Meat Cookbooks

I am a man and therefore, a meat eater. These fantastic reads have not only helped me developed a new grown respect and appreciation for every bit and piece of an animal, but the art that goes into properly raising, butchering, preparing and enjoying meat dishes.

25 Pins

The Tuscan Gun

the cover of slow fires, with meat and vegetables on it's side in front of

Savory Bread Puddings

Summer Tomato

Slow Roast

Cooking For Beginners

Slow Fires: Mastering New Ways to Braise, Roast, and Grill: A Cookbook

A diligent crisping, a murmuring simmer, a slow roast, a ripping hot sear: mastery of the subtleties of heat and time is Justin Smillie's hallmark. In this book, the celebrated chef of Upland explores the fundamental techniques of braising, roasting, and grilling--and shows you how to see them in new ways, to learn the rules to break them.

Tex Mex Chili

Homemade Chili Powder

The Chili Cookbook: A History of the One-Pot Classic, with Cook-off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian

Americans love chili. Whether served as a hearty family dinner, at a potluck with friends, or as the main dish at a football-watching party, chili is a crowd-pleaser. It’s slathered over tamales in San Antonio, hot dogs in Detroit, and hamburgers in Los Angeles. It’s ladled over spaghetti in Cincinnati, hash browns in St. Louis, and Fritos corn chips in Santa Fe.

The Whole Beast: Nose to Tail Eating

The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs.

the cover of nose to tail eating, with an image of a pig on it

Nose to Tail Eating : A Kind of British Cooking

Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity. As signalled by the restaurant's logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given the location, at St John the emphasis is firmly on meat.

the front cover of a book with an image of a chocolate cake

Written in the same entertaining and accessible voice that made Nose to Tail Eating a certified foodie classic, this beautiful new collection of recipes by Fergus Henderson teaches you everything you'll ever need to know to prepare even more mouthwatering, offal classics, from pork scratching, fennel and ox tongue soup, and pressed pig's ear to sourdough loaves and lardy cakes, chocolate baked Alaska, burnt sheep's milk yogurt and goat's curd cheesecake, among others.

The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives hunters all the information they need for processing and preparing their harvested game to create the most flavorful and creative meals. The book takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. Deer Butchering, Deer Processing, Deer Meat, Wild Game Recipes, Venison Recipes, Hunting Tips, Wild Game, Smoked Food Recipes, Wild Boar

The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish

The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives hunters all the information they need for processing and preparing their harvested game to create the most flavorful and creative meals. The book takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table.

Here’s the ideal hands-on guidebook for self-sufficient farmers, ranchers, and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry, and goats. Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouth-watering recipes are included. Sausage Making, Mother Earth News, Butcher Shop, How To Make Sausage, Survival Food, Cured Meats, Game Food

The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game (Complete Meat)

Here’s the ideal hands-on guidebook for self-sufficient farmers, ranchers, and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry, and goats. Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouth-watering recipes are included.

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

Using detailed, step-by-step photography of every stage of the process, Adam Danforth shows you exactly how to humanely slaughter and butcher cattle for beef. From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you’ll recognize from the market, Danforth walks you through every step, leaving nothing to chance. He also covers food safety, freezing and packaging, and tools and equipment.

the cover of butchering poultry rabbit rabbit lamb goat pork by adam danforthh

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

Using detailed, step-by-step photography of every stage of the process, Adam Danforth shows you exactly how to humanely slaughter and butcher chickens and other poultry, rabbits, sheep, pigs, and goats. From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you’ll recognize from the market, Danforth walks you through every step, leaving nothing to chance.

A Texan chef shows there is a whole world of flavor beyond just barbecue. Smoke is a primer on the most time-tested culinary technique of all—but one that we have lost touch with. Chef Tim Byres shows how to imbue all kinds of foods—not just meat—with the irresistible flavor of smoke. Firewood Cooking, Spit Roast, Sweet Potato Skins, Culinary Techniques, Stuffed Sweet Potato Healthy, Built In Bbq, Cooking Guide, Best Bbq, Beef Brisket

Stuffed Sweet Potato Healthy

Smoke: New Firewood Cooking: How To Build Flavor with Fire on the Grill and in the Kitchen

A Texan chef shows there is a whole world of flavor beyond just barbecue. Smoke is a primer on the most time-tested culinary technique of all—but one that we have lost touch with. Chef Tim Byres shows how to imbue all kinds of foods—not just meat—with the irresistible flavor of smoke.