24.10.2012 [SouthCoastToday.com] - Sixteen years ago, Bruce Aidells 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 Bruce Aidells 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 Bruce Aidells 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
13.04.2009 by hank what follows is a rundown of 11 of those books; i am leaving out the excellent bruce aidells'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 ...