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  • Little Smoker Book
    Little Smoker Book
    ISBN: 9780764347726
    Publication date: 01/06/2015

    This introduction to home smoking provides beginner smokers with information and delicious recipes for grilling, barbecuing, and smoking. It will give people who have not worked with a smoker on their own the tools and know-how to embark on this popular cooking method. Learn the basics of various kinds of smokers -- barrel, water or bullet, and ceramic -- to determine the best one for you. Get tips for determining the right type of firing -- with wood or charcoal, as well as for selecting your home smoking accessories. There is also guidelines for the maintenance of your smoker. With 44 colour images and recipes for pastes and marinades, pulled pork, brisket, chicken wings, ribs, brined dragon drumsticks, and sumptuous peach and fruit cobbler, you will be enjoying the low and slow in no time at all.


    Pages: 80
    Dimension: 229mm X 152mm
    Author: HEEL FRANZ-CHRISTOPH
    Price: $44.99
  • 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
  • Pig King of the Southern Table
    Pig King of the Southern Table
    ISBN: 9780470194010
    Publication date: 01/06/2010

    In Pig, awarding winning food writer, James Villas, gives the mighty pig the glory it deserves. This snout-to-tail guide presents the very best Southern pork recipes, from th basics like susaage, ribs and ham to creative fare like hashes, burgers, gumbos, and casseroles. With gorgeous full-colour photos and recipes from Georgia to Louisiana and everywhere in between, PIG is the definitive cookbook on the king of the Southern table.
    James Villas was the food and wine editor of Town & Country magazine for 27 years, and his work has appeared in Food & Wine, Saveur, Gourmet, Bon Appetit, The New York Times, and many other publications. He has written 15 cookbooks and books on food, including two that were nominated for James Beard Awards and featured in Food & Wine's annual "Best of the Best." He has won two James Beard Journalism Awards, most recently for an article in Saveur, and was named Bon Appetit's Food Writer of the Year for 2003. He is also the author of The Glory of Southern Cooking and The Bacon Cookbook.

    Author: VILLAS, JAMES
    Price: $42.99
  • 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
  • River Cottage Handbook Curing and Smoking No 13
    River Cottage Handbook Curing and Smoking No 13
    ISBN: 9781408808825
    Publication date: 01/02/2014

    Curing and smoking your own food is a bit of a lost art these days. Europe has continued to use these methods on their meat, fish and cheese for centuries. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat it doesn't have to take up a huge amount of space.The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget- loving cook) and an explanation of the preservation process this includes a section showing which products and cuts are most suitable for different methods of curing and smoking.The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax and your own dry-cured streaky bacon sizzling in the breakfast frying-pan.With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.

    Pages: 256
    Author: LAMB,STEVEN
    Price: $35.00
  • River Cottage Handbook Pigs and Pork No 14
    River Cottage Handbook Pigs and Pork No 14
    ISBN: 9781408817926
    Publication date: 01/05/2015

    Keeping a herd of pigs brings a lot of enjoyment - they are curious, intelligent and (often) lovable animals, with plenty of character. They will also recycle your kitchen scraps and, when the time comes, provide you with a fine carcass that can be turned into all manner of tasty things. The River Cottage ethos is all about knowing the story behind what's on the plate, and as Gill Meller explains in this accessible and comprehensive guide, by rearing and butchering your own pigs you'll be able to create a full range of delicious pork products in the most sustainable, economical and hands-on way possible.Pigs & Pork gives advice on choosing whether to keep your own pigs, sourcing them and setting up their home, and feeding and caring for them. Gill also explains how to arrange for the pigs' eventual slaughter, how to identify the different cuts of meat and how to find a good butcher, as well as the basics of home butchery. He shows you how you can make cured products such as salami and pancetta, and how to build your own cold smoker. Finally, he gives mouth-watering recipes for the ultimate roast pork, spare ribs with chilli and coriander, pork scratchings, brawn, sausages, rillettes, pork pies, Scotch eggs and black pudding, to name but a few. Whether you are simply after a recipe for the perfect crackling, or you want to go the whole hog and set up your own sty, this book will guide you on the road to pork heaven.

    Pages: 256
    Dimension: 200mm X 135mm
    Author: MELLER, GILL
    Price: $32.99
  • Salumi The Craft of Italian Dry Curing
    Salumi The Craft of Italian Dry Curing
    ISBN: 9780393068597
    Publication date: 01/10/2012

    Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage-making and bacon-curing with their surprise hit, the "excellent" (The Economist) Charcuterie (ISBN 978 0 393 05829 1). Now they delve deep into the Italian side of the craft with Salumi. Ruhlman and Polcyn give recipes for the eight basic products in Italy's pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto and salami, and they even show us how to butcher a pig. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.

    Pages: 288
    Author: RUHLMAN, M & POLCYN, B
    Price: $65.99
  • Sausage A Global History
    Sausage A Global History
    ISBN: 9781780235004
    Publication date: 01/12/2015

    Sausage: A Global History serves up a tasty, informative, and witty account of bangers and bratwurst from all different cultures and periods, easing our fears about these mystery meats, and introducing the reader to a host of unusual treats from around the world.

    Pages: 160
    Dimension: 197mm X 120mm
    Author: ALLEN, GARY
    Price: $24.99
  • SAUSAGE MAKING THE DEFINITIVE GUIDE WITH RECIPES
    SAUSAGE MAKING THE DEFINITIVE GUIDE WITH RECIPES
    ISBN: 9781452101781
    Publication date: 01/05/2014

    A complete sausage-making manual from meat mastermind Ryan Farr, with more than 100 how-to pictures. Detailed descriptions of the process provide accessible and authoritative information for all levels of cooks. DIY cooks, weekend warriors and meat lovers will learn the secrets behind Farr's acclaimed 4505 hot dogs, as well as all sorts of other handmade sausages (cased and uncased). Includes the basics of sausage making for all styles, detailed process how-to's, plus 10 master recipes and 45 recipes for your own handmade sausage and fixings.




    Pages: 208
    Author: FARR, RYAN
    Price: $79.99
  • Sausages
    Sausages
    ISBN: 9781906417581
    Publication date: 01/12/2011

    Sausages are the ultimate comfort food. They exist, in one form or another, in most parts of the world. In fact, there are over 400 different varieties globally. Now, Paul Gayler, one of the finest of the new generation of chefs, has compiled the only book of bangers you'll every need.


    Pages: 192
    Dimension: 232mm X 207mm
    Author: GAYLER, PAUL
    Price: $39.99
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