Category: Charcuterie, Meat

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Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meat, Sides, and More

By: Elliott Moss

Price: $34.95

Publisher: USA, Voyageur Press: 2016

Seller ID: A1316

ISBN: 0760349703

Binding: Hardcover

Condition: New

Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina.In an age of bulk-bought brisket and set-it-and-forget-it electric smokers, Buxton Hall Barbecue stands apart from the average restaurant. With three pits at the heart of an open kitchen and hogs sourced from local farmers that raise them right, chef Elliott Moss is smoking meat in accordance with time-honored traditions. In Buxton Hall Barbecue's Book of Smoke, believers in slow-smoked, old-fashioned barbecue will learn how to build and master ...
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Jackie French's Chook Book Second Edition

By: Jackie French

Price: $21.95

Publisher: Australia, Aird Books: 2012

Seller ID: 9780947214593

ISBN: 0947214593

Binding: Soft cover

Condition: New

Deals with chickens. This title features many mouth-watering chicken-and-egg recipes. It includes sections on poultry keeping and management that are illustrated with almost 100 full-colour photographs. Use this book, and you will love chickens too: love to keep them, scratching about in your own backyard; love to eat them, prepared from one of Jackie's many mouth-watering chicken-and-egg recipes. This completely revised edition's sections on poultry keeping and management have been greatly expanded, and are now illustrated with almost 100 full-colour photographs. It is bigger, better and alwa...
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The Ethical Meat Handbook: Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore

By: Meredith Leigh

Price: $37.95

Publisher: USA, New Society Publishers: 2016

Seller ID: A1361

ISBN: 0865717923

Binding: Soft cover

Condition: New

Nutrition, environmental impact, ethics, sustainabilityâ€”it seems like there's no end to the factors we must consider when we think about our food. At the center of the dietary storm is animal-based agriculture. Was your beef factory-farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat? Most efforts to unravel the complexities of the production and consumption of animal protein tend to pit meat eaters and vegetarians against each other. The Ethical Meat Handbook seeks a middle ground, arguing that by assuming full...
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Charcuterie: The Craft of Salting, Smoking, and Curing - Revised and Updated

By: Michael Ruhlman and Brian Polcyn

Price: $49.95

Publisher: USA, Norton: 2013

Seller ID: A1319

ISBN: 0393240053

Binding: Hardcover

Condition: New

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pÃ¢tÃ©s, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience â€œbecame a fascinati...
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Smoking, Curing and Drying: The Complete Guide to Meat and Fish

By: Turan T. Turan

Price: $34.95

Publisher: UK, Apple Press: 2015

Seller ID: A1318

ISBN: 1845435613

Binding: Soft cover

Condition: New

Detailed step-by-step instructions show you how to master the techniques of brining, curing, air-drying, hot and cold smoking; from basic steps through to advanced processes. 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 than 50 recipes; from kippers to prosciutto, and salt cod to jerky; this book will enable you to produce high-quality, delicious cured produce at a fraction of shop-bought prices, and with better results. Detailed step-by-step instructions show you how to master the...
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Smoking Meat: Perfect the Art of Cooking with Smoke

By: Will Fleischman

Price: $34.95

Publisher: UK, Dorling Kindersley: 2016

Seller ID: A1317

ISBN: 0241248280

Binding: Soft cover

Condition: New

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 ultimate mouth-watering guide to cooking with smoke. Whether you're whipping up some pork belly or spare ribs, Smoking Meat will have you experimenting with endless combinations of woods, heats, meats, cuts, rubs, and sauces. Impress your friends with over 50 inspired meat recipes for every taste, dr...
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Category: Charcuterie, Meat

Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meat, Sides, and More

Jackie French's Chook Book Second Edition

The Ethical Meat Handbook: Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore

Charcuterie: The Craft of Salting, Smoking, and Curing - Revised and Updated

Smoking, Curing and Drying: The Complete Guide to Meat and Fish

Smoking Meat: Perfect the Art of Cooking with Smoke