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Meats and Small Game: The Foxfire Americana Library (4)

by Inc. Foxfire Fund

Great for hunters, fishermen, and adventurous cooks, this illustrated entry in the Foxfire Americana Library shares a wealth of information from Appalachian experts on how to dress and cook meats and small...


Odd Bits: How to Cook the Rest of the Animal

by Jennifer McLagan

The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and...


Latin Grilling: Recipes to Share, from Patagonian Asado to Yucatecan Barbecue and More

by Lourdes Castro

From the steamy jungles of the Yucatán to the verdant valleys along the Andes, Latin Grilling goes beyond typical barbecue fare and familiar Mexican and Tex-Mex standards to present more than 90 recipes that...


The Big Book of Bacon: Savory Flirtations, Dalliances, and Indulgences with the Underbelly of the Pig

by Jennifer L.S. Pearsall

Bacon has long been one of the most popular and prominent components of American table fare. “Bacon and eggs” just rolls off your tongue long before the waitress at your local diner can get your cup of coffee...


Pork: More than 50 Heavenly Meals that Celebrate the Glory of Pig, Delicious Pig

by Cree LeFavour & Antonis Achilleos

Pork celebrates the versatility and utter deliciousness of pork in more than 120 tempting recipes. Five chapters are organized by flavor profile, including American, Bistro, Latin, Chinese and Japanese, and...


MEAT: Everything You Need to Know

by Pat LaFrieda & Carolynn Carreno

Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork,...


Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home

by SusanMahnke Peery & CharlesG. Reavis

Add just the right amount of sweet, spice, and smoke to your life with mouthwatering sausages made in your own kitchen. This comprehensive guide to making everything from Vienna Sausage to Spanish-Style Chorizo...


The New Charcuterie Cookbook

by Jamie Bissonnette & Andrew Zimmern

James Beard Best Chef Award Winner

Master the Art of Charcuterie With Outstanding Recipes From An Award-Winning Chef

You haven't become a true food-crafter until you've mastered the art of charcuterie, and who...


The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat

by Bruce Aidells

Sixteen years after his authoritative Complete Meat Cookbook, America's favorite meat expert and the founder of Aidells Sausage Company offers a completely new, comprehensive tour of the modern landscape of...


Meat and Potatoes: Simple Recipes that Sizzle and Sear

by Rahm Fama & Beth Dooley

Armed with a cast-iron skillet and the best ingredients he can find, meat-loving chef Rahm Fama serves up a fresh take on chuck wagon cuisine for flavorful meals you can enjoy no matter where you are.

Inspired...


The Book of Tripe

by Stephane Reynaud

Gizzards, kidneys, feet, brains and all the rest


The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat

by Tom Mylan & Michael Harlan Turkell

Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not...


The Nolan Ryan Beef & Barbecue Cookbook: Recipes from a Texas Kitchen

by Nolan Ryan

Authentic, easy-to-prepare Texas beef and BBQ recipes from Baseball Hall of Famer and cattle rancher Nolan Ryan.

Legendary pitcher Nolan Ryan grew up in Texas and early on developed a passion for cattle ranching...


Beef 101: Master Beef with 101 Great Recipes

by Kate DeVivo

The 101 series expands with an all-new, everything-you-need-to-know guide to making delicious beef recipes. This cookbook features 101 delicious, diverse, and accessible recipes, all of which have been thoroughly...


Sausage Making: The Definitive Guide with Recipes

by Ryan Farr, Jessica Battilana & Ed Anderson

With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they're finding in butcher cases everywhere. At San Francisco's 4505 Meats,...


Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

by Adam Danforth & Temple Grandin

Learn how to humanely slaughter cattle and butcher your own beef. In this straightforward guide, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from...


Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

by Adam Danforth & Joel Salatin

Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher...


Done.: A Cook's Guide to Knowing When Food Is Perfectly Cooked

by James Peterson

Done. answers the age-old question that stumps all cooks: "Is it ready yet?" In this infinitely handy kitchen guide, foremost cooking authority James Peterson gives at-aglance answers for more than 85 of the...


Charcutería: The Soul of Spain

by Jeffrey Weiss & José|Rawlinson, Nathan Andrés

Charcutería: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Included are more than 100 traditional Spanish recipes, straightforward...


Lamb 101: Master Lamb with 101 Great Recipes

by Perrin Davis

The 101 series expands with an all-new, everything-you-need-to-know guide to making delicious lamb recipes. This cookbook features 101 delicious, diverse and accessible recipes, all of which have been thoroughly...