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Editors of Cider Mill Press: The Texas
BBQ Bible

The Texas BBQ Bible

Low and Slow – Lone Star State Style

Acclaimed American chef Jeremy Fox’s eagerly awaited sequel to the global bestseller On Vegetables, featuring more than 160 recipes for the home cook and creative carnivore

Modern Recipes for the Home Kitchen

On Meat

Sink your teeth into the ultimate Texas barbecue cookbook with mouthwatering recipes, insider tips, and the rich history and traditions of this beloved culinary art form.

The Art of Low and Slow

Texas BBQ

Join Sarah Woods on a mouth-watering celebration of British and South Asian fusion recipes, featuring the Desi communities who created them 'Fascinating exploration and celebration of the food that migrants from the Indian sub-continent have brought to the UK. Each chapter shines a spotlight on a region and gives voice to first-, second- and third-generation diaspora. There are dozens of wonderful recipes, each with its own story of origin and adaptation' BBC GOOD FOOD 'These recipes are guaranteed to satisfy your tastebuds' STYLIST 'I've longed for a book like this. A fascinating read with glorious recipes' DIANA HENRY 'What a book' NIHAL ARTHANAYAKE, BBC Radio 5 Live 'An evocative visual feast that speaks to your very heart. The mouth-watering recipes leap off the page and I am left wanting to bookmark nearly every dish' LARA LEE, author of Coconut and Sambal 'Beautiful book, great recipes, really well written and original' PRUE LEITH ____________ Sarah Woods has spent her whole life surrounded by a fusion of South Asian and British cooking. Now, she speaks to the many desi communities across the UK to provide a unique culinary roadmap to the diaspora of the Indian subcontinent in Britain today. Travelling from the Pakistani community of Glasgow to the Nepalese community of Kent and everywhere in between, the book explores how groups from different regions have blended their food and culture to create a cuisine that is distinct, special and diverse. With Sarah's expert guidance, you will . . . - Cook Gujarati Hasselback Potato Shaak for an alternative take on a side dish - Make a Ugandan Chapatti Rolex for a great way to use leftover curry - Sticky and Spicy Mango Chicken Wings are quick and easy to make and finger licking good - Try Welsh Chilli Rarebit with curry oil and crispy shallots - Dive into Peshawari Bread and Butter Pudding with honeyed figs Packed with recipes, stories and authentic voices from each of the communities covered, Sarah Woods, finalist of BBC One's Britain's Best Home Cook and herself a second-generation Punjabi, has brought together this collection of mouth-watering dishes and provided a rare and privileged glimpse into desi kitchens from all over modern Britain. ____________ 'A mesmerising cookbook filled with gorgeous recipes from Desi kitchens all over modern Britain' ATUL KOCHHAR

Desi Kitchen

Learn the art of barbecue from the best with Marcus Bawdon's expert guidance, catering for meat-eaters, vegetarians and vegans alike in 70 recipes, providing something delicious for everyone.

Year-round outdoor cooking for meat-eaters, vegetarians & pescatarians

BBQ For All

There is only one state in the US which lives up to the epithet 'the best BBQ in the world', and that is Texas.

Meat, Smoke & Love

Meat lovers, Rejoice! Master the art of choosing the perfect cuts and creating unforgettable, flavor-packed beef dishes that will wow every time With 100 recipes and expert tips! Whether you’re a keto or carnivore diet enthusiast, a backyard pitmaster, or simply looking to elevate your cooking skills, Primal Cuts is the ultimate guide to selecting, preparing, and cooking beef with confidence. Packed with expert advice on butchery and cooking techniques, this all-in-one resource makes it easy to create mouthwatering meat dishes that will impress every time. &nbsp; Written by chef Brad Baych, known online as the “Butcher Wizard,” Primal Cuts draws on his extensive expertise in beef and butchery. Brad guides you through each step, from selecting premium cuts like Angus, Kobe, and Wagyu to mastering dry aging, seasoning, and cooking techniques. With his insider knowledge, you will learn how to choose the best cuts for maximum flavor and tenderness, bringing your meat-centric meals to the next level. In Primal Cuts, you will learn: ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Beef Basics: Understand beef grading and aging and how feeding practices (grass-fed, grain-fed, organic) affect flavor and quality. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Butchering Basics: Learn how a cow is broken down into primal, subprimal, and retail cuts, plus the tools and techniques the pros use to butcher meat. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cooking Techniques: Perfect methods like searing, grilling, braising, and smoking with foolproof, step-by-step instructions for consistently incredible results. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Essential Tools: Discover which knives, thermometers, grinders, and cookware are must-haves to get the best from each cut. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Recipes for Every Primal Cut: From simply perfect steaks and homemade pastrami to dishes like Beef Wellington, Primal Cuts offers a versatile array of recipes for every occasion. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Complementary Sauces and Sides: Enhance meat-based meals with sauces like Bordelaise, Mushroom Demi-glace, and Bearnaise, along with sides like Twice-Baked Potatoes and Cowboy Beans. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Budget-Friendly Tips: Maximize the value of each cut without sacrificing flavor or quality, making it easy to eat well on any budget. &nbsp; Sample Chapters and Recipes: ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Chuck: Open-Fire Chuck Eye Steak, Beef Stew, Birria Tacos ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Brisket: Smoked Brisket, Pastrami, Deli-Style Reuben Sandwich ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Rib: Grilled Rib Eye, Bone-In Prime Rib, Philly Cheesesteak ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Short Loin: Bistecca alla Fiorentina, Filet Mignon, Steak Diane ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sirloin: Cast-Iron Sirloin Steak, Beef Stroganoff, Picanha ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Flank: Flank Steak with Chimichurri, London Broil, Street Tacos ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Round: Roast Beef, Pot Roast, Chicken Fried Steak ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ground Beef: Smash Burgers, Meatloaf, Spaghetti and Meatballs &nbsp; Complete with infographics and visual guides, full-color recipe photos, shopping lists, and Brad's expert tips, Primal Cuts is the ultimate resource for meat lovers at any skill level. Whether you are a seasoned chef or a beginner, this book will serve as the go-to guide for carnivore cooking!

A Butcher’s Guide to Selecting, Preparing, and Perfecting Beef

Primal Cuts

Chef Brian Polcyn and Michael Ruhlman continue their vital work of elevating the art of charcuterie in Meat Pies, a collection of recipes, advice and step-by-step visuals for home cooks and professionals eager to expand their knowledge of meat-and-vegetable concoctions topped, enclosed or wrapped in dough. The book is divided into sections defined by crust-the contemporary pot pie, the hand-raised pie (individual pies), rolled-raised pies, double-crusted pies, turnovers, vol-au-vents-and once readers master each dough, they can re-create their work and invent their own. Within each category of pie are rediscovered favourites, such as a chicken pot pie with a biscuit crust, as well as new spins on classics, including seafood pies, a sheet-pan pie, portable handheld pies and a show-stopping vegetable pie with a braided crust.
Informed by Polcyn's decades of award-winning cooking and teaching, and brought to life by Ruhlman's engaging prose, Meat Pies presents a comprehensive and exciting guide to a burgeoning American craft.

An Emerging American Craft

Meat Pies

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

With this ultimate Haggis Cookbook, Burns Night doesn't have to be just once a year! Unlock the untapped potential of haggis with creative, comforting and downright delicious recipes. From traditional favourites to bold new twists - including plenty of veggie and vegan options- there's something for everyone, even the sceptics!

Over 60 Vegan, Veggie and Meaty Twists on a Scottish Classic

The Haggis Cookbook

Discover all that live-fire cooking has to offer with over 100 delicious recipes in The Open Fire Cookbook.

Over 100 Rustic Recipes for Outdoor Cooking

The Open Fire Cookbook

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

“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

The Texas BBQ Bible

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