli and harissa mayo\u003c\/b\u003e and \u003cb\u003eWinter pork with beetroot relish, charred cabbage and crackling\u003c\/b\u003e, there are recipes suitable for \u003cb\u003evegetarians and vegans\u003c\/b\u003e, along with a wide variety of both \u003cb\u003emeats and fish\u003c\/b\u003e.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eEmbrace the flexibility and flavours of the kebab!\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eLe Bab was everything I had hoped it would be from the first. [The] food […] was beyond delicious. -- Giles Coren * The Times *\u003cbr\u003eKebabs  [are] served unrolled on warm, home-made flatbread. And what beauties  they are, fulsome and generous and dripping with joy. Because if any  fast food is ready for an upmarket revamp, it’s the ’bab […] every part  is lovingly cooked, or dressed, or sourced, but all combine to create  something greater, a symphony of hand-held comfort tucker […] Le Bab is  rather brilliant. -- Tom Parker Bowles * The Daily Mail *\u003cbr\u003eThe kebabs are beautiful. -- Tania Ballantine * Time Out *\u003cbr\u003eCleverly crafted kebabs. -- Ben Norum * Evening Standard *","brand":"Ebury Publishing","offers":[{"title":"Default Title","offer_id":48741326356823,"sku":"9781785036422","price":13.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781785036422.jpg?v=1720057253"},{"product_id":"nova-biblijska-kuharica-pis-268-anca-9781835511718","title":"Nova Biblijska Kuharica Pis\u0026#268;anca","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e","brand":"Aurosory ltd","offers":[{"title":"Default Title","offer_id":48741927944535,"sku":"9781835511718","price":999.99,"currency_code":"GBP","in_stock":false}]},{"product_id":"the-currabinny-cookbook-9781844884148","title":"The Currabinny Cookbook","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eCookbook of the Year, Irish Book Awards 2018\u003cbr\u003eCookbook of the Year, Listowel Food Fair 2018\u003cbr\u003e\u003ci\u003eIrish Times\u003c\/i\u003e Best Cookbooks 2018\u003cbr\u003eTop Cookbooks 2018, \u003ci\u003eSunday Times\u003c\/i\u003e\u003cbr\u003eBest Books of 2018, \u003ci\u003eSunday Independent\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eBooks of the Year 2018, \u003ci\u003eIrish Independent\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e'The book exudes a love of food ... there are lots of good things to explore inside' Darina Allen, \u003ci\u003eIrish Examiner  \u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eIn 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.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Currabinny Cookbook\u003c\/i\u003e includes their favourite recipes. From breakfast ideas (Macroom Oatmeal with Saturn Peaches, Pomegranate \u0026amp; Raw Honey) to sumptuous suppers (Rustic Rye Galette with Leeks, Fennel and Goats Cheese; Slow Roasted Salmon with Blood Orange, Lemon, Fennel \u0026amp; Dill; Ham in Juniper \u0026amp; Apple Juice with Mustard Parsnip Mash and Buttered Cabbage) and sweet treats (Apple, Rosemary \u0026amp; Buttermilk Cake; Fresh Blueberry Pie with Lemon Curd Cream) this book is a one-stop bible of delicious, comforting and irresistible recipes.\u003cbr\u003e\u003cbr\u003e'Has set the foodie world on fire ... it's easy to see why. Easy to make but jam-packed with flavour. 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There are lots of good things to explore inside the covers of the Currabinny Cookbook (I love the graphics too) -- Darina Allen * Irish Examiner *\u003cbr\u003eIf you open up any page ... it looks delicious but also very easy * Eoghan McDermott *\u003cbr\u003eTraditional dishes with a modern twist ... I could eat their flourless dark chocolate and sea salt cake every day * Sunday Times *\u003cbr\u003eThis book has everything required for a filling Christmas * Irish Independent *\u003cbr\u003eA contemporary twist on tradition with a unique cross-generational appeal * Irish Independent, Books of the Year *\u003cbr\u003eTheir 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 *\u003cbr\u003eThe book is a beauty to behold, packed with the best of Irish seasonal products in recipes given a novel and contemporary touch * Irish Examiner *","brand":"Penguin Books Ltd","offers":[{"title":"Default Title","offer_id":48742116819287,"sku":"9781844884148","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781844884148.jpg?v=1720060097"},{"product_id":"ginger-pig-meat-book-9781845335588","title":"Ginger Pig Meat Book","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003ePacked with expert information on every aspect of buying, preparing and cooking meat.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eTim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. 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An ethical cookbook for readers of Michael Pollan, Jonathan Safran Foer's Eating Animals, Fergus Henderson, Hugh Fearnley-Whittingstall and Matthew Evans.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'Heartfelt and wonderfully written, this is the kind of cookbook only butchers who think we should eat less meat could write.' MATTHEW EVANS\u003cbr\u003e\u003cbr\u003e'I can't recommend this book highly enough - science-focused but with a contagiously energetic optimism, it's the antidote to despair we so desperately need. Read it, give it to your friends, then cook for them with whole, natural food. We can start repairing our land and nourishing our souls by dinner time.' CHARLOTTE WOOD\u003cbr\u003e\u003cbr\u003e'It is both a beautiful book but also one of great importance: well written, great stories and it addresses the huge topic of false beliefs promulgated by vegans and others equally divorced from nature.' CHARLES MASSY\u003cbr\u003e\u003cbr\u003eWe live in an affluent era marked by an increasingly fraught relationship to food, and meat is arguably the most controversial ingredient. There is a communal ache for authenticity, for a way forward with good conscience.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Ethical Omnivore\u003c\/i\u003e explores the solution: living with a conscience; asking the right questions of whomever sells you meat or of the labels you read; and learning how to respect the animal so much that you're willing to cook something other than chicken breast. This book traces how animals can be raised ethically, and demonstrates some ways regenerative farmers are outstanding in how they care for their animals. It offers tried-and-tested recipes from the Feather and Bone community, from simple and easy weeknight meals to slow roasts for special occasions. And it shows all of us how to live with less impact on the animals and environment that support us. \u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Ethical Omnivore\u003c\/i\u003e is a user-friendly recipe and handbook that will open your eyes to a better way to buy, cook and eat.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e'Wise, informed and occasionally funny, this is the cookbook for anybody who truly cares about the meat they eat. Part anecdote, part searingly intellectual, and always heartfelt and wonderfully written, it's the kind of book only the butchers who think we should eat less meat could write. What Laura and Grant espouse is food that is better for the animals, better for the planet, better for our communities, and ultimately better for you.' MATTHEW EVANS\u003cbr\u003e\u003cbr\u003e'This book - an earthy, warmly intelligent guide to the moral and environmental implications of what and how we eat - has come at exactly the right moment. Without shying from the hard truths, and without a speck of sanctimony, the authors set out a practical, meaningful and thoroughly inspiring path to a more hopeful food future. From their passion for soil microbes to an honest description of abattoir practices to eye-opening truths about the horrifying destruction caused by interventionist agriculture (including intensive vegetable farming), Dalrymple and Hilliard show us how to mend our disconnection from nature, in the process honouring those imaginative, determined farmers already quietly regenerating and healing our land. I can't recommend this book highly enough - science-focused but with a contagiously energetic optimism, it's the antidote to despair we so desperately need.\u003cbr\u003e \u003cbr\u003eRead it, give it to your friends, then cook for them with whole, natural food. We can start repairing our land and nourishing our souls by dinner time.' CHARLOTTE WOOD\u003cbr\u003e\u003cbr\u003e'It is both a beautiful book but also one of great importance: well written, great stories and it addresses the huge topic of false beliefs promulgated by vegans and others equally divorced from nature.' CHARLES MASSY\u003cbr\u003e\u003cbr\u003e'I don't think it's an exaggeration to say that this is a book that'll change some people's lives ... this is a must-read for anyone who thinks about what they eat.' JOHN LETHLEAN, \u003ci\u003eThe Weekend Australian Magazine\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'Part autobiography, part farm-narrative, part eco-analysis, part recipe omnibus, this is a book that should not work. Yet its curious hybrid genre is unified and exalted by the engaging, intelligent prose, evocative images and the fact that it's really a book about relationships. 'Every time we buy something,' the authors note, 'we vote for the system that produced it.' My advice? Buy this book. Vote. Anyone who eats anything, ever - including breatharians - should buy it, read it and shove it in every Christmas stocking you can find.' DR ELIZABETH FARRELLY, \u003ci\u003eThe Sydney Morning Herald\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'\"Interconnectedness\" is this year's buzzword but \u003ci\u003eThe Ethical Omnivore\u003c\/i\u003e, written before the pandemic, explains why your food choices matter more than you probably thought.' NECIA WILDEN, The Financial Review\u003cbr\u003e\u003cbr\u003e'Beautiful book by one of our most wonderful suppliers, Feather and Bone Providore - fighters for all things good and ethical in nose to tail eating.' NEIL PERRY\u003cbr\u003e\u003cbr\u003e'Full of their intelligent and witty style, sharing stories and info of meat grown like it should be, complete with recipes from farmers and chefs who are living our best ethical omnivore lives ...This is an excellent contribution to the movement to grow animals as they should be.' TAMMI JONAS\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003ePreface\u003cbr\u003e\u003cbr\u003eLet's talk\u003cbr\u003e1. We're all in this together: A filmmaker and a graphic designer walk into a butchery...\u003cbr\u003e2. Never bare the earth: Stories from the soil\u003cbr\u003e3. It takes all sorts: The importance of diversity\u003cbr\u003e4. Looking the animal in the eye: A close look at the slaughter process\u003cbr\u003e5. The whole animal and nothing but the animal: The art of whole-animal butchery\u003cbr\u003e6. Delicious on the inside: We are what our food eats\u003cbr\u003e\u003cbr\u003eLet's eat\u003cbr\u003e7. I can do that: Short and fat(s)\u003cbr\u003e8. You could do this: Longer and slower but not harder\u003cbr\u003e9. You should do this: At least once\u003cbr\u003e\u003cbr\u003eOur guiding principles\u003cbr\u003eAcknowledgments\u003cbr\u003eFurther Reading\u003cbr\u003eIndex","brand":"Murdoch Books","offers":[{"title":"Default Title","offer_id":48742630687063,"sku":"9781911632702","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781911632702.jpg?v=1720062219"},{"product_id":"pipers-farm-the-sustainable-meat-cookbook-recipes-wisdom-for-considered-carnivores-9781914239274","title":"Pipers Farm The Sustainable Meat Cookbook:","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003e'Without preaching, this argues for eating meat in a better way, sustainably, ethically, intelligently and with an understanding of farming' - Diana Henry, \u003ci\u003eThe Daily Telegraph\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThis book is a celebration of proper meat. Meat as it was before it got messed with. Before animals became a unit of production, but were reared to produce excellent food, and were willingly given an equally excellent life.\u003cbr\u003e\u003cbr\u003eIt explores the connection between nature and farming and the result is a mixture of hands-in-the-earth wisdom and balanced seasonal recipes. Meat is revered and stretched as far as we can make it go by respecting the animal and using every part, cheek to lard, tendon to tail.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eThe recipes are not just meat and two veg, but provide cooking that is devised for the way we live today. Think a modernised version of warming farmhouse food, to suit the weather and our homes. Fast, fresh, surprising dishes for midweek, and slow-cooking or theatre pieces shared with friends for weekends and holidays.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eFar from countering the vegan spike, this is the definition of fair, honest, sustainable food. This is meat done right.\u003c\/p\u003e","brand":"Octopus Publishing Group","offers":[{"title":"Default Title","offer_id":48742771917143,"sku":"9781914239274","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781914239274.jpg?v=1720062764"},{"product_id":"the-wild-game-cookbook-simple-recipes-for-hunters-and-gourmets-9783967040562","title":"The Wild Game Cookbook: Simple Recipes for","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e","brand":"Die Gestalten Verlag","offers":[{"title":"Default Title","offer_id":48743175586135,"sku":"9783967040562","price":26.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9783967040562.jpg?v=1720064440"},{"product_id":"the-carnivore-code-cookbook-9780358513186","title":"The Carnivore Code Cookbook","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eThe essential companion to the best-selling \u003ci\u003eThe Carnivore Code\u003c\/i\u003e, featuring more than 100 delicious recipes to help readers reap the incredible benefits of an animal-based diet.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e In \u003ci\u003eThe Carnivore Code\u003c\/i\u003e, Dr. Paul Saladino revealed the surprising healing properties of a primarily animal-based diet.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e“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  —","brand":"Houghton Mifflin Harcourt Publishing Company","offers":[{"title":"Default Title","offer_id":48861575774551,"sku":"9780358513186","price":18.04,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780358513186.jpg?v=1722247342"},{"product_id":"butcher-on-the-block-9780358670308","title":"Butcher On The Block","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eFrom the author of \u003cem\u003eSerial Griller\u003c\/em\u003e and \u003cem\u003eSouth’s Best Butts\u003c\/em\u003e, a cookbook of more than 125 everyday specialty recipes plus meaty stories and secret tips from butchers everywhere.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSometimes, the best way to get the best recipes is to just talk to your butcher.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"Compelling stories. 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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.\u003cbr\u003e\u003cbr\u003eWhether 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.\u003c\/p\u003e","brand":"Octopus Publishing Group","offers":[{"title":"Default Title","offer_id":48865387151703,"sku":"9780600637806","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780600637806.jpg?v=1722274029"},{"product_id":"the-essentials-of-classic-italian-cooking-9780752227900","title":"The Essentials of Classic Italian Cooking","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eMarcella 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.\u003cbr\u003e\u003cbr\u003eAuthor of \u003ci\u003eThe Essentials of Classic Italian Cooking, s\u003c\/i\u003ehe was widely considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eIf this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.\u003c\/b\u003e -- \u003cb\u003eNigella Lawson\u003c\/b\u003e\u003cbr\u003eHas 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 *\u003cbr\u003eBrilliant. -- Heston Blumenthal\u003cbr\u003eThere are dozens of Italian cookbooks on the market, but \u003ci\u003eThe Essentials Of Classic Italian Cooking\u003c\/i\u003e 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. -- \u003cb\u003e\u003ci\u003eThe Guardian\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003eTruly indispensable. -- \u003cb\u003eNigel Slater\u003c\/b\u003e\u003cbr\u003eWhen I don’t know what to do in life, I go to Marcella and she sorts me out -- \u003cb\u003eRuth Rogers, chef and owner of The River Cafe, London\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eSection - 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","brand":"Pan Macmillan","offers":[{"title":"Default Title","offer_id":48865753366871,"sku":"9780752227900","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780752227900.jpg?v=1722275408"},{"product_id":"50-great-ways-with-mince-making-the-most-of-ground-meat-in-50-fantastic-recipes-and-300-photographs-9780754825722","title":"50 Great Ways with Mince Making the Most of","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eA new way of looking at one of our most versatile ingredients, with recipes for ground beef, chicken, pork, lamb and even fish, with dishes to suit all occasions.","brand":"Anness Publishing","offers":[{"title":"Default Title","offer_id":48865774272855,"sku":"9780754825722","price":7.59,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780754825722.jpg?v=1722275503"},{"product_id":"the-bacon-cookbook-more-than-just-breakfast-50-irresistible-recipes-for-allday-eating-9780754829324","title":"The Bacon Cookbook More Than Just Breakfast  50","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eCrispy, salty, smoky and truly irresistible - celebrate one of our best-loved comfort foods with this tempting recipe collection, with 300 mouthwatering photographs to inspire and guide","brand":"Anness Publishing","offers":[{"title":"Default Title","offer_id":48865775518039,"sku":"9780754829324","price":9.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780754829324.jpg?v=1722275507"},{"product_id":"the-whole-goat-handbook-recipes-cheese-soap-crafts-more-9780760342367","title":"The Whole Goat Handbook Recipes Cheese Soap","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eGoats are the hottest animal today to raise for hobby farmers, commercial farmers, and members of both 4-H and FFA.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e But using the products from a goat requires special skills, handling, and recipes. 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