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Quality Meats
The home guide to sausages, charcuterie, smoked meats & more
Brief Description
'Luke is the true vanguard for all things meats and cooking. This book is so awesome.' - Matty Matheson, chef, author, and actor/producer of The Bear Welcome to the essential companion for cooking and making epic Quality Meats, whether you're a beginner, expert, or somewhere in...
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Format: Hardback
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Quality Meats
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The ultimate, friendly guide to making signature smallgoods with more than 90 recipes for enjoying them, from internationally renowned expert Luke Powell (LP's Quality Meats, Bella Brutta pizza).
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Description
'Luke is the true vanguard for all things meats and cooking. This book is so awesome.' - Matty Matheson, chef, author, and actor/producer of The Bear
Welcome to the essential companion for cooking and making epic Quality Meats, whether you're a beginner, expert, or somewhere in between. From easy recipes for grilling and roasting your favourite cuts, to small plates, sandwiches, and smoked briskets, to more ambitious undertakings like homemade sausages and charcuterie, acclaimed chef Luke Powell has you covered.
Featuring over 90 recipes with friendly, detailed instructions and step-by-step photography, along with a host of sides, desserts, and accompaniments. This fully photographed, wibalin-textured hardback also includes special features on salami and brisket.
Luke worked in top-level kitchens for decades before pursuing his passion for charcuterie and is the founder and owner of the hatted restaurant turned smallgoods wholesaler LP's Quality Meats. He has a chef's approach to flavour and has spent years honing the art of making quality meats at home.
Book Details
INFORMATION
ISBN: 9781761500381
Publisher: Murdoch Books
Format: Hardback
Date Published: 30 July 2024
Country: Australia
Imprint: Murdoch Books
Contributors:
- With David Matthews
Audience: General / adult
DIMENSIONS
Width: 195.0mm
Height: 250.0mm
Weight: 1190g
Pages: 272
About the Author
Luke Powell was born in New Zealand and worked in top-level kitchens for decades, including as head chef at Sydney's Tetsuya's, before he developed a passion for charcuterie during a stint at Blue Hill in upstate New York. He soon became chef and owner of Sydney's award-winning restaurant LP's Quality Meats and Bella Brutta pizza. Since 2020, LP's has expanded into a leading artisan smallgoods supplier, distributing nationwide. This is Luke's first book.
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