|
Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with meat & game
New York Times bestselling author and star of Destination America's
BBQ Pitmasters Myron Mixon goes back to the basics of backyard pit
barbecuing with BBQ Rules, offering readers essential old-school
barbecue techniques and 50 classic recipes. In barbecue,
"old-school" means cooking on a homemade coal-fired masonry pit,
where the first step is burning wood to make your own coals,
followed by shoveling those coals beneath the meat and smoking that
meat until it acquires the distinct flavour only true pit-smoking
can infuse. With easy-to-follow, straightforward instruction,
America's pitmaster shows you how and also demonstrates methods for
cooking on traditional gas and charcoal grills common in most
backyards. The book is divided into four parts-Meat Helpers, The
Hog, Birds, The Cow-and features recipes and methods, including: *
Pit Smoked Pulled Pork * North Carolina Yella Mustard-Based
Barbecue Sauce * Prize-winning Brisket * Smoked Baby Back Ribs *
Thick and Smoky T-Bone Steaks Presenting step-by-step illustrations
on building a pit, managing a fire, selecting meats for the pit and
the best wood to burn in it, and more, Mixon offers all of the
fundamental lessons to becoming a champion backyard pitmaster.
Filled with Mixon's southern charm, personal stories, and
never-before-shared methods, BBQ Rules is a down-home, accessible
return to old-school pit smoked barbecue.
Crispy, salty, smoky and truly irresistible - celebrate one of our
best-loved comfort foods. It features an enticing collection of
mouthwatering dishes including Pork and Bacon Rillettes, Leek and
Bacon Tart, Mackerel with Nutty Bacon Stuffing, and Bacon, Brie and
Fresh Date Muffins. The introduction discusses bacon's history, the
different international styles of bacon and how to buy and store
it. It includes over 300 glorious photographs, showing key
techniques and a perfect image of each finished dish. Complete
nutritional information is given for every recipe to help with
dietary planning. Who can resist the allure of bacon, sizzling
slowly in a pan? Whether starring as the main ingredient or to add
a distinctive finishing touch, this wonderful book will show just
how versatile and indispensable bacon is in the kitchen. Use it to
pep up hearty soups and casseroles, wrap it around chestnuts or
halloumi cheese for a moreish appetizer, enliven side dishes with a
generous sprinkling of crispy crunchy bacon bits, or add that
perfect salty taste to breads and pies. With fabulous photographs
of each finished dish and easy to understand instructions, this
book proves that bacon really is the ideal addition to any meal.
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.
Passionate about steak, award-winning food and travel writer Mark
Schatzker sets off in a quest for perfection in the art of cooking
beef. His odyssey takes him thousands of miles through eight
countries, and sees him tuck into more than 100 lbs of steak. He
gasps for air on Texas feedlots; dodges the descendants of
prehistoric aurochs inFrance; encounters grass-fed glory in
Scotland and ferventlocalism in Italy; debunks the myth of
beer-massaged cows in Kobe; and admires Argentinian grilling
savvy.Schatzker also discovers that, whilst there's a lot of steak
around, there's not a lot of great steak. To determine why this
might be, he meets with ranchers, chefs, experts on flavour and
animal welfare and even chemists and historians. Some key issues
that emerge include breed integrity, marbling, grass versus grain
feed, slaughterhouse conditions and industrial practices designed
solely to maximize output. Finally, he has ago at raising a cow
himself ...In humorous, lively and highly informative prose,
Schatzker pursues his obsession with admirable thoroughness.This
illuminating study of steak and its discontents as well as its many
delights will resonate with avid and casual meat-eaters alike, and
will even make vegetarians go 'hmm'.
Check it out! Beefed up with our favorite dishes, you'll love Our
Favorite Ground Beef Recipes cookbook with favorites like nachos
magnifico and stroganoff skillet. The handy purse-perfect size is
great to take along to the grocery.
This fantastic collection of recipes for meat, fish and seafood and
vegetable smoking will give you all the inspiration you need to
expand your BBQ repertoire. From classic Baby back ribs to
ambitious Smoked duck and cherry sausages, these mouthwatering
dishes will prove that you don't need a professional smoker, or
hours of time, to get fantastic results. With cookery methods for
all types of barbecues and smokers, insider tips for getting the
best results, notes on wood chips, papers and planks, and food
pairing suggestions, Weber's Complete Barbecue Smoking will help
you achieve great taste with minimum effort.
|
Primal Cuts
(Paperback)
Marissa Guggiana
|
R374
R325
Discovery Miles 3 250
Save R49 (13%)
|
Ships in 9 - 15 working days
|
|
Butchery was nearly a dead art, until a recent renaissance turned
progressive meat cutters into culinary cult idols. Inspired by a
locally driven, nose-to-tail approach to butchery, this new wave of
meat mavens is redefining the way we buy and cook our beef, pork,
fowl, and game. The momentum of this revived butcher-love has
created a carnivorous frenzy, pulling a new generation of home
cooks straight into the kitchen Primal Cuts: Cooking with America s
Best Butchers is their modern meat bible. Marissa Guggiana, food
activist, writer, and fourth generation meat purveyor, traveled the
country to discover 50 of our most gifted butchers and share their
favorite dishes, personal stories, and cooking techniques. From the
Michelin star chef to the small farmer who raises free-range
animals butchers are the guide for this unique visual cookbook,
packed with tons of their most prized recipes and good
old-fashioned know-how. Readers will learn how to cook conventional
and unconventional meat cuts, how to talk to their local butcher,
and even how to source and buy their own whole animals for their
home freezer. Much more than just a cookbook, Primal Cuts is a
revealing look into the lives, philosophy, and work of true food
artisans, all bound by a common respect for the food they produce
and an absolute love for what they do.
This is a definitive resource for the modern meat lover, with 125
recipes and fully-illustrated step-by-step instructions for making
brined, smoked, cured, skewered, braised, rolled, tied, and stuffed
meats at home; plus a guide to sourcing, butchering, and cooking
with the finest cuts.
This is the definitive guide to Irish beef, covering every
aspect of buying, preparing and cooking it.Pat Whelan, Ireland's
foremost butcher, shares the benefit of his inherited expertise as
a fifth-generation farmer and butcher, empowering readers with the
knowledge to seek out the very best beef available.
Katy McGuinness shows you how to create delicious dishes using
every part of the animal with recipes selected to ensure that this
is the only guide to cooking beef the domestic cook will ever need.
The classics are all included, as are quick and easy midweek
suppers and more complex dishes for leisurely weekend entertaining.
There is a whole section devoted to the perfect steak, and the
chapter on roasting removes the fear factor from Sunday lunchtime
once and for all. With beautiful photography taken on the farm as
well as in the kitchen, this unique book is one to celebrate.
|
Meat
(Hardcover)
Deborah Holm
|
R323
R190
Discovery Miles 1 900
Save R133 (41%)
|
Ships in 12 - 17 working days
|
|
Oh, what to cook? We are spoiled for choice when it comes to
cooking-we have a multitude of fresh fruit and vegetables, herbs
and spices and fresh meats of all types available to us. This book
presents you with a range of tips to get the best out of whatever
type and cut of meat you choose to cook. Savour the tastes of meat
cooked to perfection for your friends and family. All the recipes
in this little compedium of cooking are beautifully photographed so
you will know just how they will appear on your plate. Whether you
are a novice or an experienced cook, you will find all these
recipes to be the perfect blend of simplicity of preparation and
sophistication of flavor, and you will enjoy not only eating them
but preparing them as well. Go to it-you will be so glad you did.
Home Production of Quality Meats and Sausages - The Making of a
Sausage Maker. There has been a need for a comprehensive one-volume
reference on the manufacture of meats and sausages at home. There
are many cookbooks loaded with recipes which do not build any
foundation for the serious hobbyist to follow. This leaves him with
little understanding of the sausage making process and afraid to
introduce his own ideas. There are highly technical and expensive
professional books that are written for meat plant managers or
graduate students pursuing a master's degree in meat technology.
Unfortunately, these works are written in such difficult technical
terms, that most of them are beyond the comprehension of an average
person. Home Production of Quality Meats and Sausages bridges the
gap that exists between highly technical textbooks and the
requirements of the typical hobbyist. Technical terms were
substituted with their equivalent but simpler meanings and many
photographs, drawings and tables were included. The book covers
topics such as curing and making brines, smoking meats and
sausages, U.S. Standards, making fresh, smoked, emulsified,
fermented and air dried products, making special sausages such as
head cheeses, blood and liver sausages, low salt, low fat and
Kosher products, hams, bacon, butts and loins, poultry, fish and
game, safety, creating your own recipes and much more... To get the
reader started 172 recipes are provided which were chosen for their
originality and historical value. Although recipes play an
important role in these products, it is the process that ultimately
decides the sausage quality. It is perfectly clear that the authors
don't want the reader to copy the recipes only: "We want him to
understand the sausage making process and we want him to create his
own recipes. We want him to be the sausage maker."
DIY fever + quality meat mania = old-school butchery revival!
Artisan cooks who are familiar with their farmers market are now
buying small farm raised meat in butcher-sized portions. Dubbed a
rock star butcher by the, em>New York Times, San Francisco chef
and self-taught meat expert Ryan Farr demystifies the butchery
process with 500 step-by-step photographs, master recipes for key
cuts, and a primer on tools, techniques, and meat handling. This
visual manual is the first to teach by showing exactly what
butchers know, whether cooks want to learn how to turn a primal
into familiar and special cuts or to simply identify everything in
the case at the market.
First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK
quickly became an underground hit among food cognoscenti around the
world. Now tailored for American cooks, this loving, authoritative,
and galvanizing ode to good meat is one part manifesto on
high-quality, local, and sustainable meat production; two parts
guide to choosing and storing meats and fowl; and three parts
techniques and recipes for roasting, cooking, barbecuing,
preserving, and processing meats and getting the most out of
leftovers. With this thought-provoking and practical guide, meat
eaters can knowledgeably buy and prepare meat for better health and
better living, while supporting the environment, vibrant local
economies, and respectful treatment of animals.
Already a sensation in the United Kingdom, this groundbreaking
treatise on choosing and preparing meat is now available in the
United States for the first time. Includes more than 100 recipes
and more than 200 full-color photographs. Thoughtfully
Americanized, with complete information about assorted cuts
(including illustrations), production standards, and sources for
buying and learning about meats in the United States. British
edition has sold 150,000 copies.
ReviewsJames Beard Foundation 2008 Cookbook Awards: Cookbook of
the Year Award!James Beard Foundation 2008 Cookbook Awards: Single
Subject Category Winner! ‚AuDroll, learned Hugh
Fearnley-Whittingstall has done the meat-eating world a big favor
with The River Cottage Meat Book . . . The perfect book for mindful
carnivores.‚Au‚AiBoston Globe‚AuFearnley-Whittingstall confronts
both the moral and gustatory issues surrounding carnivorism and
provides 150 excellent recipes.‚Au‚AiNew York
Newsday‚AuFearnley-Whittingstall asks us to take grown-up moral
responsibility for the act of eating meat‚Aicertainly enough
responsibility to inquire about how the animal lived and died. All
this is spelled out at fervent (and deserved) length before we get
near a bit of cooking instruction. Luckily, Mr.
Fearnley-Whittingstall turns out to be as zealous a cook as he is a
reformer, equally able to appreciate the simplicity of Irish stew
or a good beefburger, or to lead people through the intricacies of
pork pie or cider-cured ham.‚Au‚AiNew York Times‚AuThose who find
that calves' livers and pig's trotters are best contemplated at a
distance should keep well away from Hugh Fearnley-Whittingstall.
Those of us with the opposite problem worship him as a god. This is
not a case of macho posturing over a barbecue pit: There is more
cooking know-how in Fearnley-Whittingstall's little finger than you
will find in the graduating class of any cooking school in the
country. His book is stuffed with wit, erudition, and one
slow-cooked, lovingly constructed recipe after
another.‚Au‚AiNPR.org Holiday 2007One of the Year's Best Cookbooks:
‚AuHugh Fearnley-Whittingstall is a brilliant, argumentative
British cook and food writer . . . his recipes happen to be
terrific.‚Au‚AiGourmet#1 Cookbook of the Year‚AiAmazon Editor's
Picks in Cooking, Food & Wine100 to Taste List‚AiFood &
Wine‚AuThis is one to read and cook from during barbecue
season‚Aiand to get inspired by the rest of the year.‚Au‚AiBon
Appetit‚AuA book to help us truly understand the philosophical and
pragmatic aspects of the meat on our table.‚Au‚AiBoston Globe‚AuThe
ultimate reference for the serious carnivore.‚Au‚AiNew York Daily
News‚AuThis guy gets physical with meat . . . A trencherman's
manual of meat that includes recipes‚Aifrom down-home
steak-and-kidney pie to more exalted fare like a salad of seared
pigeon breast with pan-juice vinaigrette‚Aiand graphic how-tos on
buying and butchering, plus answers to questions you maybe never
asked . . . More than you can digest? No doubt. More than you want?
No way. Fearnley-Whittingstall's down-in-the-trenches humor and
tone of earthy authority keep you coming back for another
slice.‚Au‚AiForbes ‚AuHis big, impressive meat book . . . has now
been Americanized . . . Fearnley-Whittingstall is passionate and
opinionated but not heavy-handed, and his sense of humor is evident
throughout . . . A good companion to Fergus Henderson's The Whole
Beast, this unique title will be important as both a reference and
a cookbook.‚Au‚AiLibrary Journal Starred Review‚AuHugh
Fearnley-Whittingstall believes that the animals we eat deserve
respect, both for their sake and ours.‚Au ‚AiConde Nast Traveler
|
Roasts
(Hardcover)
Laura Mason, National Trust Books
1
|
R350
R280
Discovery Miles 2 800
Save R70 (20%)
|
Ships in 5 - 10 working days
|
|
What is a roast? Much more than a hunk of meat cooked in a certain way.
A roast may conjure up images of vast joints of beef turning on spits
in front of huge fires, of venison poached from under the gamekeeper s
nose, of medieval boards groaning under the weight of peacocks, swans
and sucking pigs, of Christmas geese and turkeys, and of convivial
Sunday lunch. In short, a roast is an idea of plenty, of feasting, and
of occasion.
Acclaimed cook and food historian Laura Mason presents delicious beef,
lamb, pork and chicken roasts, plus traditional recipes for turkey,
goose, duck, game birds, rabbit and hare, and venison too. All the best
accompaniments and vegetable dishes are included, from essential
Yorkshire puddings and roast potatoes to sauces and stuffings.
Everything you need to know about sourcing, preparing and roasting
quality meat is explained and most importantly, the best part of any
roast is often the leftovers, and there are mouth-watering ideas for
soups, sandwiches, salads and pics.
|
|