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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with meat & game

Weber Classics - The Ultimate Braai Book (Paperback): Jamie Purviance Weber Classics - The Ultimate Braai Book (Paperback)
Jamie Purviance 2
R375 Discovery Miles 3 750 Ships in 7 - 9 working days

The latest title from Weber, the world’s leading authority on braaiing.

This essential fireside companion includes proven techniques and mouthwatering dishes you might never imagine would come off the fire. From deep-dish pizza to recipes for steak stir-fry to bacon-wrapped prawns and vegetarian chilli, there are recipes to suit all tastes.

Weber Classics offers a selection of recipes that are suitable for everyday meals, casual entertaining and special occasions. The introduction offers tips for using a wok, griddle or pizza stone, as well as basic techniques such as braising, smoking and setting up a rotisserie. From lighting the fire to serving up a delicious dessert cooked over the coals, Weber Classics has got you covered. With this book, even the most dedicated ‘chops ’n wors’ enthusiast will be encouraged to grab the braai tongs and try something different.

Contents: Foreword; Introduction; Braaiing Evolved; Getting Started; Starters; Red Meat; Pork; Poultry; Seafood; Vegetables and Sides; Desserts; Rubs, Brines, Marinades and Sauces; Index.

Wild Game Cookbook (Paperback): Andy Parle Wild Game Cookbook (Paperback)
Andy Parle
R292 R224 Discovery Miles 2 240 Save R68 (23%) Ships in 12 - 17 working days

This book offers a complete collection of game recipes, whether you are cooking your own hard won kill, or have a field-fresh purchase from a butcher or game merchant. The recipes feature classic and contemporary dishes, with traditional roast birds, terrines and casseroles alongside modern creations such as squirrel skewers and venison chilli, or sticky wild boar ribs. With dishes suitable for cooks of all levels of experience.

The Complete Guide to Hunting, Butchering, and Cooking Wild Game - Volume 2: Small Game and Fowl (Paperback): Steven Rinella The Complete Guide to Hunting, Butchering, and Cooking Wild Game - Volume 2: Small Game and Fowl (Paperback)
Steven Rinella; Photographs by John Hafner
R889 R722 Discovery Miles 7 220 Save R167 (19%) Ships in 10 - 15 working days
Pipers Farm The Sustainable Meat Cookbook - Recipes & Wisdom for Considered Carnivores (Hardcover): Abby Allen, Rachel Lovell Pipers Farm The Sustainable Meat Cookbook - Recipes & Wisdom for Considered Carnivores (Hardcover)
Abby Allen, Rachel Lovell
R962 R785 Discovery Miles 7 850 Save R177 (18%) Ships in 9 - 15 working days

'Without preaching, this argues for eating meat in a better way, sustainably, ethically, intelligently and with an understanding of farming' - Diana Henry, The Daily Telegraph This 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.

Cooking on the Bone (Paperback): Jennifer McLagan Cooking on the Bone (Paperback)
Jennifer McLagan 2
R518 R434 Discovery Miles 4 340 Save R84 (16%) Ships in 12 - 17 working days

We've 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.

Fire Islands - Recipes from Indonesia (Hardcover): Eleanor Ford Fire Islands - Recipes from Indonesia (Hardcover)
Eleanor Ford
R1,050 R884 Discovery Miles 8 840 Save R166 (16%) Ships in 10 - 15 working days

Winner of the Kerb Food and Drink Travel Book of the Year and the Guild of Food Writers International or Regional Cookbook Award! From acclaimed food writer and world traveler Eleanor Ford comes a vibrant collection of 100 mouthwatering recipes for Indonesian cuisine--from the refined cooking of Java to the spicy heart of Sumatra and the festival foods of Bali. Indonesian food is the hidden treasure of South East Asian cookery, waiting to be uncovered, and this wondrous cookbook opens an unexplored culinary region to food lovers and travellers. It is an unprecedented culinary celebration of Indonesia, the world's largest archipelago--a land rich with tropical rainforests, smoking volcanoes, and silver sand beaches that was also the beating heart of the spice trade. Today its unforgettable dishes are a celebration of rice and spice--homegrown clove and nutmeg, ginger and chilly, coconut, turmeric, peanuts, and more. Through delightful, easy-to-follow text and instructions, Fire Islands reveals how to set up an Indonesian kitchen and how to create one hundred authentic Indonesian recipes--everything from crunchy snacks and street food to sweet and sticky rice dishes, spicy noodles, fragrant sauces, tangy broths, rich drinks, and much more. This bright, beautifully designed package has mouthwatering photographs of the dishes throughout coupled with original images from the lush, food paradise.

The Borough Market Cookbook - Meat and Fish (Hardcover, 2): Sarah Freeman, Sarah Leahey-Benjamin The Borough Market Cookbook - Meat and Fish (Hardcover, 2)
Sarah Freeman, Sarah Leahey-Benjamin; Edited by Rachel De Thample, Tobias Steed; Photographs by George Nicholson; Illustrated by …
R638 Discovery Miles 6 380 Ships in 12 - 17 working days

The result of a collaboration of devotees of the market celebrating food and cooking, this comprehensive collection is an essential guide for foodies and chefs. With over one hundred and forty recipes, including canapes, starters, and main courses, this delightful resource is sourced from producers and traders who are relentlessly passionate about their livestock and livelihood, and for whom provenance is paramount.

Home Sausage Making, 4th Edition (Paperback, 4th Edition): Reavis Charles Home Sausage Making, 4th Edition (Paperback, 4th Edition)
Reavis Charles
R656 R596 Discovery Miles 5 960 Save R60 (9%) Ships in 12 - 17 working days

All the recipes have been retested and adjusted for contemporary flavours with the addition of ethnic recipes reflecting Asian flavours along with the classic Italian and German styles and food writer/chefs Evelyn Battaglia and Mary Reilly have also added new game recipes using bison, venison and alligator meat, as well as more vegetarian recipes, a guide to beer and sausage combinations and how to put together a classic charcuterie plate. All new profiles of 20 contemporary charcuterie and sausage makers provide insight into such techniques as dry curing, smoking and fermenting, as well as some of the makers' signature recipes.

Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat - The Old-School Guide to Smoking Meat (Hardcover): Myron... Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat - The Old-School Guide to Smoking Meat (Hardcover)
Myron Mixon, Kelly Alexander
R782 R675 Discovery Miles 6 750 Save R107 (14%) Ships in 10 - 15 working days

New York Times bestselling author and star of Destination America's BBQ Pitmasters Myron Mixon goes back to the basics of backyard pit barbecuing with BBQ Rules, offering readers essential old-school barbecue techniques and 50 classic recipes. In barbecue, "old-school" means cooking on a homemade coal-fired masonry pit, where the first step is burning wood to make your own coals, followed by shoveling those coals beneath the meat and smoking that meat until it acquires the distinct flavour only true pit-smoking can infuse. With easy-to-follow, straightforward instruction, America's pitmaster shows you how and also demonstrates methods for cooking on traditional gas and charcoal grills common in most backyards. The book is divided into four parts-Meat Helpers, The Hog, Birds, The Cow-and features recipes and methods, including: * Pit Smoked Pulled Pork * North Carolina Yella Mustard-Based Barbecue Sauce * Prize-winning Brisket * Smoked Baby Back Ribs * Thick and Smoky T-Bone Steaks Presenting step-by-step illustrations on building a pit, managing a fire, selecting meats for the pit and the best wood to burn in it, and more, Mixon offers all of the fundamental lessons to becoming a champion backyard pitmaster. Filled with Mixon's southern charm, personal stories, and never-before-shared methods, BBQ Rules is a down-home, accessible return to old-school pit smoked barbecue.

Thai Recipes 2022 - Tasty and Easy Recipes (Paperback): Ron Miro Thai Recipes 2022 - Tasty and Easy Recipes (Paperback)
Ron Miro
R870 R704 Discovery Miles 7 040 Save R166 (19%) Ships in 10 - 15 working days
Cajun Pig (Paperback): Dixie Poche Cajun Pig (Paperback)
Dixie Poche; Foreword by Chef John D Folse
R584 R486 Discovery Miles 4 860 Save R98 (17%) Ships in 10 - 15 working days
Home Production of Quality Meats and Sausages (Paperback): Stanley Marianski, Adam Marianski Home Production of Quality Meats and Sausages (Paperback)
Stanley Marianski, Adam Marianski
R812 Discovery Miles 8 120 Ships in 10 - 15 working days

Home Production of Quality Meats and Sausages - The Making of a Sausage Maker. There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are highly technical and expensive professional books that are written for meat plant managers or graduate students pursuing a master's degree in meat technology. Unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. Technical terms were substituted with their equivalent but simpler meanings and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, safety, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."

Ekstedt - The Nordic Art of Analogue Cooking (Hardcover): Niklas Ekstedt Ekstedt - The Nordic Art of Analogue Cooking (Hardcover)
Niklas Ekstedt 1
R1,255 R991 Discovery Miles 9 910 Save R264 (21%) Ships in 10 - 15 working days

'With 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 wild garlic capers, juniper-smoked pike and perch, ember-baked leeks with charcoal cream, pine-smoked mussels, and wood-oven baked almond cake.

Stunning photography from David Loftus brings Niklas' recipes and the Nordic seasons to life.

The Sausage Cookbook - Recipes for Making and Cooking with Homemade Sausage (Paperback): James Taylor The Sausage Cookbook - Recipes for Making and Cooking with Homemade Sausage (Paperback)
James Taylor
R492 R400 Discovery Miles 4 000 Save R92 (19%) Ships in 10 - 15 working days
The Fish and Game Cookbook (Hardcover): Angelo Georgalli The Fish and Game Cookbook (Hardcover)
Angelo Georgalli; Photographs by Richard Cosgrove, Sally Greer; Text written by Fish & Game NZ, Carla Munro; Designed by …
R691 Discovery Miles 6 910 Ships in 12 - 17 working days
Cook Game (Hardcover): J.C.Jeremy Hobson, Philip Watts Cook Game (Hardcover)
J.C.Jeremy Hobson, Philip Watts
R447 R270 Discovery Miles 2 700 Save R177 (40%) Ships in 12 - 17 working days

If you don't know what to do with game and are rather apprehensive about cooking it, or if you are already a game cook and wish to expand your knowledge, then you will find this comprehensive book of enormous interest. As the authors point out in the Introduction, "Cook Game" takes the cook back to basics one minute and is mouth-wateringly adventurous the next.This title contains over 180 delicious game/fish recipes and over 40 other recipes covering marinades, sauces, stocks and accompaniments. It covers pheasant, partridge, grouse, snipe, woodcock, wildfowl, pigeon, guinea fowl, qual, rabbit, hare, venison, wild boar, game and fish pies, trout, salmon and coarse fish. It provides recipes for 'fast food' and dishes that are particularly suitable for children and presents special guest recipes as well as a chapter of helpful hints Includes some 'exotic' recipes for ostrich, kangaroo and crocodile.

Miami Cooks - Recipes from the City's Favorite Restaurants (Hardcover): Sara Liss Miami Cooks - Recipes from the City's Favorite Restaurants (Hardcover)
Sara Liss; Foreword by Adeena Sussman
R761 R692 Discovery Miles 6 920 Save R69 (9%) Ships in 9 - 15 working days

When it comes to food cities, Miami is one to take seriously. It is a colorful culinary tapestry of local and international food traditions with emerging new talents and James Beard-recognized chefs setting the bar for adventurous, experimental, and exciting cuisine. Miami Cooks by Sara Liss celebrates this wonderfully unique food culture with seventy-five recipes by thirty-five of the city's leading chefs and mixologists. Sure, Miami is the Cuban food capital of America, but it also home to so many other cuisines-Peruvian, Venezuelan, Puerto Rican, Haitian, Jamaican-that tempt the palate. From savory duck carnitas tacos to a crab-crusted ribeye steak to a decadent caramelized strawberry (and not to mention, an array of refreshing cocktails), this book boasts recipes all designed for home cooks of all skill levels.

Pheasant, Quail, Cottontail - Upland Birds and Small Game from Field to Feast (Paperback): Hank Shaw Pheasant, Quail, Cottontail - Upland Birds and Small Game from Field to Feast (Paperback)
Hank Shaw; Photographs by Holly A. Heyser
R998 R846 Discovery Miles 8 460 Save R152 (15%) Ships in 10 - 15 working days

2019 IACP Cookbook Award Winner: Best Self-Published Cookbook A comprehensive, lushly illustrated cookbook devoted to preparing and cooking upland birds and small game, both wild and domesticated, from the author of the award-winning website Hunter Angler Gardener Cook. Game birds have always held a high place at the table, whether it's a hunter's prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more - these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more. Hank Shaw, an award-winning food writer, hunter, and cook at the forefront of the wild-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking birds ranging from quail to pheasant, turkey to dove and beyond. Pheasant, Quail, Cottontail also covers a range of small game animals such as rabbits, hares and squirrels. You'll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds. Shaw's global yet approachable recipes include basics such as Roast Pheasant and Buttermilk Fried Rabbit; international classics like Tuscan Hare Ragu, French Rabbit a la Moutarde, Mexican Turkey Tamales with Pumpkin, and General Tso's Pheasant; as well as unique dishes such as Roast Woodcock Michigan. It also features an array of small game charcuterie, from fresh sausages to confit and terrines. The most comprehensive guide to preparing and cooking upland birds and small game, whether domesticated or wild, Pheasant, Quail Cottontail will be a valued companion for hunters as well as home cooks looking for new ways to cook store-bought turkey, rabbit or quail.

The Authentic French Cookbook - + 50 Classic Recipes Made Easy Cooking and Eating The French Way. (Paperback): Jamie Woods The Authentic French Cookbook - + 50 Classic Recipes Made Easy Cooking and Eating The French Way. (Paperback)
Jamie Woods
R734 R594 Discovery Miles 5 940 Save R140 (19%) Ships in 10 - 15 working days
The Complete Ninja Air Fryer Cookbook - Easy and Quick Recipes to Feed Your Family (Paperback): Theodore Pyles The Complete Ninja Air Fryer Cookbook - Easy and Quick Recipes to Feed Your Family (Paperback)
Theodore Pyles
R420 Discovery Miles 4 200 Ships in 9 - 15 working days
Ribs, Ribs, Ribs - Over 100 Flavor-Packed Recipes (Hardcover): The Coastal Kitchen Ribs, Ribs, Ribs - Over 100 Flavor-Packed Recipes (Hardcover)
The Coastal Kitchen
R594 R512 Discovery Miles 5 120 Save R82 (14%) Ships in 10 - 15 working days

Ribs, Ribs, Ribs will take your next backyard barbecue from so-so to stupendous.

Ribs, Ribs, Ribs lets you experience the succulent, flavor-packed glory of all things ribs. Featuring over 100 recipes for the grill, oven, and smoker, mouthwatering sides, and delicious desserts to top it all off, family and friends will be giving their compliments to the chef. Popular the world over, these recipes reflect a mouthwatering bounty of international flavors. This is the perfect gift book for barbecue beginners and grilling masters alike. With Ribs, Ribs, Ribs achieve restaurant results from the comfort of home!

Meat - The Ultimate Companion (Hardcover): Anthony Puharich, Libby Travers Meat - The Ultimate Companion (Hardcover)
Anthony Puharich, Libby Travers
R705 R564 Discovery Miles 5 640 Save R141 (20%) Ships in 5 - 10 working days

WHAT YOU NEED TO KNOW BEFORE SELECTING, BUYING AND COOKING MEAT

Anthony Bourdain, internationally acclaimed celebrity chef, meat lover and committed carnivore (Newsweek) contributed the foreword for this essential meat-lovers book. In Meat: The Ultimate Companion you will learn virtually all you need to know about meat, including why you should:

- Eat better quality meat, but eat less of it

- Eat the whole animal

- And, eat more wild animals

A meat eater's best friend: Meat: The Ultimate Companion is not just a meat cookbook. It is designed to walk you through the topic from the eyes of the farmer, the butcher, and the best cooks; helping you with the questions you might want to ask before you buy your meat.

Recipes for the hardcore carnivore: Over 110 recipes showcase the major cuts and draw on cuisines and chefs from around the world. Lavishly photographed and illustrated, it is sure to become a modern classic and a requirement for every kitchen.

The butchering art: Carefully curated by Anthony Puharich, legendary butcher and supplier to Australia's leading restaurants, together with accomplished food writer Libby Travers, this comprehensive and ambitious book covers:

- The history of every major animal we raise for meat

- International breed maps

- Cut diagrams and descriptions

- And, illustrated butchery techniques and expert tips on selecting, storing and cooking all kinds of meat

Meat: The Ultimate Companion is an excellent choice for fans of Adam Danforth, Temple Grandin, or Pat LaFrieda.

Cuisinart Griddler Cookbook for Beginners - Tasty, Quick and Easy Recipes for Your Grill, Griddler and Panini Press... Cuisinart Griddler Cookbook for Beginners - Tasty, Quick and Easy Recipes for Your Grill, Griddler and Panini Press (Hardcover)
Flana Gordov
R741 Discovery Miles 7 410 Ships in 10 - 15 working days
Cook's Guide to Poultry and Game - Delicious recipes from classic roasts to stews and stir-fries; essential advice on... Cook's Guide to Poultry and Game - Delicious recipes from classic roasts to stews and stir-fries; essential advice on buying, preparing and cooking (Paperback)
Lucy Knox, Keith Richmond
R141 R112 Discovery Miles 1 120 Save R29 (21%) Ships in 12 - 17 working days
The Ultimate Meal Prep Instant Pot Cookbook - Delicious, Quick, Healthy, and Easy to Follow Meal Prep Recipes That Will Make... The Ultimate Meal Prep Instant Pot Cookbook - Delicious, Quick, Healthy, and Easy to Follow Meal Prep Recipes That Will Make Your Life Easier. (Electric Pressure Cooker Cookbook) (Hardcover)
Dorothy Moore
R747 Discovery Miles 7 470 Ships in 10 - 15 working days
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