Angel Refrigeration » Resources

Resources

Artisan and specialist food production guides and recipe books from industry experts


Venison: The Game Larder – Jose L Souto 

Venison is experiencing an unprecedented growth in popularity with the British public as a delicious, healthy and increasingly available dish.

Venison contains over 50 recipes from Senior chef/Lecturer in Culinary Arts at Westminster Kingsway College, José Souto, the game expert who gives masterclasses on preparation and game cookery to other chefs worldwide, as well as teaching a new generation of student chefs how to cook venison.

José has added to his own repertoire of 30 dishes by inviting guest chefs to add their own favourite venison recipes to this book, opening up a wide range of dishes, from simple venison lasagne to elegant dinner-party show-stoppers.

Not just a cookery book, this is a celebration of deer: in stunning pictures, world-renowned photographer Steve Lee showcases British deer, deer-stalking and the delight in harvesting natures bounty, with a breath-taking array of shots. * over 50 innovative international venison recipes * deer from hillside to table * venison butchery and cuts * smoking and curing venison recipes * over 200 top-quality food-styling and wildlife photos

Buy from Waterstones  or  Buy from Amazon 

Further details on Huntsman Game Larders


MEAT AND CHARCUTERIE

Curing and Smoking: River Cottage Handbook No. 13 – Steven Lamb

Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn’t have to take up a huge amount of space.

The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it’s easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process – this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax . and your own dry-cured streaky bacon sizzling in the breakfast frying-pan.

With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.

Buy from Waterstones or Buy from Amazon

Further details on the Everlasting Lo Stagionatore which provides all the functionality to support the processes required for:
– SALAMI fermentation, drying & seasoning
– MEAT maturing/Dry Ageing


The Art of Making Fermented Sausages – Stanley Marianski, Adam Marianski

The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how.

Highly technical papers were published in Food Technology journals which unfortunately were written in very difficult terms. Thus the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist was born. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.

Buy from Waterstones or Buy from Amazon

Further details on the Everlasting Lo Stagionatore which provides all the functionality to support the processes required for:
– SALAMI fermentation, drying & seasoning


Home Production of Quality Meats and Sausages – Stanley Marianski, Adam Marianski 

There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person.

Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included.

The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more…

To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don’t want the reader to copy the recipes only: “We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker.”

Buy from Waterstones or Buy from Amazon


The Sausage Book – Paul Peacock

This Sausage Book by Paul Peacock is the UKs best selling book on making sausages. With over 90 recipes and clear getting started and getting better guides this book makes a wonderful introduction to the world of sausage making. Whether your intention is to make a couple of pounds for the family freezer or expand the range for sale in your shop, The Sausage Book gives step by step instructions with over 90 mouth-watering recipes, as well as an improved recipe section covering all kinds of sausage, from traditional English bangers to international varieties such as salami, chorizo and frankfurters. Combined with expert advice on linking and making prize winning sausages as well as a first class resource section, The Sausage Book is regarded by many experts as the ultimate sausage resource for all.

Buy from Waterstones or Buy from Amazon


Le Charcutier Anglais – Marc Frederic Berry

This book offers you the inner depths of Spain at its very best, including stories of Spanish butchers, the sharing of charcuteria techniques that are only familiar from some of Spains smallest regions.

The book links the past with the future in a very sympathetic way using friends and family around the table whilst unwittingly caring for charcuteria for the next generation.

About the author

Marc-Frederic is by far the most knowledgeable and experienced Englishman when it comes to charcuterie and his experience with game is just outstanding. It is a breath of fresh air to read a cookbook written straight from the heart, the honesty and the humour of the man is found throughout his book. Le Charcutier Anglais is indeed a rare insight into the world of charcuterie not only does it offer you the ‘feel good factor’ his book will both amuse and educate you at the same time.

Buy from Waterstones  or Buy from Amazon

Further details on the Everlasting Lo Stagionatore which provides all the functionality to support the processes required for:
– SALAMI fermentation, drying & seasoning
– MEAT maturing/Dry Ageing


Charcuterie: The Craft of Salting, Smoking, and Curing – Michael Ruhlman & Brian Polcyn

Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history.

Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pates and terrines, and smoked meats and fish.

Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pate de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.

Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.

Buy from Waterstones or Buy from Amazon


Sulumi – Michael Ruhlman & Brian Polcyn

Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage-making and bacon-curing with their surprise hit, the “excellent” (The Economist) Charcuterie (ISBN 978 0 393 05829 1). Now they delve deep into the Italian side of the craft with Salumi. Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto and salami, and they even show us how to butcher a pig. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.

Buy from Waterstones or Buy from Amazon


Made at Home: Curing and Smoking – Dick & James Strawbridge 

Curing and smoking are two of the best ways to preserve and enjoy meat, fish and even dairy products. From salami and ham to bresaola and smoked salmon, cured meat and fish can be expensive to buy and cook with; and often the quality is questionable. So take control and do it yourself.

Nothing could be better than sitting down to dine on luxury, made at home grub. With very little effort, you can create your own cures, hot and cold smoke with wood chippings and even smoke delicate meats and seafood on your stovetop with scented teas and rice. Whether you’re an urbanite or country lover, it’s easy to have a go at the Good Life. With a how-to guide on every technique featuring step-by-step, practical instruction, tips and advice, and dozens of delicious recipes to inspire you, you’ll be making your own salt beef, dry-cured hams, salamis, smoked cheeses, gravadlax and smoked oysters in no time.

Buy from Waterstones  or Buy from Amazon 


Butchering Beef – Adam Danforth

More and more people are deciding to raise their own meat, from farmers to homesteaders, even chefs. This is the book that shows them exactly how to handle the slaughter and butchering of their livestock in a humane and sustainable way. With step-by-step photographs of the farm to table process, it is destined to be the bible on the topic. It begins with general information about food safety, freezing and packaging, tools and equipment, butchering methods, and pre-slaughter conditions before moving into the specifics of slaughtering and butchering cattle. It includes detailed descriptions of specialty cuts and how to make them. 

Buy from Waterstones and Buy from Amazon 

Further details on Meat Ageing and Storage Cabinets


In The Charcuterie:

The Fatted Calf’s Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods – Taylor Boetticher & Toponia Miller

A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts.

Although the tradition of preserving meats–known as “charcuterie” in French, “salumi” in Italian–is one of the oldest of all the food arts, the craft charcuterie movement has nevertheless captured the modern imagination, with scores of charcuteries and salumerias opening across the country in recent years. Perhaps no charcuterie is as well-loved and regarded as the San Francisco Bay Area’s Fatted Calf. With In the Charcuterie, co-owners and founders Taylor Boetticher and Toponia Miller make a wide array of meat products accessible to the home cook–from potted meats to roasts to sausages to confits (and everything in between). With more than 250 full-color photographs, this instructive and inspiring tome is a comprehensive resource for anyone fascinated by the art of preserving meat.

Buy from Waterstones or Buy from Amazon


CHOCOLATE

Real Chocolate – Chantel Coady

In Rococo Real Chocolate Chantal Coady, proprietor of London’s exquisite Rococo Chocolates in King’s Road presents over 50 groundbreaking and highly unusual recipes that anyone can make at home. Painstakingly tested and illustrated with beautiful, easy-to-follow, step-by-step photographs, the book makes the mysterious art of chocolate accessible to the amateur home enthusiast.

Coady is an ardent proponent of what she calls “Real Chocolate” and explains the difference between excellent natural ingredients — the only used in Rococo recipes — and the over-sweetened, fat and additive-laden confections most widely marketed in the world today. Simply put, “Real Chocolate” is chocolate made with only the very finest all-natural ingredients. Fun to make and divine to taste! Recipes will include basics like plain and flavoured ganaches and truffles, decorative chocolate leaves and curls; unusual offerings like chocolate tempura and white chocolate and cardamom pannacotta, and savory recipes like black beans with ginger and cocoa, and chocolate tapenade.

The book is also filled with amazing chocolate lore from irrefutable evidence of chocolate’s physical and mental health benefits, to the fact that white chocolate is the closest thing found in nature to human breast milk!

Buy from Amazon

Further details on Chocolate Refrigeration, Storage and Display