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Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with meat & game
Published in 1891 by Mrs. D. A. Lincoln, author of "The Boston Cook
Book," this volume concentrates on meat, providing recipes and
instructions for the proper prepartion, carving, and serving of all
types of meat and meat products.
Albert Fulton's 1900 work is a complete guide to the manufacture,
cooking, and serving of pork products.
Over 250 recipes using small game, big game, game birds, seafood,
and exotics Chilies, soups, and stews featuring rabbit, squirrel,
beaver, muskrat, opossum, raccoon, armadillo, whitetail, antelope,
boar, buffalo, bear, caribou, elk, moose, wild goat, wild sheep,
grouse, partridge, squab, quail, pheasant, wild duck, wild geese,
wild turkey, crab, salmon, crawfish, clams, oysters, catfish
Everything You Need To Know From The Harvest To The Dinner Plate.
Includes Separate Chapters For Birds, Small Game And Big Game,
Sauces, And Special Suggestions For Shipping And Packing.
In this internationally acclaimed book, Claudia Roden interweaves more than 800 recipes with the stories and histories that have shaped Jewish cooking over the centuries. The recipes are treasures garnered from almost sixteen years of Roden's research around the world, enjoying the immense diversity of traditional Jewish food.
Roden shares the most essential dishes from her native Egypt and beyond, taking us on a journey through the Jewish Diaspora: from the Ashkenazi world there is hallah bread, wine-poached salmon and luscious plum tarts, and the Sephardi chapter boasts an array of tabbouleh, falafel and the inimitable orange Passover cake. The result is a cookbook unlike any other: a learned, loving and delicious tribute to the variety and vitality of Jewish culture the world over.
With new material for this special twenty-fifth anniversary edition, this is the definitive book of Jewish cuisine; a celebration of the food, and the people, that have shaped our culinary world as we know it.
The difference between a Northern zoo and a Southern zoo is that...
at a southern zoo they have a recipe next to the animal's
description.
Good ol boy, Cousin Rick Black, is passionate about hunting,
fishing, and cooking wild game and fish, and he's spent a lifetime
collecting and testing recipes for every kind of fish, fowl, and
game, both large and small. Now he shares 250 of his favorite
recipes for deer, elk, antelope, caribou, moose, bear, buffalo,
squirrel, rabbit, beaver, raccoon, trout, bass, salmon, and
panfish. In addition to the recipes, Rick includes chapters on rubs
and marinades, cooking with beer, and how to cook for wild game
banquets. Great tasting wild game starts with savvy field dressing,
and Rick shares plenty of tips and helpful info on how to best and
safely prepare game and fish before you get to the kitchen. And
Rick knows that cooking game should be a rewarding and enjoyable
experience so, in typical Cousin Rick style, he's included a dollop
of down home humor too.
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/
There's something about the smell of meat cooking that signals a
feast - it's savoury, comforting and tempting. A steak on the
grill, a roast in the oven, a casserole bubbling: they make your
mouth water. Si King and Dave Myers, aka the Hairy Bikers, have
always been passionate about meat, and this bible is an
unadulterated celebration of the fine produce we have available
today. MEAT FEASTS includes all their favourite recipes and some
new surprises. There are family classics, spicy treats, perfect
pies and delicious zingy salads. Si and Dave love their veggies
too, and MEAT FEASTS features some of the very best veg recipes to
showcase a Sunday joint or make a little meat of a very long way. A
meaty modern classic, MEAT FEASTS is your one-stop meat cookbook!
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