{"title":"Cooking - Specific Ingredients - Meat","description":"\u003cp\u003eDiscover the best meat eater cook book and meat lovers cookbook with expert recipes using specific ingredients. Explore top cooking books at our online bookstore today!\u003c\/p\u003e","products":[{"product_id":"carnivore-in-the-kitchen-a-fresh-and-fun-approach-to-meat-based-meals-9781628605051","title":"Carnivore in the Kitchen: A Fresh and Fun Approach to Meat-Based Meals","description":"\u003cb\u003eInternational Bestseller! \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eDelectable Recipes to Launch Your Carnivore Lifestyle! \u003cp\u003e\u003c\/p\u003eCarnivore in the Kitchen is more than just a collection of recipes; it is an exploration of flavors, textures, and cooking creativity! \u003cp\u003e\u003c\/p\u003eBurgers, rib eyes, and brisket are tasty and satisfying, but they're not the only way to pack a carnivore diet with nutrients. In\u003ci\u003e Carnivore in the Kitchen\u003c\/i\u003e, popular TikTok creator Courtney Luna shares her approach to making a meat-centric way of eating exciting and sustainable. \u003cp\u003e\u003c\/p\u003eThis is more than a cookbook. It begins with a deconstruction of popular meat-based diets--the lion diet, the more traditional carnivore-style diet, and the broader animal-based diet--to help you differentiate between them and empower you to carve out a dietary path that works with your preferences and lifestyle. \u003cp\u003e\u003c\/p\u003eCourtney follows this overview with chapters devoted to helping you start your carnivore journey, offering tips for setting up your kitchen and stocking your fridge, freezer, and pantry. She also provides curated meal plans and grocery lists, which take the stress out of answering everyone's favorite question, \"What's for dinner?\" The carnivore lifestyle can work for the whole family, and in a section devoted to an animal foods-based diet for kids (which also includes fruit), Courtney explains how to emphasize nutrition without demonizing foods. \u003cp\u003e\u003c\/p\u003eShe keeps one foot grounded in traditional carnivore practice by explaining the basics of preparing different cuts of meat, which helps you build your confidence in the kitchen. Then she takes you beyond the conventional with recipes that offer a more expansive range of flavors but are still 100 percent carnivore friendly. The recipes ensure guilt-free nourishment without grains, gluten, sweeteners, or vegetables, but for those who want a hint of \"naughtiness,\" she offers a bit of indulgence with optional vanilla, cinnamon, and other seasonings. \u003cp\u003e\u003c\/p\u003eYou'll be able to let your carnivore spirit run wild with recipes like \u003cp\u003e\u003c\/p\u003e-Breakfast Meatballs\u003cbr\u003e-Smoked Salmon Blinis\u003cbr\u003e-Creamy Sausage Soup\u003cbr\u003e-Hidden Liver Burgers\u003cbr\u003e-White Lasagna\u003cbr\u003e-Carnivore Cinnamon Rolls \u003cp\u003e\u003c\/p\u003eWhether you are carnivore diet devotee or are just looking to try something new, \u003ci\u003eCarnivore in the Kitchen\u003c\/i\u003e encourages experimentation and innovation by inspiring you to go beyond traditional meat dishes and discover new preparations and flavor combinations you never thought possible!\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Courtney Luna\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Victory Belt Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/01\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 240\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.65lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.90h x 7.90w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781628605051\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eCourtney Luna is a born foodie whose love for food set her on a culinary path early, beginning with her first restaurant job in 2003. After spending several years honing her skills as a self-taught chef on a yacht hospitality crew, she embarked on a new journey as a wife and mother. Today, she can be found cooking up meat-based recipes at home in Southern California and sharing recipes that keep the carnivore lifestyle sustainable. \u003cp\u003e\u003c\/p\u003eThe carnivore diet has improved Courtney's mental health, cleared her acne, and enabled her to lose 55 pounds. She balances her passion for healthy eating and cooking with self-improvement techniques such as journaling, meditation, and manifestation. She's also a dedicated fan of entrepreneurial podcasts and a confessed true crime addict. A modern-day Sherlock Holmes, she solves the mystery of \"What's for dinner?\" one recipe at a time. \u003cp\u003e\u003c\/p\u003e Courtney's work has been featured in \u003ci\u003eBon Appétit\u003c\/i\u003e, the\u003ci\u003e Daily Mail\u003c\/i\u003e, the\u003ci\u003e New York Post\u003c\/i\u003e, \u003ci\u003eNewsweek\u003c\/i\u003e, \u003ci\u003eRolling Stone\u003c\/i\u003e, and \u003ci\u003eScience Times\u003c\/i\u003e. For more, check out her videos on YouTube, follow @itscourtneyluna, and visit www.courtneyluna.com.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Courtney Luna \/ Paperback \/ English","offer_id":47280608280733,"sku":"9781628605051","price":56.76,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_8593d0ac-f031-4998-84c0-9942da6d78ac.jpg?v=1759917552"},{"product_id":"webers-greatest-hits-125-classic-recipes-for-every-grill-9780544952379","title":"Weber's Greatest Hits: 125 Classic Recipes for Every Grill","description":"\u003cstrong\u003eAll Killer, No Filler: The Absolute Best Weber Recipes Ever Published, in One Amazing Collection\u003c\/strong\u003e \u003cp\u003e\u003c\/p\u003e For decades, Weber grills have set the standard for backyard grills, and Weber's cookbooks have delighted grilling enthusiasts. 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With answers to common questions and simple, easy-to-source recipes that call for simple ingredients, this carnivore diet cookbook shows you how a meat-based diet can help you reach your health goals.\u003c\/p\u003e \u003cp\u003eWhat sets this meat cookbook apart: \u003c\/p\u003e \u003cul\u003e \u003cli\u003e\n\u003cb\u003eCarnivore diet basics\u003c\/b\u003e--Learn the science behind the diet, how macronutrients work to help you lose weight, and the rich cultural history of the carnivore diet.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eSimple, delicious recipes\u003c\/b\u003e--Discover easy dishes packed with protein and flavor, like Sausage and Goat Cheese Frittatas, Creamy Garlic Shrimp, and more.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eAn introductory meal plan\u003c\/b\u003e--Remove toxins from your diet and reset your digestive health with an easy-to-follow 28-day meal plan.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eGet on your way to better health with \u003ci\u003eThe Carnivore Diet for Beginners\u003c\/i\u003e.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Chris Irvin\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Callisto\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/02\/2021\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 124\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.75lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 7.20w x 0.50d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781638079217\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eIrvin, Chris:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e\u003cb\u003eCHRIS IRVIN, MS\u003c\/b\u003e is a health researcher, writer, and educator focusing on low-carb diets for health and human performance. 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From 1997 to 2024, he served on the full-time faculty of the Culinary Arts program at Schoolcraft College in Livonia, Michigan, where he taught butchery and charcuterie. 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He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood.","brand":"booksdeli.com","offers":[{"title":"Brian Polcyn \/ Hardcover \/ English","offer_id":47284189921437,"sku":"9780393541717","price":59.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_b9b47f87-f90f-412b-a157-eaa5f05f5cf4.jpg?v=1759982047"},{"product_id":"how-to-cook-and-eat-in-chinese-9781648370946","title":"How to Cook and Eat in Chinese","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eThe Beloved Classic is Back in Print!\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA Sampling of Glowing Reviews Tell Why \u003cem\u003eHow to Cook and Eat in Chinese\u003c\/em\u003e is a Classic\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\"Each recipe (and there are hundreds) is lucidly written, the measurements and cooking times as accurate as any starched American home economist could wish for. . . . Having once cooked and eaten in Chinese with Mrs. Chao, one can easily understand why the authors of that great American cookbook, \u003cem\u003e The Joy of Cooking, \u003c\/em\u003e say, as they disparagingly present in their own book a recipe for Chop Suey, 'To get the feeling of true Chinese food, read Mrs. Buwei Yang Chao's delightful \u003cem\u003eHow to Cook and Eat in Chinese.\u003c\/em\u003e'\" -Michael Field, \u003cem\u003eNew York Review of Books\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\"Something novel in the way of a cookbook. . . . [It] strikes us as being an authentic account of the Chinese culinary system, which is every bit as complicated as the culture that has produced it\". -\u003cem\u003eThe New York Times \u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\"The Real Deal: I had (and well used) this book for years . . . I love Chinese food, and have read and sampled from dozens of Chinese cookbooks over the years, but this is still my favorite. \u003cem\u003eHow To Cook and Eat In Chinese\u003c\/em\u003e is the real deal.\" -Amazon Review\u003c\/p\u003e\u003cp\u003e\u003cem\u003eHow to Cook and Eat in Chinese\u003c\/em\u003e is \"more than a cookbook: It is the stage on which Mrs. Chao unfolds a personal, family, and cultural drama.\" -Janet Theophano, author \u003cem\u003eEat My Words\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\"Funny! Interesting, unusual and funny. [This is] not just your regular cookbook in form or content. The recipes are good, original and the way the book is written is interesting. [It is] just as interesting to read it for pleasure, as to use as a cookbook.\" -Amazon Review\u003c\/p\u003e\u003cp\u003e\"There is not a dish in its pages which an American . . . cannot produce, without qualms. . . . As for Mrs. Chao, I would like to nominate her for the Nobel Peace Prize. For what better road to universal peace is there than to gather around the table where new and delicious dishes are set forth, dishes which, though yet untasted by us, we are destined to enjoy and love?\" -Pearl S. Buck\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Buwei Yang Chao\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Echo Point Books \u0026amp; Media, LLC\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 12\/10\/2021\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 312\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.96lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.00h x 5.00w x 0.75d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648370946\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eChao, Buwei Yang:\u003c\/i\u003e\u003c\/b\u003e - BUWEl YANG CHAO was born in China and is a graduate of Tokyo Women s Medical College. She describes herself as a doctor who \"ought to be practicing instead of cooking.\" A resident of California for a number of years, she also lived in many parts of China, Europe, and America. In addition to How to Cook and Eat in Chinese Chao is the author of two other books: Autobiography of a Chinese Woman, and How to Order in a Chinese Restaurant.","brand":"booksdeli.com","offers":[{"title":"Buwei Yang Chao \/ Hardcover \/ English","offer_id":47284451508381,"sku":"9781648370946","price":59.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_57951cc0-afda-4d16-b3af-4f0d3330a5ae.jpg?v=1759987940"},{"product_id":"meateaters-wild-whole-seasonal-recipes-for-the-conscious-cook-a-wild-game-cookbook-9780593578582","title":"Meateater's Wild + Whole: Seasonal Recipes for the Conscious Cook: A Wild Game Cookbook","description":"\u003cb\u003eOver 80 seasonal recipes for cooking with wild game and eating consciously, from one of \u003ci\u003eMeatEater\u003c\/i\u003e's leading culinary voices.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\"This is food that makes you feel good, both physically and emotionally. It's food that'll make you proud to sit down at your own table.\"--Steve Rinella, author of \u003ci\u003eThe MeatEater Fish and Game Cookbook\u003c\/i\u003e and \u003ci\u003eThe MeatEater Outdoor Cookbook\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003eWild + Whole founder Danielle Prewett believes that every meal should tell a story, and that sustainable eating starts by reawakening our connection to food and relying on the seasons and the inherent rhythms of nature to guide our choices. In her debut cookbook, \u003ci\u003eWild + Whole, \u003c\/i\u003eshe shares the personal journey that taught her to love hunting, fishing, foraging, and gardening, as well as her philosophy for cooking seasonally, eating consciously, and approaching food with curiosity, thoughtfulness, and intention. As a leading voice in the wild food community and a trusted resource on processing and cooking wild game, Prewett creates meals that celebrate the diversity of food. \u003ci\u003eWild + Whole \u003c\/i\u003econtains more than 80 recipes, organized by season, including: \u003cp\u003e\u003c\/p\u003e\u003cb\u003eSPRING: \u003c\/b\u003eCheesy Fried Morels with Rustic Tomato Sauce, Perfect Pan-Roasted Turkey Breast with White Wine and Tarragon Sauce \u003cp\u003e\u003c\/p\u003e\u003cb\u003eSUMMER: \u003c\/b\u003eBlack Bean, Corn, and Tongue Empanadas with Cilantro-Lime Crema, Broiled Salmon with Miso-Peach Jam and Crispy Fried Rice \u003cp\u003e\u003c\/p\u003e\u003cb\u003eFALL: \u003c\/b\u003eMushroom-Rubbed Roast Venison au Jus, Chocolate-Porcini Pots de Creme with Hazelnut Whipped Cream \u003cp\u003e\u003c\/p\u003e\u003cb\u003eWINTER: \u003c\/b\u003ePopovers with Roasted Bone Marrow and Celery Leaf Gremolata, BBQ Confit Goose with Grilled Cabbage Wedges\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Danielle Prewett\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Rodale Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/08\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.05lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.40h x 7.63w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593578582\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eDanielle Prewett\u003c\/b\u003e is the founder of Wild + Whole and a wild foods contributing editor for \u003ci\u003eMeatEater\u003c\/i\u003e. She is passionate about the outdoors because hunting, fishing, gardening, and foraging enable her to connect with her food and eat consciously.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Danielle Prewett \/ Hardcover \/ English","offer_id":47284487585949,"sku":"9780593578582","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_b9e1a459-76f0-4a60-ae82-73139646d951.jpg?v=1759988732"},{"product_id":"guga-breaking-the-barbecue-rules-9780744060805","title":"Guga: Breaking the Barbecue Rules","description":"\u003cb\u003eA bold new cookbook from the most adventurous BBQ guru on YouTube.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThere are lots of barbecue gurus out there, but Guga (aka Gustavo Tosta) does it just a bit differently and bit more boldly. 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In \u003ci\u003eGuga: Breaking the Barbecue Rules\u003c\/i\u003e, Guga teaches readers how to make classic smoking and grilling recipes along with amazing sides, sandwiches, seasonings, rubs, and sauces that all feature Guga's fun and bold approach to cooking with smoke and fire. With his energetic and enthusiastic approach to all things BBQ, Guga encourages his fans and followers to try new things and never be afraid to fail. 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Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. \"My Polish grandma made kielbasa every Christmas and Easter,\" he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.\u003c\/p\u003e\u003cp\u003eRuhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. \u003cem\u003eCharcuterie: Revised and Updated\u003c\/em\u003e is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. 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He is the co-author of a series of cookbooks on the art of charcuterie, including \u003cem\u003eCharcuterie\u003c\/em\u003e; \u003cem\u003eSalumi\u003c\/em\u003e; and \u003cem\u003ePâté, Confit, Rillette\u003c\/em\u003e.\u003cb\u003e\u003ci\u003eRuhlman, Michael:\u003c\/i\u003e\u003c\/b\u003e - \u003cstrong\u003eMichael Ruhlman\u003c\/strong\u003e is one of the most highly regarded food writers today, having written and coauthored many bestsellers, including \u003cem\u003eThe Soul of a Chef\u003c\/em\u003e, \u003cem\u003eThe French Laundry Cookbook\u003c\/em\u003e, \u003cem\u003eRatio\u003c\/em\u003e, \u003cem\u003eThe Book of Cocktail Ratios\u003c\/em\u003e, and a series of cookbooks on the art of charcuterie, including \u003cem\u003eCharcuterie\u003c\/em\u003e; \u003cem\u003eSalumi\u003c\/em\u003e; and \u003cem\u003ePâté, Confit, Rillette\u003c\/em\u003e. He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood.","brand":"booksdeli.com","offers":[{"title":"Michael Ruhlman \/ Hardcover \/ English","offer_id":47286662332573,"sku":"9780393240054","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_4edf4a24-d5d3-4678-9c81-5a725e515d81.jpg?v=1760027683"},{"product_id":"home-production-of-quality-meats-and-sausages-9780982426739","title":"Home Production of Quality Meats and Sausages","description":"Home Production of Quality Meats and Sausages - The Making of a Sausage Maker. There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are highly technical and expensive professional books that are written for meat plant managers or graduate students pursuing a master's degree in meat technology. Unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. Technical terms were substituted with their equivalent but simpler meanings and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, safety, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: \"We want him to understand the sausage making process and we want him to create his own recipes. 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For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream. \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Fergus Henderson\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ecco Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/30\/2004\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.67lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.16h x 7.25w x 0.62d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780060585365\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 01\/19\/2004 pg. 68\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 04\/15\/2004 pg. 118\u003cbr\u003e\u003ci\u003eLJ Best Books of Year\u003c\/i\u003e 01\/01\/2005 pg. 58\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eHenderson, Fergus:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e Fergus Henderson trained as an architect before becoming a chef, opening the French House Dining Room in 1992 and St. John in 1995, which has won numerous awards and accolades, including Best British and Best Overall London Restaurant at the 2001 Moët \u0026amp; Chandon Restaurant Awards. \u003cem\u003eThe Whole Beast\u003c\/em\u003e won the 2000 Andre Simon Award.\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Fergus Henderson \/ Paperback \/ English","offer_id":47287040180381,"sku":"9780060585365","price":39.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_917ee2ec-4d35-4b3b-b6f9-31059b322e0b.jpg?v=1760032858"},{"product_id":"the-river-cottage-curing-and-smoking-handbook-a-cookbook-9781607747871","title":"The River Cottage Curing and Smoking Handbook: [A Cookbook]","description":"\u003cb\u003eA thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eRiver Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what's put on the table. 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Featuring satisfying mains like One-Pan Honey-Glazed Brisket and Grilled Mediterranean Lamb Chops, recipes for every craving like the Real Meat-Lover's Pizza, White-Sauce Zucchini Lasagna, and Carnivore Waffles, and even decadent desserts like Yogurt Cheesecake with Blueberry-Lemon Compote, this cookbook is sure to please every palate. \u003cp\u003e\u003c\/p\u003e Coming complete with a pantry guide to help readers rid their kitchens of toxic plants and so-called health foods, while stocking up on the least toxic fruits and vegetables (like squash, peaches, strawberries, and apples), this cookbook will be an essential resource for anyone interested in transforming their health with the carnivore diet.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Paul Saladino\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/08\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.95lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.24h x 6.78w x 0.67d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780358513186\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 11\/15\/2021\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003ePAUL SALADINO, MD, is the leading authority on the carnivore diet. 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