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Meat
A comprehensive visual guide to selecting, preparing and cooking meat Includes lamb; pork, bacon, gammon and ham; beef and veal; and sausages, cured meats and offal Over 70 irresistible recipes, all show in step-by-step easy to follow photographic instructions, with over 400 colour pictures in total Handy step-by-step techniques cover every method of preparation and cooking, from mincing, stuffing and trussing to stir-frying, roasting and grilling Recipes include classic dishes such as Beef Wellington, Glazed Ham and Roast Leg of Lamb, and also more international favourites and innovative new ideas such as Venison Sausages with Red Wine Gravy and Polenta Learn all about the different cuts and types of meat, with helpful tips on buying, storing and handling meat, plus essential nutritional information.-.
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Morton’s Steak Bible
You’ve dreamed about it all week: the prime porterhouse patiently waiting in your butcher’s case for you to bring home wrapped in brown paper. You can’t wait to fire up the grill, season the well-marbled red meat, and slap it over the hot coals. You can hear the sizzle as it cooks, smell the tantalizing aroma; you can practically taste the perfectly seared, juicy steak. You never intend to overcook it, but sometimes you do, ruining a thick, expensive steak. Never fear. Morton’s, The Steakhouse shares the secrets that have made its name synonymous with fine steakhouse dining for twenty-seven years to ensure that the home cook’s steak turns out exactly as he imagines it. Morton’s Steak Bible offers indispensable tips, steakhouse lore, and more than 100 irresistible recipes perfect for meat lovers, grillers, and fans of their seventy restaurants worldwide. Before divulging Morton’s recipes for every cut from filet mignon and T-bone to skirt steak and ground sirloin, Morton’s Steak Bible starts at the very beginning, providing excellent tips on how to cook like a steakhouse: what to look for when selecting meat, how to cook it on a grill or under a broiler, and of course, how to time your masterpiece to perfection. There are also “Celebrity Clips” sprinkled throughout, amusing anecdotes about visits to Morton’s by its most famous guests, including Frank Sinatra, Tiger Woods, Queen Latifah, and Jackie Gleason. In addition to world-famous steak recipes, Morton’s Steak Bible includes chapters featuring everything you’ll need to round out your table, such as the Key Lime Mortini and Smoked Salmon Pinwheels in “Cocktails and the Food We Eat with Them”; Salad Niçoise with Pan-Seared Tuna and Velvet Lobster Bisque in “Salads and Soups”; Baked Lemon-Oregano Chicken and Lamb Chops with Baked Apples in “Other Steakhouse Favorites”; Creamed Spinach and Hash Brown Potatoes in “Side Dishes”; and Morton’s legendary Hot Chocolate Cake and Upside-Down Apple Pie in “Desserts.” With 3.3 million guests dining at its upscale restaurants throughout the United States, Canada, and Asia every year, Morton’s has clearly earned its place.-.
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Steak
Quick and easy to prepare and cook, a succulent steak is guaranteed to get your taste buds going. Steak includes unbeatable Classics like Steak au Poivre and the mighty Tuscan Speciality, Bistecca alla Florentina. Or, if you fancy something a little different, there are Contemporary recipes from around the world, including Argentinian-style ‘Asado’ Steak with Chimichurri Salsa and Korean-style Stir-fried Steak with Garlic, Soy and Sesame. Try winning combinations for Sandwiches and Wraps, such as Steak Panini with Pecorino and Peppers or Char-grilled Steak Fajitas with Chunky Guacamole. Sides shows you how to knock up the perfect partners for a sizzling steak and in Sauces, Salsas and Butters there are recipes to suit every taste, such as Creamy Gorgonzola Sauce or Chilli, Lime and Coriander Butter. An indispensable collection of classic and contemporary recipes with helpful tips and serving suggestions. Gives you the low-down on different cuts of beef and how to cook them..-.
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Meat & Two Veg
Wonderful recipes for grills, roasts, casseroles, and all things meaty are accompanied by sublime vegetable dishes, always informed with a desire to update and re-invent this much loved, but often mistakenly derided, culinary institution. Fiona Beckett is an award-winning food and drink journalist who contributes regularly to publications such as the Guardian, the Times, and Sainsbury’s Magazine. In 2002 she was voted Food Writer of the Year by the Guild of Food Writers. She is the author of a number of books including Sausage & Mash and Beyond Baked Beans..-.
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The River Cottage Meat Book
First published in the United Kingdom, The River Cottage Meat Book quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals..-.
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