Meat and Fish
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.
The Culinary Herpetologist
Paperback ISBN: 1932871063
This long awaited, second edition of Liner's "A Herpetological Cookbook" is greatly expanded with over 950 herpetological recipes. From historical recipes: Goanna (Aborigine style), Blackfeet Indian Jellied Snake, and Roasted poison Dart Frog (Campa Indian Style) to modern recipes: Turtle Croquettes, Zippy Alligator Dip, and Ampiuma a la Poulette this cookbook contains something for everyone. An entertaining, historically important treatise everyone interested in amphibians and reptiles should own.
Eggs & Poultry
Made at Home
Paperback ISBN: 1770850783
A new series for living the good life! Made At Home This exciting series comes from the father-and-son team Dick and James Strawbridge, who live "the good life" on their small acreage. In Made At Home they share the knowledge and experience gained over years of producing an abundance of good things to eat and drink: organic fruits and vegetables eaten, juiced, fermented and preserved; pigs smoked for ham, sausages, salamis and bacon; a mixed flock of birds used for eggs and eating; and bees for honey, to name a few. It's an enviable lifestyle driven by a desire to eat well every day. It is also a lifestyle that does not require a lot of space. Made At Home contains numerous adaptations to urban and suburban life. Plants are grown in small lots and pots, chickens are kept in backyard pens, and meat items, such as sausages, are smoked in the backyard. Proof positive that anyone can live the good life. A guide to raising chickens, ducks, geese and turkeys, with 27 recipes. Backyard poultry have gained popularity in recent years as some municipalities loosen regulations to allow homeowners to keep coops. Raising poultry is a sustainable activity, which in relatively little space produces fresh eggs and meat. Eggs and Poultry is organized in five sections. The first four cover everything needed to successfully keep the most popular types of poultry: chickens, ducks, geese and turkeys. It discusses the pros and cons of each and provides all the information needed to start out, including building a shelter, planning runs and ponds, dealing with pests and problems, laying and breeding, incubating and hatching, slaughter, and plucking and drawing. Butcher skills are also illustrated. The 80-page recipe section explains the essentials of cooking with eggs and poultry: butcher skills, such as deboning a chicken; cooking methods, such as coddling eggs; and features 27 delicious dishes. They include Eggs Benedict, Smoked Eggs with Halloumi, Turkey Pie, Crispy Duck with Pancakes, Southwestern Fried Chicken, Confit Duck with Caramelized Orange and Fennel Salad, Lemon Pepper Chicken Nuggets, The Ultimate Turkey Burger and Goose Livers with Cider. Eggs and Poultry is aimed directly at an audience who dream of, or are actually enjoying, the authors' made-at-home lifestyle. It is a beautiful and practical addition to the cookbook shelf.
The Craft of Salting, Smoking, and Curing
Hardcover ISBN: 0393240053
Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest
The Gourmet Butcher's Guide to Meat
How to Source It Ethically, Cut It Professionally, and Prepare It Properly
Hardcover ISBN: 1603584684
A comprehensive guide to whole-animal butchery, covering the rudiments of butchery; how meat animals are raised, slaughtered, and marketed; and the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.
Ruhlman's How to Roast
Foolproof Techniques and Recipes for the Home Cook
Hardcover ISBN: 031625410x
Combining practical advice with 20 original and flavorful recipes, which are accompanied by step-by-step illustrations, an award-winning cookbook author, food writer and online culinary expert explores roasting, one of the most fundamental cooking techniques. 35,000 first printing.
Curing & Smoking
Made at Home
Paperback ISBN: 1770850775
A new series for living the good life! Made At Home This exciting series comes from the father-and-son team Dick and James Strawbridge, who live "the good life" on their small acreage. In Made At Home they share the knowledge and experience gained over years of producing an abundance of good things to eat and drink: organic fruits and vegetables eaten, juiced, fermented and preserved; pigs smoked for ham, sausages, salamis and bacon; a mixed flock of birds used for eggs and eating; and bees for honey, to name a few. It's an enviable lifestyle driven by a desire to eat well every day. It is also a lifestyle that does not require a lot of space. Made At Home contains numerous adaptations to urban and suburban life. Plants are grown in small lots and pots, chickens are kept in backyard pens, and meat items, such as sausages, are smoked in the backyard. Proof positive that anyone can live the good life. Of all the Made At Home titles, perhaps this one speaks loudest to the popularity of home-grown foods. The smoked bacon, salamis and heady cheeses we love are prime candidates for handcrafted taste. Curing and Smoking demonstrates how simple it is to use the magic of smoke to create wonderfully aromatic foods with distinctive flavors. The book follows the curing and smoking processes beginning to end, from creating a purpose-made pantry to storage. Topics include drying, curing, hot smoking, cold smoking, indoor smoking, drying and wrapping, and vacuum packing. Foods are not limited to meats and cheeses, but include fruits and vegetables, fish, ciders, seafood. Even eggs can be smoked or cured. Original and delicious recipes offer up such delights as jams and jellies, hot-smoked oysters, and fresh tomato salsa. Curing and Smoking is ideal for adventurous cooks, modern pioneers, and all food crafters.
55 Fresh & Simple Recipes for Everyday Eating
Hardcover ISBN: 160342962x
Among these 55 mouthwatering recipes you'll discover extraordinary renditions of classic lobster dishes--including bisques, salads, lobster rolls, and grilled or steamed lobster--as well as inventive new items, such as lobster and corn salad with jalapeno johnny cakes, lobster and arugula pizza, lobster and red bliss hash, and lobster and pea shoot salad in toast cups. You'll even find recipes for side dishes and desserts that pair beautifully with lobster, resulting in meals that you'll never forget!
The Book of Burger
Paperback ISBN: 1451659695
Offers more than three hundred recipes for burgers, condiments, and a wide range of sides, providing guidelines for selecting and cooking preferred patty ingredients while making recommendations for special-occasion burger menus.