- 12 Bones Smokehouse A Mountain BBQ CookbookISBN: 9780760347263
Publication date: 01/04/2015
For lovers of the 12 Bones restaurant - including President Obama - as well as fans of progressive 'cue, 12 Bones Smokehouse includes signature recipes and techniques for ribs, pulled pork, and all the fixin's.When 12 Bones Smokehouse opened Asheville, North Carolina, in the early 2000s, many doubted that it would succeed. The food wasn't 100-percent traditional or 100-percent true to Carolina barbecue's heritage. A decade later, 12 Bones has become a local institution that rivals the Biltmore Estate in popularity. In fact, it's 12 Bones alone that has been on President Obama's itinerary all three times he's passed through Asheville.12 Bones Smokehouse is true to the spirit of the place. Everything is made from scratch, the meats are smoked long and slow over select hardwoods, and cornbread is not optional. Simple ingredients and lots of care make the best food. This cookbook includes over 60 recipes, ranging from beet salad to smoky collards to sauces, rubs, and dessert, built for the modern palate - blueberry-chipotle, pineapple, and brown sugar and spice are just a few of the rib flavors. Traditional sauces, like Carolina vinegar, are punched up with fresh jalapeno and cilantro.Ribs, pork, bacon, beef, and turkey recipes abound, but 12 Bones Smokehouse is also uniquely vegetarian-friendly. From sides that have a symbiotic relationship with meat (potato salad with potatoes that never touch meat but benefit from the smoking process) to completely vegetarian creations (jalepeno cheddar grits, anyone?), there's something for diners of every stripe - vegetarian or carnivore.
Author: HEAVNER,SHANE;KING,BRYAN;KOH,ANGELAPrice: $35.00
- Art of CharcuterieISBN: 9780470197417
Publication date: 01/01/2011
A comprehensive, professional-level guide to the making of sausages and cured meats The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pates, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for delicious (and even healthy) charcuterie. Written by John Kowalski and the experts at the CIA, The Art of Charcuterie covers every aspect of this rediscovered culinary art: curing and brining, smoking, terrines, pates, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation. Features thorough explanations of tools of the trade, kitchen equipment, and ingredients. Includes technical and nutritional explanations of all the meats used in the charcuterie kitchen and how to best prepare them. Heavily illustrated with 200 full-color photographs, including techniques and finished items The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques.
Author: CULINARY INSTITUTE OF AMERICAPrice: $92.99
- Bacon CookbookISBN: 9780470042823
Publication date: 14/09/2007
James Villas was the food and wine editor of Town Country magazine for twenty-seven years. His work has also appeared in Esquire, Food Wine, Gourmet, Bon Appetit, Saveur, the New York Times, and the Atlantic Monthly, among other publications. Two of his cookbooks have been nominated for a James Beard Award, he has won two James Beard Awards for journalism, and he received Bon Appetit's Food Writer of the Year Award in 2004. Villas is the author of more than a dozen cookbooks and books on food, including My Mother's Southern Kitchen, Crazy for Casseroles, Between Bites, Stalking the Green Fairy, and, most recently, The Glory of Southern Cooking.
Author: VILLAS, JAMESPrice: $42.99
- Big Smoker Book Techniques and RecipesISBN: 9780764343285
Publication date: 01/09/2013
Low & slow that is the secret behind a taste sensation that becomes a passion. Smoking is a very special kind of barbecue using low temperatures. What flavor the food takes depends significantly on the recipes and the fuel used. This book, with 138 color photos and enticing recipes, introduces the basic techniques of smoking, which are many, along with expert tips on the appliances, fuel, and accessories to use. In the detailed recipe section with over 100 recipes, you will find everything for a perfect barbecue experience from the special seasoning produced from sauces, rubs, and marinades to the best recipes for fruity, spicy ribs, incredibly tender brisket, or juicy, mouth watering salmon and trout.
Author: ASCHENBRANDT KARSTEN AND JAEGER RUDOLFPrice: $59.99
- Charcuteria The Soul of SpainISBN: 9781572841529
Publication date: 01/06/2014
Charcuteria: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to market. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes. Author Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spain's unique cuisine and its history of charcuteria, which is deservedly becoming more celebrated on the global stage. While Spain stands cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the charcuterie traditions of Spain are perhaps the least understood of this trifecta. Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimenton-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamon, the acorn-scented, modern-day crown jewel of Spain's charcuteria legacy. Charcuteria: The Soul of Spain is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this book will surely become a standard guide for both professional and home cooks.
Author: WEISS, JEFFREYPrice: $67.99
- Charcuterie How to Enjoy Serve and Cook with Cured MeatsISBN: 9781849755672
Publication date: 01/12/2014
Long associated with holidays to France, Italy and beyond, here is the chance for you to make the most of charcuterie and salumi at home. Learn more about the history and types of charcuterie and salumi available to buy in The Charcuterie Board. The Small Bites chapter will provide you with a host of recipes to serve with drinks, such as grilled chorizo and scallops on sticks, scotch eggs and 'Sushi style' gorgonzola with prosciutto and rocket. You'll also find recipes to make a perfect light lunch or starter, as well as Main Courses such as paella with chorizo and omelette with ham, gruyere cheese and patatas bravas. The section on home curing will provide you with recipes to cure your own pork belly or duck breast, while the range of Accompaniments from pickles to toasts will give you all you need to complete your perfect charcuterie board.
Dimension: 235mm X 190mm
Author: BALLARD, MIRANDAPrice: $39.99
- Charcuterie The Craft of Salting Smoking and Curing Updated and Revised EditionISBN: 9780393240054
Publication date: 03/09/2013
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, pates, 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 "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. "My Polish grandma made kielbasa every Christmas and Easter," he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pates and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pate de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.
Author: RUHLMAN, MICHAEL AND POLCYN, BRIANPrice: $49.99
- Complete Book of Butchering Smoking Curing and Sausage Making How to Harvest Your Livestock and Wild GameISBN: 9780760337820
Publication date: 01/09/2010
Here is the ideal hands-on guidebook for self-sufficient farmers, ranchers and hunters with step by step instructions on butchering beef, venison, pork, lamb, poultry and goats. Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouth-watering recipes are included.
Author: HASHEIDER, PHILIPPrice: $35.00
- Complete Guide to Sausage Making Mastering the Art of Homemade Bratwurst Pepperoni Salami and MoreISBN: 9781616081287
Publication date: 01/05/2011
Monte Burch is an award-winning freelance writer, photographer and author of over 75 books and thousands of outdoors and how to magazine articles.
With his advice, you can perfect and master the art of making sausages at home and be the envy of the neighborhood.
Author: BURCH, MONTEPrice: $24.99
- Cured Handcrafted Charcuteria and MoreISBN: 9781454917014
Publication date: 01/11/2016
For lovers of all things dry cured, award-winning chef, owner of Charlitos Cocina, and creator of charcuterie Charles Wekselbaum has written an unconventional entry-level guide to the process. Drawing on his Cuban-Jewish background and inspired by flavors from Asia to Italy, Charlito includes recipes for pork and beef salami, dry-cured whole muscles like prosciutto and bresaola, and more unusual seafood and vegan options made from salmon, tuna, figs, cucumbers, and more. He provides instructions for easily constructing your drying and fermentation chamber, putting together the perfect charcuterie board, pairing wines and beers with the finished product, and recipes to implement your favorite dry-cured ingredients. With information on everything from sourcing your materials through plating your dish, home chefs of all levels can enjoy their own dry-cured delicacies without being intimidated.
Dimension: 254mm X 204mm
Author: WEKSELBAUM, CHARLESPrice: $37.99
- FOIE GRAS (OPS)ISBN: 9780471293187
Publication date: 20/08/1999
MICHAEL A. GINOR is co-founder, co-owner, and President of Hudson Valley Foie Gras and New York State Foie Gras, and is an international food and travel columnist. MITCHELL DAVIS is Publications Director at the James Beard Foundation. JANE ZIEGELMAN and ANDREW COE collaborate on writing projects about food and travel. GIDEON LEWIN has been among the most successful editorial and commercial photographers since the mid-1970s. His fashion and portrait work has appeared in top magazines such as Vogue, Elle, and German Bazaar.
Dimension: 284mm X 226mm
Author: GINOR, MICHAEL AND ZIEGELMAN, JANEPrice: $79.99
- Gourmet Hot Dogs How To Dress Your Dog Up With Style (Stephane Reynaud)ISBN: 9781743363133
Publication date: 01/08/2014
Featuring 60 easy, tasty hot dog recipes, prepared with passion in gourmet French style, Stephane Reynaud's Gourmet Hot Dogs is peppered throughout with light- hearted, quirky illustrations of cute canines, each with their eye on a tasty hot dog morsel. The recipes are divided into sausage type - from coarse and finely minced sausages, to Frankfurters, chipolatas, Toulouse sausage, chicken sausage, veal sausage - and each recipe includes suggestions for bread accompaniments, small (but perfectly formed) salad garnishes and the all-important condiments to maximize flavour and impact. Stephane's followers and fans of quick and easy food that's high quality and fun to serve will love this book for its fabulous recipes and Gallic charm.
Dimension: 240mm X 190mm
Author: REYNAUD,STEPHANEPrice: $29.99