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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with meat & game
From the earliest days of European settlement in the South, as in
many rural economies around the globe, cured pork became a main
source of sustenance, and the cheaper, lower-on-the-hog
cuts--notably, bacon--became some of the most important traditional
southern foodstuffs. In 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. Today, for
regular eaters and high-flying southern chefs alike, bacon has
achieved a culinary profile so popular as to approach baconmania.
But Thompson sagely notes that bacon will survive the silliness.
Describing the many kinds of bacon that are available, Thompson
provides key choices for cooking and seasoning appropriately. The
book's fifty-six recipes invariably highlight and maximize that
beloved bacon factor, so appreciated throughout the South and
beyond (by Thompson's count, fifty different styles of bacon exist
worldwide). Dishes range from southern regional to international,
from appetizers to main courses, and even to a very southern
beverage. Also included are Thompson's do-it-yourself recipes for
making bacon from fresh pork belly in five different styles.
The pioneers of British barbecue bring you the ultimate guide to
the grill. 'Everything you need for a BBQ blowout in your backyard'
Evening Standard Grillstock know a thing or two about low 'n' slow
barbecue. They have been pioneers of the American barbecue scene in
the UK since 2010 with their original BBQ and music festival,
Grillstock, which sees top pit-masters compete from the world over,
and their chain of smokehouses bringing truly authentic BBQ to
cities across the UK. Stacked with more than 100 recipes and
revealing plenty of Grillstock secrets, Grillstock: The BBQ Book
includes favourites from the Smokehouse menu, tips on mastering low
'n' slow style cooking, epic meaty feast ideas, and unique recipes
from some of the world's best BBQ competition teams. With chapters
focused on the core meats of any great BBQ meal (Pork, Beef,
Chicken and Ribs), a guide to the art of smoking meat, plus further
chapters on burgers, fixin's (sides), rubs 'n' sauces and finally
'slurps', the book provides all you need to create everything from
smokin' dinners for two to the ultimate BBQ feast. Praise for
Grillstock restaurants and events: 'I'm still amusedly
flabbergasted by my majorly American weekend of downhome flavour
from back home (then) near my London home (now) feasting.
Grillstock London was BBQ blast and a low and slow experience I
look forward savouring again' Chris Osburn Huffington Post 'Proper
barbecue heaven' Daily Mail 'One of the 8 Best Rib Joints in
Britain' Esquire 'You may as well accept that you will leave with
sauce splattered down your shirt and chin' Mark Taylor Crumbs
Magazine 'Not strictly the UK's only serious competition BBQ meet
but, in my own hopelessly biased opinion, the best, and, for fans
of American low-and-slow meat cooking, about as much fun as you can
have with your clothes on. You could almost be in Kansas' Chris
Pople, Cheese and Biscuits 'Music festivals are good and all, but
have you ever been listening to a band and thought, "wow...I wish I
was eating a big pile of meat." That's where Grillstock comes in, a
magical place where hotdog eating contests, the best in bbq food,
craft beer and live music come together' Topman 'The real spirit of
barbecue' Macs BBQ
Jerky is a popular and delicious way to add protein to your diet -
but all the artisanal varieties showcasing locally raised meats and
specialty flavours mean purchasing it can get expensive. Food
preservation teacher and cook Karen Solomon teaches you how to
smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of
meats, dairy, fish, eggs, and other proteins economically and at
home. Fifty creative recipes highlight the range of specialty foods
that you can make yourself with these techniques, including smoked
salmon, pickled beans, cured sardines, brined cheese, duck breast
prosciutto, and, of course, beef jerky (eight varieties!).
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