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  • 12 Bones Smokehouse A Mountain BBQ Cookbook
    12 Bones Smokehouse A Mountain BBQ Cookbook
    ISBN: 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.

    Pages: 224
    Author: HEAVNER,SHANE;KING,BRYAN;KOH,ANGELA
    Price: $35.00
  • Art of Charcuterie
    Art of Charcuterie
    ISBN: 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.


    Pages: 400
    Author: CULINARY INSTITUTE OF AMERICA
    Price: $92.99
  • Bacon Cookbook
    Bacon Cookbook
    ISBN: 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, JAMES
    Price: $42.99
  • Bacon Nation 125 Smoky Salty Crispy Meaty Irresistible Recipes
    Bacon Nation 125 Smoky Salty Crispy Meaty Irresistible Recipes
    ISBN: 9780761165828
    Publication date: 01/07/2013

    Includes recipes such as Crispy Polenta Bites with Sun-Dried Tomato Spread, Onion Soup with Bacon and Baguette Croutons, French Toast Bread Pudding with Bacon and Cinnamon, Pork Roast with Bacon, Fennel, and Black Mission Figs, Crusted Salmon with Avocado and Red Onion Salad, and Velvety Chicken Topped with Rosemary-Bacon Biscuits.

    Pages: 352
    Author: KAMINSKY, PETER AND RAMA, MARIE
    Price: $32.99
  • Big Smoker Book Techniques and Recipes
    Big Smoker Book Techniques and Recipes
    ISBN: 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.

    Pages: 151
    Author: ASCHENBRANDT KARSTEN AND JAEGER RUDOLF
    Price: $59.99
  • Championship BBQ Secrets For Real Smoked Food Second Edition
    Championship BBQ Secrets For Real Smoked Food Second Edition
    ISBN: 9780778804499
    Publication date: 01/06/2013

    Slow-smoked foods, or real North American barbecue, are foods cooked low and slow next to a fire, and flavoured with wood smoke. The results are sublime - succulent, finger-lickin' ribs, brisket, salmon and more. Here is the art of slow-smoking in a comprehensive cookbook that will appeal to both novice and experienced outdoor chefs. The revision now includes all new information on competitions that take place throughout North America, plus even more information on creating the perfect balance of flavour blending. The 300+ carefully selected recipes are organized by main ingredient to provide easy access and offer inspiration for the ultimate in smoked foods. The recipes reflect the rich diversity of smoked foods and explain how to smoke everything from ribs and brisket to cheeses and fruit. Some of the tantalizing smoked foods are Stuffed Smoked Tomatoes, Cold-Smoked Fruit Salsa, Apple-Smoked Salmon with Green Grape Sauce and Smoked Flank Steak with Beefy Barbecue Mop. Easy-to-follow instructions and clever techniques for smoking methods are easy for any back garden chef to follow. All the important information is covered, such as: Equipment needed; How and why various types of woods are used; How to build an indirect fire; How to prepare food for smoking; How to use brines, marinades, rub, slathers, bastes, glazes and sauces. With its mouth-watering recipes, this cookbook is a superb guide to this increasingly popular method of back garden cooking.


    Author: PUTNAM, KAREN AND FERTIG, JUDITH
    Price: $29.99
  • Charcuteria The Soul of Spain
    Charcuteria The Soul of Spain
    ISBN: 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.




    Pages: 464
    Author: WEISS, JEFFREY
    Price: $67.99
  • Charcuterie How to Enjoy Serve and Cook with Cured Meats
    Charcuterie How to Enjoy Serve and Cook with Cured Meats
    ISBN: 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.



    Pages: 160
    Dimension: 235mm X 190mm
    Author: BALLARD, MIRANDA
    Price: $39.99
  • Charcuterie The Craft of Salting Smoking and Curing Updated and Revised Edition
    Charcuterie The Craft of Salting Smoking and Curing Updated and Revised Edition
    ISBN: 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.

    Pages: 320
    Author: RUHLMAN, MICHAEL AND POLCYN, BRIAN
    Price: $49.99
  • Complete Book of Butchering Smoking Curing and Sausage Making How to Harvest Your Livestock and Wild Game
    Complete Book of Butchering Smoking Curing and Sausage Making How to Harvest Your Livestock and Wild Game
    ISBN: 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.


    Pages: 256
    Author: HASHEIDER, PHILIP
    Price: $35.00
  • Complete Book of Pork Butchering Smoking Curing Sausage Making and Cooking
    Complete Book of Pork Butchering Smoking Curing Sausage Making and Cooking
    ISBN: 9780760349960
    Publication date: 01/07/2016

    You don't have to live on a farm to take your cooking skills to the next level with this pork butchering book for the home cook!

    Pork is the most consumed meat in the world. It's inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream of making chorizo or curing their own hams or bacon. The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking changes all that.

    For the home cook who wants to step up to the butcher block, this bookis the perfect guide. Equal parts butchering handbook, cookbook, and food history book, The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking allows food lovers to take on culinary challenges, such as making their own sausage varieties or breaking down an entire pig, start to finish. Knowing that a single, butchered market hog can produce 371 servings of pork, there's a lot of opportunity for anyone lucky enough to get their hands on a whole hog. Even the folks who buy their meat in more manageable quantities can tackle new recipes and techniques in this book.

    The book offers recipes, photographs, and illustrations to turn average cooks into nose-to-tail butchering enthusiasts. It also includes information about the history of pigs, meat storage and preservation techniques, and advice on how to best use every part of the pig to its most flavorful effect.

    There's only one way to enjoy this book: Pig out!

    Pages: 208
    Author: HASHEIDER, PHILIP
    Price: $29.99
  • Complete Guide to Sausage Making Mastering the Art of Homemade Bratwurst Pepperoni Salami and More
    Complete Guide to Sausage Making Mastering the Art of Homemade Bratwurst Pepperoni Salami and More
    ISBN: 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.

    Pages: 256
    Author: BURCH, MONTE
    Price: $24.99
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