|
Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with meat & game
Winner of the Kerb Food and Drink Travel Book of the Year and the
Guild of Food Writers International or Regional Cookbook Award!
From acclaimed food writer and world traveler Eleanor Ford comes a
vibrant collection of 100 mouthwatering recipes for Indonesian
cuisine--from the refined cooking of Java to the spicy heart of
Sumatra and the festival foods of Bali. Indonesian food is the
hidden treasure of South East Asian cookery, waiting to be
uncovered, and this wondrous cookbook opens an unexplored culinary
region to food lovers and travellers. It is an unprecedented
culinary celebration of Indonesia, the world's largest
archipelago--a land rich with tropical rainforests, smoking
volcanoes, and silver sand beaches that was also the beating heart
of the spice trade. Today its unforgettable dishes are a
celebration of rice and spice--homegrown clove and nutmeg, ginger
and chilly, coconut, turmeric, peanuts, and more. Through
delightful, easy-to-follow text and instructions, Fire Islands
reveals how to set up an Indonesian kitchen and how to create one
hundred authentic Indonesian recipes--everything from crunchy
snacks and street food to sweet and sticky rice dishes, spicy
noodles, fragrant sauces, tangy broths, rich drinks, and much more.
This bright, beautifully designed package has mouthwatering
photographs of the dishes throughout coupled with original images
from the lush, food paradise.
'The perfect cookbook for achieving and maintaining a healthy
weight' - Gary Taubes 'The cookbook every diabetic needs.' - Dr
Aseem Malhotra on The 30 Minute Diabetes Cookbook 'An inspiring
recipe book' - Daily Mail on The Diabetes Weight-Loss Cookbook Let
bestselling authors Katie and Giancarlo Caldesi show you how to
prepare delicious low-carb meals that change the habits of a
lifetime. Their CarbScale spans everything from strict keto for
anyone needing to lose a lot of weight fast, to a moderate low-carb
guide for those who want to eat well and keep their metabolic
health in check, so there's an option for you, whatever your health
goals. Unveil a healthier new you and discover how to live well for
life.
An accessible, expert guide to the age-old craft of preparing meat
and fish products by home curing, salting and drying. Shown in
clear, step-by-step photographs, the techniques are straightforward
to follow: the author describes home charcuterie as an almost
magical process, and one to be enjoyed. The air-dried products
include hams, lomo, lardo, coppa, bresaola, and salami - Milano,
Toscano, Felino, Finnochiona, piccante, venison - as well as
chorizo, sobrasada, and kielbasa. There are brine-cured hams,
chine, salt beef and pastrami, pressed tongue, confit duck, pates,
terrine, haggis, and faggots. There are sausages, of course,
including black and white puddings, dry- and brine-cured bacons,
guanciale, pancetta, lamb and mutton bacon, and dry-cured rack of
lamb. There is jerky and biltong, and cured gravadlax and rollmops,
and smoked foods including salmon, bacon and ham.
"Eating less meat, but better quality: that is the future of
traditional craft butchery. Dierendonck today stands for craft,
terroir and passion. With this book I want to pay tribute to all
farmers who raise their animals with respect for nature, and to
everyone working in the butchery trade, working day and night in
cold rooms, surrounding by four walls." - Hendrik Dierendonck
Hendrik and his father Raymond Dierendonck have grown in recent
years into the benchmark for everything to do with meat. They
supply only the highest quality and are followed by any number of
top chefs. Dierendonck is one of the pioneers of the international
'nose-to-tail' philosophy, in which literally every part of the
slaughtered animal is utilised. He has specialised particularly in
the processing and maturing of exceptional meat, including from the
Belgian Red cattle breed from West Flanders. Enjoy the most
delicious classic cuts from the butcher's counter; wonder at the
craft and skill of the butcher; and learn to process and prepare
meat in the Dierendonck style from the dozens of adventurous and
timeless recipes in this book. The Butcher's Book has grown into a
true cult publication in recent years and has now been supplemented
with more than 20 achievable, refined recipes from his starred
restaurant Carcasse. With text contributions from Hendrik
Dierendonck, Rene Sepul, Marijke Libert and Stijn Vanderhaeghe, and
high-class photographs by Thomas Sweertvaegher, Piet De Kersgieter
and Stephan Vanfleteren.
This title features best-ever recipes for roasting beef, pork, lamb
and poultry. It is a tempting feast of 30 succulent classic and
contemporary recipes to suit all tastes. It features dishes from
around the world, such as Pork Roasted with Herbs, Spices &
Rum; Chicken with Wild Mushrooms & Garlic; Roast Beef with
Porcini & Roasted Sweet Peppers; and Roast Lamb with Apricot,
Cinnamon and Cumin Stuffing. It offers inspiration for every
occasion, from simple midweek roast chicken or ham to elaborate
dinner party creations using leg of lamb or brisket of beef. It
contains a useful guide to suitable types of poultry and cuts of
meat for roasting, as well as roasting times. A roast is always
special. In a hectic world it is sometimes the only time a family
can eat together, and worldwide it is the highlight of high days
and holidays from Thanksgiving turkey in the United States to
Easter Sunday spit-roast lamb in Greece. Although roasting meat and
poultry takes time, once a few basics have been mastered, it is one
of the easiest ways of cooking meat and poultry.From classics such
as Beef Wellington and Roast Loin of Pork with Apple Stuffing to
more contemporary dishes like Roast Leg of Lamb with Pesto and
Whisky Chicken with Onion Marmalade, there is sure to be a recipe
to suit your appetite.
|
|