Charcuterie and Smoking

Books that'll show you how to make your own sausages, bacon, black pudding or salami. Titles that will lead you to create supreme smoked fish and meat.


Product Image Item Name+ Price
Bangers to Bacon A New Zealand Guide to Making Cooking and Using Sausages and Cured Meats

Bangers to Bacon A New Zealand Guide to Making Cooking and Using Sausages and Cured Meats

HART, DEVIN
There is no doubt about it - New Zealanders love their sausages, whether it's the good old kiwi-style banger from the school sausage sizzle, the gourmet venison sausages from the local butcher, or even the vegetarian snags on the barbie, sausages are a staple in the New Zealand household. Jeremy Schmid demonstrates step-by-step processes to make fresh sausages; hot smoked, cured, dried and vegetarian sausages; dry cured and wet brined meats. He...

$45.00




Chefs Guide to Charcuterie

Chefs Guide to Charcuterie

BREVERY, JACQUES
Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide to Charcuterie demonstrates how to transform lesser quality meats and organ meats into enjoyable and beautiful foods, including bacon, ham, sausage,...

$115.00




Cold Smoking and Salt Curing Meat Fish and Game

Cold Smoking and Salt Curing Meat Fish and Game

LIVINGSTON
With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game-adapting today's materials to yesterday's traditional methods. As he writes, "you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood...

$30.00




Complete Book of Butchering Smoking Curing and Sausages How to Harvest Your Livestock and Wild Game

Complete Book of Butchering Smoking Curing and Sausages How to Harvest Your Livestock and Wild Game

HASHEIDER, PHILIP
Here's the ideal hands-on guidebook for self-sufficient farmers, ranchers, and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry, and goats. Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouth-watering recipes are included.

$60.00




Country Cooks Kitchen Time-Tested Kitchen Skills

Country Cooks Kitchen Time-Tested Kitchen Skills

FISHER, TARA
Traditional culinary skills are enjoying a widespread revival as more home cooks reject fast-food culture in favor of heirloom, artisanal, and organic "slow" foods. Home-produced delicacies taste even better when patiently prepared and much anticipated, and this revival has prompted many to seek out and master the skills that their grandparents would have taken for granted. This book covers all aspects of the country kitchen, from the simple...

$65.00




Cured Slow Techniques for Enhancing Meat Fish Fruit and Vegetables

Cured Slow Techniques for Enhancing Meat Fish Fruit and Vegetables

WILDSMITH, LINDY
Curing is enjoying a widespread revival as authentic produce becomes a desirable part of everyday life and the Slow Food movement gains momentum. Cured features all the guidelines, recipes and ingredients any home cook needs to create intense flavours and delicious cured specialities through salting, spicing and marinating, drying, smoking, potting, pickling and raw food. Experienced food writer Lindy Wildsmith presents a truly global compendium...

$50.00




Farmers Cookbook A Back to Basics Guide to Making Cheese Curing Meat Preserving Produce Baking Bread Fermenting, and More

Farmers Cookbook A Back to Basics Guide to Making Cheese Curing Meat Preserving Produce Baking Bread Fermenting, and More

LAWRENCE, MARIE W
More and more cooks are turning to their own gardens or to local farmers markets to find inspiration for their meals. Eating fresh, local produce is a hot trend, but lifelong Vermonter Marie Lawrence has been cooking with produce from her gardens, buying milk from the farmers up the road, and lavishing her family and lucky friends with the fruits of her kitchen labor since she was a kid. In this book she includes recipes for everything from...

$65.00




Food DIY How to Make Your Own Everything: Sausages to Smoked Salmon, Sourdough to Sloe Gin, Bacon to Buns

Food DIY How to Make Your Own Everything: Sausages to Smoked Salmon, Sourdough to Sloe Gin, Bacon to Buns

HAYWARD, TIM
"Warning: contains tantalising graphic depictions of meat". (Esquire). "This is a tome to splatter through constant use". (Harper's Bazaar). Tim Hayward's Food DIY - the first comprehensive manual for the DIY cook. Over recent years, across much of the world, people have started rejecting shop bought food and are getting into making it themselves. The DIY food movement is spreading. But why DIY? Because it's fun, an adventure, thrifty, a great...

$60.00




Garde Manger The Art and Craft of the Cold Kitchen - (Handling Fee and/or Freight charges may apply)

Garde Manger The Art and Craft of the Cold Kitchen - (Handling Fee and/or Freight charges may apply)

THE CULINARY INSTITUTE OF AMERICA (CIA)
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New...

$112.50




Gourmet Farmer Deli Book

Gourmet Farmer Deli Book

EVANS, MATTHEW (SENIOR FOOD WRITER, "VOGUE AUSTRAL
"Why would you make your own sausages, cure your own ham, pickle your own fish or preserve your own vegetables? It's quite simple, really: because it tastes better. This book has a two-fold approach. Firstly it celebrates the artisan process in making items you'd typically find in your local deli - from cheese and cream to cured and smoked meats to pickled fish and vegetables. And secondly it provides simple, delicious recipes where those...

$60.00





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