To help you create tasty meat dishes there is a unique 'How to Butcher' section which provides illustrated step-by-steps and focuses on cuts of meat that can be easily butchered at home. The recipes are not just meat and two veg, but provide cooking that is devised for the way we live today. Whether you’re heading into the bush with your mates or embarking on a fishing trip, Rinella’s popular cookbook will help you make the most out of your fresh kill. I have read this book cover to cover several times and pull it out before every serious BBQ occasion.

We work directly with over 40 regenerative family farms who share our vision of producing the finest food in harmony with nature. There are recipes, diverse and flavor packed, plus excellent descriptions of meats, cuts, and techniques that only experienced meat fanatics could supply. As I said before, there are many, many more great cookbooks, but these five have a special place in my heart and on my shelves.

But also here you’ll see the extended range of today’s British meat cuisine, employing ideas from across the glove. Taking you on a seasonal journey, this book recommends the best breeds, advises which cuts suit certain styles of cooking, as well as outlining key butchery techniques. com, and in this book, he takes the scientific approach to cooking not just meat, but evvvveerrrything. Simply place the items still in their individual packaging into cool water and they will carefully thaw.

From slow-cooking for maximum flavor to hot-smoking or creating the perfect roast, this definitive guide has all the answers for avid meat cooks. So between the recipes that follow the farming year and reflect the seasonality of ingredients, you will find short explorations of food and farming issues, championing native breeds, examining the loss of small family farms, abattoirs, the glory of venison, and the concept of cooking flow. Replete with illustrations, photographs, recipes, and pointers, this might very well be the all-inclusive guide you’ve been looking for. They used to be a novelty but exotic meats from around the world are becoming increasingly popular with restaurants and home cooks alike. Someone you cook for – the recipes in this book will make their life more delicious and who can’t appreciate that?When you're ready to cook up a feast, you can speedily defrost most of our meat in 15 minutes (larger joints take a little longer). Fast, fresh, surprising dishes for midweek, and slow-cooking or theatre pieces shared with friends for weekends and holidays.