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Meat & Game

The Venison Cookbook: Venison Dishes from Fast to Fancy
Remarkable amount of information about ecologically sound animal agriculture
Remarkable amount of information about ecologically sound animal agriculture
High Flying
High Flying
Learn Charcuterie at Home!
Learn Charcuterie at Home!

Manufacturer

376 Results
Meat A Benign Extravagance by Fairlie, Simon [Chelsea Green,2010] (Paperback)

Meat A Benign Extravagance by Fairlie, Simon [Chelsea Green,2010] (Paperback)

“This is a difficult book to review for a cookbook site, because it is not a cookbook. If you are looking for recipes to cook meat, consult any of the many excellent cook books on the subject. This book, on the other hand, is a fascinating and intensely detailed exploration of the role of meat in responsible agriculture. My main concern about this book is that not enough people will read it, and...” --hwood

100% Positive Reviews
Marinades, Rubs, Brines, Cures and Glazes

Marinades, Rubs, Brines, Cures and Glazes

In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing moist and flavorful beef, poultry, vegetables, and more—both...

All About Braising: The Art of Uncomplicated Cooking

All About Braising: The Art of Uncomplicated Cooking

“ For most people,  the idea of reading an entire book devoted to one simple cooking technique, braising, is probably reminiscent of going to detention and being forced to read some lengthy book on world history. Yet I think you will find, as I did, that Molly Stevens' book on braising is a surprisingly excellent read.      Braising tends to be one of the cooking techniques that you just don't...” --Nicko

100% Positive Reviews
Ham: An Obsession with the Hindquarter

Ham: An Obsession with the Hindquarter

A ham is (let us not mince words) a pig’s rear end. It’s a hefty hunk of flesh and bone, weighing in somewhere between 12 and 30 pounds. Fresh or cured, ham can be prepared in innumerable ways. And (here’s the clincher) ham is incredibly delicious—the kind of meat whose sheer scrumptiousness can entice even the most diehard vegan into having second thoughts.  In...

The Meatball Cookbook Bible: Foods from Soups to Desserts-500 Recipes That Make the World Go Round

The Meatball Cookbook Bible: Foods from Soups to Desserts-500 Recipes That Make the World Go Round

Here is the definitive cookbook for preparing and cooking meatballs. This is the ultimate collection, which includes the classic Italian meatball, Swedish meatballs, gourmet meatballs, and even vegetarian meatballs.

101 Things to Do with Meatballs

101 Things to Do with Meatballs

101 THINGS TO DO WITH MEATBALLS ON TOP OF SPAGHETTI, and a whole lot more! In the newest addition to the 101 series, 101 Things to Do with Meatballs is filled with recipes that will become instant favorites among family and friends. Some of the tasty dishes include Breakfast Burritos, Meatball Sliders, Thai Pizza, Feta Meatballs with Cucumber Yogurt Sauce, Tortellini Meatball Stew, Chinese Beef...

Meat: Cook's kitchen Reference

Meat: Cook's kitchen Reference

An excellent visual identification guide to meat of all types.

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat

Long the world's favorite meat, pork has surged in popularity in American kitchens thanks in part to high-protein diets, but mostly because of its adaptability to just about every taste. Whether you like spicy Asian flavors, flavorful pan braises, or light and healthy grills, pork fills the bill. Now Bruce Aidells, America's leading meat expert, presents a guide to pork's...

The Art of Charcuterie

The Art of Charcuterie

“ The Culinary Institute of America does it yet again with their latest volume, The Art of Charcuterie!  With author John Kowalski at the helm, the Culinary has produced a thorough and accessible book on the charcuterie kitchen.  Those who invested in previous Culinary works have come to expect professional cooking courses in each book.  The Art of Charcuterie does not...” --BenRias

100% Positive Reviews