Cookery / food by ingredient: meat and game Books
Schiffer Publishing Ltd Cooking Wild Game
Book Synopsis
£17.09
Schiffer Publishing Ltd Pure BBQ
Book Synopsis
£20.69
Schiffer Publishing Ltd On an Open Fire
Book Synopsis
£23.79
Tuttle Publishing The World of Filipino Cooking
Book SynopsisTrade Review"Both new and experienced cooks will delight in the 90 recipes and beautiful photographs in the pages of this book. With recipes for chicken and pork adobo, tamarind beef soup and Filipino crispy seafood fritters, you'll be adding lots of amazing recipes to your repertoire. An aromatic soy and spice simmered pork shoulder will warm you, belly and soul." --Leite's Culinaria"For those unfamiliar with Filipino cooking, it is the very definition of melting pot…this book takes that fusion feel and runs with it--in a delicious way. Basically, if you are interested in any kind of international cooking, I recommend The World of Filipino Cooking." -- TheSpicedLife.com"…here's an easy-to-follow cookbook with more than 90 recipes of Filipino favourites, each with a photograph, including the fundamentals of cooking the dishes, eating like a Filipino, and a really helpful and beautifully illustrated explanation of the lesser-known ingredients." --Culinaire magazine
£6.64
Stackpole Books Sausagemaking Cookbook Complete instructions and
Book SynopsisTraces the history of sausage, discusses sausage making equipment, ingredients and techniques, and offers more than three hundred international recipes.
£19.96
RLPG Wild Game Chilies Soups and Stews
Book Synopsis
£10.76
Globe Pequot Deer Burger Cookbook
Book SynopsisSoups and stews, chilies, venison casseroles, jerky and sausages, deer balls, deer loaf136 recipes including Deer in the Cabbage Soup, Hunting Lodge Stew, Deer in the Beer Chili, Travis''s Deer Camp Breakfast, Whitetail County Venison Sausage, Sloppy DoesWritten by a hunter who knows from experience how to cook with deer burger at home and in camp, Deer Burger Cookbook answers a question every hunter has asked: What do I do with all this deer burger? With his trademark down-home sense of humor, Cousin Rick Black shares a wide variety of deer burger recipes, so you''ll never get bored eating the same old chili and jerky. Black even reveals his award-winning family bratwurst recipe. Techniques and flavors borrowed from Mexico and Jamaica spice things up, and the book also includes recipes for large crowds.
£10.79
Stackpole Books Gourmet Gone Wild Planning and Preparing Complete
Book Synopsis
£12.30
Stackpole Books Quality Venison Cookbook
Book SynopsisFeatures a collection of over 300 venison recipes. This work includes a summary of how to process deer to produce quality venison. It includes recipes such as: deer camp sloppy joes; spicy venison steak and onions; venison rigatoni bake; Hawaiian marinated venison kabobs; grilled venison rose; and, Appalachian mountain sauce.
£22.91
Rowman & Littlefield Venison Cookbook
Book SynopsisLearn 150 new ways to prepare venison--a healthy, versatile, low-fat meat. Includes traditional American fare, international flavors, and techniques for cooking roasts, filets, stews, soups, chilies, and sausage. Blackened Venison, Montana Venison Loaf, and Easy All-American Chili are just a few of the delicious dishes you'll find here.Trade ReviewA.D. knows how to cook venison.Table of ContentsAcknowledgmentsIntroductory Note for the Second EditionIntroductionCHAPTER 1 Venison Steaks, Cutlets, and ChopsCHAPTER 2 Venison Stew MeatCHAPTER 3 Ground VenisonCHAPTER 4 Venison RoastsCHAPTER 5 Variety MeatsCHAPTER 6 Bony PartsCHAPTER 7 Venison with Grains and VegetablesCHAPTER 8 Fried Venison and Skillet SpecialtiesCHAPTER 9 Grilling, Broiling, and Barbecuing VenisonCHAPTER 10 Venison PiesCHAPTER 11 Cured Venison and SausageCHAPTER 12 Venison for BreakfastCHAPTER 13 Marinades and SaucesAppendix A: Ten Steps to Better VenisonAppendix B: Metric Conversion Tables
£11.69
Rowman & Littlefield Deer Burger Cookbook
Book SynopsisWritten by a hunter who knows from experience how to cook with deer burger at home and in camp, Deer Burger Cookbook answers a question every hunter has asked: "What do I do with all this deer burger?" Rick Black shares 140 deer burger recipes, including flavors from around the world, so you'll never get bored eating the same old chili and jerky.Trade ReviewIt's a rare treat to find a cookbook that entertains as much as it sets the stomach rumbling, but 'Cousin Rick' Black has crafted one that does just that. With well over 100 pages of soup, chilli, jerky, sausage and casserole recipes, there is guaranteed to be something that tickles the taste buds. Black is a likeable author, as many who have read his previous cookbooks will attest to, and his down-to-earth style and liberal doses of hunting humour turn a collection of recipes into a narrative-driven culinary journey. Of course, the proof is in the eating not the sentence structure, and he delivers on this front time and time again. The introduction section goes through what to look for in a doe when meat hunting and how to dress your shot deer. Black's favoured way of preparing the deer burger - the constant of all his recipes - is covered in a step-by-step way. From this starting point, the meals are all simple to rustle up. There are few, if any, ingredients that you won't already have in a well stocked kitchen or pantry. The included recipes do not assume a high level of cookery skill, and the emphasis is on big flavours, not dainty and time-consuming preparation. It is prudent to mention at this point that, as this is an American book, there are some ingredients that you may struggle to find in the UK - but there were only a few cases when I couldn't locate a similar substitute. Measurements are also listed in the US-specific 'cup', but conversions are easy to locate... This compact and handy guide deserves a pace in any venison lover's bookshelf. I know my copy is well thumbed. Table of ContentsAcknowledgmentsIntroductionCHAPTER 1 Soups and StewsCHAPTER 2 ChiliesCHAPTER 3 Venison CasserolesCHAPTER 4 Jerky and SausagesCHAPTER 5 Deer Balls, Deer Loaf, and All Ground Venison Goodies in BetweenCHAPTER 6 Meals for a Large CrowdMetric Conversion Tables
£11.69
£10.76
Globe Pequot Venison Cookbook
Book SynopsisHealthier and more natural than overly processed beef, venison is the low-fat, low-cholesterol, high-protein option, and the authors have focused on providing delicious, health-smart recipes for this heart-healthy red meat..
£18.04
Great Outdoors Publishing Company How to Cook Your Catch
Book Synopsis
£7.59
Rizzoli International Publications The Whole Hog Cookbook Chops Loin Shoulder Bacon
Book SynopsisThere’s a whole world of pork to love, as demonstrated in this cookbook devoted to every cut of the hog. Plump sausages sputtering on the grill, thick bacon sizzling in a pan, a juicy pork chop from the oven-pork comes in so many wondrous forms. From grilling and frying to braising and pickling, author Libbie Summers has a special way with pork, taking comfortable old-fashioned dishes and updating them with fun and stylish twists. Summers grew up on a hog farm in Missouri-even wrestling pigs as a kid at the state fair-and grew to become the culinary producer for Paula Deen, who instilled in her a Southerner’s affection for the pig. Most of her recipes have a down-home accent, but many reflect international influences too: Sweet Tea Brined Pork Shoulder, Pork Chops and Applesauce, Pork Belly Gyros, Pork Pies, and Jerk Roasted Tenderloin. Chapters are divided according to primal cuts, such as the shoulder, loin, bacon, and ribs. How-to sections show you how to make Trade Review"I can honestly say that The Whole Hog Cookbook is filled with love. Love for pigs and all of their beautiful parts...The photography is professional, but playful. It mirrors Libbie's personality perfectly, and really captures how personal these recipes and stories are. They are down home and honest. They truly come not only from the farm, but from Libbie's heart... Oink oink. This book is too much fun!" ~Mission: Food"The woman knows her swine. (And, to Grandma Summers' credit, she's got a wicked sense of humor...)." ~Bon Appetit"For this 192-page ode to the other white meat, the Georgia chef draws inspiration from Greece, Spain, and the American South. Check out her country ham and buttermilk biscuits with clementine prosecco marmalade." ~Country Living"...an agressively pretty book..." ~The New York Times
£23.86
Anness Publishing A Hunters Step by Step Guide to Cooking Game A
Book Synopsis
£9.49
Anness Publishing The World Encyclopedia of Meat Game and Poultry
Book SynopsisA detailed visual guide to meat and how to prepare it, with 100 classic recipes.,
£7.59
Octopus Publishing Group Fire Smoke Get Grilling with 120 Delicious
Book Synopsis''Rich''s recipes are exciting, accessible and fun. Everything a great barbecue should be'' Heston BlumenthalRich Harris shows you how to barbecue mouthwatering recipes with smoky and succulent flavours that will see you through the summer and beyond in style. Featuring chapters on:* From the Sea - delicious fish and seafood dishes* Crowd-pleasers - food to impress friends, such as Beef Short Ribs and Sticky Pork Belly & Rice Noodle Salad* Hand-held - get messy with Chilli Dogs, Smoked Chicken Wings and Lamb Shish Kebabs* Smoking - including hot-smoked classics like Pulled Pork and Prawns with Dirty Romesco Sauce to Cold smoked Salmon* Veggies, Sides & Breads - barbecues aren''t just about meat so indulge in Chargrilled Leaves with Burnt Lemon Dressing, Cauliflower Steaks and Chipotle Slaw* Sauces, Dips & Pickles - accompaniments to take your dishes to the next level* Cocktails & Coolers - drinks to wash down and complement your gri
£22.50
New Society Publishers The Ethical Meat Handbook Revised and Expanded
Book Synopsis?Leigh will teach you how to raise animals, butcher them, and cook and cure their meat. Even better, she explains what it means and why it matters.? ?Mark Essig, author of Lesser Beasts Nutrition, environmental impact, ethics, sustainability?it seems like there?s no end to the food factors we must consider. At the center of the dietary storm is animal-based agriculture. Was your beef factory farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat?Most efforts to unravel the complexities of the production and consumption of animals tend to pit meat eaters and vegetarians against each other.In this second edition of The Ethical Meat Handbook, Meredith Leigh argues that by assuming responsibility for the food on our fork and the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This new edition covers: Integrating animals into your garden or homestead Step-by-step color photos for beef, pork, lamb, and poultry butchery 100+ recipes for whole-animal cooking Culinary highlights: preparing difficult cuts, sauces, and extras Charcuterie, including history, general science, principles, and tooling up The economics and parameters for responsible meat production Eating diversely may be the most revolutionary action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook, 2nd Edition challenges us to take a hard look at our dietary choices, increase self-reliance, and enjoy delicious food that benefits our health and our planet.?A powerful, positive book about a powerful, positive alternative, engaging us in shaping a new food and agriculture narrative.? ?Jean-Martin Fortier, author of The Market GardenerAWARDS GOLD 2021 IACP Cookbook Awards - Food Issues & Matters GOLD 2020 The Spring Harvest: Gourmand World Cookbook Awards - Meat USA BRONZE 2021 Living Now Book Awards - Cookbooks: Ethnic / Holiday Table of ContentsIntroduction to the Second Edition SECTION 1: THE ETHICAL MEAT EATERIntroduction1. Buying Differently2. Cooking Differently 3. Eating Different Things 4. General Notes on Raising, Cooking, and Eating Animals Slaughter Notes on Cooking and Eating Muscle Disclaimers5. Butchery Tools and Tips6. The Non-Farming Omnivore Activism Sourcing Butchers and Butcher Shops Buying Options Buying Cooperatively Buying Whole but Small Pricing and Terms Space and Storage for Home ButcherySECTION 2: RAISING ANIMALS FOR FOOD7. Beef Raising Beef Breeds Feed and Minerals Space and Water Fencing 8. Lamb Raising Lamb Breeds Space and Water Fencing Feed and Minerals9. Pork Raising Pigs Breeds Space and Water Fencing Feed and Minerals10. Poultry Raising Poultry Breeds Housing and Fencing Feed, Minerals, and Water Additional Consideration Home SlaughterSECTION 3: BUTCHERY11. Beef Butchery The Forequarter The Chuck and Brisket The Rib and Plate The Hindquarter The Flank, Loin, and Sirloin The Round12. Lamb Butchery The Shoulder The Rib The Saddle The Leg 13. Pork Butchery14. Poultry Butchery DeboningSECTION 4: WHOLE ANIMAL COOKERY15. Cooking with Beef Beef and Lovage Sausage Braised Beef Shank Tacos with Herb and Caper Salsa Beef Bacon Beef Tallow Beef Jerky Beef Stock Bresaola Sauces and Sundries for Beef Pickled Red Onion Bone Marrow Horseradish Sauce Queso Fresco Anchovy Butter16. Cooking with Lamb Earl Grey Braised Lamb Shank with Herb Dumplings Lime Curry Lamb Sausage with Dosas and Raita Fire-Cooked Lambchetta with Apricot and Rosemary Sous Vide Hogget Rib with Orange, Fennel, and Honey Marmalade Roast Leg of Goat with Mustard, Capers, and Marjoram Bourbon- and Sorghum-Glazed Lamb Spare Ribs Sauces and Sundries for Lamb Broiled Tomatillo Salsa Red Wine Mushrooms Ginger Mint Cilantro Chutney Grilled Artichoke Salad with Smoked Paprika Aioli17. Cooking with Pork Pulled Pork with Hot Vinegar Sauce, Chow Chow, and Corn Pancakes Pork Banh Mi Sandwiches with Quick Pickles Braised Pork Ribs with Rooster Sauce and Balsamic Chicharron with Apple Butter and Cilantro Crème Fraîche Lard Pork Tourtiere Basic Pie Crust Breakfast Scrapple with Arugula, Eggs, and Maple Syrup Porchetta with Persimmon, Chestnut, and Pine Sauces and Sundries for Pork Barbeque Sauce Sauerkraut Apple Butter Bread and Butter Pickles18. Cooking with Poultry Spatchcocked Roasted Chicken with Lemon and Fresh Herbs Chicken Ballotine, Three Ways Chicken Cardamom Sausage Fried Chicken Duck Confit Duck Rillettes Sauces and Sundries for Poultry Quick Buttermilk Drop Biscuits Milk Gravy Pesto19. Charcuterie Salt Temperature Humidity Smoke pH Nitrites and Nitrates Getting Started with Fresh Sausage Preparation Grinding Stuffing Drying Cooking Breakfast Sausages Chorizo Herbes de Provence Sausages Garlic Orange Bratwurst Pâtés, Terrines, and Meat Specialties Preparation Grinding Molding Cooking Cooling Liver Pâté Headcheese Beef Bologna Whole Muscle Cures Bacon Smoking Meats Pancetta Stesa Prosciutto Coppa or Capicola Lardo Smoked Fiochetto Ham Fermented Sausages Basic Salami Fennel Salami with Nutmeg and Wine Pepperoni20. Conclusion Appendix 1: Beef Cuts DiagramAppendix 2: Lamb Cuts DiagramAppendix 3: Pork Cuts DiagramAppendix 4: Resources for Further Study Books Suppliers, Websites, and Support OrganizationsThanks and PraiseIndexAbout the AuthorA Note about the Publisher
£27.54
Workman Publishing Basic Butchering of Livestock Game
Book SynopsisThis guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You'll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.
£13.49
Hancock House Publishers Ltd ,Canada Buffalo Cookbook
Book Synopsis
£17.84
Hancock House Publishers Ltd ,Canada Alaska Wild Game Cookbook
Book Synopsis
£10.79
Golden West Cookbooks Arizona Small Game Fish Recipes
Book Synopsis
£6.64
Boone and Crockett Club Wild Gourmet Naturally Healthy Game Fish and Fowl
Book Synopsis
£29.71
Bookmagic Meat Smoking And Smokehouse Design
£14.20
Harvest Publications Webers Ultimate Grilling A StepByStep Guide to
Book Synopsis
£27.00
Bloomsbury Publishing PLC Pigs Pork
Book SynopsisKeeping a herd of pigs brings a lot of enjoyment they are curious, intelligent and (often) lovable animals, with plenty of character. When the time comes, they can provide you with a fine carcass that can be turned into all manner of tasty things. The River Cottage ethos is all about knowing the story behind what's on the plate, and as Gill Meller explains in this accessible and comprehensive guide, by rearing and butchering your own pigs you'll be able to create a full range of delicious pork products in the most sustainable, economical and hands-on way possible.Pigs & Pork gives expert advice on choosing whether to keep your own pigs, on sourcing them and setting up their home, and on feeding and caring for them. Gill also explains how you can arrange for the pigs' eventual slaughter, and how to find a good butcher or carry out your own butchery at home and identify the different cuts of meat. And even if you are buying your pork from the butcher, there is plenty to inspire. Trade ReviewIf you have yet to come across the River Cottage Handbooks, I can’t recommend them enough * Rachel Khoo, Daily Mail *Whether you want to farm pigs or just pep up your repertoire of pork dishes, you’ll find this useful … invaluable advice … punchy recipes * Waitrose Weekend *No porkies – you will love these tasty treats … wonderful * Weekly News *
£15.29
Bloomsbury Publishing PLC Game
Book SynopsisGame offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar and duck.Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don't have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper's pie and Roasted hen pheasant with all the trimmings.With an introduction by Hugh Fearnley-Whittingstall and colour photoTrade ReviewIf you have yet to come across the River Cottage Handbooks, I can’t recommend them enough * Rachel Khoo, Daily Mail *Delicious recipes * Shooting Times and Country Magazine *An invaluable guide * Sphere *
£15.29
£24.95
Abrams The Bacon Bible
Book Synopsis For bacon lovers everywhere, a full-color celebratory cookbook of one of the world’s most delicious and discussed foods—breakfasts, lunches, salads, pastas, and much more Bacon is Peter Sherman’s North Star. In 2014, he opened BarBacon, a bacon-themed gastropub in New York City, to immediate critical and financial success, and he has become the go-to bacon guru for the world. Sherman has a nearly religious devotion to bacon, and in his tome, The Bacon Bible, he and recipe developer Stephanie Banyas share more than 200 recipes that show you how to incorporate bacon into nearly any meal you can imagine. There are the classics, like BLTs, wedge salads, and mac and cheese, but the book really encourages you to cook with bacon in unexpected ways with recipes like: Bacon Ramen Chipotle Bacon Tacos Bacon Bourbon Oatmeal Pancakes Kentucky Fried Bacon Tuna B
£25.00
Barcharts, Inc Chefs Guide to Meat Poultry Seafood
Book Synopsis
£6.60
Capstone Press The Powerful Protein Group First Graphics Myplate
Book Synopsis
£19.99
Capstone Press The Skinny on Hot Dogs Pebble Plus Favorite Food
Book Synopsis
£21.99
Practical Cookery Meat
Book Synopsis
£5.40
Andrews McMeel Publishing The Brisket Book
Book Synopsis
£23.99
Andrews McMeel Publishing I Love Meatballs
Book SynopsisMove over bacon! Here are 55 of the best meatball recipes ranging from traditional to modern presented in a fun, bold giftable package.
£17.99
Chronicle Books Sausage Making
Book SynopsisBy the author of Whole Beast ButcheryWith the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they''re finding in butcher cases everywhere. At San Francisco''s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr''s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and 50 recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts.
£24.70
Chronicle Books Pork
Book SynopsisPork celebrates the versatility and utter deliciousness of pork in more than 120 tempting recipes. Five chapters are organized by flavor profile, including American, Bistro, Latin, Chinese and Japanese, and South and Southeast Asian. Each recipe is grouped into a set, matching a main course of pork with a complementary grain, pasta, salad, or vegetable. This cookbook encompasses a wide range of techniques for expertly cooking many popular and surprising cuts of pork, from braising, sautéing, roasting, barbecuing, and stewing to serving it encased in soft, warm pasta, buns, or tortillas. Featuring a year''s worth of meals for all occasions, Pork will have cooks of all skill levels salivating.
£22.41
Chronicle Books Pork Chop
Book SynopsisPork chops are in! And no one knows more about them than Ray Lampe. They are lean, easy to cook, and the perfect protein choice for everyday meals. These 60 mouthwatering recipes celebrate this beloved cut in all its glory, capturing the splendor and range of chops with all their porky goodness in new and inspiring dishes, from Balsamic and Vanilla-Glazed Pork Chops to Spicy Pork Chop Lettuce Wraps. With as many recipe choices as there are cooking styles—batter and fry, marinate and grill, simmer and braise—this cookbook is a vital addition to any kitchen where meat''s what''s for dinner.
£17.23
HarperCollins Publishers (Australia) Pty Ltd The Great Aussie Barbecue Cookbook
Book Synopsis
£17.09
Dorling Kindersley Ltd Smoking Meat Tools Techniques Cuts Recipes
Book Synopsis
£19.54
History Press Cajun Pig American Palate
Book Synopsis
£18.69
The University of North Carolina Press Bacon
Book SynopsisIn this cookbook, Fred Thompson captures a humble ingredient's regional culinary history and outsized contributions to the table. Delicious, of course, straight out of the skillet, bacon is also special in its ability to lend a unique savory smokiness to an enormous range of other foods.
£14.20
Bloomsbury Publishing PLC Ekstedt
Book SynopsisWith equal parts of birch wood and passion, we keep the flames alive. We cook all our ingredients over an open fire. Charcoal and smoke are our most powerful tools. No electric griddle, no gas stove only natural heat, soot, ash, smoke and fire. We have chosen these ways to prepare our food as a tribute to the ancient way of cooking. At Ekstedt it is the flames that are superior.' Through his bold flavours at the eponymous Michelin-starred restaurant, Niklas Ekstedt ignites our primal fire-side instincts. His abandonment of modern technology may be a little difficult to replicate in your own kitchen, but his spirit will convince you to get back to basics where you can. The restaurant, Ekstedt, is at the very heart and centre of the book, providing the foundation for Niklas' stories of seasonal, and regional, traditional Swedish cooking. Dishes from the restaurant, and in the pages of this sumptuous book, include braised lamb shoulder with seaweed butter and wildTrade ReviewOfficially Niklas Ekstedt is a chef - and an exceptionally good one - but a better description may be alchemist... Ekstedt employs fire in all its forms to conjure up miracles using leaves, roots and berries (not just meat) and his cooking is as much about philosophy as it is flavour. This incredible book delivers the message of both and is pure porn for pyros. -- Paul Henderson * GQ Magazine *[Niklas'] passion is contagious... The results of Ekstedt's prolific research is evident in his recipes. Wild ingredients and ancient techniques are used to create clean and highly finessed plates of food... This is a book for the enthusiast and it will not disappoint. -- Emma Lake * The Caterer *
£34.00
Bloomsbury Publishing PLC Sicilia
Book SynopsisSicily is both a frugal peasant land with a simple robust cuisine, and also full of ornate glamour and extravagance. A most beautiful and complex contradiction in terms, Ben Tish unlocks the secrets of Sicily's culture and food within these pages, diving into its diverse tapestry of cultural influences. Sitting at the heart of the Mediterranean, between east and west, Europe and North Africa, the food of Sicily is full of citrus, almonds and a plethora of spices, mixing harmoniously with the simple indigenous olives, vines and wheat. You'll find the most delicious, fresh seafood on the coast and mouth-watering meat in land; but the two rarely mix. Packed full of vibrant flavours, this beautiful collection brings the food of Sicily to your table, with recipes ranging from delicious morsels and fritters to big couscous, rice and pasta dishes and an abundance of granitas, ice creams and desserts, all stunningly photographed. Recipes include:Saffron arancini Smoky artichokes with lemon andTrade ReviewThe book explores the island through its food, taking in traditional dishes, both simple and extravagant, as well as recipes that he has created, inspired by the sun-soaked Mediterranean way of life. -- Tony Turnbull * Times Magazine *[A] delightfully delicious departure from the typical Italian cookbook. * Publishers Weekly *This brightly covered book introduces the island, located just off the toe of Italy, with its history and diverse mix of cultures... Recipes are inspired by Sicilian produce, cooking styles and sun-soaked Mediterranean way of life... Sounds like heaven to me. -- Lisa Jenkins * The Caterer *A mouth-watering treat * Daily Mail *Table of ContentsIntroduction Bread Fritti Pasta and Rice Veg Fish Meat Desserts Basics Index Acknowledgements About the author
£23.40
Bloomsbury Publishing PLC Meatballs for the People
Book SynopsisClassics and curveballs from one of Stockholm''s favourite restaurants.If you''re ever visiting Stockholm, Meatballs for the People is the place you go to fulfil all of your meatball cravings. Packed full of locals and tourists alike, you can lose yourself in their meatball of the day or debate which is the best accompaniment. And if you can''t get there in person, don''t worry the MFTP team have selected their favourite recipes within these pages for you to make at home, bringing the Swedish classic to your kitchen table.From how to make the perfect Swedish meatball to recipes for sweet potato and corn balls or all the sides you need for the authentic Swedish meatball supper (lingonberries, pickles, perfect mashed potato and a creamy sauce just to start with), there''s something for everyone here. Dive into these mouth-watering pages and uncover a whole host of meatball recipes, from pike to pork and from reindeer to shrimp, and with flavours Table of ContentsIntroduction Our best balls Meatballs at home Meatballs around the world Dinner for friends Family lunch Our best sides Index About the author
£18.00
RLPG A.D. Livingstons Big Book of Meat
Book Synopsis
£17.09
Rowman & Littlefield Jigger Beaker Glass
Book SynopsisA collection of lively liquid masterpieces from around the world. Unusual alcoholic and non-alcoholic beverages discovered by the author on every continent. From Mint Juleps to Shanghai Cossack Punch.
£17.09
