'The perfect cookbook for achieving and maintaining a healthy weight' - Gary Taubes 'The cookbook every diabetic needs.' - Dr Aseem Malhotra on The 30 Minute Diabetes Cookbook 'An inspiring recipe book' - Daily Mail on The Diabetes Weight-Loss Cookbook Let bestselling authors Katie and Giancarlo Caldesi show you how to prepare delicious low-carb meals that change the habits of a lifetime. Their CarbScale spans everything from strict keto for anyone needing to lose a lot of weight fast, to a moderate low-carb guide for those who want to eat well and keep their metabolic health in check, so there's an option for you, whatever your health goals. Unveil a healthier new you and discover how to live well for life.

An accessible, expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying. Shown in clear, step-by-step photographs, the techniques are straightforward to follow: the author describes home charcuterie as an almost magical process, and one to be enjoyed. The air-dried products include hams, lomo, lardo, coppa, bresaola, and salami - Milano, Toscano, Felino, Finnochiona, piccante, venison - as well as chorizo, sobrasada, and kielbasa. There are brine-cured hams, chine, salt beef and pastrami, pressed tongue, confit duck, pates, terrine, haggis, and faggots. There are sausages, of course, including black and white puddings, dry- and brine-cured bacons, guanciale, pancetta, lamb and mutton bacon, and dry-cured rack of lamb. There is jerky and biltong, and cured gravadlax and rollmops, and smoked foods including salmon, bacon and ham.

Meat: The Ultimate Cookbook is the definitive guide to preparing meat. What is better than that first bite of a succulent steak prepared to perfection as a rush of dopamine overcomes your senses? Meat has been part of every culture since we learned to hunt. Competitions have ensued to determine who has the best meat recipe around. Many parties find attendees hanging out around grills waiting for the perfect main course to be ready. This is the only cookbook the omnivore in your life will need, and inside you will find: - Over 300 mouthwatering, internationally inspired easy-to-follow meat recipes - Chapters designed specifically for beef, pork, lamb, goat, wild game (like venison), and poultry - Gorgeous original photography that brings the recipes to life - Interviews with notable farmers and chefs - Butchering techniques - A guide to brines, rubs, and sauces - Sides, salads, and accompaniments that take your meat to the next level No matter if you are using the oven, grill, Dutch oven, or a skillet, chef and restaurateur Keith Sarasin details how best to respect the hard work and energy required to bring meat from the fields to the table.

This title features best-ever recipes for roasting beef, pork, lamb and poultry. It is a tempting feast of 30 succulent classic and contemporary recipes to suit all tastes. It features dishes from around the world, such as Pork Roasted with Herbs, Spices & Rum; Chicken with Wild Mushrooms & Garlic; Roast Beef with Porcini & Roasted Sweet Peppers; and Roast Lamb with Apricot, Cinnamon and Cumin Stuffing. It offers inspiration for every occasion, from simple midweek roast chicken or ham to elaborate dinner party creations using leg of lamb or brisket of beef. It contains a useful guide to suitable types of poultry and cuts of meat for roasting, as well as roasting times. A roast is always special. In a hectic world it is sometimes the only time a family can eat together, and worldwide it is the highlight of high days and holidays from Thanksgiving turkey in the United States to Easter Sunday spit-roast lamb in Greece. Although roasting meat and poultry takes time, once a few basics have been mastered, it is one of the easiest ways of cooking meat and poultry.From classics such as Beef Wellington and Roast Loin of Pork with Apple Stuffing to more contemporary dishes like Roast Leg of Lamb with Pesto and Whisky Chicken with Onion Marmalade, there is sure to be a recipe to suit your appetite.

Crispy, salty, smoky and truly irresistible - celebrate one of our best-loved comfort foods. It features an enticing collection of mouthwatering dishes including Pork and Bacon Rillettes, Leek and Bacon Tart, Mackerel with Nutty Bacon Stuffing, and Bacon, Brie and Fresh Date Muffins. The introduction discusses bacon's history, the different international styles of bacon and how to buy and store it. It includes over 300 glorious photographs, showing key techniques and a perfect image of each finished dish. Complete nutritional information is given for every recipe to help with dietary planning. Who can resist the allure of bacon, sizzling slowly in a pan? Whether starring as the main ingredient or to add a distinctive finishing touch, this wonderful book will show just how versatile and indispensable bacon is in the kitchen. Use it to pep up hearty soups and casseroles, wrap it around chestnuts or halloumi cheese for a moreish appetizer, enliven side dishes with a generous sprinkling of crispy crunchy bacon bits, or add that perfect salty taste to breads and pies. With fabulous photographs of each finished dish and easy to understand instructions, this book proves that bacon really is the ideal addition to any meal.