The Meat Cookbook

Product Information

It’s inspirational, interesting, and sheds a lot of light on the struggles food producers go through. So between the recipes that follow the farming year and reflect the seasonality of ingredients, you will find short explorations of food and farming issues, championing native breeds, examining the loss of small family farms, abattoirs, the glory of venison, and the concept of cooking flow. Keep up with the latest trends, best stories, and crucial updates from Man of Many direct to your inbox. In this popular cookbook, he delivers over 100 recipes for steaks, wings, and everything in between. Meat is revered and stretched as far as we can make it go by respecting the animal and using every part, cheek to lard, tendon to tail.

Someone you cook for – the recipes in this book will make their life more delicious and who can’t appreciate that? Also featured are tons of pointers on how to find the right cut or properly smoke meat, so that you can become a true master of your culinary domain. Many parties find attendees hanging out around grills waiting for the perfect main course to be ready.Needless to say, this hunter knows a thing or two (or a hundred) about both catching and cooking meat. Established in 1985, The Cookery Book is Australia’s ONLY exclusive Wholesaler Online and Retailer of culinary, health and beverage books for professionals, chefs, caterers, enthusiastic home cooks and gourmets. Learn how to cook wild meat and build your knowledge to prepare and enjoy this sustainable meat with confidence.

Abby is a cook and passionate food campaigner, devoted to creating a positive future for small family farms through her ceaseless activity behind the scenes in the sustainable farming movement. The Alternative Meat Cookbook has been put together by Jeanette Edgar and Rachel Godwin, the women behind the award-winning Alternative Meats company, and includes recipes for springbok, kudu, camel, kangaroo, ostrich, rose veal, wild boar, blesbok, crocodile and many many more. Fast, fresh, surprising dishes for midweek, and slow-cooking or theatre pieces shared with friends for weekends and holidays.Before animals became a unit of production, but were reared to produce excellent food, and were willingly given an equally excellent life. You also get tips on how to use a meat thermometer, how to test for 'doneness' and how to experiment with flavour pairings.

All Pipers Farm meat is blast frozen at the perfect moment, locking in important nutrients and guaranteeing it tastes amazing. Our founding principles of farming in partnership with nature, using native breeds to convert glorious grass into majestic meat, and supporting family farms not factory farms, are of course at its core. There are recipes, diverse and flavor packed, plus excellent descriptions of meats, cuts, and techniques that only experienced meat fanatics could supply. We are so excited to share the book with you – it has been a labour of love written through troubled times, but we believe it is brim-full of hope and will bring so much pleasure and positivity. I love how she breaks her book into two parts, the first half explains general “things” so you understand the why of cooking, and the second half is filled with recipes so you can make incredible food!Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.