Meats Books - Page 12

Sunday Roast: The Complete Guide To Cooking And Carving

Clarissa Dickson Wright

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Yum! 5 out of 5 stars.
0 of 0 people found this review helpful.

Terrific stuff, loved it, proper food!

Never mind all those lightweight slimming this and that books, this is the business.

A must have book if you want a thundering excellent lump of beef.

Thanks Claissa.

Editorial Review:

Sunday lunch is synonymous with relaxing and eating with friends and family and this book ensures that the cook has an enjoyable time too. Clarissa gives you classic and imaginative ways to cook all types of meat and fish broadening your repertoire and inspiring you to try new creations, whilst Johnny provides essential information on carving so that a beautiful roast isn't turned into a hacked-up travesty. Basic Stuffed Roast Chicken, Beef Wellington and Pheasant with Figs are just a few of the tasty dishes that will have you cooking up a storm every Sunday - or in fact any time you want to cook something special without too much hassle.

Pork (The Good Cook Techniques & Recipes Series)

Editors of Time-Life Books

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Contents and comments 5 out of 5 stars.
8 of 8 people found this review helpful.

Exceptional step-by-step photographic instructions. 176pp
Quite the best series of instructional and informative cookery books I've yet come across. So far I've found Wine; Beverages; Preserving; Snacks & canapés; Cakes; Eggs & cheese; Grains, pasta & pulses; Beef & veal; Pork.

CONTENTS
INTRODUCTION
A prolific provider / a guide to pork cuts / clearing the way to simplify carving / ways to enhance flavour in advance / capturing flavour in the stock-pot / a quartet of savoury stuffings / the simple art of sausage-making
FRYING
A versatile method for smaller cuts / fundamental and fast techniques / capitalising on natural moistness / thickening pan juices into sauces / lavish effects with cream / deep-frying in a protective coating
GRILLING AND ROASTING
Sealing in juices with radiant heat / grilling: stratagems for succulence / sweet-and-sour coatings for spare ribs / tender meat enclosed in crackling / basting for a mahogany glaze / pockets full of goodness / transforming rib racks into a regal crown / the most spectacular presentation of all
POACHING
Controlling the simmer / a potful of mixed cuts / coupling salt pork with pulses /subtle marriages of flavour / a surprising role for hay / a court-bouillon made with wine / a glistening coat for cuts
BRAISING AND STEWING
Slow cooking for rich results / the perfect finish for whole ham / tender treatment for a large cut / double chops: envelopes for stuffing / the quintessential stew / a glazed onion garnish

MISCELLANEOUS COOKING METHODS
Sauerkraut: an enduring partner for pork / exploring the potential of pies / sauce-topped gratins of sliced ham / a spicy crumb finish for pig's ears / sausages in a bed of batter / a layered soufflé pudding / a purée moulded into a mousse / turning leftovers into dumplings
ANTHOLOGY OF RECIPES
Stuffings and marinades / sausage-making / frying / roasting and grilling / poaching / braising and stewing / pies, puddings and soufflés / special presentations / standard presentations
RECIPE INDEX
GENERAL INDEX
GLOSSARY

Complete Fish & Game Cookbook

A. D. Livingston

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Wild About Venison: World-Class Recipes for the Game Connoisseur (Stoeger's)

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Delicious! 5 out of 5 stars.
1 of 1 people found this review helpful.

This book is not only pretty to look at, it has wonderful recipes that aren't too difficult to prepare. I especially enjoyed the mexican stuffed pepper recipe.

GREAT! 5 out of 5 stars.
0 of 0 people found this review helpful.

We recently got this book and we are really pleased.
Great photos and instructions and the recipes are
pretty easy to follow.

These recipes sound really wonderful and we are looking forward to trying them out. But since we know cooking venison... we are pretty darned sure this is going to be great. We'll stop back after we have tried a few; but it sure looks like it was worth it!

Editorial Review:

The first of six titles from our stylish new series, "Wild About Venison" presents original and diverse recipes filled with inspiring new ways to cook white-tailed deer, mule deer, caribou, moose, elk and pronghorn antelope. Treat your taste buds to such tantalizing dishes as Sicilian Deer Stew in Strong Beer, Venison Steak in Blueberry Sauce, Roast Deer Fillet with Nutmeg, Cinnamon and Ginger Glaze, Baked Blue Cheese and Pine Nut Caribou Sirloin, or Grilled Elk and Sweet Pepper Coulis. Beautiful color photos of each of these succulent recipes are also included to further whet your appetite.

Burger Meisters

Marcel Desaulniers, Marcel Desaulmiers

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Customer Reviews:
Total reviews: 5 Average rating: 4.0 of 5

Editorial Review:

Winner of the James Beard Award for Best Cookbook on a Single Subject

"Never again will a burger be just a burger." That's what one reviewer in the World of Cookbooks newsletter wrote about these extraordinary, mouth-ravishing, soul-satisfying, deliciously tempting versions of America's favorite food.

From a Classic Grilled Hamburger on a toasted homemade bun to a fabulous southwestern Chili Grill Burger with spicy Chipotle Mayonnaise to Shrimp Boulette Po' Boy with Creole Sauce, here is the ultimate source for a burger to tempt anyone.

In the words of editor Marcel Desaulniers, award-winning author of Death by Chocolate and chef and co-owner of the Trellis Restaurant, "Contemporary American chefs have staked a claim in culinary history by revitalizing -- not reinventing -- American regional foods." In this lushly illustrated volume, 46 amazing chefs turn their professional imagination to the humble burger. What results is a fabulous collection of more than 130 recipes for delectable burgers and side dishes. Enjoy the luxury of a Salmon Burger served with Fennel and Red Onion Salad and Sweet Potato Fries, or surprise your guests with an Aztec Burger for dessert-assembled with Chocolate Buns and Rubblechuck Fries, and served with Raspberry Relish, it is a chocoholic's dream!

Desaulniers has gathered expert chefs, all graduates of the renowned Culinary Institute of America, from all across the United States -- New York to Charleston, Atlanta to Chicago, Dallas to Phoenix, Las Vegas to Sonoma -- to collaborate on this delicious journey of the imagination and palate. Throughout this beautiful book, his editorial touch is evident in the crystal-clear instructions, helpful tips on preparation, and expert techniques for the home cook.

You will definitely agree that a burger will never again be just a burger.

Carne: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)

Jeni Wright, Eric Treuille

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Editorial Review:

Containing step-by-step illustrations, recipes from professional chefs, expert advice, trade tips, and illustrated ingredient guides, this series is categorized by food group. The seven titles provide winning combinations of beautifully presented dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or they can be used as a set for a complete resource reference.

Con ilustraciones paso a paso, descubrirá recetas de los cocineros más prestigiosos, sus sugerencias, consejos, y sus trucos así cómo una extensa guía ilustrada de ingredientes. Esta serie se divide por los grupos de alimentos. Los siente títulos ofrecen una combinación exitosa de platos hermosamente decorados y sus técnicas para preparaciones culinarias, desde las más básicas hasta las recetas más complicados. Cada título sirve individualmente o toda la colección resulta una inestimable obra de referencia.

Look & Cook: Meat Classics

Anne Willan

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Good Recepies 5 out of 5 stars.
0 of 0 people found this review helpful.

I got this book because my wife loves to cook, she likes the way the book is design with lots of pictures and simple instructions. she recommends it 10 our 10.

Editorial Review:

Provides simple illustrated instructions for a round-the-world tour of meat dishes, from such American favorites as chili and barbecued steak through continental classics like carpaccio and pot-au-feu. 40,000 first printing.

Recipe of the Week: Burgers: 52 Easy Recipes for Year-round Cooking (Recipe of the Week)

Sally Sampson

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

America's favorite food in the opening decade of the 21st century isn't the hot dog or mom's apple pie -- it is the hamburger 5 out of 5 stars.
6 of 7 people found this review helpful.

America's favorite food in the opening decade of the 21st century isn't the hot dog or mom's apple pie -- it is the hamburger in all its variations and diversities! The latest addition to the popular Wiley cookbook series 'Recipe of the Week', veteran cookbook author and hamburger authority Sally Sampson has compiled 52 'kitchen cook friendly' recipes that will provide a different style hamburger every week of the year. Accompanied by the superb full-page sized color photography of Yunnee Kim, each recipe notes how many burgers it will make, a brief word of personalized introduction by Sally, the ingredients for the condiment and the burger it goes on, easy and well presented step-by-step instructions for its preparation. From Beef Burgers with Soy and Lemon; to Curried Chicken Burgers with Chutney; to Spicy Chipotle Turkey Burgers; to Lamb Burgers with Herbs; to Cuban Style Pork Burger, to Caramelized Onion and Chickpea Burgers, this is a fabulous collection of gourmet quality burgers that goes quantum leaps beyond anything a fast food join can turn out. "Recipe Of The Week: Burgers" is a welcome addition to any personal, family, or community specialty cookbook collection. Also very highly recommended are two earlier Wiley cookbook collections by Sally Sampson: "Recipe of The Week: Kabobs" and "Recipe Of The Week: Cookies"!

Editorial Review:

A tasty new burger for every week of the year

If you're tired of the same old boring burgers, this cookbook is just what you need. It gives you a year's worth of delectably different burger recipes--from Caramelized Onion and Blue Cheese Burgers to Salmon Burgers with Wasabi. Whether you want a wonderful weeknight meal or a blissful backyard barbecue, this full-color book is jam-packed with unbeatable burger ideas--everything you need to unleash your burger creativity and delight family and friends!

Mediterranean Grilling: More Than 100 Recipes from Across the Mediterranean

Diane Kochilas

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Editorial Review:

Mediterranean Grilling presents a collection of classic and new recipes for flame-kissed dishes from the regions surrounding the Mediterranean Sea, where the great grilling tradition dates back to ancient times, but the flavors are always fresh.

Diane Kochilas takes the familiar and much-loved cooking method of grilling and pairs it with the cuisines of the Mediterranean, introducing home cooks to a whole new world of flavors that can be created in their own backyards. From Turkish kebabs and Spanish-style grilled artichokes to French grillades and Greek vegetable kebabs, Mediterranean Grilling offers an irresistible array of contemporary and traditional grilled specialties.

Enjoy Grilled Tomato Soup with Spicy Yogurt, Greek Lamb Biftekia Stuffed with Spiced Feta, and Swordfish Souvlaki with Lemon-Olive Oil Marinade. Many dishes are simple and served right from the grill, while others are the basis for more complex soups, salads, and pastas. With recipes as varied as goat cheese appetizers and charred pita breads, fresh fish and marinated lamb, garden vegetables and juicy peaches drizzled with honey syrup, as well as dazzling full-color photographs, Mediterranean Grilling lets home cooks turn on the flame and turn up the flavor as never before.

Niman Ranch Cookbook: From Farm to Table with America's Finest Meat

Bill Niman, Janet Fletcher

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

PR, animal husbandry and restaurant recipes 4 out of 5 stars.
4 of 4 people found this review helpful.

Most of the text of this book explains the origins and growth of Niman Ranch meats--describing the methods used by the small farms and farmers who raise their meat to be sold under the Niman Ranch label. The book mostly stays away from preachiness, giving well-thought-out descriptions and surprising sidebars (i.e., a discussion of nitrates and their presence in the atmosphere--where most of the nitrates we consume originate). A lot of the text is outright advertising for the Niman brand, but the most interesting parts concern the lives and methods of the small farmers. A small section at the end contains very creative recipes from restaurant customers of Niman Ranch products--mostly from both coasts (inexplicably including a not-very-exciting recipe from "Chipotle"--owned by McDonald's--a chain which I tend to doubt actually uses Niman products).

If you can find it, however, Niman Ranch pork is outstanding.

Editorial Review:

"The Niman Ranch Cookbook" traces the transformation of a modest family endeavour into a respected nationwide model of sustainable farming - one that is supported by more than 500 independent family farmers raising livestock according to Niman Ranch's strict animal husbandry protocols. Focusing on beef, pork, and lamb (with illustrated meat charts describing all majors cuts), the book introduces us to the Niman ranchers, their well-cared-for animals, and a fast-disappearing - but ultimately essential - way of living, eating and doing business.