Attleborough Accessories COOKERY & COOKBOOKS


THE SMOKING & CURING BOOK Ref: B003	By Paul Peacock. This guides you through getting started, detailing the materials needed, giving step-by-step instructions for making ham, bacon, salt beef & cured fish as well as cheese, poultry & other foodstuffs. It covers hot & cold smoking, building simple smokers with everyday equipment for domestic use or more adventurous units for small-scale commercial production. Plus there are guides on smoking bacon, ribs & other cuts, fish, sausages & cheese. In addition it gives useful tips & advice on selling, slicing & serving as well as recipes for cure mixes & a useful resource section. 210 x 135 mm, 156 pp, Softback. 21 colour pictures & 29 b&w line illustrations. Price: £12.99



THE CHEESE MAKING BOOK Ref: B081	By Paul Peacock. Guides you through making cheese from equipping your dairy (or kitchen), introducing the science & making your first basic cheeses. It then encourages you to experiment. Includes sections on selling & showing cheese. Contains over 40 recipes for cheeses that can be made at home, many with regional variations including one made from Guinness & gives confidence to the novice, enabling you to experiment once you have mastered the basics. 210 x 135mm, 152 pp, Softback. 20 colour pics & 39 b&w line illustrations. Price: £12.99



MAYNARD SECRETS OF BACON CURER Ref: B086	By Maynard Davies. Last of the traditionally-apprenticed bacon curers, Maynard regales his readers with tales of visits from health inspectors, colourful customers & work mates, tips on curing, smoking & selling, the burglaries, bugled deals & triumphs, travels to learn how to make Parma Ham & much more this book is an addictive concoction of humor, tragedy & plain common sense, told in a disarmingly frank manner. 216 x 138mm, 76 pages, Hardback. Price: £9.99



VENISON COOKERY Ref: B096	A dedicated recipe book for venison with over 150 recipes, from stir-fries to elegant tenderloins. Increase in demand for naturally reared meat plus the nutritional information found at the end of every recipe makes this book what every game cook has been waiting for. Handy tips on how to cut & even smoke venison. Easy to follow with outstanding colour photographs. 215 x 280 mm, 128 pages. Colour photographs throughout. Price: £14.95



THE PHEASANT COOK - 97 WAYS TO PREPARE A BIRD Ref: B122	By Tina Dennis & Rosamund Cardigan. Exciting ideas from two experienced pheasant cooks, from simple soups & starters to elaborate dishes for celebrations, suppers & dinner parties. Also details on how to hang, pluck, draw & truss. 234 x 156mm. 128 pages, Paperback. Price: £9.99



GOOD GAME Ref: B136	By Victoria Jardine Paterson & Colin McKelvie. Draws a wide range of traditional & modern recipes from all over Europe. Over 25 different species of game animals, birds & fish, each in separate section. Useful practical sections on game preparation for the kitchen with easy-to-follow instructions. 244 x182mm, 218 pages, Paperback. Illustrated. Price: £16.95



PRACTICAL CHEESEMAKING Ref: B144	By Kathy Biss. Practical Cheesemaking gives detailed advice on all aspects of the complex process for both the commercial cheesemaker in the dairy & the enthusiastic amateur in the kitchen. Topics covered, necessary equipment & ingredients, scientific processes explained, hygiene & control tests, storage, grading & packing, advice when things go wrong, tempting cheese recipes. Whether you are making cheese for commercial reasons or simply for your own use, this will help you to produce a cheese that you will be proud to serve or to sell. 216 x 138mm, 144 pages, Paperback. 51 b& w &16 line drawings. Price: £9.99



GAME COOKERY Ref: B156	By Angela Humphreys. A cookery book which provides recipes for cooking with game. Game meat and fish are naturally low in fat and therefore low in calories, and can be prepared as easily by microwave as by conventional cooking methods. Price: £11.99



HOW TO BUTCHER LIVESTOCK & GAME Ref: B159	By Paul Peacock. Whether you want to butcher your own food for your family or butcher on a small-scale for profit, this book covers all aspects of the craft. Animals, says the author, need to be treated with care, respect & empathy when alive, when dead they need respect & proffessionalism. This book covers all livestock & includes rabbit & game & is supported by plenty of illustrations to guide you step-by-step through the butchering process. 210 x 135mm, 152 pages. 79 b&w line illustrations. Price: £12.99



PRUE'S NEW COUNTRY COOKING Ref: B171	By Prue Coats. Over 200 recipes. Fed up with elaborate recipes that exasperate you before they reach the table? These recipes are traditional but she gives them her own interpretation. An inspired 'twist' appealing to the modern cook seeking good flavours & attractive presentation. Make simple but delicious meals, choose the best in-season country ingredients & transform them into really attractive dishes. 245 x 189mm, 244 pages, Hardback. Duotoen photographs. Price: £15.99



THE POACHER'S HANDBOOK Ref: B175	By Ian Niall. A classic masterpiece of ocuntry lore, about skilled poaching in the traditional style, catching game sparingly. 144 pages, Hardback. Black & White original wood engraving illustrations. Price: £14.95



THE POACHER'S COOKBOOK Ref: B176	GAME & COUNTRY RECIPES. By Prue Coats. Over 150 recipes for feather, fur & fish, sauces, puddings, drinks & preserves. Companion valume to The Poacher's Handbook (see Country & Shooting Tales Section) this collection of game & country recipes from the queen of rural cookery, Prue Coats, has become a classic. 192 pages, Paperback. B & W Illustrations. Price: £11.99



THE SAUSAGE BOOK Ref: B325	A Book On All Things Sausage. By Paul Peacock This book is aimed at the small-scale sausage maker. Important guidance on the do's & don'ts of sausage making, with tips & plenty of recipes. Easy & fun to make, using easy-to-fing equipment & ingredients. Step-by-step guides on knotting & presentation. 152 pages, Paperback. 8 Colour plate pages. Price: £12.99



COUNTRYMAN'S COOKING Ref: B350	By W M W Fowler. First publish in 1965 a long out of print classic has been reprinted. Written by a true country lover & by ex RAF bomber pilot who die in 1977. It is rumoured soon to be the basis of a new TV series. Said to be written for men, who by choice or circumstance live on their own, so they can give a small dinner party & remain on speaking terms with their friends. Not just a cook book but also a real good read, but not if you are hungry. Here are dishes to gladden the countryman's heart & to revive the town-dweller's jaded palate: roast pheasant, casseroled grouse & pigeon, rook pie, woodcock with bacon, jugged hare, rabbit pie, tatie pot, mutton stew, salmon cakes, fried sea trout plus many anecdotal accompaniments about the ingredients. Super gift, even if you buy it for yourself. 240 x 160mm, 157 pages, Hardback. Price: £16.95