James Douglas and Scott Munro - Let There Be Meat - Orion Publishing Group

Time remaining

  • -- days
  • -- hours
  • -- minutes
  • -- seconds
Other Formats
  • E-Book £P.O.R.
    More information
    • ISBN:9781409156369
    • Publication date:18 Jun 2015

Let There Be Meat

The Ultimate Barbecue Bible

By James Douglas and Scott Munro

  • Hardback
  • £25.00

The ultimate barbecue bible from the guys behind Red's True Barbecue.

LET THERE BE MEAT is the must-have companion for anyone interested in the art of barbecue and smokehouse; wood-smoked, slow cooked pork and beef, sausages, burgers, ribs, seafood feasts and all the mouth-watering sides that go with them.

James Douglas and Scott Munro provide their unique insight into the American BBQ culture, gleaned from seven years travel and hard study in the Deep South, with instructions on how to get the most from your meat. Including matching cocktails, sides, sweet stuff and even how to make your own pig roaster and home brew IPA.

LET THERE BE MEAT is the carnivore's bible, crammed with over 100 melt-in-the-mouth recipes that have made Red's True Barbecue a phenomenon.

Biographical Notes

James and Scott spent seven years in the US learning all they could about the art of BBQ meat and have brought a wealth of knowledge back to the UK with them, including tips, tricks and weird and wonderful ancecdotes from their travels. They own the ever-popular BBQ restaurant, Red's True Barbecue, which is continuously expanding.
The restaurants' website can be found here: http://truebarbecue.com/. They also have a Facebook page https://www.facebook.com/http://truebarbecue.com which has over 45,000 likes, a Twitter account: @RedsTrueBBQ , a YouTube channel https://www.youtube.com/user/RedsTrueBarbecue and an Instagram page http://instagram.com/redstrueBBQ

  • Other details

  • ISBN: 9781409156352
  • Publication date: 18 Jun 2015
  • Page count: 256
  • Imprint: Orion
Still using a disposable barbecue? Buy this, never look back. — Shortlist
British chefs James Douglas and Scott Munro are on a mission to save us from an endless round of charred food. Their new book Let There Be Meat is a comprehensive barbecue bible featuring delicious recipes and introducing the concept of rubs and crusts to enhance flavour, as well as some brilliant side dishes to take barbecuing to a new level. — Mail on Sunday

This recent release from the founders of hit barbecue restaurant Red's True Barbecue (which opened in Leeds in 2012) is something quite special: a truly American South-inspired British barbecue book.
You get the benefit of Douglas and Munro's seven years of travelling across the pond, from 10 pages of crusts to how to home-brew your own IPA, minus the American-ese and cup measurements.
There are plenty of bright photographs and some nice details, such as a regional guide to American cuts and rubs, accompanied throughout by a comic semi-religious tone (the first chapter is titled "In the beginning...").

— Julia Craggs, The Independent
James and Scott are absolutely obsessed with getting their food perfect. Every recipe in this book comes with a side order of tortured heart and soul, because that's what they put in to getting it right. There is not a single damn thing in here that wouldn't make your heart skip a beat. — Rufus Hound
Scott Munro and James Douglas are the very successful duo behind the Red's True Barbeque restaurant chain, and their mission has been to bring the religion of Deep South meat grilling to the UK. And this good book delivers the gospel. From burnt ends and pulled pork to doughnut burgers (yes, really) and turkey jerky, anything that has mooed, squealed, clucked or bleated can be found within these pages, reduced to finger lickin' food-porn stars. So if you want to learn how to roast your ribs, baste your babybacks, spatchcock your bird and rub your meat like an all-American hero, this is where to start. For those about to barbeque, we salute you. — Paul Henderson, GQ
Orion

The Three Secret Cities

Matthew Reilly
Authors:
Matthew Reilly

Join one of the world's greatest adventure writers on a non-stop thrill-ride. * * * * *A SHADOW WORLD BEHIND THE REAL WORLDWhen Jack West Jr won the Great Games, he threw the four legendary kingdoms into turmoil.A WORLD WITH ITS OWN HISTORY, RULES AND PRISONSNow these dark forces are coming after Jack... in ruthless fashion.THAT IS REACHING INTO OUR WORLD ... EXPLOSIVELYWith the end of all things rapidly approaching, Jack must find the Three Secret Cities, three incredible lost cities of legend.It's an impossible task by any reckoning, but Jack must do it while he is being hunted... * * * * *JACK'S BACK. Catch up with him in the rest of the international bestselling series.SEVEN ANCIENT WONDERSTHE SIX SACRED STONESTHE FIVE GREATEST WARRIORSTHE FOUR LEGENDARY KINGDOMS

Seven Dials

Five go Feasting

Josh Sutton
Authors:
Josh Sutton

The Famous Five were a clever lot: every island adventure and countryside romp began with a hearty breakfast, was interspersed with rollicking good picnics and ended with supper at Aunt Fanny's - all washed down with lashings of ginger beer. Now you can revisit Julian, Dick, Anne, George and Timmy's favourite food and drink with these 80 recipes faithful to the books, accompanied by familiar illustrations and quotes from the stories.Featuring:- Chapter One: A Jolly Good Breakfast - e.g. fried bread and sausage sandwiches- Chapter Two: Perfect Picnics - e.g. sausage rolls, scotch eggs, jammy buns and drop scones- Chapter Three: Scrumptious Suppers - e.g. meat pie, chicken stew, milk pudding and marmalade apple pie - Chapter Four: Cracking Cakes and Tasty Treats - e.g. sticky gingerbread and mint humbugs- Chapter Five: Lashings of Delicious Drinks - e.g. orangeade and ginger beer

Seven Dials

The Hairy Bikers' British Classics

Hairy Bikers
Authors:
Hairy Bikers

Seven Dials

The French Revolution

Michel Roux jr
Authors:
Michel Roux jr

Michel Roux Jr's delicious collection of French recipes for the modern home cook.Michel Roux Jr is one of the best-known and most loved French chefs in Britain. He runs the renowned two-Michelin star restaurant Le Gavroche in London, as well as a number of other restaurants, and has presented many popular food programmes on TV. In The French Revolution, Michel revisits the classic dishes from his traditional French upbringing, but takes a modern approach that adapts his favourite recipes to suit home cooks today who are looking for light, healthy and easy-to-make options. Gone are the very rich creamy sauces, heavy meat dishes and complicated cooking techniques, as Michel replaces these with recipes that delight the palate without threatening the waistline. For instance, a delicate pea tart with filo-like brik pastry, a new hollandaise sauce containig hardly any butter and lots of clever low-calorie dressings. Michel also features recipes that can be made in one pot for speed and convenience, such as the delicious Poulet Basquaise - a fragrant, simple stew of chicken, peppers and spices. Other dishes can be put together from store cupboard ingredients for a quick mid-week supper - such as Chickpea and harissa soup, to be served alongside one of his many simple salads, tempting vegetable dishes or speedy desserts.These are not restaurant dishes - this is the food that Michel and his family cook and eat at home. In his beautiful new book, Michel brings the great cuisine of his native land into the 21st century - truly a French food revolution!

Trapeze

Elis and John Present the Holy Vible

Elis James, John Robins
Authors:
Elis James, John Robins
Seven Dials

The Modern Italian Cook

Joe Trivelli
Authors:
Joe Trivelli

'This is a cookbook everyone should have in their kitchen. I will certainly have it in mine.' - Ruth RogersFrom Joseph Trivelli, co-head chef of the world-renowned River Café, comes the ultimate classic guide to laid-back, comforting Italian food.Trivelli first learned to cook watching his Italian grandmother transform a few simple ingredients into something mouth-watering within their family kitchen. In this, his first book, he brings up-to-date all the traditional Italian food he grew up with alongside his own inventive creations.Featuring over 150 original recipes that cater for quick dinners right up to family feasts, Joe's focus is on fewer ingredients, exquisitely prepared. With chapters on pasta, fish, meat, vegetables and baked dishes, these are recipes sympathetic to the home cook - easy to throw together but look and taste incredible every time.Beautifully designed with evocative photography throughout, this is the Italian cookbook every modern kitchen needs.***'This is a book I shall be referring to very often. All the recipes are the real classic ones and yet they all have a touch of originality which gives them a new and welcome dimension. Bravo Joe.' - Anna del Conte'I still haven't met a chef who has such a genuine love of food and its role in bringing people together.' - Stephen Harris, The Sportsman'A truly personal collection of inspired recipes: all at once clever, quirky, thoughtful and witty. A joy.' - Simon Hopkinson'Already one of my favourite cookery writers, this is next-level Joe Trivelli. Seasoned with good writing, saturated in great recipes, there is so much to love about this book. Like its writer, The Modern Italian Cook is a quiet triumph. I love it.' - Allan Jenkins'Wonderful.' - Giorgio Locatelli'Excellent . . . the writing is simple, clean, humble and evocative; the recipes are special and all seem so delicious.' - Itamar Srulovich, Honey & Co

Seven Dials

Salt, Butter, Bones

Nicole Pisani
Authors:
Nicole Pisani
Orion

The House of Shadows

Kate Williams
Authors:
Kate Williams
Orion

The Tuscan Year

Elizabeth Romer
Authors:
Elizabeth Romer

In 1972 Elizabeth Romer moved to a farmhouse in Tuscany, where she discovered a life moulded by the past and tasted the simple, sublime flavours of traditional Italian cooking for the first time. Here, she introduces the Cerotti family who farm one section of the valley, and vividly describes, month by month, the Tuscan year. From January's prosciutto and salame, to cheese-making in March, to threshing the corn in high summer, to the game and chanterelles of autumn, and the chestnut woods of November and December. In the heart of the Cerotti household wonderful meals are prepared using fresh and simple ingredients, governed by the rhythms of the changing seasons. Elizabeth Romer presents the fare for high days and holidays as well as every day, from fresh garlic and wild herbs to fried flowers and carnival cakes. This magical book reveals the secrets of an ancient way of life and cuisine, with dozens of delicious recipes to bring the flavour of Tuscany to any kitchen.Read by Maggie Mash(p) Orion Publishing Group 2018

Trapeze

Part-Time Working Mummy

Rachaele Hambleton
Authors:
Rachaele Hambleton
Trapeze

How to be Champion

Sarah Millican
Authors:
Sarah Millican
Trapeze

Dogs With Jobs

Laura Greaves
Authors:
Laura Greaves

Meet Molly Polly, the diabetes alert dog whose round-the-clock job is to keep her two young owners healthy; Bailey, the Assistant Director of Seagulls, who keeps the pesky birds away from the heritage vessels at the Australian National Maritime Museum; and Daisy, the Collie mix who's a full-time guide dog for another dog. From inspirational moments of bravery to dogs doing the jobs that no one else can, these are the life-affirming stories of the most remarkable dogs on the planet.

Seven Dials

Roots

Tommy Banks
Authors:
Tommy Banks

The stunning debut cookbook from Michelin Star chef and Great British Menu champion Tommy Banks.Roots is a glorious celebration of the key ingredients grown, foraged and preserved by Tommy close to his award-winning restaurant, The Black Swan in Oldstead, North Yorkshire. Influenced by the rhythms of the land he farms, he renames and redefines the seasons into three growing groups and shares creative recipes, preserving techniques and ideas on using these 'root' ingredients all year round. Beautifully shot throughout the shifting seasons the images showcase recipes, the ingredients and the landscape from which they hail.

Seven Dials

The Dirty Diet

Kate Harrison
Authors:
Kate Harrison

***Lose up to 14lbs in just 28 days WHILST eating cheese and drinking wine!***From Kate Harrison, the bestselling author behind the 5:2 Diet Book series, comes the brand new 4-week plan that will have you losing weight for good - without cutting out the foods you love. The Dirty Diet combines the revolutionary successes of fasting with the latest scientific findings about gut health. What does this mean? Results!Eat 600-700 calories two or three days a week and 1800 calories for the rest - using Kate's delicious recipes and meal plans - and you'll not only be losing weight but be feeling rejuvenated and healthier too. With recipes including 'Fuss-free Eggs Royale', 'Fast Flatbread Pizza' and 'Chicken Pasta Bake', you'll also discover:- how certain foods help you absorb nutrients without the calories;- how to look after your gut health so your digestion is improved;- how to harness the secrets of cultures where people live to ripe old ages; - and how you can drink wine and eat cheese without ruining your weight-loss plan. In short, discover a plan that is not only sustainable and achievable but celebrates food in all its glory. So whether you're sick of the limiting 'clean-eating' diets, or you just love food, if you're after a sustainable plan that will deliver the results you need - the Dirty Diet is for you.

Seven Dials

C'est La Vie

Fabrice Midal
Authors:
Fabrice Midal

THE INTERNATIONAL BESTSELLER'The book's motto - give yourself a break! - is perhaps the most radical resolution of the year' ElleIt's time to give yourself a break!You've been bossing yourself around for too long. Where has it gotten you? Maybe it's time you follow the example of the French and let it go. Allow yourself to be angry, be tired, be silly, be passionate - to give yourself a break, and just simply be.Fabrice Midal offers us a new solution to the perennial problem of our too-much, too-fast modern life. It's OK, he urges us, to say no. It's fine to quit the things that don't fulfill you. It's necessary, in fact, to give yourself a break and say, simply, c'est la vie.'All the talk of Paris' Evening Standard'A roadmap for avoiding the perils of perfectionism' Get the Gloss'Powerful, yet playful, challenging and at the same time comforting . . . it can transform the way you look at your life' Tal Ben-Shahar, New York Times bestselling author

Seven Dials

The Hairy Bikers' Mediterranean Adventure (TV tie-in)

Hairy Bikers
Authors:
Hairy Bikers
Trapeze

Stranger Fillings

The Muffin Brothers
Authors:
The Muffin Brothers
Seven Dials

Les Abats

Michel Roux jr
Authors:
Michel Roux jr

"Don't be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads." - Michel Roux Jr Celebrated chef Michel Roux Jr passionately believes that we are missing out. At a time when food shortage is a global concern, health fears over processed meat are making headlines and the cost of living is higher than ever, he can't understand our reluctance to utilise every part of an animal's carcass. Brains, organs, intestines, hooves - items that are traditionally viewed with distaste in our society - are an integral part of French and world cuisine. With this book, the two-star Michelin chef hopes to change the way we think about offal and demonstrate that, with a little time and effort, it can be used to produce enticing and delicious food to impress friends and feed families. The book will contain recipes ranging from the simple sweetbreads Michel's mother fed him as a child, to the more adventurous dishes in the style served at his award-winning restaurants. Dishes range from La Salade Aveyronnaise (Warm salad with sweetbreads and Roquefort) or Soupe aux abattis (Giblet soup), to Cervelle de veau zingara (Calves' brains with zingara) or Langue de boefu au persil et cares (Salted ox tongue with caper parsley sauce).

Seven Dials

Dinner & Party

Rose Prince
Authors:
Rose Prince
Orion

Land & Sea

Alexandra Dudley
Authors:
Alexandra Dudley