Hunter Gather Cook Handbook combines accessible and inspirational instruction for foraging, game & fire cookery with over 40 recipes for the finest wild food. This new gift edition aims to set the reader on a fulfilling, lifelong path of culinary adventures and food DIY, and inspire them to embrace the lifestyle that surrounds the 21st-century hunter-gatherer. With clear guides to foraging wild plants and fungi, and extensive information on deer, rabbit, pheasant, partridge, wood pigeon and duck, including hunting and butchery, it makes wild food accessible and aims to take away any sense of trepidation. For readers that already consider themselves well versed in the ways of the 21st-century hunter-gatherer, it hopes to extend their culinary repertoire, and take their experimentation and enjoyment to the next level. Includes methods of making and cooking with fire, including clay ovens and Swedish log candles, illustrated butchery guides, recipes for deer, rabbit, pigeon, partridge, pheasant and duck, advice on foraging, wild plant and mushroom identification guides, recipes for sauces, sides and basics.

A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery, with 200 recipes and stunning food and location photography.

Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery.

At home, guided by Fuchsia's clear instructions, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce.

With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines.

Join hunter and chef Jenn Danella for page after page of crave-worthy recipes that bring wild game to breakfast, lunch, dinner-even the tailgate! If you've ever struggled to get your whole family to enjoy a meal built around venison, or if you need ideas to use up meat from the hunt, you've come to the right place. In The Weeknight Wild Game Cookbook, you'll find exciting venison and wild game recipes based on familiar favorites. From burgers, sliders, and enchiladas to soups, stews, and grilled delights, these recipes are easy and approachable, which makes cooking with flavorful proteins more accessible. Find chapter after chapter of wild game cooking that inspires: Breakfast and Brunch: Venison and Bacon Breakfast Pizza, Venison Quiche, Honey Butter Pheasant Biscuit, Mini Chorizo Wild Hog Egg Bites Appetizer/Tailgate Food: Triple Wild Game Meatballs, Venison Cheeseburger Mini Muffins, Sweet Heat BBQ Wild Turkey Bites, Spinach and Mushroom Venison Pinwheels, Rabbit Satay with Peanut Sauce Soups, Stews, and Slow-Cooked Meals: Venison Stuffed Pepper Soup, Asian Wild Turkey and Potsticker Soup, Wild Hog and Cider Stew, Rabbit Bourguignon, Braised French Onion Pheasant, Slow Cooker Venison Barbacoa Baked and Fried: Venison Chili Mac, BBQ Venison Crescent Ring Pizza, White Enchiladas with Wild Turkey, Wild Game Tater Tot Casserole, Chicken Fried Venison, Pan Fried Duck Dumplings Grilled and Griddled: Bourbon Wild Turkey, Venison Birria Style Tacos, Venison Smash Burgers, Jamaican Jerk Pheasant, Thai Chili Turkey Lettuce Cups, Chipotle Venison Kebabs Jenn also reviews basic butchery for venison, so the process of achieving particular cuts is demystified. Whether you're the hunter in your family or just the lucky beneficiary of the hunt, it's time to get cooking!

This sumptuous guide gives you everything you need to put together the perfect cheeseboard for any occasion, with 40 beautiful delicious ideas to suit all tastes. Morgan McGlynn, resident cheese expert from Channel 4's Sunday Brunch, brings you this complete guide, filled with beautiful recipes to wow guests and delight the palate. A how-to guide that breaks the cheeseboard down into its components- cheese, meat, accompaniments, garnish. - allowing you to create stunning spreads for any occasion. Ideas include: Brunch Board: Make the most important meal of the day a little more special with this mouthwatering selection of cheeses and accompaniments. Cosy Night In Board - Shelter in on cold winter evenings with a warming fondue for two as a centre piece, the ideal sharing board for the one you love with wine parings for each cheese. Halloween Cheeseboard - Full of cheesy treats, spooky crackers and scarily stinky cheeses, this is the perfect board for when the autumn nights start to draw in. Apres Ski Board - A rich collection of mountain cheeses perfect for enjoying in front of a cozy open fire. Ultimate Match-Day Board: Add some flavour to complement the big game with stuffed mini peppers, spicy guacamole and homemade blue cheese and chive sauce. Perfect Summer Picnic: This light and fresh selection is the ideal cheeseboard for the summer, and can be packed up and taken on walks, trips or days out. Festive Cheese Wreath - The perfect holiday centrepiece, ideally enjoyed with a Christmas Martini. Most importantly, this book will teach you how to pair cheeses perfectly, from classic pairings to the unexpected. In addition to the easy-to-follow instructions and gorgeous inspiration, The Modern Cheeseboard also pairs drinks to match the boards, along with recipes for your own chutneys and jams. With boards ranging from the everyday to the showstopper, alongside ideas for key occasions throughout the year and inspiration from around the World, this book is guaranteed to wow guests and have mouths watering.

The Pork Roll Cookbook is a celebration of pork roll, the ham-based treat that originated in Trenton, New Jersey, in 1856, and remains popular there today. It explores the world of this tasty, salty meat and its history, and features more than 50 dishes made with this unique regional delicacy. Typically enjoyed as a breakfast sandwich consisting of fried pork roll, fried egg, and cheese on a hard roll or bagel, this book will expand your porky horizons with recipes for Pork Roll Hawaiian Pizza and Pork Roll Jambalaya. Know someone from New Jersey who doesn't live there anymore? Cure their homesickness with the Pork Roll Cookbook.

Born from the partnership between celebrated Australian chef Andrew McConnell (Gimlet, Cutler & Co) and world class butcher Troy Wheeler, Meatsmith is a tribute to the omnivore’s table, with over 100 brilliant recipes to inspire charcuterie cravings, long lunches, dazzling dinners and sensational sides that could steal the show.

More than another meat cookbook, this is an essential lifestyle companion for cooking widely and creating meals and moments to be remembered. The beautifully designed compendium offers achievable, delicious recipes and gorgeous photography, including recipes for salads, vegetables and sauces; as well as anecdotes, advice and asides. Discover a range of menus for seasonal occasions, from a fiery butcher's picnic to lunch in the garden, a duck dinner party to the ultimate steak, and One Great Dessert.

Andrew and Troy’s belief in quality and customer service has seen Meatsmith become one of Australia's best boutique butchers. Now it's the inspiring cookbook every kitchen must have.

There is no food fresher than the food you get from the wild. No matter where you live or what you hunt, this cookbook has you covered. With delicious recipes for venison, moose, elk, boar, fish, duck, and more, this is a comprehensive guide for novices and experts alike. Learn to cook to perfection with a wide range of proteins and step-by-step preparations. Inside you’ll find: Over 100 recipes for all of your wild game Techniques for butchering, cleaning, cooking, and storing your game Tender and tough cuts, sausages, jerky, stews, ground meats, and more Tips for curing and dehydrating your meat so nothing goes to waste Whether you’re cooking at the grill, on the campfire, or in the kitchen, make the most of nature’s bounty with Wild Game Cooking.

Get the Most Bang for for Your Buck Step up your venison cooking game with fresh field-to-table recipes that make the most of your whole harvest from shoulder to shank. Venison cooking is for everyone, and Allie Doran, creator of Miss Allie's Kitchen, shows you how to make sure every meal you make is as tender, flavorful and easy as possible, from the Easiest Black Pepper Jerky to Red Wine-Braised Short Ribs with Herb Gremolata. In this recipe collection, you'll learn all the skills you need to start cooking the best game meals of your life beyond basic stewing. Break down sinewy sirloin with tenderizing marinades, use the fat in neck meat to make mouthwatering barbacoa or even cube up tough flank meat for tacos and kebabs. Soon you'll find there's no such thing as a bad cut of meat when you're cooking it right! Even less experienced cooks can get superior quality meals--with helpful sections on field dressing your deer and suggestions for which cuts to use for every dish. In no time at all, you can break out a Wild Game Charcuterie Board for a party, level up your brunch with Southern-Style Sausage Gravy or have a date night in with the impressive Roasted Whole Tenderloin with Peppercorns. Full of hearty recipes for every cut of meat and every occasion, Venison Every Day will never leave you wondering what to do with a freezer full of deer again.

Tom Kerridge shows you how to be the boss in the kitchen and eat well every day, thanks to more than 100 brilliant recipes to give you and your family a fresh start.

What's for dinner tonight? Recycle that takeaway menu, step away from the microwave and make the most of the amazing British produce with some real home-cooked food from Tom's BBC TV series!

Tuck into a quick peanut chicken stir-fry or flavour-packed butternut squash and chickpea curry. At the weekend, Tom's Greek-style roast lamb makes the perfect family feast, and why not get the kids involved in the cooking too?

It's very easy to fall into the busy-life trap, especially when ready meals are so convenient. But Tom Kerridge has learnt from experience how important it is to take control over what you eat for the sake of your health and happiness. Now he wants to show you how easy it is to cook amazing meals at home, whether you're short on time or lack confidence in the kitchen.

Tom Kerridge's Fresh Start is not a diet book, but it is about taking control. If you cook from scratch, you know exactly what is going into your food and can take responsibility for everything that you and your family eat. And with Tom's guidance, you know it will taste amazing too! Including more than 100 delicious recipes for breakfast, quick and easy meals, lighter dishes, veggie suppers, batch cooking, weekend feasts and sweet treats.

'Tom is the perfect person to kick us into a fresh start this new year' GQ

In Flavor by Fire, join live fire cooking expert Derek Wolf for the most interesting, flavor-packed recipes you'll cook this year. In Derek Wolf's first book, Food by Fire, he shared the how-to behind starting and cooking with various types of cooking fires, as well as skillets, skewers, and more. Now he's ready to take you on another culinary adventure-but this time it's all about flavor. From instant classics like Chipotle Peppercorn Smoked Brisket to envelope-pushing Chile Con Limon Candied Bacon, the recipes offer lots of variety. All the major tastes-salty, sour, sweet, bitter, and umami-are explored in depth. Derek also leads an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Each chapter explores a specific protein's taste and flavor considerations and then tours through impressive recipes including: Beef: Beer Marinated Bavette Steak with Creamy Corn Salsa, Coal Roasted Hanger Steaks with Thai Chili Sauce, Black Garlic New York Strips with Bone Marrow Butter, Spiced Rum-Marinated Tri-Tip Pork: Cotija Crusted Pork Skewers, Cocoa Molasses-Glazed Spiral Ham, Loaded Chorizo Sandwich with Chilean Inspired Pebre Chicken/Turkey: Rotisserie Chicken with Alabama White Sauce, Maple Whiskey Chicken Lollipops, Smoked Tequila Lime Spatchcocked Chicken, Honey Habanero Rotisserie Turkey Legs, Smoked Spiced Whole Turkey Fish/Seafood: Garlic-Crusted Tuna with Spicy Avocado Salsa, Baked Lobster with Buffalo Chive Butter, Coal-Roasted Lemon Herb Trout, Sweet Tomatillo Grilled Salmon, Seared Scallops with Beer Pan Sauce, Honey Sriracha Shrimp Skewers, Fire-Crusted Oysters Kilpatrick Game/Lamb/Duck: Cast-Iron Bison Ribeyes with Caramelized Red Wine Onions, Bison Steak Frites with Spicy Gremolata Butter, Coffee Crusted Elk Medallions, Hanging Leg of Lamb with Chimichurri Aioli, Smoked Honey Cider Lamb Ribs, Seared Duck Breast with Black Cherry Tamarind Sauce With features on topics like brining, working with citrus, using alcohol in marinades, and more, you're sure to both build on what you know and learn something new. No matter what flavors call to you, cooking over the fire will never be the same.

Jerky 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 over 100 recipes in this book provide easy-to-follow instructions for making a dizzying array of flavorful types of jerky, for any and all types of animal protein. 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.

The secret's out! Get cooking the very best homemade sausage with techniques from Nashville's Porter Road Butcher. Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville's Porter Road Butcher will guide you through all the necessary steps to create the very best sausage - just like they do. Learn important information on sourcing your meat from local farms for the highest quality and top flavor. From there, you'll discover techniques and trade secrets for grinding. You'll even find a list of the best tools for the job and how to use them successfully. Now comes the fun part, seasoning your sausage to create deep flavor profiles is one of the greatest benefits of making sausage at home. You control the spices, sodium, and more! Stuff and smoke your sausage - or don't- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more! Finally, enjoy your locally sourced, perfectly flavored sausage in mouth-watering recipes, like: - Tomato Meat Sauce with Italian - Breakfast Pinwheels - Bangers and Mash - Bratwurst with Sauerkraut and Mustard - Jambalaya with Andouille - Hot Chicken Sausage Sandwich - Chorizo Torta - Merguez with Couscous - Boudin Balls - Cotechinno and Lentils - Italian New Years Dish - Beer-Braised Bratwurst with whole grain mustard and sauerkraut - Roasted Currywurst with spatzle and braised cabbage - Grilled Kielbasa with Roasted Potatoes and Chimichurri Sauce

Spice things up in the kitchen! Rubs, Third Edition will be your guide to season any dish so you can create your own signature concoction! Part of The Art of Entertaining series, this new and expanded edition of the bestselling book by John Whalen makes it even easier to season any dish and features: - Over 175 recipes for rubs, marinades, glazes, and bastes - A guide to flavor profiles - like "spicy," "sweet," "savory," and "tangy" - and the types of proteins on which each one works best - Directions for using the appropriate rub, marinade, glaze, or baste depending on how you are planning to cook your food. This handbook is a perfect gift for family and friends that love to grill, and they'll be sure to invite you to their next Fourth of July, Memorial Day, or Labor Day BBQ shindig. Or buy it for yourself and enjoy cooking in the great outdoors! Rubs is packed with recipes you can use in the kitchen, too, which are also a great starting point for your own bespoke dishes. With this flavor-packed handbook at the ready, you won't believe how good these easy-to-follow recipes will make your food taste

Although eating habits have changed dramatically over the years, a traditional roast with all the trimmings still forms the centrepiece of a perfect weekend. This irresistible guide boasts a bounty of recipes from ginger and honey-glazed ham to goose with roasted apples - and the techniques section covering fish, poultry, meat, vegetables and sauces makes it ideal for the roasting rookie. Over 100 triple-tested recipes in a new full-colour cookery series, featuring the most popular recipes from the GH Institute Kitchens - tried, tested, trusted recipes that are guaranteed to work first time every time. Other titles in the Easy to Make! series: `Everyday Family Meals' (9781843406464), 'Healthy Meals in Minutes' (9781843406495), `Cakes & Bakes' (9781843406419), `Soups' (9781843406426), `Wok & Stir Fry' (9781843406433), 'Meat-Free Meals' (9781843406440), 'One Pot' (9781843406457), 'Pies, Pies, Pies' (9781843406471) and 'Puddings & Desserts' (9781843406488).

In Food by Fire, join live fire cooking expert Derek Wolf to discover the secrets to great flavor. Master the art of starting cooking fires and learn about the best fuel sources. Then tackle a variety of recipes using direct heat and indirect heat, mastering skillets, skewers, and more along the way. Derek has been researching global fire-cooking techniques for the better part of a decade, traveling around the world to learn about dishes like lamb al asador and brick-pressed chicken. He shares it all in this book. If you're looking to try cooking on the coals with herb butter oysters or picanha like a Brazilian steakhouse, you've come to the right place. Recipes include: Herb Brush Basted Bone-In Ribeye Leaning Salmon Plank with Lemon Dill Sauce Al Pastor Skewered Tacos Coal Roasted Lobster Tails Dirty Chipotle NY Strips Spicy Rotisserie Beef Ribs Salt-Baked Red Snapper Charred and Glazed Pineapple On top of all that, you'll find recipes for killer sides like Grilled Bacon-Wrapped Asparagus, Cowboy-Broiled Cheesy Broccoli, and Charred Brussel Sprouts, as well as unique sauces like Spicy Cilantro Chimichurri and Maple Bourbon Glaze. It's everything you need to cook your next meal by fire.

From the author of South's Best Butts and A Southern Gentleman's Kitchen, an all-around grilling cookbook showcasing different methods and diverse cuisines, as well as sought-after stories and recipes from America's all-star grillers Matt Moore confesses: He is a serial griller. He can't help it--if there's food and flame, he'll grill it. In his newest book, he shares his indiscriminate appetite for smoky perfection with a broad collection of recipes varied in method, technique, and cuisine. After a review of the basics--the Maillard reaction, which grill is best for you, and more--he takes the reader on a tour across America to round up authentic stories, coveted recipes, and indispensable tips from grill masters of the South and beyond, including stops at unexpected but distinguished chefs' spots like Michael Solomonov's Zahav and Ashley Christensen's Death & Taxes. Moore offers his own tried-and-true grilling recipes for every part of the meal, from starters and salads to handhelds (Tacos al Pastor, Pork Gyros) and big plates (Country-Style Ribs with Peach Salsa) to desserts (Grilled-Doughnut Ice Cream Sandwiches). Serial Griller is a serious and delicious exploration of how grilling is done all around America.

Make the most of fresh produce all year round with more than 200 homemade soup recipes organized by season, then by ingredient. The Soup Book is packed with nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in autumn. The recipes are organized first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have to hand. Featuring recipes from Raymond Blanc, Dan Barber, Alice Waters, and other supporters of The Soil Association, The Soup Book offers plenty of recipe ideas and inspiration to fill your bowl. Sure to get your tastebuds tingling, you can discover: - 200 tried-and-tested recipes organised by first by season, then by ingredient. - Every recipe is accompanied by advice on freezing. - Includes a chapter of bread recipes that can be baked to accompany the soups. Each recipe is accompanied by freezing times so that you can prepare your favourite recipes to enjoy later. This updated edition features more photographs to accompany the book's refreshed design, along with a brand-new foreword from The Soil Association. A must-have cookbook for cooks looking for inventive ways to avoid waste and use up vegetables or pantry items and budget-conscious cooks looking for nutritious, filling recipes as well as health-conscious cooks looking for recipes that will help them reduce their calorie intake. Make hearty, wholesome, and healthy soups all year round with The Soup Book.

'Killing It combines three popular, profound topics: where our food comes from, how to achieve purpose in life and how to find lasting love' - Sunday Times

After a career spent writing about food, Camas Davis came to a realization: she had never forced herself to grapple with how it actually got to her plate. Out of love with her life and with the world she found herself in, she knew she had to make a change.

And so she set off for France. There, in the rolling countryside of Gascony, she would learn the art of butchery, and with it the art of eating and drinking well. Surrounded by farmers, producers, cooks and food-lovers, eating some of the world's least processed and most lovingly made food, Camas discovered the very authenticity she'd longed for in her old life. She just needed to return to America, and bring what she'd learnt back with her . . .

Killing It is the story of one woman's quest to understand what it means to be human and what it means to be animal too.