COOKING OUTDOORS: THE BIG BOOK (formerly "The BIG Book of Outdoor Cooking" and now in its third edition) is a compendium of 10 stand-alone books in the same series, in which their author, Peter Dugmore, covers a complete spread of Master Chef outdoor cooking methods and techniques ...
... at a price you could expect to pay for just one of the books from which the compendium is made up!
With over 700 information-packed pages, more than 500 PRO TIPS and shortcuts, generously illustrated, and written in simple language, the book covers everything from wilderness and campfire cooking, through smokehouse, barbecue and grilling to salt curing and outdoor slow-cooking in a cast-iron pot. Equipment for each of these cooking methods is covered in detail, and a range of easy smokehouse, barbecue pit and air drying plans and step-by-step construction details are provided for equipment you can simply and economically make for yourself. .
Passionate about grilling and slow-cooking around an open fire? You'll learn not only what woods to use for different foods and applications, but a range of little known fire-making, grilling and slow-cooking secrets, as well.
For lovers of gourmet smoked and salt-cured foods there's a compendious selection of mouth watering recipes. ... Parma hams? Cold-smoked salmon? Pancetta and other "real" bacons? Spare ribs and brisket? Pulled pork? Jerky and biltong? Everything you need to produce foods you would otherwise find only in the most exclusive, and expensive, charcuteries and delicatessens, and the most upmarket of restaurants is right here – giving you all the taste, authentic flavour and trimmings of the store-bought items, but at a fraction of the cost! ...
Readers of How-To Instructional books (like this one) fall somewhere between two extremes. At one extreme are those who want to know "Why?" before they learn "How?" At the other extreme are those who simply want a clear-cut set of instructions.
The publishers in this book unravel the Gordian knot – and satisfy both classes of reader by covering both the "Why" and the "How" in the first half of the book, while limiting the second half to just the "How".
Whatever your current level of expertise and skill, and whatever you want to know about cooking and preserving foods at home and out of doors, there'll be something in this book to expand and enrich both your knowledge and enjoyment
... at a price you could expect to pay for just one of the books from which the compendium is made up!
With over 700 information-packed pages, more than 500 PRO TIPS and shortcuts, generously illustrated, and written in simple language, the book covers everything from wilderness and campfire cooking, through smokehouse, barbecue and grilling to salt curing and outdoor slow-cooking in a cast-iron pot. Equipment for each of these cooking methods is covered in detail, and a range of easy smokehouse, barbecue pit and air drying plans and step-by-step construction details are provided for equipment you can simply and economically make for yourself. .
Passionate about grilling and slow-cooking around an open fire? You'll learn not only what woods to use for different foods and applications, but a range of little known fire-making, grilling and slow-cooking secrets, as well.
For lovers of gourmet smoked and salt-cured foods there's a compendious selection of mouth watering recipes. ... Parma hams? Cold-smoked salmon? Pancetta and other "real" bacons? Spare ribs and brisket? Pulled pork? Jerky and biltong? Everything you need to produce foods you would otherwise find only in the most exclusive, and expensive, charcuteries and delicatessens, and the most upmarket of restaurants is right here – giving you all the taste, authentic flavour and trimmings of the store-bought items, but at a fraction of the cost! ...
Readers of How-To Instructional books (like this one) fall somewhere between two extremes. At one extreme are those who want to know "Why?" before they learn "How?" At the other extreme are those who simply want a clear-cut set of instructions.
The publishers in this book unravel the Gordian knot – and satisfy both classes of reader by covering both the "Why" and the "How" in the first half of the book, while limiting the second half to just the "How".
Whatever your current level of expertise and skill, and whatever you want to know about cooking and preserving foods at home and out of doors, there'll be something in this book to expand and enrich both your knowledge and enjoyment
