Meat & Game

  • TKMG
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    Now established as one of the nation's favourite chefs, Tom Kitchin shares his passion for meat and game in this mouth-watering cookbook.

    The game recipes make use of the likes of venison, partridge, pheasant, grouse, rabbit hare and all things wild and adds them to roast, pasta dishes, terrines, soups and pies, while the meat ones include roasts with all the trimmings and smoked ham hocks with hot pineapple salsa.

    Tom also adds some new and contemporary twists on much-loved classic meat dishes.
  • AUWCT
    • £18.89
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    Beef and potatoes form the staples of many people's diets but often home cooks don't realise how important it is to use the right potatoes and the right cut of beef to make a main meal a success. In Beef and Potatoes, Jean-Francois Mallet offers his expertise, along with 200 hearty and safe-proof recipes to ensure you're cooking up a delicious storm of beef and potatoes every time.If you just think 'beef' without considering which cut, there's very little chance of striking lucky when it comes to making your dish a success; nobody likes a slow-cooked stew the consistency of shoe leather because you chose the wrong cut of meat. Likewise, if you want to barbecue and choose chuck, you will have a miserable family dinner. So there are rules. And the same applies with potatoes. You don't make mash, chips, steamed potatoes, sauteed potatoes, crisps and souffle potatoes with the same variety. It's important to distinguish between a waxy potato such as a Dutch Cream and a floury/starchy potato, such as King Edward. And what about red Pontiac, Sebago, Desiree and Yukon gold? In Jean-Francois Mallet's Beef and Potatoes, you can identify the right cut for each way of cooking beef and the potato for the dish you are hankering after. Containing 200 recipes, classic and modern, within three sections. In 'Beef' you'll find luscious hearty recipes such as rib eye steak with garlic chips, Belgian beef and beer stew and roast beef with bearnaise sauce. In the 'Potatoes' chapter you'll find out how to make the ultimate chips, potato pancakes, potato fritters and potato puree with truffles. And in the 'Beef and Potatoes' selection, you'll find favourites such as classic cottage pie, beef and potato tagine with mint yoghurt, traditional beef wellington with duchess potatoes and a Mexican-style braised beef. This superb little book has dinner options well and truly covered.
  • ABZDA
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    Two of the best food writers working today tackle a subject that has been in need of a definitive and fresh guide for many years. "Game: The Cookbook" features game in all its forms - furred, feathered and fish - and will surely establish itself as the new benchmark on the subject. In this book, the authors share a knowledge on game cooking that is unrivalled in print form. They show how game offers many wonderful and affordable choices for the home cook and just how easy it is to source, prepare and cook - something that precious few people seem to realise. They set out to completely demystify their subject and offer expert advice on how to joint, prepare, cook and enjoy every possible aspect of the foods that are hunted from the lands, skies and waters of Britain. Written with extreme clarity, insight and passion, and divided into chapters on 'four legs', 'two legs' and 'no legs', this book really does explore every possible part of the world of game that you could ever wish to know. It is a true tour de force from a writing team at the height of their powers. Fully illustrated throughout, Jason Lowe's stunning photography is fittingly all-encompassing and informative.
  • AEKGJ
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    Meat, game and poultry have always played a major part in cuisines throughout the world. New breeding and butchery practices have resulted in leaner, healthier and more affordable cuts, and few foods are as versatile. Find out how to make Boeuf Bourguignonne and Roast Rib of Beef and dozens of other classic recipes from around the world, including Tandoori Chicken and Thai Beef Salad.
  • AUPWM
    • £20.00
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    The Game Cookbook contains both exciting recipes and insightful information on the history and habitat of game. The chapters are divided into types of game, from the familiar pheasant, partridge and venison to the less obvious coarse fish including pike and carp. Each chapter gives history and lore, helpful advice on hanging, dressing and carving, and of course, tasty, imaginative recipes that have a refreshing and international feel. The variety of over 130 easy-to-follow recipes from Partridge with Lentils and Pickled Lemons to Salmon Fishcakes made with Gnocchi, mixes classic with modern to create an inspirational cookery book for both the amateur and advanced cook.
  • AJQHJ
    • £23.29
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    Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world start by cutting up a chicken, and soon you ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak the be-all and end-all of grilling one-upmanship and a cooler full of ice-cold cheap beer).This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven t shopped there will become fans."
  • AKZLI
    Pat Lafrieda
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    In Meat, Pat introduces you to cuts beyond chops and tenderloins-including inexpensive and unusual cuts-so you can venture outside your everyday selections. With detailed, step-by-step photos, he provides instruction in the best butchering skills for the home cook, such as needling, frenching, rolling, and tying. Through heart-warming reminiscences and personal memories, you'll learn of the history of the LaFrieda family's great American success story and how they created a business that's lasted over one hundred years, becoming a New York City landmark along the way. The city even named a street after them in the meatpacking district, Pat LaFrieda Lane. Dubbed by New York magazine as the King of Meat, Pat Jr. is the mastermind behind the celebrated burgers at many famous restaurants, and he has created over one hundred custom hamburger blends. Now, Pat will reveal to everyone how to create the perfect burger with his all-time favourite burger blend recipes. Bringing together three generations of experience and exuberant passion for good, satisfying food, this lavishly illustrated and beautifully designed book is sure to be a staple in countless home kitchens for years to come.
  • ALMYQ
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    Eat meat, but eat less and eat better - that, if any, is this book's philosophy. That's not to say we should stint on great hunks of beef, cut paper-thin and served with glistening gravy, charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, roast Chinese duck, Keralan pork curry or rich jambalayas, cassoulets and daubes - you'll find recipes for all of these here. But read on and things get a little less carnivorous. In the Less Meat chapter, meat shares the limelight with other ingredients, and in Meat as Seasoning, scraps of beef, lamb, pork and chicken are eked out to give depth to a range of dishes. There are 120 recipes in total, ranging from meat feasts such as roast beef through to game stock and everything in between. Let's Eat Meat shows us how to enjoy meat, whether it is a prime cut or a scrap of meat used in a way that is thrifty but never mean. With an eye on welfare, it encourages us to spend money on eating less but better meat. But this is no revolution: here are recipes for dishes rooted in cultures where meat is a luxury, and so delicious you will return to cook them again and again.
  • AMXWM
    • £9.89
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    Beginning with the history, the significance and the flavours of the great British Banger this book goes on to explain how to make sausages at home, with step-by-step instructions and mouthwatering recipes from all over the UK. It is ideal for those beginners who just want to make a couple of pounds for the family freezer, but it also assumes that readers will want to progress and so the necessary equipment and materials are explained, from how to buy them, to how to maintain them.
  • AMXYK
    • £24.89
    • RRP £25.00
    Hog is a celebration of all things pig - from breeds and rearing, to butchering and preparing, with techniques, features and more than 150 recipes for nose to tail eating. The comprehensive range of dishes includes hams, bacon, sausages, charcuterie, pates, confits, roasts, grills, hotpots, ragouts, pies, casseroles, scratchings, crackling, trotters and much more - with a foreword from Josh Ozersky and guest contributions from a range of British, American and International chefs and cooks including Diana Henry, Meredith Erickson, Judy Joo, Valentine Warner, Neil Rankin, Mitch Tonks, Fergus Henderson and Aaron Franklin.
  • ANLWD
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    Forty years of experience are condensed into this pocket-sized book. Nichola Fletcher offers tips on how to cook venison (grilling, roasting, barbecuing, braising, slow-cooking etc.) and also explains different kinds of venison (wild, farmed, red deer, roe deer). In addition to a host of inspiring recipes, covering both the much-loved traditional approach as well as some exciting contemporary dishes, she also includes recipes for sauces and useful ideas for vegetable accompaniments.
  • ASFRC
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    The only super-simple handbook to buying meat, by a veteran neighborhood butcher (ex-director of meat department at NYC's Fairway Markets) and Rachael Ray's on-show expert. Explains the grades, quality, best values, cuts, and basic ways to cook poultry, pork, lamb, veal, and beef--all the essential stuff people ask the person working the meat counter (if there is one) at markets everywhere every day.
  • ACTOA
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  • AQOOW
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    Where else would a non-Jewish Portuguese immigrant open a French bistro, hire an Irish-Italian Catholic as its executive chef, and create one of the finest and most successful kosher restaurants in the United States? As Hadassah and Joe Lieberman put it in their foreword to the Le Marais cookbook, this is a classic New York story". Get to know the personalities behind the Le Marais experience while learning how to create its incredible delicacies at home. In sections covering sauces; soups; salads; bread, pasta, and risotto; beef; classics; lamb; veal; poultry; fish; sides; and desserts, this beautifully illustrated cookbook gives you the techniques and recipes youll need to bring French gourmet into the kosher kitchen (or any kitchen). Hip and irreverent, the Le Marais cookbook is your entree to the world of French cuisine that just happens to be fully kosher. Braised duck legs with white pearl onions and petite pois, anyone?
  • AXJUK
    • £19.89
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    There's something about the smell of meat cooking that signals a feast - it's savoury, comforting and tempting. A steak on the grill, a roast in the oven, a casserole bubbling: they make your mouth water. Si King and Dave Myers, aka the Hairy Bikers, have always been passionate about meat, and this bible is an unadulterated celebration of the fine produce we have available today. MEAT FEASTS includes all their favourite recipes and some new surprises. There are family classics, spicy treats, perfect pies and delicious zingy salads. Si and Dave love their veggies too, and MEAT FEASTS features some of the very best veg recipes to showcase a Sunday joint or make a little meat of a very long way. A meaty modern classic, MEAT FEASTS is your one-stop meat cookbook!
  • AYWFE
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    STEAKS. ROASTS. BRAISES. BARBECUE. If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone then this book will make your life that little bit better. This is a step-by-step guide to cooking meat at the temperatures and times that get the best results. There's no need for fancy equipment, a team of chefs or a cooking diploma. You just need this book and some patience. "You've cost me a bloody fortune. Steak on four nights...perfect every time. My boys - steak mad - are so happy." (Diana Henry). "Without any doubts the best meat/bbq book I've read! Everything about it is just spot on." (@artisanbaker). "The book is fantastic. Managed not to overcook a beef joint for the first time ever!" (@KungFuBBQ). "Simply put: Rankin's book will make you 100 percent more brilliant behind the stove." (Grace Dent). "The first time i ate Neil's food, i was blown away." (Tom Kerridge). "Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. He eschews sterility and embraces flame." (Adam Perry Lang). "Meat hates to be overcooked, says Neil, so low and slow is the way to go which obviates brining, resting, letting joints come to room temperature and other shibboleths learned at our mothers' (knee). There is a great deal useful and inspiring to be absorbed here from a battle-scarred Scotsman in a trucker's cap...and tongs as an extension of his fingers." (Fay Maschler).
  • BAGLR
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    The Game Chef: Wild Recipes from the Great Outdoors, the companion to the TV series, features real food sourced in natural, healthy environments, cooked for enjoyment and well-being. Successful restaurateur Angelo Georgalli has created a selection of his favourite recipes that are nutritious, delicious and naturally sourced. The Game Chef features recipes for fish, pork, venison, lamb and rabbit, as well as salads, sauces, dressing, soups, stews and accompaniments. These easy-to-prepare dishes are shot in the beautiful Lake Wanaka region. They celebrate balance with nature, living off the land as much as possible, and respecting the wildlife, the vegetation, and the waterways that sustain us. The Game Chef takes a back to basics approach, with organic produce and seasonal cooking at its best.
  • AUWKB
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    "A collection of vibrant recipes". (Daily Telegraph). Packed full of delicious, satisfying recipes and loads of meat wisdom, Carneval promises to give you a better understanding of how to source, cook and appreciate the meat that you eat. Full of delicious meat recipes from around the world, popular family favourites, such as Swedish Meatballs and Ragu Bolognese, rub shoulders with more unusual dishes, like Middle Eastern Kibbeh and Chinese Kung Pao Chicken. Whether you want to master the art of a perfectly cooked steak, or transform cheaper, tougher cuts into silky, melt-in-the-mouth delights, Harry Eastwood encourages you to honour the whole animal and eat meat with joy and moderation. The very best way to do that is to make sure that every meat meal is a Carneval.
  • AXGIN
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    Following the bestselling Hog comes Prime. This fantastic book is an ode to all things beef from the ultimate authority in meat cookery. Beef is the star of many people's all-time favourite meals - from steak or a cheeseburger to roast beef with all the trimmings. In Prime, beef expert Richard H. Turner will impart his recipes for these timeless classics, as well as sharing new ways in which to enjoy this fantastic ingredient in all it's forms. Covering every cut, every style of preparation and with recipes from the world over - not to mention features on bovine breeds, butchering, buying your meat and more, Prime is everything you'd want in a beef cookbook. Some of the mouth-watering recipes include: - Burmese beef curry - New York veal parmigiana - Salt beef - Smoked brisket - Bone marrow dumplings - Chilean empanadas - Carbonnade flamande...plus many, many more!
  • BKLVG
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    "Don't be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads." - Michel Roux Jr Celebrated chef Michel Roux Jr passionately believes that we are missing out. At a time when food shortage is a global concern, health fears over processed meat are making headlines and the cost of living is higher than ever, he can't understand our reluctance to utilise every part of an animal's carcass. Brains, organs, intestines, hooves - items that are traditionally viewed with distaste in our society - are an integral part of French and world cuisine. With this book, the two-star Michelin chef hopes to change the way we think about offal and demonstrate that, with a little time and effort, it can be used to produce enticing and delicious food to impress friends and feed families. The book will contain recipes ranging from the simple sweetbreads Michel's mother fed him as a child, to the more adventurous dishes in the style served at his award-winning restaurants. Dishes range from La Salade Aveyronnaise (Warm salad with sweetbreads and Roquefort) or Soupe aux abattis (Giblet soup), to Cervelle de veau zingara (Calves' brains with zingara) or Langue de boefu au persil et cares (Salted ox tongue with caper parsley sauce).
  • ANOXZ
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    LET THERE BE MEAT is the must-have companion for anyone interested in the art of barbecue and smokehouse; wood-smoked, slow cooked pork and beef, sausages, burgers, ribs, seafood feasts and all the mouth-watering sides that go with them. James Douglas and Scott Munro provide their unique insight into the American BBQ culture, gleaned from seven years travel and hard study in the Deep South, with instructions on how to get the most from your meat. Including matching cocktails, sides, sweet stuff and even how to make your own pig roaster and home brew IPA. LET THERE BE MEAT is the carnivore's bible, crammed with over 100 melt-in-the-mouth recipes that have made Red's True Barbecue a phenomenon.
  • AYQLZ
    • £18.39
    • RRP £22.99
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    From steaks to roasts, sausages to casseroles, the Meat Manual tells you all you need to know about sourcing, cooking, and serving great British meat. Learn all the different cuts of beef, pork, lamb and chicken, as well as major types of game. The manual includes step-by-step guides for making your own sausages and burgers, as well as advice on cooking the perfect steaks. Of course great meat needs accompaniments, so there's tips on making the perfect gravy for the Sunday roast, 'slaw for burgers, and chips for steaks, as well as a detailed guide to using leftovers and making stock.
  • BROPZ
    Phil Vickery
    • £17.60
    • RRP £22.00
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    Popular TV chef Phil Vickery and award-winning butcher Simon Boddy demystify the subject by showing you how to prepare and cook a whole range of wildfowl, fish, feathered and furred game at home. Phil's inventive and internationally influenced dishes cover everything from Pot Roast Coconut Stuffed Partridge and Spiced Pigeon with Green Lentils to Thai Quail Salad, Japanese Mirin Salmon and Pan-Fried Sea Trout with Warm Tomato Sauce Sauce, while Simon guides you through the skills and techniques needed to create everything from Hot Smoked Partridge and Spiced Hare and Chocolate Salami to Venison Bresaola.
  • ANVJP
    • £15.99
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    This is the definitive guide to Irish beef, covering every aspect of buying, preparing and cooking it. Pat Whelan, Ireland's foremost butcher, shares the benefit of his inherited expertise as a fifth-generation farmer and butcher, empowering readers with the knowledge to seek out the very best beef available. Katy McGuinness shows you how to create delicious dishes using every part of the animal with recipes selected to ensure that this is the only guide to cooking beef the domestic cook will ever need. The classics are all included, as are quick and easy midweek suppers and more complex dishes for leisurely weekend entertaining. There is a whole section devoted to the perfect steak, and the chapter on roasting removes the fear factor from Sunday lunchtime once and for all. With beautiful photography taken on the farm as well as in the kitchen, this unique book is one to celebrate.