Game 4

With a focus on seasonality and the very best produce, Tom Kitchin's Meat and Game offers great recipes to try at home. From venison to partridge, game is an increasingly popular subject, and Tom sh……続きを見る

Plank cooking is the simplest way to infuse food with a subtle aroma and flavor of smoke. 25 Essentials: Techniques for Planking is all you need to start. The cooking technique simply called plankin……続きを見る

The perfect gift for the bacon lover in your life packed with creative ways to pig out. If bacon had existed in mythical Greece, a thousand ships would have been launched. If it had been around in m……続きを見る

Once again “Mr. Outdoors” guides the way to really succulent eating after a successful hunt. Home Book of Cooking Venison and Other Natural Meats provides not only recipes for enjoyment straight fro……続きを見る

From the woods to the table, Venison shows you how to get the most from the deer you take and how to cook it perfectly. Be the star hunter and star chef at every dinner and cookout! Written and phot……続きを見る

Put it on a stick and get stuck in! From the original Turkish doner to Indonesian satay, everyone loves a kebab. Featuring over 70 simple recipes for everything from brochette to shashlik to souvlak……続きを見る

A beautifully designed cookbook with easy, seasonal Italian recipes - perfect for any foodie! Russell Norman returns to Venice - the city that inspired POLPO - to immerse himself in the authentic fl……続きを見る

'Killing It combines three popular, profound topics: where our food comes from, how to achieve purpose in life and how to find lasting love' - Sunday Times After a career spent writing about food, C……続きを見る

In the fifteenth River Cottage Handbook, Tim Maddams offers a comprehensive guide to harvesting and preparing game, and a host of delicious recipes. Game offers some of the most intense, delicate, r……続きを見る

WINNER OF THE JAMES BEARD FOUNDATION COOKBOOK AWARD FOR BEST SINGLE SUBJECT BOOK 2019 WINNER OF THE GUILD OF FOOD WRITERS' BEST SPECIALIST/SINGLE SUBJECT BOOK AWARD 2019 'James knows an awful lot ab……続きを見る

230 sausage-making recipes from around the world, including tips on equipment and techniques. 続きを見る

"A.D. knows how to cook venison." --Gray's Sporting Journal Presents 150 ways to prepare this healthy, versatile, low-fat meat Learn techniques to cook roasts, filets, stews, soups, chili, sausage R……続きを見る

Soups and stews, chilies, venison casseroles, jerky and sausages, deer balls, deer loaf 136 recipes including Deer in the Cabbage Soup, Hunting Lodge Stew, Deer in the Beer Chili, Travis's Deer Camp……続きを見る

"Corsi di cucina in Sardegna - Le ricette di Mary e Roby" è un video libro che contiene istruzioni testuali ed in video di 12 ricette sarde. In questo suo primo numero, il libro interattivo spiega i……続きを見る

La cucina è quel luogo magico dove ognuno di noi, se vuole, si può trasformare da comune mortale in artista. Perché cucinare, significa anche aver cura l’uno degli altri; significa sedersi a tavola ……続きを見る

If there is a frontier beyond organic, local, and seasonal, beyond farmers' markets and sustainably raised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler an……続きを見る

Keeping chickens is fun, relaxing, and low maintenance, plus you have the added benefit of your own known source of fresh eggs. In Chickens, poultry breeders Graham Page and Suzie Baldwin offer a pr……続きを見る

When Ballymaloe's doors opened to students in 1983 there were 15 courses available. Now there are over 100, reflected in the recipes collected here, including curing meat, making gluten-free meals a……続きを見る

Following on the success of Veld to Fork, Gordon Wright’s first book, Karoo Food is bigger, better and tastier than ever, with more recipes, stories and anecdotes about life and food in the Karoo. O……続きを見る

Dishes with names such as Beef Carpaccio with Red Wine Octopus and Sweet and Sour Onions may seem like they belong firmly in the world of classy restaurants, but in this book Glynn Purnell breaks do……続きを見る

The yummy Brummie returns! Glynn's first book, Cracking Yolks and Pig Tales, shared behind-the-scenes stories and exciting dishes from his Michelin-starred restaurant, Purnell's. Now he's back with ……続きを見る

Every day there are mouths to feed and meals to cook and yet of course this is often just one in a very long list of tasks that also need to be accomplished and so it's no surprise that the perennia……続きを見る

Top chef Tom Kerridge shows you how to take control of what you eat, with more than 100 super-tasty, cook-from-scratch recipes to give your family a fresh start. 'Sustaining, nourishing, family-styl……続きを見る

A NEW YORK TIMES BESTSELLER From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cook……続きを見る

Discover super-indulgent, show-stopping food for the weekend with Jamie Oliver, featuring the very best recipes from the hugely popular Channel 4 TV series Friday Night Feast - back on our screens t……続きを見る

Food needs salt. The quantity is a matter of personal taste but some presence is essential and little is more disappointing from the eating perspective than a plate of food that looks fabulous and t……続きを見る

Simple and appealing recipes to help you get rid of the evidence when you accidentally run over Thumper or Bambi on the road. For entertainment purposes only. 続きを見る

This celebration of all that is great about pork showcases its fantastic versatility. Chapters cover Shoulder & Ribs, Belly, Loin & Fillet, Ham, Bacon, Sausages and Oddbits (offal), and cover the re……続きを見る

Discover the ingenious recipes and unrivalled attention to detail that made Pollen Street Social a name in the restaurant world, and follow the remarkable journey of a chef who took a risk to fulfil……続きを見る

A brand-new approach to barbecuing with over 80 creative, contemporary and delicious recipes to try! More flavour, less hassle – the new way to enjoy barbecuing! This brilliant new recipe book will ……続きを見る