Cookery / food by ingredient: meat and game Books
Blume Hamburguesas: Desde La Ranchera a la Barbacoa
Book Synopsis
£9.74
Anagrama Ciencia de la Carne, La
Book Synopsis
£22.73
HarperCollins Publishers Inc Commanders Wild Side
Book Synopsis
£999.99
HarperCollins Publishers Inc Pornburger
Book SynopsisIndulge your naughtiest food fantasies and satisfy your gluttony and lust with this succulent cook-and-look book, from a self-described “burger pervert” and creator of the notorious PornBurger blog.PornBurger is Washington, DC, chef, food stylist, and creative producer Mathew Ramsey’s orgasmic experiment: ingredient-driven, flavor-intense, sensually divine excess that caters to the food fetishist in all of us. Shamelessly health-unconscious and ready to entertain (or offend), Ramsey’s recipes deliver the ultimate in debauched burger stackography—handcrafted buns, patties, toppings, and sides, even some boozy beverages—expertly designed and lusciously photographed in a set of bombshell burger pinups.But don’t be fooled by raunchy descriptions and Ramsey’s signature burger puns, like the Bill U Murray Me?, Spamela Anderson, and the Willem DaFoe-nut. This burger freak is a culinary-school-educated chef devoted to the dark ar
£999.99
Random House USA Inc Real Cajun
Book Synopsis
£29.75
HarperCollins Publishers Inc Butcher On The Block
Book SynopsisFrom the author of Serial Griller and South’s Best Butts, a cookbook of more than 125 everyday specialty recipes plus meaty stories and secret tips from butchers everywhere.Sometimes, the best way to get the best recipes is to just talk to your butcher.Trade Review"Compelling stories. Drop-dead gorgeous photos. And recipes that no only make you hungry but make you think. Matt Moore's book will make the heart of every serious griller beat faster and make you want to run, not walk, to fire up your grill." — Steven Raichlen, author of the Barbecue Bible cookbook series and host of Project Fire and Project Smoke on PBS, on Serial Griller “Fans of Moore’s cookbook Serial Griller will recognize and enjoy his style as he visits butchers across the United States and even France to get the best recipes and pay homage to the trade. . .After meeting the butchers whom Moore profiles, readers will want to skip the supermarket and head to their local butcher shop to share a chat over the counter and the excitement of these appetizing recipes. VERDICT Recommended for carnivores looking for a great read, instruction on butchery, and a diversity of recipes that go beyond grilling.” — Library Journal
£999.99
Pam Krauss Books Homestead Kitchen
Book SynopsisThe first cookbook from homesteaders and co-stars of Discovery’s Alaska: The Last Frontier Eve and Eivin Kilcher features appealing recipes for anyone looking to live more sustainably, healthfully, and independently, regardless of where and what they call home. Eve and Eivin Kilcher, stars of the hit Discovery show Alaska: The Last Frontier, are experts in sustainable living. Homesteaders by choice, the couple has had to use their self-reliance skills to survive harsh winters in the Alaskan wilderness and raise a thriving family. In their debut book, the Kilchers share 85 original family recipes and advice on gardening, preserving, and foraging. The tips and techniques they have cultivated from their family and through necessity will help anyone looking to shrink their environmental footprint and become less dependent on mass-produced food and products. Stunningly photographed in and around their handmade home and farm, Homestead Kitchen illustrates that taking on small-scale sustainable projects is not only possible in a suburban/urban setting, but ultimately a more responsible and gratifying way to live.
£28.80
Harvest House Publishers Home Cooking with Wild Game
Book Synopsis
£22.32
Voyageur Press Buxton Hall Barbecues Book of Smoke WoodSmoked
Book Synopsis
£17.99
Harvard Common Press Venison The Slay to Gourmet Field to Kitchen
Book Synopsis
£22.94
Voyageur Press Inc 12 Bones Smokehouse An Updated Edition with More
Book SynopsisEnjoy all the sought-after recipes from 12 Bones Smokehouse in Asheville, North Carolina, including their famous ribs, pulled pork, turkey, and chicken, plus iconic barbecue sauces like blueberry chipotle.
£21.90
Quarto Publishing Group USA Inc Smashed
Book SynopsisSmashed shows owners of outdoor griddles, aka “flattops,” how to make more than 60 different kinds of smash burgers and other smashed sandwiches—the hottest trend in sandwiches worldwide—plus quesadillas, burritos, wraps, and other delectable pressed dishes.Table of ContentsContents Introduction: Let’s Get Smashed! | CHAPTER 1 Big Beefy Smash Burgers CHAPTER 2 Super Smashed Chicken Burgers CHAPTER 3 Pressed Paninis, Smashed Burritos, and Wicked Wraps and Sammies CHAPTER 4 Smashing Breakfasts Acknowledgments | About the Authors | Index |
£16.14
Schiffer Publishing Ltd Cooking Wild Game
Book Synopsis
£17.09
Schiffer Publishing Ltd Pure BBQ
Book Synopsis
£21.84
Schiffer Publishing Ltd On an Open Fire
Book Synopsis
£23.79
Chronicle Books Meat Club Cookbook For Gals Who Love Their Meat
Book SynopsisTired of eating Caesar salads and poached chicken breasts, Vanessa, Kristina, and Gemma knew there had to be something better. One night, the three confessed that each had a love for meat. The Meat Club started that moment. Over the past years, they've cooked great meals together. This is a collection of 60 recipes from their meals together.
£15.16
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
£24.43
Capstone Press The Powerful Protein Group First Graphics Myplate
Book Synopsis
£999.99
Capstone Press The Skinny on Hot Dogs Pebble Plus Favorite Food
Book Synopsis
£999.99
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
Dorling Kindersley Ltd Smoking Meat Tools Techniques Cuts Recipes
Book Synopsis
£19.54
History Press Cajun Pig American Palate
Book Synopsis
£18.69
![The River Cottage Meat Book: [A Cookbook]](//bookcurl.com/cdn/shop/files/9781580088435.jpg?v=1731887643&width=645)
Random House USA Inc The River Cottage Meat Book: [A Cookbook]
Book Synopsis
£44.00
Random House USA Inc The Niman Ranch Cookbook: From Farm to Table with
Book SynopsisTHE NIMAN RANCH COOKBOOK traces the transformation of a modest family endeavor into a respected nationwide model of sustainable farming-one that is supported by more than 500 independent family farmers raising livestock according to Niman Ranch's strict animal husbandry protocols. Focusing on beef, pork, and lamb (with illustrated meat charts describing all majors cuts), the book introduces us to the Niman ranchers, their well-cared-for animals, and a fast-disappearing--but ultimately essential--way of living, eating, and doing business. The complete story of America's premier meat brand, showcasing the company's unparalleled dedication to compassionate and responsible farming. According to ACNielsen, natural meat sales nearly doubled between 2002 and 2006 (to $681.3 million), making organic meat the fastest growing segment of the organic food business. Includes 40 recipes contributed by renowned chefs who champion Niman Ranch meats, including Frank Stitt, Mario Batali, and Suzanne Goin.
£20.70
Quarto Publishing Group USA Inc The Butcher's Apprentice: The Expert's Guide to
Book SynopsisThe masters in The Butcher's Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, the butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.
£18.72
Random House USA Inc In The Charcuterie: The Fatted Calf's Guide to
Book SynopsisA definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf.In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery.Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász.With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie—and a treasure for anyone fascinated by the art of cooking with and preserving meat.
£27.50
Potter/Ten Speed/Harmony/Rodale The River Cottage Curing and Smoking Handbook: [A
Book Synopsis
£18.70
Storey Publishing LLC Butchering Poultry, Rabbit, Lamb, Goat, and Pork
Book Synopsis
£33.25
Page Street Publishing Co. The Smoking Bacon and Hog Cookbook
Book SynopsisThe Smoking Bacon: Hog Cookbook is the ultimate guide to get you cooking the most delicious pork you and your family have ever tasted including 35 bacon curing recipes. Bill Gillespie is the pitmaster of the award winning Smokin' Hoggz BBQ; in his second cookbook, he reveals all the trade secrets of preparing pork meat and the recipes that made his BBQ team the Grand Champions of the Jack Daniel's World Champion Invitational Barbeque and the American Royal Invitational from smoked bacon and sausage to barbecued baby back ribs, pulled pork, tender loin and the classic ham. He shows the ins and outs of curing, smoking and cooking each cut of the hog to delicate perfection every time. You'll be amazed to see how easy it is to smoke and cook pork so tender and delicious you won't be able to stop talking about it. Readers are guided step-by-step on how to prepare each of the most popular parts of the pig. The more adventurous learn to prepare the head and whole hog. Readers also get an introduction to cooking with a variety of cookers and smokers, The Smoking Bacon 8: Hog Cookbook, with its simple yet masterful recipes, will have any pork lover drooling over its pages, so you'll want to be sure to get one for yourself and a friend!
£15.99
Rockridge Press The Complete Guide to Grilling Steak Cookbook:
Book Synopsis
£15.19
Page Street Publishing Co. The Best Grilling Cookbook Ever Written by Two
Book SynopsisHi there! We’re Mark Anderson and Ryan Fey, but you can call us The Grill Dads, or the two idiots, or the magical wizards of all things grilling. All three are correct. We live and cook by a very simple mantra: We can literally make anything on the grill. F*ck yeah. In our cookbook we show you how to ball out as hard as we do, and make juicy, well-seasoned and perfectly cooked dishes on your backyard grill or smoker. Here are just a few epic meals you’ll find: • Little Red Bavette with Real Herby Chimichurri • Good Mojo Picón Flank Steak • Petite Tender: The Steak Named After Us • The Very Best Grilled Chicken Ever • Chicken Paillard So Thin It Only Has One Side • Not Your Grandma’s Dry Turkey and Stuffing • Jalapeño Popper Stuffed Pork Tenderloin • Schnitzel, I Don’t Even Know Her • Pinkies Up Smashburger • McActually McGood Rib Sandwich • Mark’s BBQ Oysters with West Carolina Mignonette • Whip It Good Smoked Feta Dip Every recipe shares our top-secret tricks for elevating each cook and making your proteins sing. (Here’s a hint: For the love of god stop wet brining your turkey.) We also walk you through the best practices to use and not-abuse charcoal, gas and pellet grills, and how to double each as a smoker, so you can make any recipe in this book no matter your equipment. Sure, we like to have fun and make dick jokes (sorry Mom & Dad), but at heart, we are backyard warriors and culinary nerds, and we simply can’t wait to bring these amazing grilled dishes to your homes and bellies.
£17.09
Rockridge Press The Perfect Steak Cookbook: Essential Recipes and
Book Synopsis
£18.99
HarperCollins Focus Jerky: The Essential Cookbook with Over 50
Book SynopsisJerky is the essential cookbook for preparing, drying, and curing meats!Whether you’re a hunter in need of preserving the game that you’ve harvested or simply a fan of jerky but don’t want to keep spending money on store-bought options, Jerky: The Essential Cookbook has you covered. The book features over 100 recipes with easy-to-follow instructions for making a dizzying array of flavorful types of jerky, for all types of animal protein.Inside this cookbook, you’ll find: Through breakdowns of tools, food safety, and types of meat that provide a solid foundation Marinades and seasonings pulled from cuisines around the globe Recipes for fruit leather and vegetarian jerky so you can amplify flavor and reduce waste Learn the basics of making jerky and then explore how to work with various meats. Homemade jerky is nutritious and lasts, ensuring you and yours will always have an ample supply of healthy and delicious snacks on hand.
£21.27
HarperCollins Focus The Open Fire Cookbook: Over 100 Rustic Recipes
Book SynopsisDiscover all that live-fire cooking has to offer with over 100 delicious recipes in The Open Fire Cookbook.Whether you’re setting up a firepit for a backyard barbecue or going on a camping trip, this book suits all of your outdoor cooking needs. Go back to the basics with chapters dedicated to meat, seafood, vegetables, sides, and more. There is something here for all appetites. Become a fire master as you learn about building a home firepit, fire safety, outdoor cooking essentials, and next-level techniques for cooking over open flames.Inside you’ll find: Over 100 open-flame recipes Insight into proper grilling techniques and how to grill specific cuts of meat Detailed instructions for building and starting a fire Tips for cooking with grates, Dutch ovens, skillets, skewers, and more These bold recipes will bring any meal to life, no matter where you are. Gather your friends and family around the fire for your next meal with The Open Fire Cookbook.
£23.29
Rockridge Press Easy Electric Smoker Cookbook: 100 Effortless
Book Synopsis
£17.09
Rockridge Press Complete Wild Game Cookbook: 190+ Recipes for
Book Synopsis
£18.99
Rockridge Press How to Grill for Beginners: A Grilling Cookbook
Book Synopsis
£15.19
Rockridge Press The Easy Meat Cookbook: 75 Simple Recipes for
Book Synopsis
£17.09
Rockridge Press Wood Pellet Grill and Smoker Cookbook for
Book Synopsis
£16.14
WW Norton & Co Bacon 24/7: Recipes for Curing, Smoking, and
Book SynopsisPork prices can rise and the economy can fluctuate, but consumption of bacon remains steady. Its sublime savory taste has been endorsed by scientists as well: Bacon boasts umami, the seductive “fifth taste” that rises above sweet, sour, bitter, and salty. In Bacon 24/7, author Theresa Gilliam and photographer E. Jane Armstrong teamed up to feed the need for bacon. They include recipes for every hour, from dawn to dark, as well as info on topics such as how to cure and smoke your own bacon. Drool-worthy photographs highlight dishes such as Pasta Carbonara, Pork Belly Hash with Kale and Sweet Potatoes, and Apple Pie with Bacon Strudel. Any evening that begins with a Bacon-Infused Manhattan holds the promise of becoming an unforgettable night.
£19.68
Bradventures LLC Carnivore Cooking for Cool Dudes
Book SynopsisThe carnivore diet has emerged as an extremely compelling and scientifically validated strategy to drop excess body fat quickly, heal from assorted autoimmune, inflammatory, and leaky gut conditions, and dramatically elevate the nutrient density of your diet. While uncool naysayer dudes will dismiss the carnivore diet out of hand as crazy or even dangerous, these Cool Dudes will give you the straight scoop about the rationale for and benefits of eating sustainably-raised, nose-to-tail animal foods. This can be done with a strict protocol to address chronic ailments, or with a carnivore-ish strategy where certain less-offensive plant foods (e.g., fruit, dark chocolate, guacamole) are included in delicious recipes and snacks. This fun-loving but highly informative book will help you sort through the hype and misinformation about carnivore, and gain insights from some of the world's leading carnivore advocates like Dr. Paul Saladino and Dr. Shawn Baker. For example, with the intestinal microbiome widely regarded as the next frontier of health and medical science, you'll learn why a carnivore eating pattern can spark a dramatic reconstitution of gut bacteria and an improvement in damaged gut lining in only a few days. By restricting otherwise healthy plant foods like fruits, vegetables, nuts, and seeds, those with leaky gut or lectin sensitivity have experienced truly mind-blowing health improvements. What's more, the high satiety and easy compliance with carnivore can help you shed excess body fat quickly, without having to suffer from calorie restriction, extreme workouts and frequent backslides and burnout. The three Cool Dudes—Brad, Brian and William—health experts who walk their talk, enjoy life, perform magnificent athletic feats fueled by meat, and are nice to their wives and strangers alike, give you everything you need to succeed in this award-winning book. You'll learn the right way to implement a nose-to-tail carnivore eating strategy featuring a strategic variety of sustainably raised animal foods like grassfed meat, pastured eggs, wild-caught seafood, and the true superfoods of the planet: liver and other nutrient-dense organ meats. You'll also pick up some cool fitness and lifestyle tips to help support your dietary transition instead of compromise it. Forget the hassle and complexity of typical cookbook offerings and enjoy 97 delicious, quick and easy carnivore-friendly recipes. Isn't it about time for you to become a lean, mean, athletic, smart, happy, tan cool dude? This book will help you get there, and have fun along the way.
£18.95
Hardie Grant Books Meatsmith: Home Cooking For Friends And Family
Book SynopsisCelebrated Australian restaurateur Andrew McConnell (Gimlet, Cutler & Co) and world class butcher Troy Wheeler unite for Meatsmith: Home Cooking From Butcher To Table, featuring more than 80 brilliant recipes to inspire long lunches, impressive dinners and sensational shared celebrations. More than another ;meat cookbook, this is an elegant guide to classic cooking that will inspire moments to be remembe rib eye, prepare a spectacular steak tartare and create one great dessert. Master signature dishes such as ;beef wellington or glazed roast duck, delicious charcuterie, barbecue and roasts; and find stellar side pairings among an array of show-stealing salads, vegetable dishes, and sauces. Andrew and Troy’s belief in quality has seen Meatsmith become one of Australia's best boutique grocers, and it is now the essential cookbook every home cook must have. Trade Review'When the chef behind Gimlet and his butcher Wheeler reveal the secrets to perfect beef Wellington or the glazed roast duck, you buy the book.' - Gourmet TravellerWhen the chef behind Gimlet and his butcher Wheeler reveal the secrets to perfect beef Wellington or the glazed roast duck, you buy the book. * Gourmet Traveller *
£31.50
Reaktion Books Pork A Global History by Rogers Katharine M AUTHOR Sep012012 Hardback
Book SynopsisPork is the most widely eaten meat in the world. It formed the high point of Roman feasts and was the mainstay of the traditional working-class diet in Europe and North America for centuries. This title tells how pork, the favourite meat of rich Romans, was disparaged in later centuries as useful meat for the middle and lower classes.
£999.99
Reaktion Books Game: A Global History
Book SynopsisAntelope and porcupines in Africa, feral cats and wild goats in Australia and deer, pheasants and rabbits in the USA and Europe are just a few of the world's game animals, or creatures hunted for food. Game has been central to the development of humanity and forms a core part of cultures - and meat industries - from the Amazon to the Arctic. In Game, the first culinary overview of the subject, Paula Young Lee describes the fascinating history of a food so diverse it ranges from luxury good to staple of the poor. The animals we hunt as game have varied over history - quail and dormice were once so avidly pursued that they became semi-domesticated, and dishes like bear paws, reindeer pate and lark pie have seen their popularity come and go. The politics of hunting have also come into play, from the earliest hunting laws to today's quotas and efforts at sustainability, and made certain game more desirable: cookbooks once instructed readers how to disguise beef as the more elegant and coveted venison. Featuring unusual recipes for many little-eaten animals and cuts of meat, Game will be gobbled up by readers.Trade Review'Books in Reaktion's Edible series are paragons of their type; concise and flavourful, jammed with interesting facts, period photos and just a handful of recipes, in case you want to "do it yourself". I recommend these books to foodies and academics alike.' - Robert Sietsema, restaurant critic for The Village Voice 'Embellished with clever illustrations and a nice selection of historical and contemporary recipes ... [an] outstanding series of food volumes.' - Wall Street JournalTable of ContentsIntroduction 1. The Hunting of the Snark: A Brief Overview of Game 2. The Culinary Crucible: Of Law and Lusciousness 3. It Tastes Like Chicken: Falconry, Trapping and Subsistence Hunting 4. The Raw and the Cooked: Making Your Own Meat 5. The Forlorn Table Recipes Select Bibliography Websites and Associations Acknowledgements Photo Acknowledgements Index
£999.99
Reaktion Books Lamb A Global History Edible
Book SynopsisLamb takes readers into the world of lamb, and is perfect for home cooks and food enthusiasts alike. Richly illustrated with images from around the world, Lamb will appeal to all those who appreciate the rich, luxurious taste of this highly popular meat.
£999.99
Reaktion Books Sausage: A Global History
Book SynopsisOur ancestors have enjoyed sausages for thousands of years, even though they've been the butt of jokes for nearly as long. While we often think of sausages as being made only of pork, they've been fashioned from virtually every animal humans eat, as well as a number of vegetarian-friendly fillings. Sausage: A Global History serves up a tasty, informative, and witty account of bangers and bratwurst from all different cultures and periods, easing our doubts about these "mystery meats," and introducing the reader to a host of unusual treats from around the world.Gary Allen's lively and engaging history of the sausage includes many recipes, both historic and original. It's lavishly illustrated with photos and graphics: antique posters and advertisements, photos from exotic lands, and cartoons. It's a virtual alphabet of sausages, from Andouilles (both the original French saucissons and Cajun Louisiana's spicier version), to Italy's zampone, seasoned forcemeat of pork, stuffed and into sewn into the skin of a pig's trotter. This book is literally wurstig (German for "stuffed like a sausage") with savory tidbits, and speculation on how the lowly sausage-which was first created to prevent waste of otherwise unusable scraps of meat-became the darling of gourmets. Sausage is sure to whet the appetite of foodies and scholars alike.
£999.99
Octopus Publishing Group A Bird in the Hand Chicken recipes for every day and every mood
£27.69
Hardie Grant Books Beefy Boys
Book Synopsis
£19.98
![The River Cottage Meat Book: [A Cookbook]](http://bookcurl.com/cdn/shop/files/9781580088435.jpg?v=1731887643&width=645)
