(Paperback)

"100 low-carb wood-infused barbeque recipes"--Cover.

(Hardback)

The ultimate barbecue bible from the guys behind Red's True Barbecue.

(Hardback)

With a complete new look, including stunning colour photography specially taken for this fully revised edition, Marvellous Meals with Mince provides a delightfully unique and mouth-watering collection of traditional, original and often very unusual, recipes.

(Hardback)

Covering all the basics, Adrian Richardson imparts his extensive knowledge of beef, pork, poultry, venison and more. A comprehensive but user-friendly cookbook for the whole family.

(Paperback)

Covering all the basics, Adrian Richardson imparts his extensive knowledge of beef, pork, poultry, venison and much more. With recipes such as barbecued butterflied lamb with honey and rosemary, twice-cooked pork belly with toffee crisp crackling and more, this is a comprehensive but friendly cookbook for making great meals at home.

(Paperback)

Synopsis coming soon.......

(Hardback)

Classic recipes from the family table of acclaimed Australian restauranteur Andrew McConnell and butcher Troy Wheeler, from slow-cooked feasts to elegant vegetables and salads.

(Paperback)

(Hardback)

The perfect gift for the bacon lover in your life packed with creative ways to pig out.

(Hardback)

First published in 2009 and unavailable for many years, this is a revised, updated and redesigned edition, now containing new recipes, of this immensely popular cookbook. Norman Tebbit showcases his favourite game recipes including pheasant, partridge, duck, grouse, wood pigeon, woodcock, deer, rabbit and many more.

(Paperback)

From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish.

(Hardback)

(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)

(Hardback)

Subtitle on cover: More than 200 recipes for bacon you never knew you needed.

(Paperback)

The officialSPAM Cookbookis here, featuring over 100 elevated recipes for breakfast, appetizers, main courses, and snacks, all starring this key ingredient.

(Hardback)

Discover how to make wild game part of any meal, featuring approachable dishes withvenison, wild hog, wild turkey, pheasant, and more.

(Hardback)

(Hardback)

Covering pork, beef, and lamb, this title teaches what the fashionable butchers already know - the cuts and where they come from, what they look like in whole and how they come off the animal and get broken down into individual cuts. It includes a section on tools, techniques and handling.

(Paperback)

(Hardback, Main)

Documenting the renowned farm-to-table meals served at the American Academy in Rome, this cookbook focuses on meat: beef, lamb, and pork; chicken and turkey; rabbit; quail, squab, and duck. It also includes recipes using ground meat, including sausage, meatballs, and meatloaf.

(Hardback)

"This cookbook will feature 75 recipes for the hearty, ranch-style meals Mary cooks for her family at home. This is a meat-centric cookbook with recipes for the kind of satisfying, comfort food that is popular in middle America, the South, and Southwest"--

(Hardback)

This book is packed with expert information on every aspect of buying, preparing and cooking meat.

(Hardback)

My boys - steak mad - are so happy.' Diana Henry

'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.