Ob Schwein, Rind, Lamm, Fisch, Geflügel oder Vegetarisch - beim Garen im Rauch entwickeln die Gerichte ein einzigartiges Aroma, das je nach verwendeter Holzart von markant-würzig bis fruchtig-süß variieren kann.
The ultimate recipe collection for feeding a crowdWhen the mood calls for food that feeds the people we love, this every-eventuality entertaining bible will have you covered.
Perfekte Ribs sind der Höhepunkt eines jeden BBQ und niemand ist besser dazu befähigt, das Geheimnis saftiger Ribs zu lüften, als der preisgekrönte Autor und TV-Koch Steven Raichlen.
An exquisitely designed volume of innovative restaurant dishes and old family favourites from Giorgio Locatelli, Britain's best-loved Italian chef and restaurateur.
More than three hundred recipes that use wild game, fresh and saltwater foods, and natural seasonings, to bring the taste of the outdoors to your table.
Popular TV chef Phil Vickery and award-winning butcher Simon Boddy demystify the subject by showing you how to prepare and cook a whole range of wildfowl, fish, feathered and furred game at home.
Capture the adventure and good eating of the sporting life through 150 full-color images and 140 recipes from 40 of the greatest sporting lodges in the United States and Canada.
Bordered by Russia, Turkey, Azerbaijan and Armenia, and situated at a crossroads on an ancient East-West trading route, Georgia's rich and diverse history is nowhere more evident than through its cuisine and legendary hospitality.
MILLY'S REAL FOOD is all about going back to basics and creating tasty classics from scratch with a modern twist, making food a pleasure; both the ritual of cooking and the joy of eating.
Exploring the love-hate relationship between humans and pigs, through the lenses of archaeology, biology, history and gastronomyPigs unite and divide people, but why?
Beginning with the history, the significance and the flavours of the great British Banger this book goes on to explain how to make sausages at home, with step-by-step instructions and mouthwatering recipes from all over the UK.
Hot on the heels of Veggiestan, Sally Butcher brings us Snackistan: a fictitious land where tummies are always full, and there's a slightly naughty smile on every face.
Your master guide to cooking meat - now available in PDFKnow 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.
