(Paperback)

Calling all fishermen, anglers, outdoorsmen, and cooks! Here is a cookbook jam-packed with ways for you to enjoy mouthwatering, wholesome meals, from shore lunches to gourmet dinners, using the fish you've caught and the wild game you've bagged. These are time-tested recipes that provide delicious options for turning a fresh catch into an exquisite meal.

(Hardback)

This book is about fine charcuterie made with passion and respect. Combining quality withconsciousness, young butchers are rediscovering pates, sausages, and cold cuts. Crafted Meatprovides an overview of today's new meat culture with must-know information, deliciousrecipes, and expert tips."

(Hardback)

After the success of Venison, The Game Larder, here is chef Souto and genius photographer Steve Lees take on modern international recipes for all feathered game: from plucking and butchering to cooking. How to debone, butterfly, crown, truss, fillet and stuff. Pheasant, wild fowl, pigeon, duck etc with top guest chefs from around the world.

(Hardback)

Eighty seasonal recipes from master gardener William Woys Weaver will inspire victory gardeners and CSA shoppers to turn heirloom vegetables into delicious dishes.

(Hardback)

65 recipes for grilling, smoking and roasting with fire.

(Paperback)

Spot X Wild Food NZ contains over 400 of the best NZ wild food recipes for fish, shellfish, crabs and crayfish plus recipes for all New Zealand game animals and birds. Details how to pluck, fillet, skin, breast and prepare for the chef. Recipes are rated for difficulty and a preparation time is included.

(Hardback)

The iconic Italian cookbook receives its first-ever full English translation in this American debut of Victor Buonassisi's 1974 masterwork. Featuring 1,001 recipes compiled over thirty years of research and travel, The Pasta Codex relates the history and traditions behind Italy's most famous food, with recipes coded by ingredient and every shape and type of pasta.

(Hardback)

Award-winning chef Jeremy Sewall brings his popular Boston and Portsmouth oyster bar,Row 34, to the page with more than 120 recipes for the home cook.

(Hardback)

Chicken takes centre stage in Diana Henry's collection of recipes for every day and every mood.

(Hardback, Main)

A moreish history of everyone's favourite dish.

(Hardback)

The ultimate cheese compendiumthe only illustrated cheese guide on the marketwith profiles of more than 400 cheeses from around the world, maps of their production, and guides for the perfect pairings.

(Hardback)

A Portrait of British Cheese celebrates the excellence of artisan and farmhouse cheese in the British Isles, expressing it as a product of the land, its animals, and its people, offering a snapshot of rural life, artisan traditions and delicious dishes.

(Hardback)

Eighty recipes and stories exploring the cultural history, symbolism and flavours of spice and how they can be used in sweet cooking and baking, by the award-winning author of Fire Islands and The Nutmeg Trail.

(Paperback)

Just as alchemists transform the ordinary into the extraordinary, with this book you can transform everyday herbs and spices into effective healing herbal remedies. Rosalee de la Foret, a clinical herbalist, examines the history and modern-day use of 29 herbs, offering clinical studies to support their healing properties.

(Paperback)

"The jerky world has undergone a major revival in the last five years, in terms of experimentation, products, popularity, and just plain good eating. In All Things Jerky we find a collection of some of the best tried and tested recipes from around the world, including instructions for all the equipment, gear, and recipes you'll need to make jerky at home."--provided by publisher.

(Hardback)

(Paperback)

This apple-themed cookbook features 50 recipes complemented by full-color photographs of each dish.

(Hardback)

(Hardback)

The definitive guide to cooking great fish.

(Paperback)

The food stories behind your favourite fruits and vegetables.

(Hardback)

In BBQ Revolution, you'll find mouthwatering que from classic competition-winning recipes to more creative fare from renowned pitmaster and popular Char Bar restaurant owner Mitch Benjamin (aka Meat Mitch).

(Hardback)

(Hardback)

(Hardback)

Based on the popular MUNCHIES and VICELAND television seriesBong Apptit, this cannabis cookbook features 65 high-end recipes for sweet and savoury dishes as well as cocktails to satisfy all your catering needs!