Description

Book Synopsis

''Luke is the true vanguard for all things meats and cooking. This book is so awesome.''

- Matty Matheson, chef, author, and actor/producer of The Bear


Welcome to the essential companion for cooking and making epic Quality Meats, whether you''re a beginner, expert or somewhere in between. From easy recipes for grilling and roasting your favourite cuts, to small plates, sandwiches and smoked briskets, to more ambitious undertakings like homemade sausages and charcuterie, acclaimed chef Luke Powell has you covered. Featuring over 90 recipes with friendly, detailed instructions and step-by-step photography, along with a host of sides, desserts and accompaniments. This fully photographed, wibalin-textured hardback also includes special features on salami and brisket.


Luke worked in top-level kitchens for decades before pursuing his passion for charcuterie and is the founder and owner of the hatted restaurant turned smallgoo

Quality Meats

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    A Hardback by Luke Powell

    £22.10

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    RRP £26.00 – you save £3.90 (15%)

    Order before 4pm today for delivery by Sat 26 Sep 2026.

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      Book details

      Publisher Murdoch Books
      Published 1 August 2024
      ISBN-13 9781761500381
      978-1761500381
      ISBN-10 1761500384
      Also in:
      Food & Drink Cookery / food by ingredient: meat and game

      Description

      Book Synopsis

      ''Luke is the true vanguard for all things meats and cooking. This book is so awesome.''

      - Matty Matheson, chef, author, and actor/producer of The Bear


      Welcome to the essential companion for cooking and making epic Quality Meats, whether you''re a beginner, expert or somewhere in between. From easy recipes for grilling and roasting your favourite cuts, to small plates, sandwiches and smoked briskets, to more ambitious undertakings like homemade sausages and charcuterie, acclaimed chef Luke Powell has you covered. Featuring over 90 recipes with friendly, detailed instructions and step-by-step photography, along with a host of sides, desserts and accompaniments. This fully photographed, wibalin-textured hardback also includes special features on salami and brisket.


      Luke worked in top-level kitchens for decades before pursuing his passion for charcuterie and is the founder and owner of the hatted restaurant turned smallgoo

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