The Wurst of Lucky Peach

The Wurst of Lucky Peach Author Chris Ying
ISBN-10 9780804187787
Release 2016-04-05
Pages 240
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The best in wurst from around the world, with enough sausage-themed stories and pictures stuffed between these two covers to turn anyone into a forcemeat aficionado. Lucky Peach presents a cookbook as a scrapbook, stuffed with curious local specialties, like cevapi, a caseless sausage that’s traveled all the way from the Balkans to underneath the M tracks in Ridgewood, Queens; a look into the great sausage trails of the world, from Bavaria to Texas Hill Country and beyond; and the ins and outs of making your own sausages, including fresh chorizo. From the Hardcover edition.



The Wurst of Lucky Peach

The Wurst of Lucky Peach Author Chris Ying
ISBN-10 9780804187770
Release 2016-04
Pages 240
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"Stuffed with stories about the origins of sausage, tips on the best toppings for each dog, and anecdotes from the finest sausage producers, The Wurst of Lucky Peach is a cookbook as scrapbook with all the inspiration, advice, and support you need to tackle making sausage at home, including step-by-step photos. Recipes--such as Kielbasa, Mortadella, and Chorizo--hail from every continent and are supported with detailed how-tos on grilling, braising, and boiling. The Wurst of Lucky Peach is an illustrated, fast-paced trip around the world that will entertain readers and home cooks alike."



Lucky Peach Presents Power Vegetables

Lucky Peach Presents Power Vegetables Author Peter Meehan
ISBN-10 9780804187749
Release 2016-10-18
Pages 272
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Mostly vegetarian and infrequently vegan, the recipes in Lucky Peach Presents Power Vegetables! are all indubitably delicious. The editors of Lucky Peach have colluded to bring you a portfolio of meat-free cooking that even carnivores can get behind. Designed to bring BIG-LEAGUE FLAVOR to your WEEKNIGHT COOKING, this collection of recipes, developed by the Lucky Peach test kitchen and chef friends, features trusted strategies for adding oomph to produce with flavors that will muscle meat out of the picture.



Lucky Peach Presents 101 Easy Asian Recipes

Lucky Peach Presents 101 Easy Asian Recipes Author Peter Meehan
ISBN-10 9780804187909
Release 2015-10-27
Pages 272
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Beholden to bold flavors and not strict authenticity, the editors of Lucky Peach present a compendium of recipes that hit the sweet spot between craveworthy and stupid simple and are destined to become favorites. Your friends and lovers will marvel as you show off your culinary worldliness, whipping up meals with fish-sauce-splattered panache and all the soy-soaked, ginger-scalliony goodness you could ever want—all for dinner tonight.



Lucky Peach All About Eggs

Lucky Peach All About Eggs Author Rachel Khong
ISBN-10 9780804187763
Release 2017-04-04
Pages 256
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A handbook, a cookbook, an eggbook: this quasi-encyclopedic ovarian overview is the only tome you need to own about the indispensable egg. Eggs: star of the most important meal of the day, and, to hear billions of cooks and chefs tell it, quite possibly the world's most important food. Does that make Lucky Peach's All About Eggs the world's most important book? Probably yes. In essays, anecdotes, how-tos, and foolproof recipes, this egg-centric volume celebrates everything an egg can be and do. Whether illuminating the progress of an egg through a chicken, or teaching you how to poach the perfect egg, All About Eggs bursts with facts to deploy at your next cocktail party—then serves up a killer deviled egg recipe to serve while you’re doing it. All About Eggs is for anyone who has ever delighted in the pleasures of an omelet, marveled at the snowflake patterns on a century egg, or longed to make a sky-high soufflé. From the Hardcover edition.



Low and Slow

Low and Slow Author Neil Rankin
ISBN-10 9781473527904
Release 2016-05-05
Pages 272
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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% 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



Olympia Provisions

Olympia Provisions Author Elias Cairo
ISBN-10 9781607747024
Release 2015-10-27
Pages 288
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A rigorous exploration of what American charcuterie is today from Portland’s top-notch meat company, featuring in-depth techniques for crafting cured meats, recipes from the company’s two restaurants, and essays revealing the history and personalities behind the brand. Portland’s Olympia Provisions began as Oregon’s first USDA-certified salumeria, but it has grown into a mini-empire, with two bustling restaurants and charcuterie shipping out daily to all fifty states. In his debut cookbook, salumist and co-owner Elias Cairo dives deep into his distinctly American charcuterie, offering step-by-step recipes for confits, pâtés, sausages, salami, and more. But that is only the beginning. Writer Meredith Erickson takes you beyond cured meat, exploring how Cairo’s proud Greek-American upbringing, Swiss cooking adventures, and intense love affair with the outdoors have all contributed to Olympia Provisions’ singular—and delicious—point of view. With recipes from the restaurants, as well as extensive wine notes and nineteen frankfurter variations, Olympia Provisions redefines what American charcuterie can be. From the Hardcover edition.



Charcuterie Sausages Pates and Accompaniments

Charcuterie  Sausages  Pates and Accompaniments Author Fritz Sonnenschmidt
ISBN-10 9781428319912
Release 2009-01-06
Pages 320
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CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are invaluable to a culinarian, as they constantly come into play while in the kitchen. This product is a useful guide for someone working in Charcuterie, but may also be used as a reference book for Garde Manger procedures. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Lucky Peach

Lucky Peach Author David Chang
ISBN-10 1936365553
Release 2012
Pages 175
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Lucky Peach is a journal of food writing, published on a quarterly basis by McSweeney’s. It is a creation of David Chang, the James Beard Award–winning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Production—producers of the Travel Channel’s Emmy Award–winning Anthony Bourdain: No Reservations. The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They’ll be laid out sensibly, inspired by the thought process that went into developing them. The aim of Lucky Peach is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general. What's inside? -David Simon, creator of The Wire and Treme, remembers his father via pickles and cream. -Jonathan Gold and Robert Sietsema talk Teletubbies in Kansas City. -There's a “Choose Your Own Adventure”–style hunt for tacos through Texas and California. -Plus stuff from Harold McGee, Anthony Bourdain, Elvis Mitchell, and more!



Pitt Cue Co The Cookbook

Pitt Cue Co    The Cookbook Author Tom Adams
ISBN-10 9781845338527
Release 2013-09-02
Pages 288
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With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round. From Pitt Cue's legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Smoked ox cheek toasts with pickled walnuts; Lamb rib with molasses mop and onion salad; Chipotle & confit garlic slaw; Crispy pickled shiitake mushrooms; Toffee apple grunt; Sticky bourbon & cola pudding and so much more, it's all irresistibly delicious food to savour and share.



PRIME The Beef Cookbook

PRIME  The Beef Cookbook Author Richard H. Turner
ISBN-10 9781784721084
Release 2017-03-09
Pages 352
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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!



Junk Food Japan

Junk Food Japan Author Scott Hallsworth
ISBN-10 9781472919939
Release 2017-04-06
Pages 304
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Packing a heavy punch and offering a fresh new look at Japanese food, Kurobuta prides itself on reworking the 'Iazakaya', Japanese pub style of relaxed eating and drinking. Kurobuta serves 'insanely delicious delicacies' (Jay Rayner, The Observer). Food that is both Incredibly inventive yet comfortingly familiar – signature dishes include Barbequed Pork Belly, with a Spicy Peanut Soy Sauce, Tea Smoked Lamb, and Kombu, Roasted Chilean seabass – food full of flavour, achievable to create at home and guaranteed to wow friends, family and hungry gatecrashers. Chapters with titles such as Snack, Junk Food Japan, Significant Others, Something Crunchy and On the Side give an idea of the gastronomic fun that is to be found within. Featuring approximately 100 recipes brilliantly showcasing Scott's wild and inventive style, Junk Food Japan will present Japanese classics with twists and turns, even in the Sushi and Sashimi sections, alongside a selection of new, stunning Scott-conceived dishes, including Tuna Sashimi Pizza and Wagyu beef sliders. Superb photography from legendary photographer David Loftus will feature throughout.



The Smoking Bacon Hog Cookbook

The Smoking Bacon   Hog Cookbook Author Bill Gillespie
ISBN-10 9781624142215
Release 2016-03-15
Pages 192
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Award-Winning Smoker Recipes for Ribs, Pulled Pork, Bacon and More For a Weber Smokey Mountain Cooker, Insulated Vertical Smokers Like a Humphrey's BBQ, as well as Barrel Smokers Bill Gillespie, whose barbecue team was named Grand Champion of the prestigious American Royal Barbecue Invitational, also won the Jack Daniel's Invitational with his pulled pork recipe. In short, Bill is passionate about and good at smoking pork. In his second book, Bill shares new versions of his award-winning competition pork recipes, as well as easy homemade bacon, unique fatties (stuffed and smoked sausages), incredible chops and roasts, and then takes it to the next level with his outstanding whole hog cooking technique. Bill explains all the secrets that elevate his smoking to the top of the game. His recipes are simple and easy to follow; the results are amazing. If you like smoking or know someone who does, you need to have or gift this exceptional collection of recipes from one of the top pitmasters of BBQ.



The Pork Roll Cookbook

The Pork Roll Cookbook Author Jenna Pizzi
ISBN-10 160433536X
Release 2015-02-24
Pages 160
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The ultimate tribute to the mid-Atlantic region's favorite treat, with more than 50 tantalizing recipes featuring pork roll! This book is a celebration of Pork Roll, the pork-based treat originating and commonly available in New Jersey and Philadelphia. It was developed in 1856 by John Taylor of Trenton, New Jersey. The Pork Roll Cookbook explores the world of pork roll and its history, and features more than 50 dishes made with this unique regional delicacy! Pork roll is typically eaten as part of a sandwich, with popular condiments including salt, pepper, ketchup, mustard, hot sauce, lettuce, and tomato, and it’s often enjoyed as a popular breakfast sandwich known in the region as a "Jersey Breakfast,” or "Pork Roll, Egg, and Cheese,” in which fried pork roll is topped with a fried egg and American cheese and served on a hard roll or bagel. However, today, pork roll is branching out! The Pork Roll Cookbook features such wonderful recipes as Pork Roll Hawaiian Pizza and Pork Roll Jambalaya, as well as tantalizing Pork Roll recipes from popular mid-Atlantic restaurants, and so much more!



Franklin Barbecue

Franklin Barbecue Author Aaron Franklin
ISBN-10 9781607747215
Release 2015-04-07
Pages 240
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A New York Times best selling complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible. From the Hardcover edition.



Living with Blind Dogs

Living with Blind Dogs Author Caroline D. Levin
ISBN-10 0967225345
Release 2003
Pages 188
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'Living with Blind Dogs', now in its second edition, is the only published resource book on this topic. It embodies helpful hints from dozens of blind-dog owners, as well as years of ophthalmic nursing, veterinary, and dog training experiences. Both the veterinary community and dog owners alike continue to praise this text, in which Levin successfully answers the common question: "What do I do now?"



Cured

Cured Author Charles Wekselbaum
ISBN-10 1454917016
Release 2016-06-07
Pages 224
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The award-winning chef and owner of Charlito s Cocina has written an unconventional entry-level guide to dry curing. Drawing on his Cuban-Jewish background and beyond, Charles Wekselbaum includes recipes for pork and beef salami and dry-cured whole muscles along with unique seafood and vegan options. He provides instructions for constructing a drying and fermentation chamber, putting together the perfect charcuterie board, wine and beer pairings, and recipes to incorporate your dry-cured delicacies."