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Online Catalogue > books > food & drink > butchery, sausages and meat

	butchery, sausages and meat books If you agree with our message, and want to help us spread it, and to keep providing free information via our factsheets, links and forum, as well as all the other things we do, please get books from us instead of from giant companies with a very different agenda.


	meat: a benign extravagance Simon Fairlie Meat is an exploration of the difficult environmental, ethical and health issues surrounding the human consumption of animal flesh. It lays out in detail the reasons why we must decrease the amount of meat we eat, both for the planet and for ourselves, and explores how different forms of agriculture shape our landscape and culture. At the heart of this book, Simon Fairlie argues that society needs to reorientate itself back to the land, both physically and spiritually, and explains why an agriculture that can most readily achieve this is one that includes a measure of livestock farming. 336pp more on butchery, sausages & meat Price: £19.95
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	basic butchering of livestock and game John Mettler This book is written for the smallholder who wants to slaughter and butcher his or her own livestock. Special tools might make the finished product look better in the market and so sell better. But we are interested only in how it looks and tastes on your dinner table. 'Provides clear, concise, and step-by-step information for people who want to slaughter their own meat.' - Mother Earth News 208pp click on image for contents page more on butchery, sausages & meat Price: £12.99
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	how to butcher livestock and game Paul Peacock For the hunter-gatherer, butchering food was simply a matter of cutting to make the maximum use of an animal's edible flesh. It was not so much a skill as a necessity. Thankfully we no longer go, spear in hand, to track our food but our convenient, off- the-shelf way of life has removed us from the source of our food and, some would argue, our respect for it.Current trends for local food and a more self-sufficient lifestyle have prompted a desire to restore these traditional skills back to the prominence they once enjoyed in the nation's kitchens. New landowners who now account for some 47 per cent of newcomers to the countryside, are also in need of these long lost skills as they try to maximise their earnings from their herds and flocks. 160pp more on butchery, sausages & meat Price: £12.99
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	the sausage book Paul Peacock With over 90 recipes The Sausage Book gives step by step instructions, as well as a recipe section covering over 90 kinds of sausage, from traditional English bangers to international varieties. Combined with expert advice on linking and making prize winning sausages as well as a first class resource section this book is regarded by many as the ultimate sausage resource. 192pp more on butchery, sausages & meat Price: £9.99
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	home sausage making Susan Mahnke Peery & Charles G. Reavis Even if you live in a small city apartment, you can easily make delicious, healthy, one-of-a-kind sausages that are better than anything you'll find at the supermarket or even at the farmer's market. Two veteran sausage makers show you how. You'll learn to make savory Spanish Chorizo, garlicky Polish Kielbasa, Sweden's unique Potato Sausage, bratwurst (the sausage that made Wisconsin famous), and more. This new edition of the classic sausage-making guide even includes a section on vegetarian sausage! 'Home Sausage Making' is your link to a glorious culinary tradition. 224pp more on butchery, sausages & meat Price: £12.99
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	creating delicious sausages: a detailed guide to making sausages J D Gilson Impress your family and friends with your culinary skills making venison, ethnic, fresh, and smoked sausage. It is easy and fun with clear complete instructions using no special equipment or techniques for using sausage making equipment efficiently. Creating Delicious Sausages contains over eighty recipes from over thirty countries. The smell of homemade plump juice sausages cooking in your kitchen is an enjoyable experience. You will know exactly what ingredients are in the sausage and under what conditions the sausage was prepared. Spend years tasting and testing the many recipes in the book. 156pp more on butchery, sausages & meat Price: £10.37
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	the river cottage meat book Hugh Fearnley-Whittingstall "This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure." It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne. "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery" - Hugh Fearnley-Whittingstall. 544pp more on butchery, sausages & meat Price: £25.00
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	nose to tail eating: a kind of british cooking Fergus Henderson Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity. As signalled by the restaurant's logo of a pig (reproduced on the cover of "Nose to Tail Eating") and appropriately given the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of the plate: Henderson serves up the inner organs of beasts and fowls in big, exhilarating dishes that combine high sophistication with peasant roughness."Nose to Tail Eating" is a collection of these recipes, celebrating, as the title implies, the thrifty rural British tradition of making a delicious virtue of using every part of the animal. This new edition, beautifully redesigned, comes with an introduction by Anthony Bourdain. 256pp more on butchery, sausages & meat Price: £16.99
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	beyond nose to tail eating: a kind of british cooking II Justin Piers Gellatly, Fergus Henderson 'It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.' In this new collection of recipes, Fergus Henderson, award-winning author of Nose to Tail Eating, inspires with more carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. Justin Piers Gellatly, Head Baker and Pastry Chef at St. John Restaurant, introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and delicious ice creams including bay leaf and the famous Dr. Henderson. This covetable collection is complemented by quirky colour photographs by Jason Lowe and a St. John-inspired monochrome design, making it the perfect companion to Fergus's first book. 240pp more on butchery, sausages & meat Price: £17.99
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	charcuterie and french pork cookery Jane Grigson Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson's "Charcuterie and French Pork Cookery" is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages. 320pp more on butchery, sausages & meat Price: £14.99
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	professional charcuterie David T. Harvey & John Kinsella The newcomer's guide to an old culinary practice revisited for the '90s The ancient art of charcuterie (from the French for "cooked meat") once referred only to pork preparations, but today it is used to describe products that are made with all kinds of meat, fish and game. Written by a master chef and his protege, this is the student, amateur or veteran cook's guide to the world of charcuterie-complete with illustrated coverage of techniques, equipment, sanitation and safety and ingredients. It provides preparation , curing, and smoking instructions for many different kinds of foodstuffs-from the simple and rustic to the elegant and exotic. This includes sausages, hams, bacon and game birds as well as various fish and meat pates. Professional Charcuterie is the best, most practical, and up-to-date guide to an enduring and constantly evolving culinary artform. * Provides over 200 recipes * Suggests guidelines for creating healthier products using fat-free oils and dry curing. 304pp more on butchery, sausages & meat Price: £42.50
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