{"title":"Meat, Dairy and Seafood","description":"","products":[{"product_id":"whole-fish-the-josh-niland","title":"The Whole Fish Cookbook: New Ways to Cook, Eat and Think  (Josh Niland)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003cem\u003eThe Whole Fish Cookbook\u003c\/em\u003e\u003cspan\u003e, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFeaturing more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, \u003c\/span\u003e\u003cem\u003eThe Whole Fish Cookbook\u003c\/em\u003e\u003cspan\u003e will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2019\u003c\/span\u003e\u003c\/p\u003e","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":30201716047936,"sku":"01WHO1408","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/The-Whole-Fish.jpg?v=1569104426"},{"product_id":"butcher-and-beast-mastering-the-art-of-meat-a-cookbook-angie-mar","title":"Butcher and Beast: Mastering the Art of Meat: A Cookbook (Angie Mar)","description":"\u003cmeta charset=\"utf-8\"\u003eIACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW\u003cbr\u003e\u003cbr\u003eThe Beatrice Inn’s presence in New York City spans close to a century, and its history is ever changing, from one of New York’s first speakeasies, frequented by Fitzgerald and Hemingway, to a beloved neighborhood Italian restaurant to one of the city’s most notorious night clubs. Angie Mar purchased the Beatrice Inn in 2016 and led the storied landmark into its next chapter. Mar transformed the space and the menu into a stunning subterranean den where guests are meant to throw caution to the wind and engage in their most primal of senses. Pete Wells, in his rave two-star New York Times review, summed it up best: “It is a place to go when you want to celebrate your life as an animal.”\u003cbr\u003e \u003cbr\u003eNow, in Mar’s debut cookbook, the Beatrice Inn experience will resonate with readers no matter where they live. Butcher and Beast invites readers into this glamorous, gutsy, and forever-nocturnal world. Mar’s unconventional approach to flavor profiles are captured in over 80 recipes, including Milk-Braised Pork Shoulder, Duck and Foie Gras Pie, Venison Cassoulet, and Bone Marrow–Bourbon Crème Brûlée. Throughout are also essays on Mar’s controversial and cutting-edge dry-aging techniques, her adoration of Champagne, the reality of what it takes to lead in the New York City restaurant scene, and the love and loyalty of her tight-knit family. Visually arresting photography shot entirely on Polaroid film captures the elegant and ever-opulent world of the Beatrice Inn.","brand":"Random House","offers":[{"title":"Default Title","offer_id":31727894888495,"sku":"01BUT1421","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/butcherandbeast.jpg?v=1584464865"},{"product_id":"fish-shellfish-james-peterson","title":"Fish \u0026 Shellfish (James Peterson)","description":"\u003cp align=\"left\"\u003eEvery few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFish \u0026amp; Shellfish,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ea monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.\u003c\/p\u003e\n\u003cp align=\"left\"\u003eFish \u0026amp; Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFish \u0026amp; Shellfish\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eoffers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay.\u003c\/p\u003e\n\u003cp align=\"left\"\u003eIf it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.\u003cem\u003eFish \u0026amp; Shellfish\u003c\/em\u003ealso offers techniques for preparing raw, marinated, cured, and smoked fish.\u003c\/p\u003e\n\u003cp align=\"left\"\u003eAs you explore\u003cem\u003eFish \u0026amp; Shellfish,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eyou'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.\u003c\/p\u003e\n\u003cp align=\"left\"\u003eHere is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.\u003c\/p\u003e\n\u003cp align=\"left\"\u003eJim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.\u003c\/p\u003e\n\u003cp align=\"left\"\u003eAt the end of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFish \u0026amp; Shellfish\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eyou'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.\u003c\/p\u003e\n\u003cp align=\"left\"\u003eJames Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFish \u0026amp; Shellfish\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewill give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. 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Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.\u003cbr\u003e  \u003cbr\u003e In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"display: inline !important; float: none; background-color: #ffffff; color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e2015\u003c\/span\u003e\u003c\/p\u003e","brand":"Ten Speed","offers":[{"title":"Default Title","offer_id":32104077393967,"sku":"01FRA506","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/FranklinBarbecue.jpg?v=1589920586"},{"product_id":"saltbox-seafood-joint-cookbook-ricky-moore","title":"Saltbox Seafood Joint Cookbook (Ricky Moore)","description":"\u003cp\u003eRicky Moore was born and reared in the North Carolina coastal town of New Bern, where catching and eating fresh fish and shellfish is what people do. Today, Moore is one of the most widely admired chefs to come out of the region. In this cookbook, he tells the story of how he started his wildly popular Saltbox Seafood Joint® restaurants and food truck in Durham, North Carolina. Moore, a formally trained chef, was led by a culinary epiphany in the famous wet markets of Singapore to start a restaurant focused purely on the food inspired by the Carolina coast and its traditional roadside fish shacks and camps. Saltbox Seafood Joint's success is a testament to Moore's devotion to selecting the freshest seasonal ingredients every day and preparing them perfectly.\u003cbr\u003e\u003cbr\u003eIn sixty recipes that celebrate his coastal culinary heritage, Moore instructs cooks how to prepare Saltbox Seafood Joint dishes. This cookbook, written with K. C. Hysmith, explains how to pan-fry and deep-fry, grill and smoke, and cook up soups, chowders, stews, and grits and seafood. 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Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRuhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eCharcuterie: Revised and Updated\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. 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Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. 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You'll find detailed information on how best to treat these various species from the moment they emerge from the water, as well as how to select them in the market, how to prep, cut and store your fish and seafood. Shaw's global yet approachable recipes include basics such as classic \u003cstrong data-mce-fragment=\"1\"\u003efish and chips\u003c\/strong\u003e and\u003cstrong data-mce-fragment=\"1\"\u003e smoked salmon\u003c\/strong\u003e; international classics like \u003cstrong data-mce-fragment=\"1\"\u003eChinese steamed fish with chiles, English fish pie, Mexican grilled clams, \u003c\/strong\u003eand\u003cstrong data-mce-fragment=\"1\"\u003e Indian crab curry;\u003c\/strong\u003e as well as deeply personal dishes such as a \u003cstrong data-mce-fragment=\"1\"\u003eMaine style clam chowder\u003c\/strong\u003e that has been in his family for more than a century. It also features an array of fish and seafood charcuterie, from fresh sausages and crispy skin chips, to terrines and even how to make your own fish sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe most comprehensive guide to preparing and cooking fish and seafood, \u003cem data-mce-fragment=\"1\"\u003eHook, Line and Supper\u003c\/em\u003e will become an indispensable resource for anglers as well as home cooks looking for new ways to cook whatever fish or seafood that strikes their fancy at the market.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e2021\u003c\/span\u003e\u003c\/p\u003e","brand":"Chelsea Green Publishing","offers":[{"title":"Default Title","offer_id":40612452925487,"sku":"01HOO2375","price":32.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/hooklineandsupper.jpg?v=1677268974"},{"product_id":"the-row-34-cookbook-stories-and-recipes-from-a-neighborhood-oyster-bar-jeremy-sewall-with-erin-byers-murray","title":"The Row 34 Cookbook: Stories and Recipes from a Neighborhood Oyster Bar (Jeremy Sewall with Erin Byers Murray)","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAward-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.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePaying homage to the neighborhood oyster bar, this beautifully photographed cookbook celebrates oyster-bar culture along with the people that bring the restaurant to life. Sewall reinterprets seafood classics such as fried oysters, smoked salmon, chowder, and fish and chips. Chapters cover smoked and cured preparations; whole fish recipes; composed dishes; and essential sauces and sides. Throughout are practical “how-to” instructionals, including How to Buy Seafood and How to Smoke Fish. This essential guide to preparing seafood also includes an oyster primer, as well as profiles of experts from a fishmonger to fishermen. Full of easy-to-make recipes and rich storytelling, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Row 34 Cookbook\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is for anyone who appreciates the briny taste of raw oysters and delectable seafood.\u003c\/span\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":40641152876591,"sku":"01ROW2378","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Row34Cookbook.jpg?v=1647386842"},{"product_id":"butchering-chickens-a-guide-to-humane-small-scale-processing-adam-danforth","title":"Butchering Chickens: A Guide to Humane, Small-Scale Processing (Adam Danforth)","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eThis step-by-step photographic guide teaches small-scale farmers and poultry raisers everything they need to know to safely and humanely slaughter and butcher chickens. \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe space, setup, and equipment required to raise and process poultry are minimal when compared to other types of livestock, which is part of what makes chickens such an appealing choice for small-scale meat producers. Expert butcher and teacher Adam Danforth covers the entire slaughtering and butchering process in this photographic guide specifically geared toward backyard chicken keepers and small-farm operations invested in raising meat responsibly. With step-by-step photos, detailed instructions, and chapters dedicated to necessary tools and equipment, essential food safety measures, how to prepare for slaughter and process the birds quickly and humanely, how to break down the carcasses into cuts, and how to package and freeze the cuts to ensure freshness, this comprehensive handbook gives poultry raisers the information they need to make the most of their meat.\u003c\/span\u003e","brand":"Storey Publishing, LLC","offers":[{"title":"Default Title","offer_id":41008147824687,"sku":"01BUT2438","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Butcheringchickens.jpg?v=1656714836"},{"product_id":"preorder-cooking-with-whey-a-cheesemakers-guide-to-using-whey-in-probiotic-drinks-savory-dishes-sweet-treats-and-more","title":"Cooking with Whey: A Cheesemaker's Guide to Using Whey in Probiotic Drinks, Savory Dishes, Sweet Treats, and More (Claudia Lucero)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #ff2a00;\"\u003e\u003cspan style=\"color: #000000;\"\u003ePopular cheesemaking author Claudia Lucero shares 60 creative recipes for using whey, a nutrient-rich byproduct that too often goes to waste in the making of cheese, yogurt, and kefir.\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #ff2a00;\"\u003e\u003cspan style=\"color: #000000;\"\u003e  Anyone who’s ever made cheese at home knows that roughly three-quarters of every gallon of milk transforms into a perplexing byproduct called whey. “Don’t throw away your whey!” says cheesemaker Claudia Lucero. In \u003ci\u003eCooking with Whey\u003c\/i\u003e, Lucero shares 60 inventive recipes that use whey, which is rich in protein, minerals, and vitamins, and adds creaminess and flavor to foods. Sweet whey, a byproduct of cheesemaking enhances baked goods and smoothies. Acid whey, produced in yogurt- and kefir-making, is ideal for brining meat, kick-starting ferments, and adding tang to main dishes. From Brazilian Limeade and Strawberry Oat Milk to Skillet Cornbread, Broth-Poached Salmon, Honey Caramels, Espresso Martinis, and many more mouth-watering recipes for beverages, soups, breads, desserts, and everyday meals, this book is the key to unlocking a delightfully surprising array of ways to put whey to work! \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #ff2a00;\"\u003e\u003cspan style=\"color: #000000;\"\u003ePaperback\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":41315711877167,"sku":"01COO2311","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/CookingwithWhey.jpg?v=1663886911"},{"product_id":"butchering-beef-the-comprehensive-photographic-guide-to-humane-slaughtering-and-butchering-adam-danforth","title":"Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering (Adam Danforth)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA comprehensive guide to the entire process of slaughtering and butchering beef through step-by-step photographs.\u003c\/b\u003e\u003c\/div\u003e\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLearn how to humanely slaughter cattle and butcher your own beef. In this straightforward guide, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, keeping cold, breaking the meat down, and perfecting expert cuts. With plenty of encouragement and expert advice on food safety, packaging, and necessary equipment, this comprehensive guide has all the information you need to start butchering your own beef. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaperback\u003c\/p\u003e\n\u003c\/div\u003e","brand":"has","offers":[{"title":"Default Title","offer_id":43704664424752,"sku":"01BUT720","price":34.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Butcheringbeef.jpg?v=1667590288"},{"product_id":"and-for-mains-recipes-stories-and-pints-with-an-irish-butcher-and-a-chef-gaz-smith-rick-higgins","title":"And for Mains: Recipes, Stories and Pints with an Irish Butcher and a Chef  (Gaz Smith, Rick Higgins)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv class=\"product__description rte quick-add-hidden\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA butcher and a chef walk into a bar ...\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e… and Dublin food history is made.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eAnd for Mains\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis the brainchild of Gareth Smith and Rick Higgins, a chef and a butcher with a passion for food and an even bigger passion for life.* This book was born out of a desire to share their knowledge, stories and recipes with the people who they know love all the same things that they do.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGaz and Rick have been firm friends and business partners ever since Gaz first sourced Rick’s steaks for his Dublin restaurant, Michael’s. Over the years they have made many a deal over a coin toss and come up with many a curveball for the restaurant over pints (cows’ lips, anyone?).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn this, their first cookbook, they combine the recipes for meat feasts, seafood classics and a few of those curveballs that Gaz is renowned for with stories of the food scene in Ireland, from the inside scoop on Irish beef to the reality of crab fishing in the Irish Sea.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOnce you’ve sat down to a table overflowing with seafood, meat, shellfish and sides, there will be only one question left to ask: and for mains?\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e*By which we mean pints, obviously.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"no-js-hidden\" id=\"price-template--15020721832076__main\" role=\"status\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"price price--large price--on-sale  price--show-badge\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"price__container\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"price__sale\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nine Bean Rows Books","offers":[{"title":"Default Title","offer_id":44224753598768,"sku":"01AND2322","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/andformains.jpg?v=1672788960"},{"product_id":"preorder-yogurt-whey-recipes-of-an-iranian-immigrant-life-homa-dashtaki","title":"Yogurt \u0026 Whey: Recipes of an Iranian Immigrant Life (Homa Dashtaki)","description":"\u003cp class=\"p1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA collection of recipes reflecting a life affected by immigration, community, adaptation, and experimentation—and sublime, old-world, creamy yogurt.\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs founder of much-loved The White Moustache Yogurt company, Homa Dashtaki employs the same traditionally Iranian methods of making yogurt that her family has for generations in her kitchen today. Her passion culminates in inspiring the use of a new ingredient: whey, the liquid gold extracted from straining homemade yogurt. Across 100 recipes ranging from ancient see-rogh to rum cocktails, ghormeh sabzi to lemon meringue pie, Dashtaki weaves in and out of nostalgic and innovative dishes. The result of years of obsessively making yogurt results in a love for every drop of whey that she passes onto home cooks in these recipes. Embrace whey’s bright tang in a summer gazpacho or a pitcher of pineapple margaritas. Enjoy the crispy edges it lends to creamy pancakes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEnlivened by hand-drawn illustrations and dreamy photographs, Yogurt \u0026amp; Whey is a beautiful homage to Iranian yogurt traditions—past, present, and future.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2023\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"WW Norton","offers":[{"title":"Default Title","offer_id":44344628347184,"sku":"01YOG2360","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/yogurtandwhey.jpg?v=1674603936"},{"product_id":"preorder-fish-for-dinner-delicious-seafood-recipes-to-cook-at-home-nathan-outlaw","title":"Fish for Dinner: Delicious seafood recipes to cook at home (Nathan Outlaw)","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eA brand-new collection from the UK's most celebrated fish chef that explains what fish to cook and how to cook it, and provides simple, delicious recipes with easily accessible ingredients and speedy prep times.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNathan Outlaw is in the process of rebranding and refocusing his Michelin-starred Cornwall restaurants to offer a more affordable and relaxed approach to fine dining. 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With recipes like Grilled Honey BBQ Chicken Wings with Ginger Scallion Sauce, DiSalvo’s Porchetta, and Matt’s grandfather’s Kibbeh Nayyeh (Lebanese-style tartare), you can simultaneously travel the country and meet the butcher on your block.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAnd lastly, \u003cstrong data-mce-fragment=\"1\"\u003eMatt’s own highly praised recipes\u003c\/strong\u003e, for grilling, barbecue, and all-around cooking to further your own butchering techniques—or to just cook what you get from the butcher’s. Recipes cover it all, from appetizers, sides, salads to meaty mains (including game) and vegetables—even desserts and drinks:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eGrilled Corn “Ribs”\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBacon Buttermilk Cornbread\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eEgg Drop Soup with Pork Belly Cracklins\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRoasted Bone Marrow with Country Bread\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHangar Steak “New-Vide”\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCatch-all Paella\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBacon Boulevardier\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAlaskan Ice Cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIf you’re looking for exciting new cooking techniques, delicious recipes, good stories, and to support and celebrate local businesses, look no further than \u003cem data-mce-fragment=\"1\"\u003eButcher on the Block\u003c\/em\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\" data-mce-fragment=\"1\"\u003e2023\u003c\/div\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":44542034673968,"sku":"01BOB2438","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/butcherontheblock.jpg?v=1677007106"},{"product_id":"charcuteria-the-soul-of-spain-jeffrey-weiss","title":"Charcutería: The Soul of Spain (Jeffrey Weiss) Second Edition","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003ci\u003e2015 James Beard Award nominee\u003c\/i\u003e\u003cbr\u003e\u003ci\u003e2015 Gourmand World Cookbook Award nominee\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAn updated and redesigned edition of \u003ci\u003eCharcutería: The Soul of Spain\u003c\/i\u003e, the first and best book to introduce authentic Spanish butchering and meat-curing techniques to America.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eCharcutería\u003c\/i\u003e\u003cspan\u003e features more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eJeffrey Weiss has written an entertaining, extravagantly detailed guide on Spanish charcuterie, which is deservedly becoming more celebrated on the global stage. 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Let award-winning author James show you how to build your own\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWhether you want to cook a BBQ on the beach, at a campsite, in your garden, or even on your balcony, James Whetlor showcases over ten different BBQs you can actually build yourself.\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou’ll never use a store-bought instant BBQ tray again as James guides you through the DIY BBQ section with handy illustrations, photographs, and tips and techniques. BBQs include a Konro—a small portable Japanese grill, a Washing Machine Drum BBQ, a Tandoor oven made from a flowerpot, an Open-faced Grill made from bricks or breeze blocks, a Simple Dutch Oven, and a Whole Pig Smoker. There’s even an Oil Drum BBQ—a versatile and simple take on the traditional oil drum barbecues used the world over.\u003c\/p\u003e\n\u003cp\u003eAnd once you’ve mastered the art of barbecue building, there are 50 stunning recipes that you will turn to time and time again. Including Sri Lankan Black Pork Curry, Mushroom Tacos, and Thai Fishcake Skewers, as well as the show-stopping recipe for cooking a pig in the pig smoker—this is a fun and affordable way to take your BBQing to the next level.\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":45118263820592,"sku":"01DIY2358","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/DIYBBQ.jpg?v=1684173964"},{"product_id":"preorder-fish-butchery-mastering-the-catch-cut-and-craft-josh-niland","title":"Fish Butchery: Mastering the Catch, Cut, and Craft (Josh Niland)","description":"\u003cdiv class=\"expandContent\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cem\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/span\u003e\u003cb\u003eJosh Niland takes a deep dive into the practice and processes of Fish Butchery. \u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"desc_summary1743799195-content\" class=\"expandContent\"\u003e\n\u003cbr\u003e\u003cb\u003eJames Beard award-winning author and culinary game-changer Josh Niland returns with the ultimate guide to the art of \u003ci\u003eFish Butchery\u003c\/i\u003e, with expert techniques and groundbreaking recipes that are an urgent call for action on culinary sustainability. \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eJosh’s multi award-winning debut \u003ci\u003eThe Whole Fish Cookbook\u003c\/i\u003e created a new blueprint for fish cookery, while its bestselling sequel \u003ci\u003eTake One Fish \u003c\/i\u003eunpacked 15 different species to reveal their true gastronomic potential. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen. \u003cbr\u003e\u003cbr\u003ePresented in three stunning sections—Catch, Cut and Craft—it’s both a challenge to the food industry to do things differently and a dazzling manual to the eye-popping potential in each and every fish.\u003cbr\u003e\u003cbr\u003eFeaturing detailed instructions on how to prepare fish—from reverse butterfly to double saddle—as well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFish Butchery\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ewill disrupt, challenge and inspire the next generation.\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e2023\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":45178577551664,"sku":"01FIS2387","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/fishbutchery.jpg?v=1684777035"},{"product_id":"cheese-champions-the-world-s-creme-de-la-creme-of-raw-milk-cheese","title":"Cheese Champions: The World’s Crème de la Crème of Raw Milk Cheese (Giedo De Snijder, Frederic Van Tricht)","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAn exquisite selection of raw milk cheeses by cheese refiner Frédéric Van Tricht and cheesemaker Giedo De Snijder• Behind the scene stories of the producers and the products• Includes practical flavor profiles and food pairing tipsMaking cheese is an art, tasting cheese is a delight. Respect for craft, raw materials and animals are how quality raw milk cheeses obtain their full bodied flavors, rich in depth and complexity. For this book, cheese refiner Van Tricht and cheesemaker De Snijder went looking for the best raw milk cheeses. The result is a selection of sustainable top products that are entirely handmade and prepared the traditional way. Here, the authors talk about the people and the stories behind 20 international raw milk cheeses, while demonstrating their love for both the profession and the product. Winner of the gold medal in \"Dairy and Cheese Books\" at the 2023 Gourmand Awards.\u003c\/span\u003e","brand":"NBN\/ACC","offers":[{"title":"Default Title","offer_id":45584333799728,"sku":"01CHE2393","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/Cheesechampions.jpg?v=1688675456"},{"product_id":"preorder-mussels-an-homage-in-50-recipes-sergio-herman","title":"Mussels: An Homage in 50 Recipes (Sergio Herman)","description":"\u003cp class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA personal, inspiring, and modern cookbook from internationally prized chef Sergio Herman to honor the mussel.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor twenty-five years, Dutch chef Sergio Herman cooked in his family’s mussel restaurant, Oud Sluis. By 2005, the restaurant had been awarded three Michelin stars. Sergio still holds on to those smells and flavors and honors them in this unique cookbook that celebrates the undersung “black gold.”\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom mussel and ricotta stuffed Cannelloni to grilled monkfish and mussel béarnaise sauce, find fifty simple mussel recipes from all over the world, both classic and modern, along with recipes for side dishes and sauces, as well as drink suggestions.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhether marinated, pickled, cooked, steamed, or fried—each mussel preparation offers their own surprising taste sensation, making it deserving of a place in homes everywhere.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e2023\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":45882706952496,"sku":"01MUS2456","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/mussels.jpg?v=1690846732"},{"product_id":"preorder-theres-always-room-for-cheese-a-guide-to-cheesemaking-at-home-colin-wood","title":"There's Always Room for Cheese: A Guide to Cheesemaking at Home (Colin Wood)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"desc_summary1743798768-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eMove over sourdough, it’s time for home cooks to try their hand at cheesemaking.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThere's Always Room for Cheese\u003c\/i\u003e includes 100 recipes for various cheeses to make from scratch and include in cheese-based dishes. \u003c\/b\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eLearn how to make cheese at home from scratch and create your own delicious sweet and savory cheese-based recipes with \u003ci data-mce-fragment=\"1\"\u003eThere’s Always Room for Cheese\u003c\/i\u003e.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eThere’s Always Room for Cheese\u003c\/i\u003e is the debut cheese cookbook by expert cheesemaker Colin Wood. Colin has worked in some of the world’s best restaurants as the self-proclaimed ‘casual cheese guy’, and now he wants to teach everyone from amateur cooks to experienced chefs the skills he has learned, including how to make, store and eat cheese.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn this book, Colin will take you back to the basics to create your favorite types of cheese, from the equipment and ingredients you’ll need right through to concocting the perfect cheeseboard to impress your guests.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThere’s Always Room for Cheese\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ealso features a range of deliciously creative cheesy dishes—fromage blanc and strawberry donut, anyone? Each chapter is divided into different types of cheese from white mould to semi-hard and there’s even a chapter on whey and what to do with your waste.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis is the perfect opportunity for budding and experienced cheesemakers to have fun with their food at home and to explore the world of cheese with the help of an expert. It’s easy to make cheese at home—all you need to know is how!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\" data-mce-fragment=\"1\"\u003e2023\u003c\/div\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":46530940535088,"sku":"01THE2497","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/theresalwaysroomforcheese.jpg?v=1693166995"},{"product_id":"preorder-kowbird-amazing-chicken-recipes-from-chef-matt-horns-restaurant-and-home-kitchen-matt-horn","title":"Kowbird: Amazing Chicken Recipes from Chef Matt Horn's Restaurant and Home Kitchen (Matt Horn)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb data-mce-fragment=\"1\"\u003eIn \u003ci\u003eKowbird,\u003c\/i\u003e Michelin and James Beard–honored chef Matt Horn reveals the secrets to the amazing chicken dishes he cooks at the restaurant—and for his family at home.\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIf you are like most people, you eat a lot of chicken. But chances are you haven’t had chicken like Matt Horn’s chicken. Now you can! Learn how to make the best chicken on the planet, from a true master of the art, in this fun and inspiring book.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eCelebrated chef Matt Horn spent years perfecting his chicken recipes before he opened his \u003cb\u003ewidely acclaimed mecca for chicken cookery, Kowbird\u003c\/b\u003e, in Oakland, California. Even to this day, he continues to experiment with different cuts of chicken, with a host of sauces and spice mixtures that bring out the best flavors in chicken, and with all sorts of cooking techniques that make this popular food explode with flavor on the palate. In the \u003cb\u003erichly photographed pages\u003c\/b\u003e of \u003ci\u003eKowbird,\u003c\/i\u003ehe shares his hard-won wisdom and his brilliantly creative culinary wizardry, \u003cb\u003eelevating the humble bird\u003c\/b\u003e to its rightful place at the center of the plate—and as the star of the meal.\u003cbr\u003e\u003cbr\u003eMatt gives you\u003cb\u003e 65 recipes packed with flavor and creativity\u003c\/b\u003e for everything from comforting weekday dinners to spectacular weekend feasts. It’s time to set aside the tired old chicken spaghetti, chicken parmesan, and unadorned chicken cutlets and dig into:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eZingy Chile-Crisp-Rubbed Grilled Chicken Breasts\u003c\/li\u003e\n\u003cli\u003eChicken-Fried Chicken, Matt’s signature Southern-inflected riff on chicken-fried steak\u003c\/li\u003e\n\u003cli\u003eCalifornia Wings, which you dip in a zesty mash of garlic, avocado, onion, and lemon\u003c\/li\u003e\n\u003cli\u003eMatt’s best-in-class version of Nashville Hot Chicken\u003c\/li\u003e\n\u003cli\u003eAnd much more deliciousness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb data-mce-fragment=\"1\"\u003eWith recipes for grilling, smoking, sautéing, brazing, baking, broiling, pan-frying, deep-frying, and more, this is a book that takes chicken to delectable places you’ve never dreamed of before.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Quarto Group","offers":[{"title":"Default Title","offer_id":47700891107632,"sku":"01KOW2673","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/kowbird.jpg?v=1708497908"},{"product_id":"preorder-the-meateater-outdoor-cookbook-wild-game-recipes-for-the-grill-smoker-campstove-and-campfire-steven-rinella","title":"The MeatEater Outdoor Cookbook: Wild Game Recipes for the Grill, Smoker, Campstove, and Campfire (Steven Rinella)","description":"\u003cdiv class=\"expandContent\"\u003e\n\u003cp class=\"p1\"\u003e\u003cb style=\"font-size: 0.875rem;\"\u003eThe eagerly anticipated new cookbook with 100+ recipes from the #1 \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eThe MeatEater Fish and Game Cookbook\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" id=\"desc_summary0593449037-content\"\u003eIn his previous books, outdoorsman and hunter Steven Rinella brought wild game into the kitchen, teaching readers how to butcher and cook wild fish and game to create standout dishes with reliable results. Now, Rinella is hauling the kitchen outdoors, with a cookbook that celebrates the possibilities of open-air wild game cooking. Because food just tastes better when it’s caught, cooked, and eaten outside. \u003cbr\u003e\u003cbr\u003eEach chapter covers a different outdoor cooking method—grilling, smoking, cooking over coals. Throughout, recipes are tagged for backyard cooking, car camping, or backpacking. There’s something here for everyone who loves the outdoors, from backyard grill masters to backcountry big game hunters.\u003cbr\u003e\u003cbr\u003eThe over 100 easy-to-follow recipes include:\u003cbr\u003e\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eStuffed Game Burgers 3 Ways\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBulgogi Backstrap Lettuce Wraps\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eHot-Smoked Trout\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eGrilled Lobster with Kelp Butter\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eVenison Stir-Fry with Cabbage\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eCoal Roasted Bananas\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eAlong with recipes, Rinella explains essential outdoor cooking techniques like how to build the perfect outdoor kitchen for any scenario and what it takes to maintain a fire. 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Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. 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