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Hardcover

$39.98

$47.99

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Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry. For true meat lovers, a beautifully prepared cut of beef,…read more

Hardcover

$35.97

$50.00

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By the author of Whole Beast Butchery" With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they're finding in butcher cases everywhere. At San Francisco's 4505 Meats, butcher Ryan Farr takes the craft of sausage…read more

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A rigorous exploration of what American charcuterie is today from Portland’s top-notch meat company, featuring in-depth techniques for crafting cured meats, recipes from the company’s two restaurants, and essays revealing the history and personalities behind the brand. Portland’s…read more

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The definitive guide to cooking with cheese, this book offers sweet and savory recipes for every course.  Inspirational and information-packed, Williams-Sonoma Cheese is an indispensable guide to enjoying this versatile and beloved ingredient, in the kitchen and at the table. This…read more

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Long associated with holidays to France, Italy and beyond, here is the chance for you to make the most of charcuterie and salumi at home. Learn more about the history and types of charcuterie and salumi available to buy in The Charcuterie Board. The Small Bites chapter will provide you with a host…read more

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$35.95

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From appearances at the most high-end restaurants to street food carts coast-to-coast, goat meat and dairy products are being embraced across the country as the next big thing. With its excellent flavor, wide-ranging versatility, and numerous health benefits, goat meat, milk, and cheese are…read more

Hardcover

$38.53

$41.95

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As the DIY movement continues to gain momentum, it's no wonder home cheesemaking is the next hot topic. And from cheesemaking authority and teacher Louella Hill comes an education so timely and inspiring that every cheese lover and cheesemonger, from novice to professional, will have something to…read more

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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 the finest cuts. The tradition of…read more

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?Yogurt is consumed in a variety of ways in many cultures throughout the world. The author?truly an expert on the subject?tells us the history of yogurt, how to make it, and how it is easily used in all kinds of delicious recipes. This splendid cookbook offers over 200 yogurt recipes ranging from…read more

Trade Paperback

$38.87

$38.95

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Van Slyke and Publow's 1913 work is a comprehensive source of information on American cheese-making. A vital reference for anyone interested in making cheese.read more

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A collection of over 300 venison recipesIncludes a summary of how to process deer to produce quality venisonConvenient spiral-bound formatIncludes recipes such as: Crossbow venison corn casseroleDeer camp sloppy joesSpicy venison steak and onionsVenison rigatoni bakeHawaiian marinated venison…read more

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Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread…read more