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Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with meat & game
Bestselling author and avid hunter Steve Chapman (A Look at Life
from a Deer Stand, more than 280,000 copies sold) teams up with his
wife, Annie, to offer delicious recipes for wild game, along with
complementary side dishes and desserts. Sprinkled among the more
than 190 recipes are hints for preparing wild game, cooking tips,
hunting quotes from Steve's popular books, and wildlife line
drawings.
Readers will discover tasty and creative recipes for cooking all
types of game, including:
- deer
- elk
- moose
- bear
- turkey
- pheasant
- grouse
- alligator
- fish
Whether experts or novices in the kitchen or at the barbecue,
readers will find new and exciting adventures for their taste
buds.
BACON ME CRAZY! Eat 17 is a small, independently-owned and
much-loved group of eateries and convenience stores based in east
London. It was started by James Brundle and Chris O'Connor, two
brothers in their early twenties, who, with only GBP5,000,
transformed a run-down off-license in Walthamstow into a
multi-million-pound retail revolution and world-class brand. Eat
17's two shops are London fixtures, and the brothers recently took
out a lease on a third site. Eat 17 has also recently started
selling to a supermarket chain in Hong Kong and on mainland China.
The Bacon Jam Cookbook, as well as providing many recipes from Eat
17 and their suppliers, also describes what the brothers have
achieved and how. It is also, incidentally, a paean to bacon -
(just about) everyone's favourite foodstuff.
http://www.eat17baconjam.co.uk http://www.eat17.co.uk/
A fast-paced, gripping insider account of the entrepreneurs and renegades racing to bring lab-grown meat to the world.
The trillion-dollar meat industry is one of our greatest environmental hazards; it pollutes more than all the world's fossil-fuel-powered cars. Global animal agriculture is responsible for deforestation, soil erosion and more emissions than air travel, paper mills and coal mining combined. It also depends on the slaughter of more than 60 billion animals per year, a number that is only increasing as the global appetite for meat swells. The whole world seems to be sleepwalking into a food crisis. But a band of doctors, scientists, activists and entrepreneurs have been racing to end animal agriculture as we know it, hoping to fulfill a dream of creating meat without ever having to kill an animal. This is the story of a group of seven vegans quietly working to solve one the most pressing issues we face today, creating the biggest upheaval to the food business in decades along the way.
In Billion Dollar Burger, Chase Purdy explores the companies at the cutting edge of the nascent food technology sector, from polarizing activist-turned-tech CEO Josh Tetrick to lobbyists and regulators on both sides of the issue. Billion Dollar Burger follows the people fighting to upend our food system as they butt up against the entrenched interests fighting viciously to stop them. It will take readers on a truly global journey from Silicon Valley to China, by way of Israel and the UK.
The stakes are monumentally high: cell-cultured meat is the best hope for sustainable food production, a key to fighting climate change, a gold mine for the companies that make it happen and an existential threat for the farmers and meatpackers that make our meat today.
Making the most of ground meat in 50 fantastic recipes and 300
photographs. This is a new way of looking at one of our most
versatile ingredients, with recipes for minced beef, chicken, pork,
lamb and even fish. It features 50 delicious recipes using minced
meat of all kinds. It includes dishes to suit all occasions and all
tastes, from Dim Sum and Beef Stroganoff for supper parties, to
Cheeseburgers and Calzone for the kids. It contains over 300
inspirational photographs with both step-by-step pictures and
close-ups of the finished dishes. It demonstrates all the
techniques that you will need, from stir-frying and blanching to
mincing with a food processor or machine. It suggests herbs, spices
and common store cupboard ingredients that will enhance mince
recipes. Virtually any kind of meat can be minced, and the variety
of dishes that can be made is endless. Mince of all kinds is used
to make the family recipes in this book: tasty pies, pizzas,
burgers, ragouts, pasta sauces and stroganoffs. Many dishes from
around the world are made from minced meat, and this book offers
authentic spicy Samosas and Koftas, tasty Nachos and exotic Dim Sum
and Spring Rolls, all of which are ideal for entertaining.
Traditional family recipes such as Meatloaf, Beef Stew with
Dumplings, Cannelloni, and Beef Pasties are also featured, as well
as innovative dishes such as Chicken Bouche - minced chicken and
red currants in a creamy sauce with a crispy cheese and oatmeal
topping. Never has mince been so tempting, whether for everyday
meals, special occasions, cooking for kids or just a quick snack.
This is a collection of recipes you will refer to again and again.
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