Meat and Fish
Featured Items
All About Braising: The Art of Uncomplicated Cooking
All About Braising
The Art of Uncomplicated Cooking
Hardcover      ISBN: 0393052303
A comprehensive guide to the braising method of cooking provides a detailed explanation of the principles of good braising, tips on how to select the best ingredients and cooking equipment, wine suggestions, and 125 easy-to-follow recipes for a range of dishes. 50,000 first printing.
The New England Clam Shack Cookbook
The New England Clam Shack Cookbook
2nd Edition    Paperback      ISBN: 1603420266
Rich buttery lobster, fried clams, and thick chowders are the foods that taste of long summer days in New England. Fresh sweet seafood, simply prepared, brings back warm afternoons and cool salty evenings on the beaches of Cape Cod, Maine, Connecticut, and the North Shore of Massachusetts, where local clams were first battered, deep fried, and served up with creamy, tangy tartar sauce. Simple authentic coastal fare doesn't get any better than in the second edition of Brooke Dojny's culinary tribute, The New England Clam Shack Cookbook. Take a bite of New England's clam shack traditions with nearly 100 recipes gathered from the region's best casual seafood eateries. Here are all New England classic seafood preparations, from clam chowder to lazy man's lobster. All the sides and sweets are here too, as well as the names and addresses of more than 100 eateries, plus three regional weekend itineraries for the true clam shack devotee.
The Big Oyster: History on the Half Shell
The Big Oyster
History on the Half Shell
Paperback      ISBN: 0345476395
Presents an insightful look at the influence of the oyster on four centuries of New York history, culture, economics, and culinary trends.
Great Meat: Classic Techniques and Award-Winning Recipes for Selecting, Cutting, and Cooking Beef, Lamb, Pork, Poultry and Game
Great Meat
Classic Techniques and Award-Winning Recipes for Selecting, Cutting, and Cooking Beef, Lamb, Pork, Poultry and Game
Paperback      ISBN: 1592335810
Great Meat teaches you how to select the right meat, make the best use of the cut, and get the best flavor and texture.
Fish: Complete Guide to Buying and Cooking
Fish
Complete Guide to Buying and Cooking
Paperback      ISBN: 0028631528
Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sauteing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes.
12 Bones Smokehouse: A Mountain BBQ Cookbook
12 Bones Smokehouse
A Mountain BBQ Cookbook
Hardcover      ISBN: 0760347263
For lovers of the 12 Bones restaurant - including President Obama - as well as fans of progressive 'cue, 12 Bones Smokehouse includes signature recipes and techniques for ribs, pulled pork, and all the fixin's. When 12 Bones Smokehouse opened Asheville, North Carolina, in the early 2000s, many doubted that it would succeed. The food wasn't 100-percent traditional or 100-percent true to Carolina barbecue's heritage. A decade later, 12 Bones has become a local institution that rivals the Biltmore Estate in popularity. In fact, it's 12 Bones alone that has been on President Obama's itinerary all three times he's passed through Asheville. 12 Bones Smokehouse is true to the spirit of the place. Everything is made from scratch, the meats are smoked long and slow over select hardwoods, and cornbread is not optional. Simple ingredients and lots of care make the best food. This cookbook includes over 60 recipes, ranging from beet salad to smoky collards to sauces, rubs, and dessert, built for the modern palate - blueberry-chipotle, pineapple, and brown sugar and spice are just a few of the rib flavors. Traditional sauces, like Carolina vinegar, are punched up with fresh jalapeno and cilantro. Ribs, pork, bacon, beef, and turkey recipes abound, but 12 Bones Smokehouse is also uniquely vegetarian-friendly. From sides that have a symbiotic relationship with meat (potato salad with potatoes that never touch meat but benefit from the smoking process) to completely vegetarian creations (jalepeno cheddar grits, anyone?), there's something for diners of every stripe - vegetarian or carnivore.
Bacon Nation: 125 Irresistible Recipes
Bacon Nation
125 Irresistible Recipes
Paperback      ISBN: 0761165827
Everything tastes better with bacon. One of those flavor-packed, umami-rich, secret-weapon ingredients, it has the power to elevate just about any dish, from soups to souffle´s, braises to bread pudding. Peter Kaminsky and Marie Rama know just how to employ it. Peter is the author of both Pig Perfect—a paean to the noble swine—and, most recently, Culinary Intelligence, which argues that the healthiest way to eat is to eat less but really well. He and Marie know that adding irresistible bacon transforms an ordinary dish into an extraordinary one. Bacon Nation is a bacon-lover’s dream, a collection of 125 smoky, savory, crispy, meaty, salty, and sweetly sensuous recipes that go right through the menu. Starters like Spiced Nuts with Bacon; Bacon and Butternut Squash Galette; Bacon, Pear, and Humboldt Fog Salad. Main courses featuring meats—Brawny Bacon Beef Bourguignon, Saltimbacon; poultry—Paella with Chicken and Bacon; fish—Flaky Cod Fillets with Bacon and Wine-Braised Fennel; and pasta, including an update of the classic Roman dish Bucatini all’Amatriciana. Even dessert: Rum Ice Cream with Candied Bacon Chips and Chocolate-Peanut-Bacon Toffee. Or, as Homer Simpson would say, Mmmm, bacon.
Steaks, Chops, Roasts, and Ribs: A Best Recipe Classic
Steaks, Chops, Roasts, and Ribs
A Best Recipe Classic
Hardcover      ISBN: 0936184787
Presents over three hundred tested recipes for all kinds of meat dishes and a shopping guide for selecting cuts of meat.
Sausage: Recipes for Making and Cooking With Homemade Sausage
Sausage
Recipes for Making and Cooking With Homemade Sausage
Paperback      ISBN: 158008012x
"Over 75 recipes for fresh pork, beef, lamb, poultry, seafood, and vegetarian sausages, as well as dishes that turn homemade sausages into meals inspired by the cuisines of the Americas, Europe, the Middle East, Asia, and Africa"--Provided by publisher.
Home Smoking Basics: For Meat, Fish, and Poultry
Home Smoking Basics
For Meat, Fish, and Poultry
Paperback      ISBN: 0764346539