Quality Meats
The home guide to sausages, charcuterie, smoked meats & more
Seiten
2024
Murdoch Books (Verlag)
978-1-76150-038-1 (ISBN)
Murdoch Books (Verlag)
978-1-76150-038-1 (ISBN)
The ultimate, friendly guide to making signature smallgoods with more than 90 recipes for enjoying them, from internationally renowned expert Luke Powell (LP's Quality Meats, Bella Brutta pizza).
'Luke is the true vanguard for all things meats and cooking. This book is so awesome.'
- Matty Matheson, chef, author, and actor/producer of The Bear
Welcome to the essential companion for cooking and making epic Quality Meats, whether you're a beginner, expert or somewhere in between. From easy recipes for grilling and roasting your favourite cuts, to small plates, sandwiches and smoked briskets, to more ambitious undertakings like homemade sausages and charcuterie, acclaimed chef Luke Powell has you covered. Featuring over 90 recipes with friendly, detailed instructions and step-by-step photography, along with a host of sides, desserts and accompaniments. This fully photographed, wibalin-textured hardback also includes special features on salami and brisket.
Luke worked in top-level kitchens for decades before pursuing his passion for charcuterie and is the founder and owner of the hatted restaurant turned smallgoods wholesaler LP's Quality Meats. He has a chef's approach to flavour and has spent years honing the art of making quality meats at home.
'Luke is the true vanguard for all things meats and cooking. This book is so awesome.'
- Matty Matheson, chef, author, and actor/producer of The Bear
Welcome to the essential companion for cooking and making epic Quality Meats, whether you're a beginner, expert or somewhere in between. From easy recipes for grilling and roasting your favourite cuts, to small plates, sandwiches and smoked briskets, to more ambitious undertakings like homemade sausages and charcuterie, acclaimed chef Luke Powell has you covered. Featuring over 90 recipes with friendly, detailed instructions and step-by-step photography, along with a host of sides, desserts and accompaniments. This fully photographed, wibalin-textured hardback also includes special features on salami and brisket.
Luke worked in top-level kitchens for decades before pursuing his passion for charcuterie and is the founder and owner of the hatted restaurant turned smallgoods wholesaler LP's Quality Meats. He has a chef's approach to flavour and has spent years honing the art of making quality meats at home.
Luke Powell was born in New Zealand and worked in top-level kitchens for decades, including as head chef at Sydney's Tetsuya's, before he developed a passion for charcuterie during a stint at Blue Hill in upstate New York. He soon became chef and owner of Sydney's award-winning restaurant LP's Quality Meats and Bella Brutta pizza. Since 2020, LP's has expanded into a leading artisan smallgoods supplier, distributing nationwide. This is Luke's first book.
Introduction
Sausages
Curing & Fermenting
Level Up: Salami
Terrines & Pates
Raw, Grilled & Roasted
Smoking
Level Up: Smoked Brisket
Vegetables
Sauces & Staples
Desserts
Acknowledgements
Index
| Erscheinungsdatum | 03.08.2024 |
|---|---|
| Co-Autor | David Matthews |
| Verlagsort | Millers Point |
| Sprache | englisch |
| Maße | 195 x 250 mm |
| Gewicht | 1190 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 1-76150-038-4 / 1761500384 |
| ISBN-13 | 978-1-76150-038-1 / 9781761500381 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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