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The ultimate visual course for meat lovers seeking practical information on preparing and cooking meat
With this definitive guide to cooking meat, choose the best ...
Celebrating chicken's central place in the world's culinary repertoire, this book gathers more than 1,000 recipes along with anecdotes, stories, and trivia ...
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 ...
The be-all, end-all guide to cooking the perfect steak--from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel--from the team ...
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 ...
The world of charcuterie is at your fingertips
Even if you've never cooked a slab of bacon in your life, you can prepare sausage ...
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 ...
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 ...
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 ...
Everything you need to know to create your own delicious smoked, dried, and cured meats and fish at home, from using traditional techniques. Including more ...
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 book explores and simplifies the recipes and techniques of dry curing meats. Ruhlman and Polcyn give recipes for the eight basic products in Italy ...
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 ...
