Page Street Publishing, 2014. — 176 p. — ISBN: 978-1624140464. The New Charcuterie Cookbook features sausages, confits, salumi, pates and many other dishes for the home cook. With a wide variety of recipes, such as Banana Leaf-Wrapped Porchetta, Lebanese Lamb Sausages, Mexican Chorizo, Traditional Saucisson Sec and Simply Perfect Duck Prosciutto, you'll have a whole chopping...
Cider Mills Pres, 2010. — 512 p. — ISBN: 978-1604331875. An all-in-one cookbook for making all kinds of dishes with all kinds of sausage. Sausage isn't just for breakfast! It is a food that can be made with everything from the finest meats to a large assortment of vegetables and grains. It can be flavored to be both savory and sweet. Best of all, it is a food that is generally...
Atria Books, 2014. — 256 p. Language: English. Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry.
Storey Publishing, 2018. — 304 p. — ISBN: 978-1612129136. Animal fats are being welcomed back into the kitchen! Chefs and home cooks alike are rediscovering how fats create amazing texture — from the flakiest lard pie crust to the crispiest fried chicken — and define the flavor of a dish like authentic clam chowder with salt pork or duck fat French fries. The Fat Kitchen is the...
London: Cook's Illustrated, 2014. — 3999 p. This book has been tested, written, and edited by the folks at America’s Test Kitchen, a very real 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the Monday-through-Friday destination for more than four dozen testcooks, editors, food...
Healthy Happy Foodie Press (HHF Press), 2020. — 148 p. — ISBN-13 979-8568333258. Finally, anyone can cook amazing, restaurant-quality steaks at home that are so good you’ll never need to go out for a steak, and all of your friends will ask you how you do it! How? With sous vide and a few easy tricks only seasoned chefs know. Why not take a shortcut and learn “seasoned chef”...
London: Dorling Kindersley Publishing, 2016. — 208 p. — ISBN: 978-0241278970. Smoking meat is a cookery art form that combines scientific precision with a little smoky alchemy to produce the tenderest, most delicious cuts. Even better, it's something that anyone can do, whether you're cooking with an adapted bucket or a purpose-built Texan smokehouse. Smoking Meat is the...
London: Dorling Kindersley Publishing, 2014. — 320 p. — ISBN: 978-1465422873. With more than 300 recipes covering pork, lamb, beef, poultry, game, and offal, The Meat Cookbook is loaded with authentic international recipes such as Feijoada (Brazilian stew), Frango Piri Piri (Portuguese spicy chicken), Andalucian Tripe, and much more. 50 step-by-step techniques on how to...
DK Publishing, 2012. — 744 p. — ISBN10: 075668983X, ISBN13: 978-0756689834. Sausage guides the reader on a country-by-country tour of sausage, describing and explaining the different types of sausage found in each region, how they're made, how they're used, and if they're fresh, dried, semi-dried, part-cooked, or cooked. Famous sausages from each region are celebrated, and...
Penguin Random House, 2021. — 320 p. — ISBN: 978-0-7440-3988-7. With this definitive guide to cooking meat, choose the best cuts, perfect your prep, and rustle up delicious dishes with confidence. Discover why cuts matter, how to recognize top-quality meat, why well-raised meat tastes better, and reliable checking methods to know when meat is cooked. Get the best from your meat...
2nd edition. — Voyageur Press, 2017. — 256 p. — ISBN: 978-0760354490. Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat. Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking...
Editors. — America's Test Kitchen, 2018. — 120 p. With over 175 foolproof recipes covering everything from simple roast chicken and pork loin to top sirloin roast, rack of lamb, and lobster, this authoritative volume offers a master class in the timeless art and science of roasting. Roast: It's at once a verb and a noun, a technique and a cut of meat, and a concept so familiar...
Bloomsbury Publishing, 2014. — 256 p. — ISBN: 978-1-4088-9666-2. — (River Cottage Handbook No.13). The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a...
Black Dog & Leventhal Publishers, 2018. — 240 p. — ISBN10: 0316480665 ISBN13: 978-0316480666. This modern manual for the meat lover reveals the best-kept secrets of the world's best breeders and butchers along with the latest culinary and scientific research on how to select, butcher, prepare, and cook every kind of meat including beef, pork, lamb, poultry, and wild game. In...
EBook. — 2013. The Bible for Western home meat makers (sausages, hams, bacon, jamon, everything). Detailed description of processes and requirements for the production of meat products, recipes. 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...
Origo, 2012. — 160 p. El Manual del Parrillero es para todos aquellos fanáticos Asadores, desde los aprendices que buscan iniciarse en este arte, hasta aquellos que, siendo maestros de la parrilla buscan perfeccionar sus conocimientos. Se trata de un verdadero manual paso a paso para preparar todo tipo de carnes a la parrilla en una versión única para América Latina. Enseña las...
3rd ed. — Storey Publishing LLC, 283 p. — ISBN13: 978-1580174718. Sausage as the ingredient of the year in 2000! Who would have thought that Bon Appetit would make such a choice? But sausage it was. Maybe it was an increased interest in Mexican and other ethnic home-cooking; or the addition of new flavors such as apple, pesto, sun-dried tomato, and jalapeno pepper; or the...
Quarry Books, 2015. — 160 p. — ISBN: 978-1631590733. Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville's Porter Road Butcher will guide you through all the necessary steps to create the very best sausage - just like they do. Learn important information on sourcing your meat from local...
Ten Speed Press, 2010. — 336 p. — ISBN: 978-1580089920. Meat: A Kitchen Education is award-winning author James Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style. Instruction begins with an informative summary of...
Whitecap Books, 2012. — 224 p. — ISBN: 978-1-77050-161-4. Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavor, and this is the book that shows you how! With step-by-step instructions on how to choose, set up, and modify your own charcoal, gas, or electric smoker, Jeff guides you through your...
4th Edition. — Storey Publishing, 2017. — 376 p. — ISBN: 978-1612128696. Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make...
Chelsea Green Publishing, 2017. — ISBN: 9781603586610. Salted and Cured is not a “how to make cured meat” recipe book. Rather, I invite readers to take a historical journey in space, time, and taste, from China to classical Greece and Rome, across Europe to North America and contemporary producers. The book provides a brief overview of practices from ancient civilizations to...
Flatiron Books, 2017. — 256 p. — ISBN: 978-1250079176. No one cooks a steak like legendary chef John Tesar. In his first ever cookbook, Knife reveals Chef Tesar’s secrets to cooking the purest, beefiest, most delicious steak you’ve ever tasted. Infused with the flavor of Texas and Tesar’s culinary genius, Knife goes “Back to the Pan,” and shows you the method for cooking the...
Authors not specified. — Chicago: National Live Stock & Meat Board, 1947. — 36 p. Presented at the St.Louis Star-times Cooking School Keil Auditorium Opena House. Meat Recipes Pastries, Etc. Salads
Absolute Press, 2014. — 160 p. — (Aga and Range Cookbooks). — ISBN: 978-1408193471. Following on from the success of her other brilliant Aga cookbooks, Louise Walker tackles the favourite meal of Aga owners everywhere: the Sunday roast. Lavish photography illustrates more than 70 recipes for all things roasted. Drawing on inspiration from Britain and beyond, Louise showcases a...
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