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Grass-fed." "Organic." "Natural." "Pastured." "Raised Without Antibiotics." "Heirloom Breed." Meat has never been better, but the vast array of labels at today's meat counter can overwhelm even the savviest shopper. Which are worth the price? Which are…
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Meat is back --in many forms. Whether as salami, air-dried ham, bratwurst, blood sausage, pâté, or pulled pork, meat is truly experiencing a renaissance. Today, the enjoyment of meat is bucking recent ascetic food trends. Quality artisanal meats that combine…

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The highly acclaimed author of French Feasts and Pork & Sons explains what to do with gizzards, kidneys, feet, brains, tails, and all the rest From much-loved chef Stéphane Reynaud comes an extensive collection of nose to tail recipes combining…

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Today s specialty cheese market is booming, and many once obscure cheese varieties are now widely available. The Cheesemonger s Kitchen collects 90 delightful recipes that move cheese into a meal s starring role. Culled from chef and cheesemonger Chester Hastings…

The Book Of Cheese

by Charles Thom

|December 9, 2009

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The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This…

Low And Slow: How To Cook Meat

by Neil Rankin

|This title releases February 28, 2017

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STEAKS. ROASTS. BRAISES. BARBECUE. If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone then this book will make your life that little bit…

Leiths Meat Bible

by Susan Spaull

|October 30, 2012

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$51.00

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