Cookery / food by ingredient: meat and game Books
Grub Street Publishing Cooking on the Bone
Book SynopsisWeve sacrificed flavour for speed and convenience, forgetting how bones can enhance the taste, texture and presentation of meat, poultry and fish think of a rack of lamb, T-bone steak, ham hock, leg of pork or skate wings. Jennifer McLagan teaches home cooks the secrets of cooking chicken, beef, lamb, pork, and fish on the bone. Each chapter includes recipes for stocks, soups, ribs, legs, shins and tails, as well as detailed diagrams of the various cuts for front, middle and back ends. There are a wealth of recipes to discover such as Roasted Marrow Bones with Parsley Salad, Rabbit in Saffron Sauce with Spring Vegetables, Grilled Quail with Sage Butter and Duck Legs with Cumin, Turnips and Green Olives. Now is the time to follow the trend and find yourself a good butcher who will supply you with cuts of meat on the bone. Jennifer McLagan has more than twenty-five years experience in the food world. She has worked as a chef in her native Australia, as well as in London and Paris. Now based in Canada she is an internationally renowned food stylist and a food writer. Her work has appeared in many cookbooks and magazines including Gourmet and Fine Cooking. This, her first book is sure to become a seminal work.Trade Review- [this] is one of the books of the year, and the finest ever on the pleasures of bone marrow, rib roasts, pigs' feet, huge T-bone steaks and everything remotely boney. The recipes are superb and the historical asides are fascinating. It's in constant use in my kitchen.' Tom Parker-Bowles, Mail on Sunday
£13.49
Tout Hache Meatballs Tartares Burgers
Book SynopsisTout Hache: meat chopped, minced or ground - but not only meat. Many countries have a fine tradition of mixing and binding an array of ingredients to create simple but delicious dishes, whether chopped up finely as tartare, fashioned into burgers or rolled into meatballs, boulettes or dumplings.
£15.00
Merlin Unwin Books Feathers: The Game Larder
Book SynopsisAfter the success of Venison, The Game Larder, here is chef Souto and genius photographer Steve Lee's take on modern international recipes for all feathered game: from plucking and butchering to cooking. How to debone, butterfly, crown, truss, fillet and stuff. Pheasant, wild fowl, pigeon, duck etc with top guest chefs from around the world.
£27.00
Meze Publishing For The Love of the Land II: A cook book to
Book SynopsisCelebrating our amazing farmers and the food they produce, this timely and topical sequel highlights 40 of the UK’s most influential and innovative farms including Riverford, Yeo Valley, Belvoir and the Michelin-starred Cumbrian restaurant, L’Enclume. For The Love of the Land II features a delicious range of recipes, from British meats to knockout vegetarian dishes and irresistible desserts, as well as fascinating insights into cutting-edge farming practices that put conservation and sustainability at the forefront of our food production. Suitable for home cooks of any skill level, this book is also the perfect read for anyone who is interested in where their food comes from.
£19.80
HarperCollins Publishers Spoonfuls of Honey: Recipes from around the world
Book Synopsis Made from nectar concentrated down to a sweet stickiness by tens of thousands of bees working together in the hive, honey can be found all over the world. Caribbean jerk, Spanish tapas, French sauces, British biscuits and Turkish cakes all gleam with the sweet stuff. It can take no more than a spoonful of honey to bring its deep flavour to a dish. As a marinade it enhances meat and poultry, and works particularly well with nuts and fruits, cream and cheese, and herbs and spices. Join award-winning author Hattie Ellis in the kitchen as she shares over 80 recipes covering meals throughout the day, snacks, sweets, puddings, sauces and drinks. From Honeyed Chicken and Aubergine Biryani and Honey Sauce Vierge to Honey, Apple and Rosemary Jelly and Sicilian Honey Balls (Sfingi), Hattie explores different flavours and varieties of honey from around the world. Spoonfuls of Honey also explains what to consider when buying and storing honey, gives tips on its use in your cooking, examines the benefits to your health and includes the role bees and honey play in nature. Chapters include: What is Honey?; A-Z of honey; A-Z of honeybees; Honey in the kitchen; How to buy and store honey; How to taste honey; Honey and health; Honey and the natural world; Around the world in 90 pots. Recipe chapters include: Breakfast and brunch; lunch and supper; Snacks, sides and sauces; Teatime baking; Puddings; Preserves, Sweets and drinks
£15.29
Murdoch Books The Ethical Omnivore: A practical guide and 60
Book SynopsisCan you have your meat and eat it too? An ethical cookbook for readers of Michael Pollan, Jonathan Safran Foer's Eating Animals, Fergus Henderson, Hugh Fearnley-Whittingstall and Matthew Evans.'Heartfelt and wonderfully written, this is the kind of cookbook only butchers who think we should eat less meat could write.' MATTHEW EVANS'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'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 MASSYWe 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.The Ethical Omnivore 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. The Ethical Omnivore is a user-friendly recipe and handbook that will open your eyes to a better way to buy, cook and eat.Trade Review'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'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. 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'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'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, The Weekend Australian Magazine'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, The Sydney Morning Herald'"Interconnectedness" is this year's buzzword but The Ethical Omnivore, written before the pandemic, explains why your food choices matter more than you probably thought.' NECIA WILDEN, The Financial Review'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'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 JONASTable of ContentsPrefaceLet's talk1. We're all in this together: A filmmaker and a graphic designer walk into a butchery...2. Never bare the earth: Stories from the soil3. It takes all sorts: The importance of diversity4. Looking the animal in the eye: A close look at the slaughter process5. The whole animal and nothing but the animal: The art of whole-animal butchery6. Delicious on the inside: We are what our food eatsLet's eat7. I can do that: Short and fat(s)8. You could do this: Longer and slower but not harder9. You should do this: At least onceOur guiding principlesAcknowledgmentsFurther ReadingIndex
£18.00
Ryland, Peters & Small Ltd Skewered: Recipes for Fire Food on Sticks from
Book SynopsisOver 60 recipes for skewered food to cook on open fires, barbecues and grills. Marcus Bawdon, bestselling author of Food and Fire, brings you further recipes to cook over the flames. This time round, they are all skewered on a variety of sticks: metal, wood, rosemary, lemongrass and bay, amongst others. Not only is this a quick and easy way to cook, but the skewers themselves can add flavour to the food that is cooked on them. And this method of cooking, with food brought close to the flames, produces a beautiful caramelised effect that tastes as good as it looks. Easy to prepare in advance, so there are no last-minute panics, skewers are perfect for entertaining, and this method can be used on everything from meat, fish and vegetables to fruit. Recipes come from around the world, and demonstrate the popularity of this way of cooking from South America (Chicken, pepper and chimichurri rojo skewers) to the Middle East (Fig and halloumi skewers), and Oceania (Prawn and pineapple skewers) to Europe (Grilled gnocchi skewers).Trade Review"We love Marcus Bawdon’s enthusiasm for all things skewered. Up your grilling game with loads of helpful tips, tricks, techniques, and amazing recipes to make the most of cooking outdoors." – Leite’s Culinaria
£14.44
Ryland, Peters & Small Ltd Gnocchi Horror Show Cookbook: 50 Blockbuster
Book SynopsisLights, Korma, Action! Get stuck into these 50 movie-inspired recipes that are worthy of an Oscar. Why settle for popcorn and a fizzy drink? The Gnocchi Horror Show Cookbook presents a director’s cut of the finest dishes paying homage to the finest ever films. Think of them as culinary sequels. With 50 blockbuster pun-based recipes featuring ‘The Silence of the Clams’, ‘Frying Nemo’, ‘Peel Harbour’, ‘School of Wok’, ‘Pinenuts of the Caribbean’, ‘Cook-a-Dahl Dundee’, and ‘Jurassic Pork’, this is five-star cuisine from the big screen. Each recipe is both delicious and pun-tastic, meaning that you can enjoy your favourite films alongside their accompanying dish or snack. A range of genres are covered, from comedies and dramas to horrors and action films, meaning that you can have everything from ‘Edward Caesarhands’ to ‘Loaf Actually’. May the forks be with you!
£14.99
Ryland, Peters & Small Ltd BBQ For All: Year-Round Outdoor Cooking with
Book Synopsis
£19.00
Ryland, Peters & Small Ltd BBQ For All: Year-Round Outdoor Cooking for
Book SynopsisLearn the art of barbecue from the best with Marcus Bawdon’s expert guidance, catering for meat-eaters, vegetarians and vegans alike in 70 recipes, providing something delicious for everyone. For barbecue supremo and teacher Marcus Bawdon, outdoor cooking should always be tempting and exciting, whatever your food choices. And it doesn’t always have to be about huge slabs of meat! This book will inspire you to pull together feasts that are guaranteed to wow your friends and family, regardless of their dietary preferences or requirements. The art of barbecue has taken off around the globe, and Marcus has travelled widely to experience many unusual and exciting methods first-hand – from South America to Japan, Italy to India. Here he takes inspiration from a wealth of culinary influences to demonstrate how far cooking with fire has come and how flavoursome it can be, even for those with a specific dietary need. Here the doors of Marcus’ UK BBQ School have been thrown wide open so you can see in glorious technicolour in his own stunning photographs what is possible, to encourage you to take giant leaps forward on your own barbecue at home. Included are recipes for meat and seafood, as well as vegetarian and vegan recipes and options. Also shared is advice on buying (or building) barbecues, tips on cooking technique, and guidance on honing your skills. BBQ is a real journey, and there is no better teacher than Marcus.
£16.00
Phyllis Baldwin The Essential Atkins Diet Instant Pot Cookbook:
Book Synopsis
£13.55
Octopus Publishing Group Pipers Farm The Sustainable Meat Cookbook:
Book Synopsis'Without preaching, this argues for eating meat in a better way, sustainably, ethically, intelligently and with an understanding of farming' - Diana Henry, The Daily TelegraphThis 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.It 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.The 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.Far from countering the vegan spike, this is the definition of fair, honest, sustainable food. This is meat done right.
£27.00
Little Bookroom,U.S. Carne
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£17.99
Stonebriar Books Venison Recipes Made Simple: 99 Recipes for the Homecook
£9.48
America's Test Kitchen How to Roast Everything: A Game-Changing Guide to
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£28.80
Createspace Independent Publishing Platform Ground Beef Cookbook: 50 Delicious Ground Beef
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£10.04
Potter/Ten Speed/Harmony/Rodale Life of Fire: Mastering the Arts of Pit-Cooked
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£29.75
Editions Flammarion Meat Poultry Game
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£24.00
Die Gestalten Verlag The Wild Game Cookbook: Simple Recipes for
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£28.00
Blume Hamburguesas: Desde La Ranchera a la Barbacoa
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£9.12
Anagrama Ciencia de la Carne, La
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£22.04
Cannibal/Hannibal Publishers The Butcher’s Book
Book Synopsis“Eating less meat, but better quality: that is the future of traditional craft butchery. Dierendonck today stands for craft, terroir and passion. With this book I want to pay tribute to all farmers who raise their animals with respect for nature, and to everyone working in the butchery trade, working day and night in cold rooms, surrounding by four walls.” - Hendrik Dierendonck Hendrik and his father Raymond Dierendonck have grown in recent years into the benchmark for everything to do with meat. They supply only the highest quality and are followed by any number of top chefs. Dierendonck is one of the pioneers of the international ‘nose-to-tail’ philosophy, in which literally every part of the slaughtered animal is utilised. He has specialised particularly in the processing and maturing of exceptional meat, including from the Belgian Red cattle breed from West Flanders. Enjoy the most delicious classic cuts from the butcher’s counter; wonder at the craft and skill of the butcher; and learn to process and prepare meat in the Dierendonck style from the dozens of adventurous and timeless recipes in this book. The Butcher’s Book has grown into a true cult publication in recent years and has now been supplemented with more than 20 achievable, refined recipes from his starred restaurant Carcasse. With text contributions from Hendrik Dierendonck, René Sépul, Marijke Libert and Stijn Vanderhaeghe, and high-class photographs by Thomas Sweertvaegher, Piet De Kersgieter and Stephan Vanfleteren.
£42.75
Gefen Publishing House Le Marais: A Rare Steakhouse -- Well Done
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£26.34
Independently Published 25 Pakistani Non Vegetarian Dishes
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£7.90
