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Adrian Richardson is passionate about meat. Whether it's simple minute steak or slowcooked brisket with red wine and mushrooms, he knows what makes it great, and how to give homecooked dishes that restaurantquality edge, with minimum fuss. Covering all the…

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The Smoking Bacon & Hog Cookbook is the ultimate guide to get you cooking the most delicious pork you and your family have ever tasted including 35 bacon curing recipes. Bill Gillespie is the pitmaster of the award winning Smokin' Hoggz BBQ; in his second…

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Five years ago, The Absolute Top Chefs of America Culinary Institute was given a challenge, a really big challenge! Create the absolutely most delicious, delectable, heavenly, luscious, mouthwateringly, scrumptious, succulent, tasty and yummy Pressure Cooker…

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This beautifully illustrated book offers a complete collection of game recipes, whether you are cooking your own hard-won kill, or have a field-fresh purchase from a butcher or game merchant. There are chapters on feathered game; deer, boar and goat; and finally…

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The Complete Nose to Tail is an exhilarating compendium that brings together maverick chef Fergus Henderson’s two acclaimed cookbooks— Whole Beast and Beyond Nose to Tail. Adventurous palates as well as some of the most famous names in the food world—including…

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Contents Turkey Sausage Breakfast 1 Chicken  or Turkey Tetrazzini  Deluxe 2 Creole-Stuffed Turkey 3 Feta  Cheese Turkey Burgers 4 Turkey Sausage Noodles 5 Incredibly Cheesy Turkey Meatloaf 6 Asparagus-Turkey Pasta Toss 7 Turkey Burrito 8 Black…

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Pork is healthy, inexpensive, and versatile. Yet this succulent meat is tricky to cook -- and achieving the perfect crackling is even harder! In Pig , charismatic chef Johnnie Mountain shares his pork preparation secrets in more than 100 delicious recipes like…

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What better cheese for your homemade pizza than homemade mozzarella? This little eBook tells you not only how to make a quick mozzarella cheese from goats' milk (no microwave necessary), but also gives you the science behind working with goats' milk to…

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Recipes are only as good as their ingredients, especially when it comes to meat. That’s why having a good understanding of how to select, cut, and cook meat makes all of the difference in the final taste. Written by Ruby & White, one of Britain's leading butcher…

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Jimmy Carbone, the producer of Pig Island, New York City’s definitive annual pork fest, has teamed with James Beard Award winning cookbook author Rachel Wharton to create a cookbook full of porcine goodness. I LIKE PIG tells the story of small, family-owned pig…

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A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with…

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Smoking meat is an 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…