Search Results for Delicious - Narrowed by: Cooking (Meat)

Meat / editor, Zoe Harpham.

2024-05-11T14:25:41Z

by Harpham, Zoe.
Call Number 641.66 MEA
Publication Date 2009
Summary Includes a delightful collection of delicious meat recipes using the tastiest of ingredients. Cooking instructions are clearly explained, making it simple and easy to follow.
Format: Regular print

Complete meat shortcuts : easy ways and fresh approaches to deliciously tempting meat meals.

2024-05-11T14:25:41Z

Call Number 641.66 COM
Publication Date 1992
Summary This compilation of Complete Meat Short Cuts offers light, lean, quick and easy whole meals, based on many different kinds of cuts of beef and lamb. It is designed with busy people in mind, who want to cook tasty and nutritious meals but cannot spare long hours to cook or to hunt for obscure ingredients.
Format: Books

Meatsmith : home cooking for friends and family / Andrew McConnell, Troy Wheeler ; photography by Mark Roper.

2024-05-11T14:25:41Z

by McConnell, Andrew, author.
Call Number 641.66 MCC
Publication Date 2023
Summary Born from the partnership between celebrated Australian chef Andrew McConnell (Gimlet, Cutler & Co) and world class butcher Troy Wheeler, Meatsmith is a tribute to the omnivores table, with over 100 brilliant recipes to inspire charcuterie cravings, long lunches, dazzling dinners and sensational sides that could steal the show. More than another meat cookbook, this is an essential lifestyle companion for cooking widely and creating meals and moments to be remembered. The beautifully designed compendium offers achievable, delicious recipes and gorgeous photography, including recipes for salads, vegetables and sauces; as well as anecdotes, advice and asides. Discover a range of menus for seasonal occasions, from a fiery butcher's picnic to lunch in the garden, a duck dinner party to the ultimate steak, and One Great Dessert. Andrew and Troys belief in quality and customer service has seen Meatsmith become one of Australia's best boutique butchers. Now it's the inspiring cookbook every kitchen must have.
Format: Books

Modern Australian flexi-tarian : the simple guide to going, being & staying flexitarian / expert advice from Lucy Gwendoline Taylor ; with a foreword by Tobie Puttock.

2024-05-11T14:25:41Z

Call Number 641.5636 MOD
Publication Date 2019
Summary All the benefits of a plant-based diet, without the stress. Enjoy nutritious, flexible meals with vegan, vegetarian and meat-eater variations, all in one place. With a foreword by flexitarian pioneer, Tobie Puttock, this beautiful recipe book features more than 100 flexible recipes, each with the option to add meat or a vegan variation. It's perfect for tricky dinner parties or flexible family dinners catering to a range of dietary requirements, all in one place. With expert advice from Australian accredited dietitian and nutritionist Lucy Gwendoline Taylor, you can make the switch to flexitarianism while maintaining a balanced diet. Even the slightest reduction in your meat and dairy intake will have a positive effect on your health, the environment and your bank balance, so now is the perfect time to adopt this easy, semi-vegetarian lifestyle and a varied, nutrient-packed diet. Bring plants front and centre, and start creating delicious - and flexible - meals with Modern Australian Flexitarian.
Format: Regular print

Michael Symon's carnivore / Michael Symon with Douglas Trattner ; photographs by Jennifer May.

2024-05-11T14:25:41Z

by Symon, Michael, 1969-
Call Number 641.66 SYM
Publication Date 2012
Summary "Michael Symon is loved across the country by folks who watch him on Food Network's Iron Chef America, Cooking Channel's Cook Like an Iron Chef, and ABC's much-buzzed The Chew, which debuted in September 2011. Fans adore his big, charismatic personality and his seriously delicious food. But there's one thing Michael is known for above else: his unabashed love of meat. A devoted carnivore, Michael calls the cuisine at his six Midwestern restaurants "meat-centric." Now, in MICHAEL SYMON'S CARNIVORE, he combines his passion and expertise in one stellar cookbook. Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book. Michael's enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, MICHAEL SYMON'S CARNIVORE is a rich and informative cookbook for every meat lover"--
Format: Regular print

The meat cookbook / Nichola Fletcher ; recipes by Christopher Trotter, Elena Rosemond-Hoerr, Rachel Green.

2024-05-11T14:25:41Z

by Fletcher, Nichola, 1951-, author.
Call Number 641.66 FLE
Publication Date 2014
Summary This is your master guide to cooking meat. Know the cuts and master the skills, The Meat Book will help you conquer cooking meat, with over 300 meat recipes combined with expert advice about getting the best from quality meats and experimenting with more unusual cuts. With butchery courses on the rise and people wanting quality cuts of meat at a good price, The Meat Book is here to help you learn everything about cooking meat, from top to tail. You can try meat recipes such as oxtail stew, beef carpaccio and pork stir-fry, plus over 50 step-by-step techniques on how to cook a turkey, how to make sausages and more. All the mouth-watering recipes for pork, lamb, beef, poultry, game and offal include timing and temperature charts to make sure you get the perfect flavour, plus help with choosing which herbs go with different meats. To help you create tasty meat dishes there is a unique 'How to Butcher' section which provides illustrated step-by-steps and focuses on cuts of meat that can be easily butchered at home. You also get tips on how to use a meat thermometer, how to test for 'doneness' and how to experiment with flavour pairings. With expert advice from butchers on the best cooking techniques, The Meat Book is the perfect guide to help you prepare and cook delicious cuts of meat.
Format: Books