The Meat Cookbook

Product Information

Plenty of practical advice is offered, and you’ll be able to master all sorts of BBQ form this book. It’s inspirational, interesting, and sheds a lot of light on the struggles food producers go through. I love how she breaks her book into two parts, the first half explains general “things” so you understand the why of cooking, and the second half is filled with recipes so you can make incredible food! We are so excited to share the book with you – it has been a labour of love written through troubled times, but we believe it is brim-full of hope and will bring so much pleasure and positivity.

By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. You can try meat recipes such as oxtail stew, beef carpaccio and pork stir-fry, plus over 50 step-by-step techniques on how to cook a turkey, how to make sausages and more. com, and in this book, he takes the scientific approach to cooking not just meat, but evvvveerrrything. From slow-cooking for maximum flavour to hot-smoking or creating the perfect Sunday roast, this definitive guide has all the answers for keen meat cooks. Taking you on a seasonal journey, this book recommends the best breeds, advises which cuts suit certain styles of cooking, as well as outlining key butchery techniques.Many parties find attendees hanging out around grills waiting for the perfect main course to be ready.

It takes you through the modern landscape of carnivorous consumption, from misleading labels to industry changes to ongoing trends.

You also get tips on how to use a meat thermometer, how to test for 'doneness' and how to experiment with flavour pairings. The recipes transport you through the seasons on the farm, with light and simple spring dishes and fire cooked summer feasts, to heartier stews, pies and roasts to inspire you through the winter months. Turner will impart his recipes for these timeless classics, as well as sharing new ways in which to enjoy this fantastic ingredient in all it’s forms.

No matter if you are using the oven, grill, Dutch oven, or a skillet, chef and restaurateur Keith Sarasin details how best to respect the hard work and energy required to bring meat from the fields to the table. The recipes are not just meat and two veg, but provide cooking that is devised for the way we live today.So between the recipes that follow the farming year and reflect the seasonality of ingredients, you will find short explorations of food and farming issues, championing native breeds, examining the loss of small family farms, abattoirs, the glory of venison, and the concept of cooking flow. A bona fide authority on the subject, LaFrieda dispenses with 75 lip-smacking recipes, a number of which come from New York’s greatest living chefs. months later, we are very proud to share with you, our vision has become a reality and the Pipers Farm cook book has just gone to print.