Cookery / food by ingredient: meat and game Books, bestsellers and new releases

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£16.14

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£27.00

Rizzoli International Publications Afield: A Chef's Guide to Preparing and Cooking

10 in stock

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

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10 in stock

£30.72

Birlinn Ltd The Italian Sausage Bible

7 in stock

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'.

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7 in stock

£7.46

Workman Publishing Home Sausage Making, 4th Edition: From Fresh and

1 in stock

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.

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1 in stock

£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.

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£9.99

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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

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£13.49

Murdoch Books Hardcore Carnivore: Cook meat like you mean it

4 in stock

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.

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4 in stock

£19.80

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