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  • Healthy Electric Smoker Cookbook
    Healthy Electric Smoker Cookbook
    ISBN: 9781465483690
    Publication date: 01/05/2019

    uthentic smoked flavor for those who don't prefer to spend hours monitoring their low-and-slow barbecue.

    With Healthy Electric Smoker Cookbook, you can confidently smoke just about anything, offering many advantages over traditional smoking methods.

    More convenient - Precise temperature control means you don't need to spend hours tweaking temperature, adding wood, and tending to the smoker.
    Less cost - Conventional smokers require a significant amount of wood to produce consistent smoke and heat over long periods of time, but electric smokers use a very small amount of wood, which is used for flavoring and not as the energy source.
    Smaller footprint - Electric smokers take up significantly less space and produce much less ash than traditional smokers.
    From happy hour, to entrée, to dessert, use any brand of electric smoker to wow your family and neighbors without building a smokehouse in your backyard. Plus, no unnecessary carbs and processed ingredients needed. Smoke your own skinny jalapeño margaritas, chipotle sriracha wings, cilantro lime beef satay, or dark chocolate brownies with bourbon whipped cream. Sure, you can loiter and watch your ribs slowly tenderize if you want, but you can also go do your yard work while your electric appliance turns out the most perfectly smoked and traditionally flavored barbecue you've ever created.

    Pages: 176
    Author: DORLING KINDERSLEY
    Price: $39.99
  • Home Sausage Making 4th Edition
    Home Sausage Making 4th Edition
    ISBN: 9781612128696
    Publication date: 01/10/2017

    Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.

    Pages: 376
    Author: REILLY, MARY
    Price: $34.99
  • Home Smoking Basics For Meat Fish and Poultry
    Home Smoking Basics For Meat Fish and Poultry
    ISBN: 9780764346538
    Publication date: 01/09/2014

    Smoking food is an age-old tradition. Today, however, we no longer smoke food to preserve it, but rather to enrich it and make it taste better. What was once a way to preserve food has now become a method to prepare "delicacies". 'Home Smoking' will show you, step-by-step, how to smoke meats, fish, and poultry using different cooking techniques and various woods, plus how to smoke on an alcohol stove, barbecue grill, in a roasting pan, and wok, and how to build your own barrel smoker. Instructions for preparing and smoking your own food also come with delicious recipes for both the hot and cold smoking of pork, beef, fish, game, and chicken. For chefs of all skill levels. 59 colour photographs

    Pages: 128
    Author: SARTOR, MARIA
    Price: $49.99
  • Homemade Sausage
    Homemade Sausage
    ISBN: 9781631590733
    Publication date: 01/12/2015

    The secret's out! Get cooking the very best homemade sausage with techniques from Nashville's Porter Road Butcher. Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville's Porter Road Butcher will guide you through all the necessary steps to create the very best sausage - just like they do. Learn important information on sourcing your meat from local farms for the highest quality and top flavor. From there, you'll discover techniques and trade secrets for grinding. You'll even find a list of the best tools for the job and how to use them successfully. Now comes the fun part, seasoning your sausage to create deep flavor profiles is one of the greatest benefits of making sausage at home. You control the spices, sodium, and more! Stuff and smoke your sausage - or don't- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more! Finally, enjoy your locally sourced, perfectly flavored sausage in mouth-watering recipes, like: - Tomato Meat Sauce with Italian - Breakfast Pinwheels - Bangers and Mash - Bratwurst with Sauerkraut and Mustard - Jambalaya with Andouille - Hot Chicken Sausage Sandwich - Chorizo Torta - Merguez with Couscous - Boudin Balls - Cotechinno and Lentils - Italian New Years Dish - Beer-Braised Bratwurst with whole grain mustard and sauerkraut - Roasted Currywurst with spatzle and braised cabbage - Grilled Kielbasa with Roasted Potatoes and Chimichurri Sauce



    Pages: 160
    Dimension: 254mm X 204mm
    Author: PEISKER, JAMES; CARTER, CHRIS
    Price: $29.99
  • How To Make Your Own Sausages
    How To Make Your Own Sausages
    ISBN: 9781845285913
    Publication date: 01/02/2015

    Beginning with the history, the significance and the flavours of the great British Banger this book goes on to explain how to make sausages at home, with step-by-step instructions and mouthwatering recipes from all over the UK. It is ideal for those beginners who just want to make a couple of pounds for the family freezer, but it also assumes that readers will want to progress and so the necessary equipment and materials are explained, from how to buy them, to how to maintain them.

    Paul Peacock is Mr Digwell for The Daily Mirror and is a regular panelist on Radio 4's Gardener's Question Time. He has written a number of books on self-sufficiency, including the bestselling Making Your Own Cheese. He runs his own online magazine on growing your own food and provides regular courses on self-sufficiency, including sausage making.


    Pages: 192
    Author: PEACOCK,PAUL
    Price: $26.99
  • Hunters Guide to Butchering Smoking and Curing Wild Game and Fish
    Hunters Guide to Butchering Smoking and Curing Wild Game and Fish
    ISBN: 9780760343753
    Publication date: 01/11/2013

    Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine. Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no further: this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike. "The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish" gives hunters all the information they need for processing and preparing their harvested game to create the most flavorful and creative meals. The book takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. It offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes. Hasheider covers all the major game and fish species, including large game, such as deer, moose, elk, bighorn sheep, wild boar, bear, and alligator; small game, such as rabbit, raccoon, opossum, squirrel, muskrat, beaver, turtle, armadillo, groundhog, woodchuck, and snakes; upland game birds like grouse, quail, partridge, pheasant, dove, pigeon, squab, and wild turkey; a range of ducks, mergansers, geese, and other waterfowl; and a variety of fresh- and saltwater fish species like bass, catfish, eel, marlin, perch, pike, salmon, sturgeon, sunfish, swordfish, trout, tuna, walleye, whitefish, and more. With its holistic approach to every aspect of wild game preparation, "The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish" is a book no hunter will want to be without.

    Pages: 224
    Author: HASHEIDER, PHILIP
    Price: $35.00
  • Jerky Everything
    Jerky Everything
    ISBN: 9781581572711
    Publication date: 01/08/2015

    Try a variety of tasty jerky treats made with meat, veggies, tofu, and more!

    Jerky has been a vital source of sustenance for centuries. But what started out as an important food for travelers and a way to safely preserve meat in the days before refrigeration has become the health nut's favorite snack, the hiker and sportsman's manna, the dieter's delight, and a boon for gourmet food sellers.

    But why stop at beef, or even meat? Jerky Everything encompasses not only a variety of dried meat snacks but also veggie and fruit jerkies. Forget the ho-hum beef sticks of the past, Jerky Everything offers tasty dried treats for every palate, with flavors that range from orange beef to cheddar bacon to pina colada. Yes, you heard it here first?you can make yummy pineapple jerky at home! Recipes for meat jerkies make low-calorie, high-protein treats that curb hunger pangs. Recipes for fruit and veggie jerkies make wholesome treats that will help pick you up when your energy is waning. Homemade jerky is a thing apart from its store-bought equivalents; most of these recipes are even compatible with paleo, Atkins, and low-fat eating regimens.
    100 color photographs

    Pages: 232
    Dimension: 206mm X 203mm
    Author: BRAUN, PAMELA
    Price: $30.99
  • Little Bacon Cookbook
    Little Bacon Cookbook
    ISBN: 9781925418132
    Publication date: 01/09/2016


    Pages: 112
    Dimension: 238mm X 198mm
    Author: CAMPBELL, JACK
    Price: $29.99
  • Make Your Own Bacon and Ham and Other Salted Smoked and Cured Meats
    Make Your Own Bacon and Ham and Other Salted Smoked and Cured Meats
    ISBN: 9781845285920
    Publication date: 13/12/2016

    There is a trend towards artisanal food preparation at home and preserving your own meat in the kitchen is increasingly popular. This book is based on traditional recipes and is a practical guide to curing all sorts of meat, from the ever-popular sausage and bacon through to making your own salamis, pates and galantines.

    Pages: 208
    Author: PEACOCK, PAUL
    Price: $25.99
  • Mastering the Craft of Smoking Food
    Mastering the Craft of Smoking Food
    ISBN: 9781846890451

    An exceptionally complete guide to making real smoked food at home. Learn the secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon and many more delicious smoked foods - all at home with basic equipment that can either be bought or easily made in the workshop. Detailed instructions are covered in the book. Enhanced with illustrations and recipes for their preparation, Mastering the Craft of Smoking Food is very highly recommended for both aspiring amateur kitchen cooks and seasoned professional chefs, as a simply superby and 'user friendly' reference for the preparation of smoked meats. b/w photos & drawings

    Author: ANDERSON, WARREN
    Price: $39.99
  • Pate Confit Rillette
    Pate Confit Rillette
    ISBN: 9780393634310
    Publication date: 17/07/2019

    An instant classic, Pâté, Confit, Rillette will delight chefs and home cooks eager for knowledge of the most accessible charcuterie. Beginning with the basic principles of how and why these preparations work, Brian Polcyn and Michael Ruhlman include recipes both surprising and delicious, such as a succulent chicken terrine embedded with sauteed mushrooms and flecked with bright green herbs; modern rillettes of shredded salmon and whitefish; classic confits of duck and goose; and a vegetarian layered potato terrine. Part of the charcuterie mandate is using the entire animal and an avoidance of waste, so they also provide the ratios— proportions of meat, fat, and salt— that will allow anyone to create as much or as little of each dish as desired. This is the book to reach for when a cook or chef intends to explore these timeless techniques, both the fundamentals and their nuances, and create exquisite food.

    Pages: 256
    Dimension: 260mm X 215mm
    Author: POLCYN, BRIAN
    Price: $62.99
  • Professional Charcuterie
    Professional Charcuterie
    ISBN: 9780471122371
    Publication date: 30/03/1996

    The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition.

    Pages: 304
    Dimension: 260mm X 210mm
    Author: KINSELLA, JOHN & HARVEY, DAVID
    Price: $93.99
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