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Author : Jennie Reekie
Publisher : Ward Lock Limited.
ISBN 13 : 9780706366808
Total Pages : 144 pages
Book Rating : 4.3/5 (668 download)
Download or read book British Charcuterie written by Jennie Reekie and published by Ward Lock Limited.. This book was released on 1988-01-01 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jenny Linford
Publisher : Penguin UK
ISBN 13 : 1846148987
Total Pages : 318 pages
Book Rating : 4.8/5 (461 download)
Download or read book The Missing Ingredient written by Jenny Linford and published by Penguin UK. This book was released on 2018-03-01 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love. Written through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar caramelises, or the days required in the crucial process of fermentation, to the months of slow ripening and close attention that make a great cheddar, or the years needed for certain wines to reach their peak, Jenny Linford shows how, time and again, time itself is the invisible ingredient. From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.
Author : Taylor Boetticher
Publisher : Ten Speed Press
ISBN 13 : 1607743434
Total Pages : 308 pages
Book Rating : 4.6/5 (77 download)
Download or read book In The Charcuterie written by Taylor Boetticher and published by Ten Speed Press. This book was released on 2013-09-17 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf. In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery. Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász. With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie—and a treasure for anyone fascinated by the art of cooking with and preserving meat.
Author : James Strawbridge
Publisher : Penguin
ISBN 13 : 0744035325
Total Pages : 256 pages
Book Rating : 4.7/5 (44 download)
Download or read book The Artisan Kitchen written by James Strawbridge and published by Penguin. This book was released on 2020-09-08 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reconnect with a more mindful way of cooking and spark your creativity. Giving a modern twist to age-old techniques, this book shows how to master 25 different cooking and preserving processes, from fermenting to cheese making, hot smoking to sourdough baking. Discover how to culture the perfect batch of sweet-sour kombucha; make a fresh-tasting chutney; dry cure bresaola; create your own unique sourdough starter; and slow roast over an open wood fire. Be inspired to experiment with more than 150 recipe ideas. Embark on your next culinary adventure and revolutionize your enjoyment of food. Escape to The Artisan Kitchen.
Author : Glynn Christian
Publisher : Grub Street Cookery
ISBN 13 : 1911667718
Total Pages : 361 pages
Book Rating : 4.9/5 (116 download)
Download or read book TASTE! written by Glynn Christian and published by Grub Street Cookery. This book was released on 2021-10-22 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: TASTE! is a refreshed and expanded new edition of Glynn’s REAL FLAVOURS – the handbook of gourmet & deli ingredients, voted World’s Best Food Guide and described by Nigel Slater as "one of the only ten books you need." The book features unique new NEED TO KNOW panels for each category, fast-to-use lists telling you what’s important, whether buying, cooking or eating. Each is a guide to how to spot the good, the bad or ugly, and the ideal ways to enjoy the world’s best deli ingredients. TASTE! is an all-embracing, comprehensive handbook of specialty food information, from salt, pepper, sugar and salt to Portuguese Egg Tarts, sourdough, olive oil, caviar, wondrous British charcuterie, cheese and cheesecakes. Included are chapters on Beans, Peas and Pulses, Bread and Baking, Charcuterie, Chocolate, Chutneys, Ferments and Pickles, Coffee, Dairy including Cheese, Fish, Fish Eggs and Seafood, Fruit, Vegetables, Nuts, Dried Mushrooms and Sea Vegetables, Grains including Pasta, Herbs, Spices and Natural Flavorings, Oils, Olives, Sauces, Sugars, Syrups and Honey, Tea and Herbal Teas, and Vinegars. You’ll end up reading TASTE! like a challenging novel, because it also presents controversial opinions about chillies, synthetic flavorings, palm oils and more. Glynn says: "the book answers the questions you didn’t know you should have asked, and is an ingredient handbook that makes every cookbook work."
Author : Jessica Seaton
Publisher : Penguin UK
ISBN 13 : 0241298857
Total Pages : 512 pages
Book Rating : 4.2/5 (412 download)
Download or read book Gather Cook Feast written by Jessica Seaton and published by Penguin UK. This book was released on 2017-04-06 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: **SHORTLISTED FOR THE ANDRE SIMON PRIZE 2017** 'Beautiful recipes deeply rooted in time and place - my favourite sort of food. Certain to become often used in my kitchen' Anna Jones A cookbook that celebrates seasonal eating, and the landscapes that produce it, from the co-founder of the lifestyle brand Toast. Gather, Cook Feast celebrates the connection between the food that we eat and the land where we live, in over 120 recipes. A seasonal feast of British food, Jessica Seaton is inspired by the food from our seas, our rivers, our farmland, our gardens and our wild places. Full of simple, seasonal and nourishing recipes like braised shortribs with horseradish, courgette fritters with minted yoghurt, mackerel escabeche with wild fennel and kale, and roast vegetable and barley salad with crisped artichokes, alongside puddings, preserves and cakes such as bay and bramble jelly pots, apple and walnut soft cake and rose macaroons, this is a book full of recipes to savour, to share, and to sustain.
Author : Hugh Fearnley-Whittingstall
Publisher : Bloomsbury Publishing
ISBN 13 : 1408863650
Total Pages : 710 pages
Book Rating : 4.4/5 (88 download)
Download or read book River Cottage A to Z written by Hugh Fearnley-Whittingstall and published by Bloomsbury Publishing. This book was released on 2016-12-15 with total page 710 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us – all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.
Author : Emma Macdonald
Publisher : Watkins Media Limited
ISBN 13 : 1848993994
Total Pages : 426 pages
Book Rating : 4.8/5 (489 download)
Download or read book The Art of Preserving written by Emma Macdonald and published by Watkins Media Limited. This book was released on 2021-07-13 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: This sumptuous guide filled with beautiful photography and expert practical tips is guaranteed to be the only resource you will ever need to preserve fruit, vegetables, meat and fish. Preserving food at home is vital to eating in a seasonal, sustainable, low-waste and, most importantly, utterly delicious way. Everyone can master the art of preserving with this essential book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish. Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, chutneys, cordials, fruit liqueurs, terrines, cheeses and butters. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, mint jelly, onion marmalade, mango chutney, sloe gin and piccalilli. There are many others, some of them centuries old, many of them with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your cheesecloths and straining funnel and get preserving!
Author : Christopher E. Forth
Publisher : A&C Black
ISBN 13 : 1472520181
Total Pages : 209 pages
Book Rating : 4.4/5 (725 download)
Download or read book Fat written by Christopher E. Forth and published by A&C Black. This book was released on 2014-04-10 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Fat". In contemporary society the word never fails to elicit powerful emotions, especially as it relates to bodily health and appearance. But fat is a noun as well as an adjective and has a cultural life outside of its relationship with the human body. By focusing on the complex physical and experiential dimensions of this problematic substance, Fat: Culture and Materiality breaks new ground in the study of the relationship between culture and the material world. With contributions from well-respected international scholars, this innovative and interdisciplinary collection will appeal to a wide range of readers interested in fat and its relationship to culture, materiality and lived experience. The volume addresses the role of fats in a variety of cultural settings. Topics include the politics of Palestinian olive oil; the allure of pig fat in heritage pork; the material sources of fat stereotypes in classical and biblical texts; the use of harvested fat in aesthetic surgery; and the status of fat in the self-narratives of anorexics.
Author : Brad Weiss
Publisher : Duke University Press
ISBN 13 : 0822374234
Total Pages : 282 pages
Book Rating : 4.8/5 (223 download)
Download or read book Real Pigs written by Brad Weiss and published by Duke University Press. This book was released on 2016-08-04 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: In addition to being one of the United States' largest pork producers, North Carolina is home to a developing niche market of pasture-raised pork. In Real Pigs Brad Weiss traces the desire for "authentic" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs through the process of breeding, raising, butchering, selling, and preparing pigs raised on pasture for consumption. Drawing on his experience working on Piedmont pig farms and at farmers’ markets, Weiss explores the history, values, social relations, and practices that drive the pasture-raised pork market. He shows how pigs in the Piedmont become imbued with notions of authenticity, illuminating the ways the region's residents understand local notions of place and culture. Full of anecdotes and interviews with the market's primary figures, Real Pigs reminds us that what we eat and why have implications that resonate throughout the wider social, cultural, and historical world.
Author : Paul Thomas
Publisher : Lorenz Books
ISBN 13 : 9780754833253
Total Pages : 240 pages
Book Rating : 4.8/5 (332 download)
Download or read book Home Charcuterie written by Paul Thomas and published by Lorenz Books. This book was released on 2019-12-03 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: This clear and expert guide shows how to safely cure, smoke and hang your own pork and other meat and fish products, with 300 photographs.
Author : Jamie Bissonnette
Publisher : Page Street Publishing
ISBN 13 : 1624140475
Total Pages : 178 pages
Book Rating : 4.6/5 (241 download)
Download or read book The New Charcuterie Cookbook written by Jamie Bissonnette and published by Page Street Publishing. This book was released on 2014-09-16 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: James Beard Best Chef Award Winner Master the Art of Charcuterie With Outstanding Recipes From An Award-Winning Chef You haven't become a true food-crafter until you've mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette? The New Charcuterie Cookbook features sausages, confits, salumi, pates and many other dishes for the home cook. With a wide variety of recipes, such as Banana Leaf-Wrapped Porchetta, Lebanese Lamb Sausages, Mexican Chorizo, Traditional Saucisson Sec and Simply Perfect Duck Prosciutto, you'll have a whole chopping block full of fun and different flavors to try that are distinctively Jamie's. Packed with creative and delicious recipes, step-by-step photography and Jamie's insider knowledge and signature charm, this book is the only thing you'll need to make the best charcuterie at home.
Author : Heston Blumenthal
Publisher : Bloomsbury Publishing USA
ISBN 13 : 1620402343
Total Pages : 432 pages
Book Rating : 4.6/5 (24 download)
Download or read book Historic Heston written by Heston Blumenthal and published by Bloomsbury Publishing USA. This book was released on 2013-11-12 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: The greatest British dishes, as reinvented by Heston Blumenthal, chef and proprietor of the three-Michelin-starred The Fat Duck—presented in a gloriously lavish package.
Author : Jim Williams
Publisher : Jim Williams
ISBN 13 :
Total Pages : 60 pages
Book Rating : 4./5 ( download)
Download or read book Street Photography: Life in London written by Jim Williams and published by Jim Williams. This book was released on 2019-10-31 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt: Street photographs are mirror images of society, the subjects are usually unaware that they are being photographed, creating a spontaneous response to life as it happens in front of your eyes. Street photography is unplanned. You really never know what you’re going to get on any given day. A street photo should tell a story, or causes you wonder what is happening at the moment. London is a street photographer's dream. Public markets offer a treasure trove of photos, so you will see images from Borough, Camden and Portabella markets. The city is always crowded and is an excellent source of candid photos. This book is a collection of black and white images of people caught in the act of going about their daily lives.
Author : Henry Hitchings
Publisher : Macmillan
ISBN 13 : 0374254109
Total Pages : 450 pages
Book Rating : 4.3/5 (742 download)
Download or read book The Secret Life of Words written by Henry Hitchings and published by Macmillan. This book was released on 2008-09-16 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The Secret Life of Words" is a wide-ranging account not only of the history of English language and vocabulary, but also of how words witness history, reflect social change, and remind societies of its past.
Author : Emma Macdonald
Publisher : Watkins Media Limited
ISBN 13 : 1848992378
Total Pages : 429 pages
Book Rating : 4.8/5 (489 download)
Download or read book Artisan Preserving written by Emma Macdonald and published by Watkins Media Limited. This book was released on 2014-09-23 with total page 429 pages. Available in PDF, EPUB and Kindle. Book excerpt: Everyone can enjoy the fruits of their labours with Artisan Preserving, the seminal book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish. Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, jellies, pickles, chutneys, relishes, cordials, fruit liqueurs, sauces, confits and terrines, fruit curds, cheeses and butters, and dried fruits and vegetables. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, elderflower cordial, mint jelly, onion marmalade, mango chutney, sloe gin, raspberry jam and piccalilli. There are many others, some of them centuries old, many of them with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your cheesecloths and straining funnel and get preserving! • Home preserving is becoming increasingly popular (sales of jam funnels rose 60% last year in one of the premier kitchen shops) as people worry about food provenance and look to keep costs down • More than 100 mouth-watering recipes—from traditional favorites to those with a modern or international twist, along with variations and tips • Sumptuous color photography and beautiful design throughout • Written by the founder and owner of Bay Tree—the premier producer of preserves and pickles in the UK
Author : Axtell, B.
Publisher : CTA
ISBN 13 : 9290812753
Total Pages : 197 pages
Book Rating : 4.2/5 (98 download)
Download or read book Setting up and running a small meat or fish processing enterprise written by Axtell, B. and published by CTA. This book was released on 2004-11-06 with total page 197 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second publication in the CTA series of food processing manuals, compiled by contributors from several developing countries, covers markets and marketing for meat and fish, planning production, meat processing, fish processing, quality assurance and legislation, and financial management (See also 1041, 1176).
