Miranda Ballard - Cluck, Oink, Baa, Moo

DESIGN, PROP STYLING & PHOTOGRAPHY Steve Painter

EDITOR Kate Reeves-Brown

PRODUCTION MANAGER Gordana Simakovic

ART DIRECTOR Leslie Harrington

EDITORIAL DIRECTOR Julia Charles

PUBLISHER Cindy Richards

FOOD STYLIST Lucy McKelvie

US CONTRIBUTING EDITOR Toponia Miller

INDEXER Vanessa Bird

First published in 2015 as The Modern Meat Kitchen . This revised edition published in 2021

by Ryland Peters & Small

2021 Jockeys Fields

London WC1R 4BW

and

341 E 116th St

New York NY 10029

www.rylandpeters.com

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Text copyright Miranda Ballard 2015, 2021

Design and photographs copyright Ryland Peters & Small 2015, 2021

Front and back cover illustrations Urazovsky Design via Creative Market

Printed in China

The authors moral rights have been asserted.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

ISBN: 978-1-78879-353-7

E-ISBN: 978-1-78879-395-7

A CIP record for this book is available from the British Library.

US Library of Congress CIP data has been applied for.

RECIPE NOTES

Both metric and imperial/US cups are included. Work with one set of measurements and do not alternate between the two within a recipe. All spoon measurements given are level: 1 teaspoon/tsp = 5 ml; 1 tablespoon/tbsp = 15 ml.

Eggs are medium (UK) or large (US), unless otherwise specified. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturers instructions.

FOOD SAFETY

Cover all meats and store them in a refrigerator.

Use the freshest meats possible for home-curing.

Keep raw meat and poultry, and their juices, away from other foods. After cutting raw meats, wash cutting boards, utensils and countertops with hot, soapy water. Cutting boards, utensils and countertops can be sanitized by using a solution of 1 tbsp of unscented, liquid chlorine bleach in 4.5 litres/1 gallon of water.

Uncooked or partially cooked meats should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

DISCLAIMER

The information in this book is based on the authors experience. Guidelines for safety are given within the recipes and should be followed. Neither the author nor the publisher can be held responsible for any harm or injury that arises from the application of the ideas in this book.