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Rioux D: Carnivore

Carnivore

A Butcher's Secrets for Perfectly Cooked Meats

Enjoy a modern twist on Scottish cuisine and indulge in a rich history of family tradition with the nation's chef, Gary Maclean.

Treasured traditions and contemporary recipes from Scotland

Scottish Celebrations

Make the most of your wild game harvest with Wild Game Cooking.

Over 100 Recipes for Venison, Elk, Moose, Rabbit, Duck, Fish and More

Wild Game Cooking

This is your go-to guide for effortless entertaining.From a date-night linguine to a game-changing twist on a Sunday roast, Rosie MacKean presents 20 dinner party menus for guaranteed good times. With over 90 recipes for starters, mains, sides and desserts, alongside expert advice on how to prepare ahead and present your dishes beautifully, this book will make you a better cook and give you more time to enjoy your own parties. Whether you're hosting a cosy night in or the first BBQ of the summer, there is a menu to dazzle for every occasion.

Show-Stopping Menus for Easy Entertaining

Good Time Cooking

With a foreword by Raymond Blanc French food is having a real renaissance, in no small part due to Matthew Ryle's accessible and homely approach to this most classic of cuisines. This book is full of dishes that have stood the test of time, and deserve a place at your table. Dispelling myths as he goes, Matthew showcases mouth-watering, achievable recipes; it's food for big tables and made for sharing. Whether you're looking to make the perfect Croque Madame for lunch, batch cook some Beef Bourguignon for the freezer, surprise on date night with Steak Diane, or wow your family and friends with a 'Grande Bouffe', FRENCH CLASSICS has you covered - and will leave you wondering why you haven't been cooking this food your whole life. With a 70/30 split of ?Easy' vs ?Elevated' dishes, there's something for everyone, be they novice or expert.

Easy and Elevated Dishes to Cook at Home

French Classics

Lagom flavours for the modern kitchen

The Swedish Cookbook

The Soup Book is packed with nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in autumn. The recipes are organized first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have to hand. There is even a chapter of breads to complete your meal. Featuring recipes from Raymond Blanc, Dan Barber, Alice Waters, and other organic growers and supporters of The Soil Association, The Soup Book offers plenty of recipe ideas and inspiration to fill your bowl. Each recipe is accompanied by freezing times so that you can prepare your favourite recipes to enjoy later, and make delicious, wholesome, and healthy soups all year round.

200 Ingredient-led Seasonal Soups

The Soup Book

Innovative recipes? Check. Expert tips? Double-check. Whether you're a novice griller or a seasoned pitmaster, this book has something sizzling just for you!

100 BBQ Recipes for Your Eyes Only

License to Grill

100 delicious, achievable recipes for pies, pasties and pastries from the River Cottage kitchen (and all doable with shop-bought pastry when time is against you)

pasties, puds and more

River Cottage Great Pies

“Luke is one of the best chefs in the world and it’s time for everyone to get a glimpse into his craft. He is the true vanguard for all things meats and cooking. This book is so awesome. It’s the one and only you’ll ever need, for real.” – Matty Matheson, chef, author, and actor/producer of The Bear Sausages, salami, bacon and a dry-aged, smoked brisket: all tried-and-true classics answering the questions of how to make meat last longer, go further, taste better. But some meats taste a lot better than others, and there's a reason why: quality meats and quality recipes. Welcome to the essential companion for cooking and making epic&nbsp;Quality Meats, whether you are a beginner, expert or somewhere in between. From easy recipes for grilling and roasting your favourite cuts, to sandwiches and small plates, to more ambitious undertakings like making bacon, briskets, sausages and charcuterie, or smoking your own meats, acclaimed chef Luke Powell has you covered. Luke worked in top-level kitchens for decades before pursuing his passion for charcuterie and is now founder and co-owner of hatted restaurant turned smallgoods wholesaler LP's Quality Meats, and Bella Brutta Pizza, both in inner Sydney. He has a chef's sense for flavour and has honed the art of charcuterie at home over multiple decades. &nbsp; This fully photographed, wibalin-textured hardback has over 80 recipes with step-by-step photography and includes special features on salami and brisket.

The home guide to sausages, charcuterie, smoked meats & more

Quality Meats

More than 90 recipes to help you celebrate summer with effortless food cooked over fire, whether at the beach, camping or in your own garden.

Relaxed recipes for the BBQ, plus salads, sides, drinks & more

Summer Feasting from the Fire

((U4-Gestaltung: entweder ein Foto mittig und darunter den Text in weiß oder nur TextMögliches Foto: S. 10, S. 29, S. 33, S. 37))&nbsp; Messen Sie Ihre Kräfte mit der Natur und entfesseln Sie das Feuer! Smoke &amp; Fire bringt Sie zurück zu den Ursprüngen des Grillens und zeigt, wie Sie unter freiem Himmel oder sogar unter der Erde mit wenig Aufwand mehr als 70 auf den Punkt gegrillte Gerichte zubereiten. Sie werden überrascht sein, was Sie alles am offenen Feuer garen können: saftiges Lomo al Trapo, fruchtig-scharfe Pfirsich-Rippchen, im Erdloch gegarte Lammkeule oder sogar geräucherte Eiscreme. Perfekt für alle, die das Räuchern und Grillen lieben, ein gutes Stück Fleisch schätzen und gerne mit Freunden in geselliger Runde zusammenkommen – bei jeder Temperatur, zu jeder Jahreszeit, drinnen oder draußen.&nbsp;

Smoke & Fire. 70 Rezepte für die Outdoor-Küche am offenen Feuer

Stories and Recipes for Real Texas Food

The Perini Ranch Steakhouse Cookbook

Carnivore

Informations bibliographiques

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Informations bibliographiques

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