The Meat Cookbook

Product Information

About the Contributor(s): Chef Keith Sarasin’s love for food was developed at a young age when he would cook for his mother using old cookbooks that were given to him by his grandmother. We work directly with over 40 regenerative family farms who share our vision of producing the finest food in harmony with nature. You’ll learn all sorts of best techniques that can be applied to a wide variety of cooking, and best of all, it’s all backed up by science!

This amount includes seller specified domestic postage charges as well as applicable international postage, dispatch, and other fees. com, and in this book, he takes the scientific approach to cooking not just meat, but evvvveerrrything. In this popular cookbook, he delivers over 100 recipes for steaks, wings, and everything in between. In these pages, you’ll discover slow-cooked brisket with a spicy dry rub, beef carpaccio, tri-tip steak with spiced marinade, and so much more.From discovering why cuts matter to learning how to recognise top-quality meat, this is your one-stop, practical guide. With expert advice from butchers on the best cooking techniques, The Meat Book is the perfect guide to help you prepare and cook delicious cuts of meat. They used to be a novelty but exotic meats from around the world are becoming increasingly popular with restaurants and home cooks alike.

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. The Meat Cookbook” By Nichola Fletcher is packed with over 300 recipes for all types and cuts of meat. There’s a little tone here of being in cooking school which is great, because — when you have been seduced by the accompanying picture of the dish — you really don’t want to fail. It takes you step-by-step through the science of ‘smokeology,’ and delivers a swath of mouthwatering recipes.

Whether you want to learn how to slow-cook for maximum flavour or create the perfect Sunday roast, this cookbook has all the answers for meat lovers keen to try working with different meats and cuts. Our founding principles of farming in partnership with nature, using native breeds to convert glorious grass into majestic meat, and supporting family farms not factory farms, are of course at its core. I like the range of cooking techniques and styles she shares in this book – truly global flavors – and I think the layouts make it super easy to read. The Alternative Meat Cookbook has been put together by Jeanette Edgar and Rachel Godwin, the women behind the award-winning Alternative Meats company, and includes recipes for springbok, kudu, camel, kangaroo, ostrich, rose veal, wild boar, blesbok, crocodile and many many more.

All Pipers Farm meat is blast frozen at the perfect moment, locking in important nutrients and guaranteeing it tastes amazing.

To access your ebook(s) after purchasing, you can download the free Glose app or read instantly on your browser by logging into Glose. I think this book does an incredible job of making certain topics like breeds of cattle very simple to understand, which is not the easiest thing to do.

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. months later, we are very proud to share with you, our vision has become a reality and the Pipers Farm cook book has just gone to print. Established in 1985, The Cookery Book is Australia’s ONLY exclusive Wholesaler Online and Retailer of culinary, health and beverage books for professionals, chefs, caterers, enthusiastic home cooks and gourmets. With this definitive guide to cooking meat, choose the best cuts, perfect your prep, and rustle up delicious dishes with confidence.With more than 300 recipes covering pork, lamb, beef, poultry, game, and offal, The Meat Cookbook is loaded with authentic international recipes such as Feijoada (Brazilian stew), Frango Piri Piri (Portuguese spicy chicken), Andalucian Tripe, and much more. Get the best from your meat with step-by-step preparation and cooking techniques, and learn key home butchery skills, such as needling, frenching, rolling, and tying.