Books - Food - Meat
Books 41 to 51 of 51 - Meat |
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Beef, Lamb and Pork by Donna Hay
In the kitchen� Donna's guiding principle is to always buy the best produce available. She's made it her mission to source the best cuts of meat - and to show what can be done with them� whether it's the luxury of a slowly cooked lamb shoulder which literally falls off the bone� or simple flavour-packed recipes: roasts� casseroles and stir-fries for everyday occasions. You're sure to find dishes which will become your own trusted standbys.
, 96 pp, $24.99. Buy
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Raichlen on Ribs, Ribs, Outrageous Ribs by Steven Raichlen
It's a marriage made in BBQ heaven: America's foremost grilling guru takes on ribs. Baby backs and spare ribs, short ribs and long ribs, pork ribs, beef ribs, lamb ribs, and more - a passionate, single-subject celebration of meaty, smoky, sweet 'n' spicy, crowd-pleasing, fall-off-the-bone-tender ribs. A perfect rib is the culmination of the griller's art, and nobody's better at showing how to put it all together - the tastes, techniques, ingredients, recipes, tips - than Steven Raichlen, award-winning author of "Barbecue! Bible", "How to Grill", "Beer-Can Chicken", and other "Barbecue! Bible[registered]" books with 3 million copies in print. Here are 75 mouth-watering, repertoire-expanding, rib-rocking recipes. But the book is also a rib cl
Paperback, 298 pp, $18.95. Buy
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Don Holm's Book of Food Drying, Pickling and Smoke Curing by Don Holm and Myrtle Holm
You can learn the EASY way to dry, smoke, pickle any meat, fruit, or fish with the easy-to-follow directions in this food preservation cookbook. There also is information about the type of equipment needed plus delicious and unusual recipes, including jerky and pemmican.
, 131 pp, $25.95. Buy
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Morton's Steak Bible: Recipes and Lore from the Legendary Steakhouse by Klaus Fritsch
From filet mignon and T-bone to skirt steak and ground sirloin, "Morton's Steak Bible" starts at the very beginning, providing excellent tips on how to cook like a steakhouse: what to look for when selecting meat, how to cook it on a grill or under a broiler, and of course, how to time one's masterpiece to perfection. 100 recipes. 1400097967 In this explosive book, th
, 240 pp, $53.95. Buy
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Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them by Peter Kaminsky
Part travelogue, part cookbook, part naturalist's encounter, and part love letter, this book takes readers from Kentucky, Burgundy, and Madrid to the Yucatan and back to Brooklyn to tell the tale of the pig
, 291 pp, $30.95. Buy
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The Little Burger Bible by Zella Eppinger
Burgers are the all-American quick meal for good reason: they're easy to make, delicious and portable. Burgers can be old-fashioned and they can be healthy too. Grill or fry the patties; try beef, pork, lamb, turkey, chicken, fish, vegetable or tofu burgers; and serve with a variety of sauces, side dishes and burger buns. THE LITTLE BURGER BIBLE is an inexpensive, value-packed collection of recipes that takes the classic American family meal and updates it for modern tastes. You'll find recipes for every kind of burger you can think of -- and many you haven't thought of -- plus safe cooking tips and techniques and a chapter on 'go-withs' for your burgers
Paperback, 124 pp, $12.95. Buy
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Cookbook from Amish Kitchens: Meats by Phyllis Pellman Good and Rachel Thomas Pellman
Here are 12 cookbooks from Amish kitchens! The recipes overflow with the good, old-fashioned food which comes from some of the world's best cooks
Paperback, 32 pp, $4.95. Buy
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Reasons to Roast: More Than 100 Simple and Intensely Flavorful Recipes by Dorothy Reinhardt and Georgia Downard
From a Simple Roast Chicken on the Sunday Dinner Table to a resplendent roast turkey at Thanksgiving, roasted dishes are the cornerstones of home cooking: reliable, relaxing to prepare, and requiring nothing more than the heat of the oven, with almost no hands-on attention from the cook. Small wonder that the world's oldest cooking technique has now become the most popular. Georgia Downard and Evie Righter, former Gourmet editors, expand the range of roasting well beyond meat, with snacks like Asian Honey-Roasted Peanuts; soups like Roasted Pumpkin Soup with Gruyere and Parmesan Croutons; main courses like Roasted Shrimp in Lemon Garlicky Butter; side dishes like Tomatoes Provencal; and even desserts like Roasted Bananas with Caramel Sauce
Paperback, 256 pp, $20.95. Buy
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Prosciutto, Pancetta, Salame by Pamela Sheldon Johns
Explores the art of preparing home made salumi - the generic term that encompasses the range of Italian made cured meats - and offers more thant 40 recipes for antipasti, primi, and secondi
Hardback, 112 pp, $29.95. Buy
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The Niman Ranch Cookbook: From Farm to Table with America's Finest Meat by Bill Niman and Janet Fletcher
Paperback, 240 pp, $34.95. Buy
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The Beef Book by Jean Pare
43rd title in the Original Series. Whether your family prefers roast or meat-loaf, hamburgers or steak, The Beef Book offers a variety of versatile and nutritious recipes. You can also choose from a delicious selection of sauces, chilies, stews and even steak rubs. Reformatted from Beef Today!
Paperback, 157 pp, $23.95. Buy
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