New Posts  All Forums:Forum Nav:

Books on Meat?

post #1 of 10
Thread Starter 
I'm looking for a book which teaches about meat. I have the Larousse Gastronomique: Meat, Game & Poultry, but it only contains recipes, without really explaining much.

Any good books you can recommend?

Gear mentioned in this thread:

post #2 of 10
Not exactly sure what kind of book you want, but you could check out The Meat Buyers Guide. Its pretty hardcore for the casual reader but is a great resource if you are interested in butchering and cuts of meat.
post #3 of 10
USDA has a pretty darn good one, forget what it's called, probably can get it for free too. It won't give you any recipies, but it sure will tell you all about the various cuts of meats and the best cooking methods
...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
post #4 of 10
Cutting Up in the Kitchen by Merle Ellis
post #5 of 10
Take a look at the Complete Meat Cookbook by Bruce Aidells and Denis Kelly. Granted, he really only addresses beef, pork and lamb, but he gives a complete explanation of all the cuts and their uses. The recipes are really great too. It's my go-to book for just about any meat question.
Included is a terrific recipe for meat rub that works wonderfully on both beef and pork.

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply
post #6 of 10
Although I have no use for the FDA or USDA , Their book on meat cuts is the one that all the other books are copied from. Go to their website and it will
also tell you where the meat comes from and about recalls. I believe the library has the book.
CHEFED
Reply
CHEFED
Reply
post #7 of 10
If you want info on what happens to meat as it cooks and why, get On Food and Cooking by Harold McGee. For standard American cuts and specs, The Meat Buyers Guide mentioned above is what you want. It's available in pdf form here.
Anulos qui animum ostendunt omnes gestemus!
Reply
Anulos qui animum ostendunt omnes gestemus!
Reply
post #8 of 10
I like Steaks, Chops, Roasts, and Ribs by Cook's Illustrated, and Mastering Beef and Veal by Williams-Sonoma. They both have lots of info on cuts of meat, what to buy, how to trim, etc, as well as recipes. Steaks and Chops, also by Williams-Sonoma, has some good recipes.
post #9 of 10
Bruce Aidells of Aidell's sausage has written a couple of worthwhile books as well. Not as detailed or informative as those above, but good cooking.

Complete book of pork

Complete meat

Complete sausage
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #10 of 10
The River Cottage Meat Book by Hugh Fearnley Whittingstall is excellent and now available in an American version.
Amazon.com: The River Cottage Meat Book: Hugh Fearnley-Whittingstall: Books
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking

Gear mentioned in this thread: