Books - Food - Meat
Books 21 to 40 of 51 - Meat |
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Williams-Sonoma Meats and Poultry by Williams-Sonoma
, 336 pp, $34.95. Buy
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RIVER COTTAGE MEAT BOOK by Hugh Fearnley-Whittingstall
Hugh Fearnley-Whittingstall covers the practical basics of cooking with meat - everything you'll need to know about choosing the best raw materials and understanding the different cuts - before offering recipes for 150 classic dishes.
Hardback, 543 pp, $95.00. Buy
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The Delia Collection, Pork by Delia Smith
This work is a collection of over 50 recipes for cooking with pork including tips on roasting, braising, grilling and frying. By following Delia's golden rules and advice, the reader is guaranteed delicious and rewarding results, every time.
Hardback, 136 pp, $29.95. Buy
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Prosciutto, The Italian Pantry Series
A short history of Italian prosciutto, its production techniques and how to evaluate and appreciate the regional differences. Italy has a very complex food culture, with distinctly different cheese, pasta, olive oil and cured meats in each region and even within certain towns. This series takes a geographical approach to the regional specialties, with maps showing the area of production, notes on the product of that region and typical recipes using the distinct produce of that area. The Italian Pantry books are valuable references for culinary students and professionals as they are scholarly and informative. Lavish colour photos of each type of prosciutto, providing a very pleasant browse or read.
Hardback, 53 pp, $18.95. Buy
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Burgers Every Way by Emily Haft Bloom
An innovative cookbook celebrating a staple of the American diet presents one hundred delicious recipes for a variety of burgers that use beef, chicken, turkey, lamb, fish, and vegetables, as well as recipes for tasty condiments and such side dishes as Monster Fries, Vegetable Chips, Pineapple Chutney, and Mango Slushies.
Hardback, 96 pp, $40.00. Buy
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Country Scrapple by William Woys Weaver
The original purpose of scrapple was to make use of leftovers from butchering, but today it is a regional favourite in Philadelphia, Pennsylvania Dutch Country, and, in varying forms and names, throughout the nation. Scrapple is typically a mush made from pig meat and cereal, which is then sliced and fried. This book by internationally renowned food historian Weaver explores the European origins of the dish, traces its evolution in American kitchens and restaurants, discusses cooking techniques and terminology, and offers an assortment of recipes, from the oldest surviving example to recent variations using nuts, venison, turkey, or Italian sausage. Recipes for scrapple condiments are also included.
Hardback, 162 pp, $39.95. Buy
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Home Sausage Making by Susan Mahnke Peery, Charles Reavis
The classic in the field. This 2003 edition was updated to comply with current US safety standards, this new edition features 150 recipes. Included are 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles. There are instructions for making sausages with beef and pork, fish and shellfish, chicken and turkey, and game meats. Ethnic favourites include German specialties such as Bratwurst, Mettwurst, and Vienna Sausage; Italian Cotechino and Luganega; Polish Fresh and Smoked Kielbasa; and Spanish-Style Chorizo, Potatis Korv, Kosher Salami, and Czech Yirtrnicky. There is an entirely new section on vegetarian sausage options.
Paperback, 224 pp, $29.99. Buy
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Charcuterie and French Pork Cookery by Jane Grigson
Famed for charcuterie since Roman times, France has a long tradition of turning the pig into a range of delicious food products. Jane Grigson introduces the techniques used to transform the humble pig into a variety of famous dishes.
Hardback, 347 pp, $29.99. Buy
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The Williams-Sonoma Collection: Chicken by Rick Rodgers
The "Williams-Sonoma Collection" offers a thoroughly updated collection of recipes that builds upon the quality they are know for. With a fresh editorial concept, award-winning authors and high quality photos and design, plus recipes broken down by season, the taste bar has been raised to new heights. 42 recipes each edition. 100 color photos
, 120 pp, $23.95. Buy
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Charlie Trotter's Meat and Game by Charlie Trotter
This is the fifth installment in chef Charlie Trotter's cook-book series. Over 80 recipes are showcased with colour photography, and range from French onion soup, with shredded pork, goatcheese Brie and sourdough croutons to smoked squab and Foie Gras.
Hardback, 240 pp, $69.95. Buy
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Everything Tastes Better with Bacon by Sara Perry
Bacon - it's the fifth food group. And no one can resist the allure of its smoky, savoury flavor. Author Sara Perry has created 70 delicious recipes using bacon in a variety of intriguing ways, from classic breakfast dishes like fluffy scrambled eggs and bacon and Sweetie-Pie Pancakes to unique and oddly addictive bacon brittle. Sara also reveals the skinny about bacon with some surprising facts about bacon's fat content (seems those tasty little strips aren't so bad for the hips after all). There's plenty of practical advice for buying, storing, handling, and cooking every type of bacon imaginable, from Canadian to pancetta. Any way you slice it, everything tastes better with bacon!
Paperback, 132 pp, $27.95. Buy
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Bruce Aidell's Complete Sausage Book by Bruce Aidells
Including full colour photographs, this guide instructs the reader on how to make mouth-watering sausage-filled recipes, as well as including 100s of related tips and essays on Aidell's never-ending quest for yet another great sausage dish.
Paperback, 256 pp, $30.95. Buy
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The Country Ham Book by Jeanne Voltz and Elaine J. Harvell
This book celebrates country ham's colorful culinary past and its continued close ties with life across the South. Voltz and Harvell discuss the lore and history of country ham; walk readers through buying, preparing and serving a country ham; and present some 70 recipes for country ham and its accompaniments. Also features a Glossary and a list of sources for ordering country hams. 2-color throughout
Paperback, 146 pp, $30.95. Buy
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Sausage by A.D. Livingston
Over 100 recipes encompassing meats from chicken and pork to venison.
Paperback, 202 pp, $22.95. Buy
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Jerky Making: For Home, Trail, and Campfire by Brad Prowse
Brad Prowse's book fills a definite need in the outdoors/how-to/cookbook niche, appealing to hikers and sport enthusiasts who need lightweight, nutritious snacks that will keep safely for a long time: to homemakers or kitchen buffs wanting to treat family and friends -- bags of jerky make great gifts. Make dried meat snacks at a fraction of store-bought costs with easy-to-follow steps, using mostly kitchen utensils
Paperback, 48 pp, $11.95. Buy
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Professional Charcuterie by John Kinsella
This is a professional culinary book on making sausages, pates and terrines, and the curing and smoking of meat and fish. It includes over 200 recipes and covers basic cooking techniques, equipment selection, and sanitation and sanitary issues.
Hardback, 304 pp, $72.95. Buy
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Home Butchering and Meat Preservation by Dardick
Paperback, 271 pp, $51.95. Buy
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Beef by Andrew Rimas and Evan Fraser
The cow. A beast central to the existence of mankind since the beginning of time� not only as a source of sustenance� but also as an economic measure� a labour resource� and even a religious icon. So how did it come to occupy the sorry state it does today - more factory product than animal? In this fascinating book� Andrew Rimas and Evan Fraser answer that question� telling the story of cattle in its entirety. Beginning with the powerful auroch� a now extinct beast once revered as a mystical totem� and bringing us all the way up to the frozen patties and growth hormones of today� they deliver an engaging� panoramic view of the cow's long and colourful history.
, 238 pp, $24.99. Buy
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Antony Worrall Thompson's Top 100 Beef Recipes by Antony Worrall Thompson
A commitment to buying the best organic beef and years of hands-on experience means there is no doubt about Antony Worrall Thompson's passion for cooking meat. With 100 recipes - from soups & starters and salads & sandwiches to warming winter dishes and meals for special occasions - Antony demonstrates the enormous versatility of beef and how to get the best from it. Each recipe makes use of readily available ingredients and comes with Antony's special twist. It also features step-by-step instructions and 30 colour photos to cater for all levels of culinary ability. Antony's expertise in cooking meat guarantees that both first-timers and experienced chefs achieve terrific results every time.
Hardback, $36.95. Buy
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The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal by Bruce Aidells and Denis Kelly
The authors of "Hot Links & Country Flavors" and "Real Beer and Good Eats" offer a comprehensive guide to choosing and preparing beef, pork, lamb, and veal to suit contemporary tastes. 230+ recipes 16 color photos
, 604 pp, $48.95. Buy
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