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Hardcore Carnivore: Cook Meat Like You Mean It Hardcover – February 27, 2018
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“If you harbor a healthy obsession with Austin barbecue, consider Pryles' upcoming all-things-meat book a carnivore's bible.” —Esquire
“If you want to know what’s up in the world of BBQ, you want to know what’s up with the seemingly indefatigable Jess Pryles.” —Austin Chronicle
“Australian-born barbecue expert Jess Pryles shows off her skills on twice-cooked short ribs, smoked beef cheeks and all the peanut butter and jelly chicken wings in between. She's been called the 'female Ron Swanson,' so Parks & Rec fans, you know she's one to trust.” —Tasting Table
“Despite the challenges of an Australian woman navigating a very American, male-dominated industry, Pryles has carved out a unique niche.” —Parade
“A welcome breath of fresh air in her industry.” —Daily Mail
“Few foods evoke more American (or Texan) spirit than barbecue, and blogger Jess Pryles has your craving covered.” —Austin Monthly
“This girl knows BBQ and when we say that, we mean it—whilst always willing to learn new tips and tricks, Jess pretty much knows everything there is to know about how to cook the perfect pulled pork or beef brisket.” —Urban List
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This is a book worth adding to the other books on your shelf. But don't leave it there, that would be a travesty. Jess Pryles raises the bar here. She demonstrates her vast knowledge of techniques, her solid knowledge of the chemistry and the science behind cooking meat extraordinarily well.
Her delight and expertise when working with meat is obvious, both on her website http://jesspryles.com/ and manifested in her regular Facebook posts. Some of what she suggests that you do to take your meal to a new level (both as suggestions/instructions and within the recipes themselves) are so simple that you could sit back, scratch some body part absent-mindedly, then declare to yourself "Well, aah, I should've thought of that".
The recipes are wonderful, most ingredients locally available or available online (sumac is a good example for the online bit). Plenty of science to justify the technique, but not too much. Simple instruction where needed, all justified with the 'why?' part.
I've not met Jess, neither was I given a copy of her book for a favorable or otherwise review. I bought it from Amazon, and am delighted with it. I'll buy a second copy for my son in Tasmania who loves to cook/smoke/grill meat. He will like the kangaroo recipe.