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  • 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: $62.99
  • 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
  • Savor
    Savor
    ISBN: 9781604338232
    Publication date: 01/11/2018

    The art and pleasure of beautifully composed charcuterie boards—demystified and made simple!

    A delight to both palate and eye, the carefully crafted charcuterie board is always the belle of the ball at any social gathering. Charcuterie Board Cookbook takes your entertaining to the next level, going far beyond the old standards of crackers and cheese. From casual, small get-togethers and intimate cocktail parties to large gatherings and formal celebrations—no matter the occasion or dress code, there is a charcuterie board here that fits the bill perfectly. There are dozens of options within each category—meats, cheeses, breads, condiments, fruit, preserves, and more—making a myriad of amazing possibilities for your finished culinary creation. Charcuterie Board Cookbook also offers placement suggestions for the elements of your board, ideas and recommendations for creative presentation, and helpful tips and tricks for creating a fabulous and memorable work of edible art!


    Pages: 288
    Dimension: 254mm X 203mm
    Author: STEVENS, KIMBERLY
    Price: $35.00
  • Smoked
    Smoked
    ISBN: 9781624148132
    Publication date: 01/05/2019

    Hit the road with Pit Master Ed Randolph and enjoy the best BBQ recipes the country has to offer. As the owner of the authentic, award-winning BBQ restaurant Handsome Devil, Ed is plugged in to the BBQ community and ready to give readers the inside scoop. Drop in on the greatest names in grilling, and discover hidden gems only the most devoted fans know about. This fun, flavorful survey covers a huge range of techniques and styles: from the Carolinas, down to Georgia, and even west in California: no grill is left uncovered.

    Readers will get grilling tips from big league pit masters, coast to coast. Check out the famed Lewis Barbecue in South Carolina and learn how to make a legendary brisket. Visit the Shed in Mississippi for slow smoked, fall-off-the bone ribs. In Illinois, BBQ guru Mike Mills shows readers how to get the perfect tender and juicy BBQ chicken. With tips on smoking, sauces, rubs, grill techniques and so much more, this book is a must-have for BBQ enthusiasts everywhere. From slow-cooked Texas-style pork to Memphis dry rub ribs, readers can sample a full range of BBQ from across the country, without leaving the comfort of their own grill.

    This book will feature 60 BBQ restaurants and over 75 photos.

    Pages: 256
    Dimension: 229mm X 203mm
    Author: RANDOLPH, ED
    Price: $44.99
  • Smokin Recipes for Smokin Ribs Salmon Chicken Mozzerella and More
    Smokin Recipes for Smokin Ribs Salmon Chicken Mozzerella and More
    ISBN: 9780060548155

    Get that great taste of wood-smoked food using the top of your kitchen stove. Contains everything you need to know about smoking foods at home, using a stovetop smoker. Chris serves up 36 master recipes for smoking everything from whole chickens to shrimp, plus 95 recipes for soups, salads, and sides that use smoked ingredients. There's Tea-Smoked Duck; Smoked Eggplant Soup; and Fettuccine with Smoky Salmon, Peas, and Leeks to name just a few. The possibilities are limited only by your imagination and your love for smoky flavor. With Chris Styler's tips, techniques, and pointers, smoking food is simple, fast, and the taste speaks for itself.

    Author: STYLER, CHRISTOPHER
    Price: $28.99
  • Smoking Curing and Drying The Complete Guide to Meat and Fish
    Smoking Curing and Drying The Complete Guide to Meat and Fish
    ISBN: 9781845435615
    Publication date: 01/06/2015

    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 techniques of brining, curing, air-drying, hot and cold smoking; from basic steps through to advanced processes. All types and cuts of meat and fish are included, while expert tips show you how to develop flavor and experiment using different woodchips, herbs, spices and more.

    Pages: 224
    Author: TURAN,TURAN T.
    Price: $35.00
  • Smoking Meat
    Smoking Meat
    ISBN: 9780241248287
    Publication date: 01/10/2017

    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, drawing on classic and adventurous ideas for meats from chicken to lobster and pork belly to venison. Smoking Meat is perfect for all foodies planning on hosting a barbeque or just treating your own tastebuds. Mouth-watering photos capture varying textures and colours of the meat to ensure that you're smoking meat the way you want to."

    Pages: 208
    Author: FLEISCHMAN, WILL
    Price: $35.00
  • Smoking Meat
    Smoking Meat
    ISBN: 9781770500389
    Publication date: 01/04/2018

    The ultimate how-to guide for smoking all kinds of meat, poultry and fish.

    From the creator of the world's highest-ranking website on smoking meat, comes this guide to mastering the 'low and slow' art of smoking meat, poultry and fish at home. Smoking Meat takes home smokers new and experienced step by step through the basic and finer points of 'smokeology' -- how to choose a smoker among the various models available, how to set up and modify a smoker (whether charcoal, gas or electric), which wood to use, how to build and maintain a fire, what tools, equipment and supplies to buy, and how to stock a smoking-meat pantry.

    Star smoker Jeff Phillips covers every step -- brining (hot and cold), injecting, marinating, mopping, using foil and pans, crisping, how to butcher meat and poultry, making sauces and rubs, including his essential 'mop water', keeping food safe at home and while traveling, and much more.

    The smoking recipes for the stars of the dish -- beef, pork, poultry, fish -- include Smoked Chicken Quarters, Al's 3-2-1 Asian Ribs, Pan-smoked Brisket (pulled pork), Cherry-smoked Prime Rib, Smoked Hot Wings, Smoked Whole Turkey, Cajun-smoked Frog Legs, Smoked Mahi-Mahi, Whole Trout, and Smoked Salmon, and other choices for all food tastes.

    The wide range of delicious recipes includes:

    classic barbecue favorites, such as chicken, ribs and brisket
    sauces, rubs and brine that kick up flavor and tenderness
    specialty dishes, such as duck, meatloaf and fatties (rolled up ground meats and fillings wrapped in bacon)
    side dishes, such as cheesy taters, fire corn, baked beans, succotash, garlic mashed potatoes, cheese-stuffed jalapenos.
    Smoking Meat truly is the essential guide to making real barbecue at home. Home cooks will discover that it is the only guide they will ever need. It has detailed guidance gained over years of experience, clear instructions and advice on equipment and methods, step-by-step directions for every recipe, and a fabulous variety of mouth-watering spicy and mild dishes to suit all tastes.

    Pages: 222
    Dimension: 246mm X 217mm
    Author: PHILLIPS, JEFF
    Price: $39.99
  • TERRINE (OPS)
    TERRINE (OPS)
    ISBN: 9780714848488
    Publication date: 01/03/2008

    Terrine presents a selection of recipes that bring together Stéphane Reynaud's passion for rural French cooking and his enthusiasm for modern cuisine. The book offers some well-loved favourites as well as some more surprising dishes that reflect contemporary tastes. Illustrated with beautiful photographs and providing a broad range of recipes, from meat to fish and vegetables, and even desserts.



    Author: REYNAUD, STEPHANE
    Price: $39.99
  • Texas BBQ
    Texas BBQ
    ISBN: 9781909815100
    Publication date: 01/08/2014

    Step-by-step guide to delicious BBQ cooking with a Tex Mex influence. When Swedish food critic Jonas Cramby travelled around the US he was so taken with the Tex-Mex style of food he'd stick his head in restaurant kitchens to ask staff how exactly they cooked these amazing meals. Now, in his gorgeous cookbook, Cramby shares the tips and techniques he has learned to create the tastiest barbeque food possible. A Texan barbeque means slow cooking at low temperatures and is the method used to create delicious, tender meat such as smoked pulled pork. Learn about grilling times, smoking temperatures and how to achieve perfect, super-juicy meat, even using cheap and chewy cuts. Texas BBQ also includes mouth-watering side dishes - everything from grilled corn salad to a cheesy chile con queso. Beautiful photographs and a simple step-by-step guide will have everyone perfecting the Texan-style barbeque in no time!

    Pages: 144
    Dimension: 240mm X 189mm
    Author: CRAMBY, JONAS
    Price: $35.00
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