Meat and Fish
The Cook's Illustrated Complete Book of Poultry
1st Edition Hardcover ISBN: 060960063x
Featuring nearly five hundred recipes and three hundred illustrations, a comprehensive poultry cookbook introduces the best methods for preparing chicken, turkey, duck, goose, quail, squab, and pheasant, accompanied by a wealth of tips on cooking equipment, techniques, and ingredients. 15,000 first printing.
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 163 Best Paleo Slow Cooker Recipes
Paperback ISBN: 077880464x
Delicious and satisfying Paleo diet friendly slow cooker recipes that everyone can enjoy. Enjoy old standards and new classics with this very topical collection of slow cooker recipes. They've been refined to meet the needs of people who subscribe to the Paleo or Primal lifestyle. The Paleo diet is currently one of the most popular diets being followed today and has been embraced by nearly 1.5 million people in North America. The recipes don't contain any grains or legumes (therefore making all of them gluten-free), no refined sugars, no refined oils or processed ingredients -- the basic principles of the diet. Slow cookers are hugely popular because they're so convenient and the results so delicious -- all the recipes in this book pay very close attention to Paleo guidelines while also recognizing that there's a wide variety of reasons that people choose to eat Paleo that go beyond weight loss. So there's room to be flexible depending on your personal requirements and expectations of the diet. It's all here: from great family food to more sophisticated recipes for entertaining, not to mention luscious desserts: - Starters and Snacks: Eggplant Caviar, Country Terrine, Swedish Meatballs, Braised Tomato Topping - Soups: Shrimp Bisque, Double Tomato Soup with Arugula-Walnut Pesto - Poultry: Chicken Provencal, Texas-Style Chicken Stew, Tomato-Braised Turkey Breast - Fish and Seafood: Braised Swordfish, Caribbean Pepper Pot, Florida Fish Chowder - Beef and Veal: Short Ribs in Rich Mushroom Gravy, Meatball Goulash, Mom's Sunday Pot Roast - Pork and Lamb: Ancho-Embraced Pork with Tomatillos, Pork Columbo, Irish Stew - Meatless Mains: Louisiana Ratatouille, Cumin Beets, Braised Red Cabbage, Onion-Braised Potatoes with Spinach - Desserts: The Ultimate Baked Apples, Peruvian Cream. Now even people who follow the Paleo lifestyle can enjoy easy delectable meals that reflect an outstanding variety of fresh flavors, cuisines and textures.
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.
The Salmon Recipes
Stories of Our Endangered North Coast Cuisine
Paperback ISBN: 0991709004
The Salmon Recipes is a visual feast of the culinary practices of the people of British Columbia's North Coast, packaged into a stunning photographic essay that displays both our traditional and modern artisanal food skills. This historic book includes a first-ever published collection of North Coast culinary delights—ranging from rare, traditional salmon preparation techniques to avant-garde seafood experiments with subtle flavours, side by side with stories from Robert Davidson, Susan Musgrave and captivating amateurs. This book came together over our concerns about a proposed oil tanker port invading our North Coast fiords, where the salmon return each year to renew the land and its people. In between these covers you'll discover a breathtaking photographic experience of our land that offers a unique insight into the culture, the wildlife and the rich ecosystems of the North Coast. And you will find that our land lives, breathes and tastes like salmon.
Recipes from the Sea
Hardcover ISBN: 0714863874
Fish: Recipes from the Sea features over 200 authentic Italian home cooking recipes for preparing fish and seafood, carefully collected from the Silver Spoon kitchen. From traditional seafood groups to simple grilled fish with herbs, the recipes in Fish are simple and authentic, explained with clear step-by-step instructions and vivid colour photography. The chapters in Fish are divided by fish variety and include White, Oily, Flat, Freshwater Fish, and Seafood. The cookbook offers tips on how to take an Italian approach to cooking with seafood including how to choose, prepare, and cook local, sustainle fish and produce, as well as offering ideas for substituting varieties. Fish also contains an illustrated guide on how to recognize different categories of fish, how to choose fresh fish, and even describes marine life, and mannerisms for the different varieties. Fish contains delicious, authentic home recipes for all food occasions.
Chicken & Other Birds
From the Perfect Roast Chicken to Asian-style Duck Breasts
Hardcover ISBN: 1909342505
Chicken and other types of poultry are versatile, readily available, reasonably priced, and packed full of protein, essential nutrients and vitamins. They are also the number one choice for anyone who is watching their fat and calorie intake but doesn't want to give up meat. This book brings together over 100 main course dishes that employ the whole range of cooking techniques, and that use the ubiquitous chicken as well as all the less well known birds such as turkey, goose, duck, guinea fowl, poussin, pigeon and quail. In addition, Chicken and Other Birds offers a visual tour of the birds, showing their relative sizes and discussing the differences between them, plus a buying guide â?? what to look for and how much to allow per person â?? followed by tips on storing and handling uncooked poultry, and step-by-step photos and instructions for preparing a bird before cooking (trussing, French trimming, stuffing and jointing), and for carving or jointing a whole cooked bird. The final chapter, 'Perfect Sides and Complements' is a round-up of flavoured butters, marinades, rubs and bastes, stuffings and sauces, chutneys and relishes and, last but not least, the perfect gravy. This beautifully illustrated and comprehensive book is sure to become the classic poultry cookbook that no cook can afford to be without.
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 BBQ Companion
180+ Barbeque Recipes from Around the World
Paperback ISBN: 1742709362
The BBQ Companion is a celebration of the barbecue and its global idiosyncrasies, exploring and enjoying the diversity of the barbecue world across a diverse range of cultural dishes. In this ultimate barbecue cookbook, the humble backyard barbecue is a force to be reckoned with. These recipes offer up everything from juicy meats like Mexican suckling pig and Indian spice-crusted fish, to Caribbean jerk chicken and Singapore chili crab, Barbecue spice-crusted tuna with tahini dressing to succulent vegetarian dishes like Artichokes with lemon, honey, thyme, and almond or Grilled Haloumi with lemon and mint—you’ll have your friends talking about your barbecue for years. In this compendium you’ll also find the best drinks and desserts to accompany your meal, along with recipes for all the rubs and marinades, breads, salads, and vegetables you’ll ever need to make your barbecues the best in the neighborhood. Whether your pride and joy is a wire rack over an open fire, a sturdy kettle barbecue, or a deluxe gas-fired hot plate, The BBQ Companion is full of easy recipes that get the home fires burning.
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.