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Delve into the world of meat marinades and transform ordinary meat dishes into something succulent! Your taste buds will thank you.

Meat Marinades

by Jean Pare

|April 1, 2016

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Delve into the world of meat marinades and transform ordinary meat dishes into something succulent! Your taste buds will thank you.

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It's salty, smoky, and sweet. It's experiencing a culinary renaissance. It can make almost any dish better. It's bacon, and it's the best meat ever. And now, here's the book that celebrates that deliciously sinful strip of cured pork belly. In Bacon: A Love…

Steak Sizzle

by Jean Pare

|January 4, 2008

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Add a little flavour sizzle to your steak with these easy grilled steak recipes, created for the barbecue, broiler, frying pan or electric grill. Company's Coming shows you how to create savory marinades, rubs and salsas that can add such distinctive flavours as…

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Bacon is much more than a breakfast staple. Bacon can be used as a seasoning to add a little punch to as dish, but can also take center stage as the main ingredient the recipe is built around. from appetizers and salads to sides and mains, this collection of…

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This compact collection of quick chicken breast recipes delivers all kinds of quick and easy chicken recipes for family dinners, along with gourmet-style chicken recipes for elegant party dining. Discover how a simple ingredient like boneless, skinless chicken…

Sausage

by Dorling Dk

|July 29, 2014

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Sausage guides the reader on a country-by-country tour of sausage, describing and explaining the different types of sausage found in each region, how they're made, how they're used, and if they're fresh, dried, semi-dried, part-cooked, or cooked. Famous…

Grillhouse

by Ross Dobson

|July 15, 2010

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A stunning celebration of classic gastropub fare Hearty, comforting, classic fare--lip-smacking ribs, perfectly roasted chicken, thick-cut potato chips, all manner of steaks--plus starters and sides make this lavishly illustrated cookbook a dangerous one to look…

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The collection of lectures and publications from the Schumacher Center for a New Economics represents some of the foremost voices on a new economics. Arguing that modern notions of germs, microbiology, vaccination, and disease are doing more harm than good, Sally…

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Bacon is a meat product prepared from a pig and usually cured. It is first cured using large quantities of salt, either in abrine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh…

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Contents Oyster  Stuffing 1 Easy  Sausage Stuffing 2 COLLEGE INN® Turkey and Stuffing Casserole 3 Turkey 'n' Stuffing Pie 4 Chops With Fruit Stuffing 5 Roast Turkey With Tasty Chestnut Stuffing 6 Sausage Stuffing Balls 7 Grandma Ruth's Stuffing 8…

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If you are looking for the best in hand selected, best of the best recipes, let Compliments to the Chef be your source for incredibly delicious culinary creations. Each of our themed cookbooks will include delicious recipes that will soon become your, your…