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.

Seared is a one-stop shop for recipes and practical advice that will help you get the most from cooking meat on your barbecue, beginning with the science of why we need to cook different cuts in different ways and the physics of how fire works. Divided into two sections - BEAST and BIRD - and into SLOW and FAST within those sections, live-fire cooking expert Genevieve Taylor covers everything you'll ever need to know about buying and cooking all kinds of meat, from steaks and fillets, to whole joints and whole birds, and looking at techniques from brining to marinading, smoking to braising, searing super-hot and low and slow cooking. Genevieve provides essential information about setting up your barbecue, sourcing your fuel and lighting your fire, and setting up your grill, with troubleshooting tips throughout. Full of succulent, colourful recipes, Seared is the most useful, practical and comprehensive guide to grilling meat on the market.

Originally published in the early 1900s. Contents include many varied and some unusual recipes and instructions for cooking: Partridges - Pheasant - Grouse - Wildfowl - Other Waterfowl - Woodcock - Snipe - Woodpigeon - Various Land Birds - Hares and Rabbits - Venison - Squirrel - Salmon and Trout - Coarse Fish. Also includes Gunroom Hints and Recipes. Many of the earliest cookery books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Home Farm Books are republishing many of these classic works in affordable, high quality, modern editions, using the original text and artwork.

Tally-ho! Hunters and connoisseurs of game meats and traditional European cookery will relish in this collection of 36 game dishes. Mouth-watering flavors and cooking styles combine with a variety of venison, wild boar, hare, duck, pheasant, and more, to create a classic array of entrees. Accompanied by color photos, each recipe offers ingredients and cooking instructions. Prepare these hearty dishes for your next dinner party and impress your guests with Bohemian deer roulade, braised rabbit, or quail wrapped in bacon.

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

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.

Miranda Ballard, of the Modern Meat Shop in London, provides the ultimate guide to cooking meat at home. She recommends the cuts of meat to choose for different types of dish, as well as what questions to ask your butcher. There is advice on buying according to the season and informative charts of all the cuts. With the increased popularity of high-welfare meat, there is a wealth of information about sourcing meat that is farmed responsibly. Learn the basics behind animal-husbandry and you will feel well-equipped knowing what to ask your butcher when buying meat. There are more than 90 recipes for classic dishes and innovative ideas, ranging from quick and easy lunches to impressive evening meals. Cook The Perfect Steak for a quick midweek meal, put together a hearty Coq au Vin when you have more time at the weekend, or opt for a Slow-cooked Lamb Shoulder when you have the family round for Sunday lunch. There are also wonderful suggestions for using up leftovers and preparing the perfect accompaniments, from Yorkshire Puddings and Gravy to Frites and Slaw. Whether you want to get the best out of an inexpensive cut, use up some leftovers or find accurate cooking times for your Sunday roast, this is an invaluable resource for today's modern meat-eaters and a celebration of preparing and cooking meals at home.

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

Sometimes all you want is the best. This spectacular volume gives you just that, with more than 115 top-rated recipes, crystal-clear instructions, and tips and tricks from Weber - everything you need to make your home the most popular place on the block. Weber experts and fans have carefully selected the real standouts from more than 2,000 original Weber recipes. These classics have all been re-photographed, retested and reimagined for today's cook.

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

Hunter Gather Cook aims to set you on a fulfilling, lifelong path of culinary adventures and food DIY, and show you how to embrace the lifestyle that surrounds the 21st-century hunter-gatherer. It will make wild food accessible to you, and take away any sense of trepidation at making your first brew, burger or carpaccio. And if you're already a 21st-century hunter-gatherer, then it will help you to expand your culinary repertoire, taking your experimentation and enjoyment to the next level. A cookbook for those wishing to reconnect with nature and the source of their food Includes butchery guides and wild-plant indexes Recipes include wild meats, vegetables, sauces, sides, oils and cocktails While there's no doubt the world is a very different place to how it was 10,000 years ago, some things have remained the same. We are still hunter-gatherers, just like our ancestors.

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.

Pate, Confit, Rillette will delight chefs and home cooks eager for knowledge of charcuterie. Beginning with the basic principles of how and why these preparations work, Brian Polcyn and Michael Ruhlman include recipes both surprising and delicious, such as a succlent chicken terrine embedded with sauteed mushrooms; moden rillettes of shredded salmon and white fish; classic confits of duck and goose; and a vegetarian layered potato terrine. Part of the charcuterie mandate is using the entire animal and an avoidance of waste so the authors provide the ratios that will allow anyone to create as much or as little of each dish as desired. This is the book for when a cook intends to explore these timeless techniques and create exquisite food.

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.

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.

The Daily Mail Best Cookbooks of the Year 2022 THE SUNDAY TIMES BESTSELLER The gift that will make every day taste special - 100 fuss-free recipes from Michelin-starred chef Tom Kerridge using simple, economical ingredients. 'I hope this book will mean there's one less thing on your list to stress about' Tom Kerridge With quick ways to add maximum flavour, Tom shares how to make the most of your supermarket staples for any cooking style, occasion, and mood. There are: Low shop recipes that use up things you've got left Quick meals that go from cupboard to table in 30 minutes One pot dishes that do all the work for you Make ahead meals that take the stress out of cooking And amazing, easy dishes like - Cheddar and chutney sausage rolls - Crispy-skin mustard chicken - Smoky beef and bean pie - Creamy mushroom and sage lasagne - Self-saucing cherry and chocolate pudding Sometimes you don't want to faff about with harissa and hand-ground spice blends. When you just want great recipes from a professional chef who can dish up the best flavours you never imagined from 'normal' ingredients, this is the book for you.