24.10.2012 [SouthCoastToday.com] - Sixteen years ago, BruceAidells and Denis Kelly wrote "The Complete Meat Cookbook," seemingly the last word necessary on the subject. But as Aidells notes in the introduction to his new book, "The Great Meat Cookbook," much has changed since then.
09.10.2012 [Globe and Mail] - Right now, I'm enjoying a new release from BruceAidells called The Complete Meat Cookbook as well as The Art of Fermentation [by Sandor Ellix Katz]. Is there a technique all chefs (including amateur ones) should master? A really important technique
28.09.2012 [San Francisco Chronicle] - The Great Meat Cookbook: In the decade-plus since BruceAidells released "The Complete Meat Cookbook," consumers and readers have become much more educated about where meat comes from. Less popular, less expensive cuts are being utilized over
Called the book “for the new meat world order” by the Los Angeles Times and hailed as “definitive” by countless reviewers, this guide ensures that you’ll get superb results every time, whether you’re a confirmed carnivore or a sometime meat eater.
BruceAidells' Complete Sausage Book: Recipes From America's Premier Sausage Maker, Fans of Aidells sausages know there's a whole world beyond kielbasa and it starts with BruceAidells gourmet sausages. In this book the king of the links defines each type of sausage explains its origin teaches us how to make sausages and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection which includes color photos of 16 of the most mouth-watering dishes. With this book in your hands you'll be ready to add the most versatile hearty and satisfying ingredient to your gourmet cooking repertoire., Aidells, Bruce and Kelly, Denis
BruceAidells, author of the new BruceAidellss Complete Book of Pork, loves to barbecue spareribs, but his favorite way to prepare them is to generously season the ribs with a mix of aromatic herbs and spices and slow-roast them until tender
13.04.2009 by hank what follows is a rundown of 11 of those books; i am leaving out the excellent bruceaidells's complete sausage book because he deals mostly with fresh sausages. while that is indeed charcuterie, what i am focusing on here is cured meat ...