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Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with meat & game
No kitchen dramas or barbecue fails ever again. Just perfectly
cooked meat. OFM award-winner Neil Rankin knows how to cook meat.
In this book he explains how he does it, using the foolproof
methods he has honed to perfection and relies on in the kitchens of
Temper in London. "If you have ever cooked a steak medium-well
instead of medium-rare, a chicken that ends up dry, a stew that's
tough or stringy or a rack of ribs that fall too much off the bone
then this book will make your life that little bit better." Neil
Rankin 'You've cost me a bloody fortune. Steak on four
nights...Perfect every time. My boys - steak mad - are so happy.'
Diana Henry 'Simply put: Rankin's book will make you 100% more
brilliant behind the stove.' Grace Dent 'The first time I ate
Neil's food, I was blown away' Tom Kerridge 'Fire-cooking is
unavoidably tactile 'real' cooking and Neil is one of the heroes
leading the charge. He eschews sterility and embraces flame.' Adam
Perry Lang 'Meat hates to be overcooked, says Neil, so low and slow
is the way to go which obviates brining, resting, letting joints
come to room temperature and other shibboleths learned at our
mothers' knee. There is a great deal useful and inspiring to be
absorbed here from a battle-scarred Scotsman in a trucker's cap...
and tongs as an extension of his fingers.' Fay Maschler 'Without
any doubts the best meat/bbq book I've read! Everything about it is
just spot on.' @artisanbaker 'The book is fantastic. Managed not to
overcook a beef joint for the first time ever!' @KungFuBBQ
There is a trend towards artisanal food preparation at home and
preserving your own meat in the kitchen is increasingly popular.
This book is based on traditional recipes and is a practical guide
to curing all sorts of meat, from the ever-popular sausage and
bacon through to making your own salamis, pates and galantines.
Each a great selection of delicious and practical recipes, the
books in this series focus on a certain theme or one specific
ingredient.
Classic and innovative recipes combine in this cookbook in which
the hamburger takes center stage.
Written by hunter-traveler-cook Ferne Holmes, this book features
more than 200 "wild" recipes for large and small game, wild fowl,
and fish. Includes recipes for side dishes to serve with wild game.
Where else would a non-Jewish Portuguese immigrant open a French
bistro, hire an Irish-Italian Catholic as its executive chef, and
create one of the finest and most successful kosher restaurants in
the United States?" As Hadassah and Joe Lieberman put it in their
foreword to the Le Marais cookbook, this is "a classic New York
story". Get to know the personalities behind the Le Marais
experience while learning how to create its incredible delicacies
at home. In sections covering sauces; soups; salads; bread, pasta,
and risotto; beef; classics; lamb; veal; poultry; fish; sides; and
desserts, this beautifully illustrated cookbook gives you the
techniques and recipes you'll need to bring French gourmet into the
kosher kitchen (or any kitchen). Hip and irreverent, the Le Marais
cookbook is your entree to the world of French cuisine that just
happens to be fully kosher. Braised duck legs with white pearl
onions and petite pois, anyone?
Beginning with the history, the significance and the flavours of
the great British Banger this book goes on to explain how to make
sausages at home, with step-by-step instructions and mouthwatering
recipes from all over the UK. It is ideal for those beginners who
just want to make a couple of pounds for the family freezer, but it
also assumes that readers will want to progress and so the
necessary equipment and materials are explained, from how to buy
them, to how to maintain them.
This stunning cookbook contains a wealth of recipes and expert
information that allows lovers of great Irish food to reproduce the
signature dishes of the renowned Dublin steakhouse, FX Buckley,
from the comfort of their home. Covering all courses from starters
to desserts, and including a section on cocktails, it provides an
indispensable guide to producing restaurant quality food that is
inspiring, delicious and achievable.
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