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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 ...
Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb ...
Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak ...
Can you have your meat and eat it too? An ethical cookbook for readers of Michael Pollan, Jonathan Safran Foer's Eating Animals, Fergus Henderson ...
An instant classic, Pate, Confit, Rillette will delight chefs and home cooks eager for knowledge of the most accessible charcuterie.
Beginning with the basic principles ...
This step-by-step photographic guide teaches small-scale farmers and poultry raisers everything they need to know to safely and humanely slaughter and butcher chickens. The space ...
It all starts with the big kahuna: an authentic Texas barbecued brisket, aka 18 pounds of smoky, fatty, proteinaceous awesomeness. And from this revelation of ...
Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows ...
This completely revised and updated edition of the best-selling classic features detailed sausage-making instructions for a range of techniques and 100 recipes for pork, beef ...
From the award-winning and fried-chicken obsessed duo behind Wingmans, chef Ben Ford and David Turofsky, comes Wings and Things, a book that celebrates the glorious ...
Steven Rinella is widely respected for his knowledge of the outdoors, natural history, and food (his recipes in his hunting manuals are often cited by ...
Anthony Bourdain, internationally acclaimed celebrity chef, meat lover and committed carnivore (Newsweek) contributed the foreword for this essential meat-lovers book. In Meat: The Ultimate Companion ...
