Al Spary and Russell Gray
This is a sumptuous and well designed cookbook filled with delicious recipes that reveal the simplicity of cooking with fresh seasonal produce. There are never enough words to describe a foodie moment, when you go to that restaurant recommended to you and the food just lives with you forever. Botswana Butchery is a destination restaurant located in 2 spots, Queenstown with an 1800 wine selection or Auckland in NZ. Many Australians travel to NZ just to go to either restaurant as the food is a live experience.
Botswana Butchery’s diverse menu is all about flavour and has a strong focus on fine cut meats and locally sourced foods. The cookbook design mirrors the restaurant interiors with dark leather, velvet and opulent décor, and a meat cleaver on the door handle doubles as the establishment logo. Recipes emphasise nine different cuts of meat, along with locally sourced foods cooked simply to allow their prime ingredients to shine. There are popular signature dishes such as Spanish style whitebait (a small freshwater fish), whole shoulder of New Zealand lamb and Peking duck but the main thrust is on meat ‘from the butcher’s block’ with more than 10 options of sauce and butter condiments. The meats are rich and flavoursome, like Raukumara Venison Fillet, which arrives with a roasted head of garlic to add sweetness and depth.
A Meat-smoking Manifesto.
A complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue--winner of Texas Monthly's coveted Best Barbecue Joint in Texas award.
When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)-and Franklin is the winner of every major barbecue award there is.
In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years' worth of hard-won knowledge.Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.