{"title":"Matt Horn","description":"\u003cp\u003eWelcome to the vibrant world of culinary delights crafted by the remarkable author, Matt Horn. Renowned for his passion for flavours and innovation, Matt has captured the hearts of food enthusiasts with his exceptional take on American cuisine. His books serve as a gateway into the creative cooking universe where traditional methods meet modern flair, making them perfect for both seasoned chefs and enthusiastic home cooks alike.\u003c\/p\u003e\n\n\u003cp\u003eIn \u003cem\u003eHorn Barbecue\u003c\/em\u003e, Matt celebrates the art of barbecue, sharing timeless recipes that respect the heritage of Southern cooking while infusing his unique style. From mouth-watering ribs to his perfectly smoked brisket, Matt guides you through each step, ensuring a flawless execution of barbecue excellence in your own kitchen.\u003c\/p\u003e\n\n\u003cp\u003eWith \u003cem\u003eKowbird\u003c\/em\u003e, delve into the tantalising world of poultry. This collection is a treasure trove of techniques and recipes that highlight Matt's innovative approach to cooking chicken. Whether you’re looking to perfect your fried chicken or experiment with new marinades and flavours, this book will inspire culinary creativity and elevate your poultry dishes to new heights.\u003c\/p\u003e\n\n\u003cp\u003eExplore Matt Horn's collection and embark on a flavourful journey that promises to enrich not just your meals, but your cooking repertoire. Each book is a testament to his love for gastronomy and a visual feast for anyone who appreciates the art of cooking.\u003c\/p\u003e","products":[{"product_id":"horn-barbecue-by-matt-horn-9780760374269","title":"Horn Barbecue","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eAny backyard cook can master genuine smoke-cooked BBQ with the 70 amazing recipes—plus loads of tips, tricks, and down-home bar-b-q wisdom—in \u003cem\u003eHorn Barbecue\u003c\/em\u003e. Matt Horn, one of Food \u0026amp; Wine's ten \"Best New Chefs\" for 2021, is the most exciting new talent in American barbecue in years. His \u003cem\u003eHorn Barbecue\u003c\/em\u003e restaurant in Oakland, California, recently awarded a rare \"Michelin Guide Restaurant\" designation, has lines outside that run for blocks and hundreds of rave reviews in local and national media.\u003c\/p\u003e\n\n\u003cp\u003eThe draw? Cooked-to-perfection meats rubbed, mopped, basted, and sauced the way good BBQ should be, plus comforting sides and fixins' and inspired desserts and drinks. Now the restaurant's secret recipes, and many more from Matt's own personal repertoire, are revealed in the pages of this exciting, user-friendly, and beautifully photographed book.\u003c\/p\u003e\n\n\u003cp\u003eMatt's barbecue style, which he calls West Coast Barbecue, is original. Other barbecue cookbooks focus on one regional tradition, such as Texas or the Carolinas. Matt draws on both of those traditions—and recipes from them appear liberally in this book—but he draws on other traditions as well and adds his own California-style spin to the mix, by working in lots of veggies and fruits and by featuring things like poultry and seafood, which are non-traditional BBQ proteins.\u003c\/p\u003e\n\n\u003cp\u003eRookies who just bought their first backyard smoker (or who want to smoke on a standard grill) as well as seasoned BBQ veterans will find a whole world of new ideas in this authoritative guide to cooking low and slow over smoky, smouldering woods. It includes:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003ePork Ribs, Beef Ribs, Pork Shoulder, and Burnt Ends\u003c\/li\u003e\n  \u003cli\u003eMatt's grandmother's amazing recipe for Smoked Oxtails\u003c\/li\u003e\n  \u003cli\u003eSouthern-style classics, like Hot Link, Smoked Catfish, and Smoked Jambalaya\u003c\/li\u003e\n  \u003cli\u003eTexas-style Beef Brisket, in Matt's unique style\u003c\/li\u003e\n  \u003cli\u003eEasy-to-make sides, such as Smoked Pit Beans, Cornbread, Hoe Cakes, and Watermelon Salad\u003c\/li\u003e\n  \u003cli\u003eCrowd-pleaser desserts, from Banana Pudding to Peach Cobbler to Pineapple Upside-Down Cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eMatt also tells his own inspiring story of how he learned to make BBQ and open a restaurant, and about how his journey echoes and continues the glorious lineage of African American barbecue in the US—an amazing yet often unknown history.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Allen \u0026 Unwin","offers":[{"title":"Default Title","offer_id":46834749178092,"sku":"9780760374269","price":59.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/311ffad5188843b86648d99c190008f8.jpg?v=1758574670"},{"product_id":"kowbird-by-matt-horn-9780760387412","title":"Kowbird","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eIn \u003ci\u003eKowbird\u003c\/i\u003e, Michelin and James Beard-honoured chef Matt Horn reveals the secrets to the amazing chicken dishes he cooks at the restaurant—and for his family at home.\u003c\/p\u003e\n\n\u003cp\u003eCelebrated chef Matt Horn spent years perfecting his chicken recipes before he opened his widely acclaimed mecca for chicken cookery, Kowbird, in Oakland, California. Even to this day, he continues to experiment with different cuts of chicken, with a host of sauces and spice mixtures that bring out the best flavours in chicken, and with all sorts of cooking techniques that make this popular food explode with flavour on the palate. In the richly photographed pages of \u003ci\u003eKowbird\u003c\/i\u003e, he shares his hard-won wisdom and his brilliantly creative culinary wizardry, elevating the humble bird to its rightful place at the centre of the plate—and as the star of the meal.\u003c\/p\u003e\n\n\u003cp\u003eMatt gives you 65 recipes packed with flavour and creativity for everything from comforting weekday dinners to spectacular weekend feasts. It's time to set aside the tired old chicken spaghetti, chicken parmesan, and unadorned chicken cutlets and dig into:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eZingy Chile-Crisp-Rubbed Grilled Chicken Breasts\u003c\/li\u003e\n  \u003cli\u003eChicken-Fried Chicken, Matt's signature Southern-inflected riff on chicken-fried steak\u003c\/li\u003e\n  \u003cli\u003eCalifornia Wings, which you dip in a zesty mash of garlic, avocado, onion, and lemon\u003c\/li\u003e\n  \u003cli\u003eMatt's best-in-class version of Nashville Hot Chicken\u003c\/li\u003e\n  \u003cli\u003eAnd much more deliciousness\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWith recipes for grilling, smoking, sautéing, brazing, baking, broiling, pan-frying, deep-frying, and more, this is a book that takes chicken to delectable places you've never dreamed of before.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Allen \u0026 Unwin","offers":[{"title":"Default Title","offer_id":46998339125484,"sku":"9780760387412","price":49.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/19802303482458.jpg?v=1763215410"}],"url":"https:\/\/bookhero.pro\/collections\/matt-horn.oembed","provider":"Book Hero","version":"1.0","type":"link"}