DIY fever + quality meat mania = old-school butchery revival Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.
Meat of all varieties is enjoying an astounding comeback in the American home, taking its traditional place at the center of the dining table and knocking high-carb pastas and grains off their longtime pedestals. The International Meat Book is a flavor-packed collection of sixty of the world's favorite recipes featuring lamb, beef, game, and pork, fully illustrated with glorious color photographs. With dishes from Europe, Asia, North and South America, and beyond, this follow-up to The International Soup Book celebrates meat's centrality to global cuisine with simple, tasty, no-fail preparations.
The International Meat Book offers a diverse array of tantalizing entrees -- look no further for a perfect Grilled Porterhouse or a fragrant and spicy Sumatran Beef Curry, for a hearty Cassoulet or light and summery Lemongrass Pork Chops. From the familiar to the exotic, The International Meat Book is a delicious tour of the world's best-loved meats, with selections that promise to become prime cuts in your part of the world as well.
Part of the NOFA guides. Includes information on:
- Organic poultry basics
- Establishing the facilities (housing and equipment, choosing and using litter, outdoor access, brooding, grazing and pasturing)
- Purchasing and brooding chicks
- Organic feed and supplements
- Poultry health care in the organic system
- Management challenges (production and culling, spotted shells, yolk color)
- Slaughter and Processing
- Production expectations and economic viability
Great barbecue is as simple as meat, fire, smoke, and time. This ode to authentic meaty goodness gives barbecue beginners an essential guide to the tools, techniques, and recipes needed to make smoky, mouthwatering, fall-off-the-bone meats. And seasoned smokers will learn a thing or two, too Ray Lampe, a.k.a. Dr. BBQ, brings decades of expertise as a barbecue master, providing indispensable wisdom alongside 68 of the best recipes he has encountered in his long and wide-ranging career, from tantalizing mains such as Competition-Style Beef Brisket to lip-smacking sides such as Bacon and Blue Cheese Coleslaw. For both stove-top smokers and regular backyard grills, Slow Fire makes it easy to cook irresistible slow-cooked barbecue right at home.
From time immemorial, wild salmon have nourished the people of the Pacific Northwest, forming an integral part of the region's distinctive heritage and culture. The Salmon Recipes invites you to a sumptuous, visual feast drawn from the culinary practices and rich experience of the people of the North Coast, woven into a stunning full-color photographic essay. Mouthwatering recipes showcasing both time-honored and modern artisanal food skills share the page with an eclectic tapestry of captivating voices featuring such luminaries as Susan Musgrave and Robert Davidson.
Ranging from rare, traditional salmon preparation techniques to avant-garde, subtly flavored seafood experiments, the recipes in this collection include:
- Cedar Planked Salmon Topped with Dungeness Crab
- Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust
- Steamed Salmon with Huckleberries
- Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce.
Just as the salmon returns year after year to renew the North Coast and its people, you will return time and time again to sample the pages of this beautiful book with its unique insights into the area's culture, wildlife and rich ecosystems. Profits from The Salmon Recipes will go towards ensuring that British Columbia's coastal waters remain tanker-free.
Freshness. Quality. Elegance. McCormick & Schmick's Seafood Restaurants have been providing delightful seafood tailored to regional tastes for more than thirty years. Now, diners and chefs can bring home the bold flavors of Grilled Mahi with Rum Butter Sauce, the savor of Lobster and Bay Shrimp Crepes, and the classic charm of Swordfish Picatta. Fish lovers will delight in over 180 pages of tantalizing fresh seafood recipes, including full-color photography by renowned Northwest photographer, Rick Schafer, and recipe compilation by Chef William King, the Executive Chef of McCormick & Schmick's Seafood Restaurants.