Two Julia Child Award winners provide a wealth of information on meat cookery, including demystifing the meat-buying process, meat cuts, and seasoning techniques such as rubs, wet marinades, herb pastes, and more, and features more than two hundred mouthwatering recipes, accompanied by humorous anecdotes. Tour.

The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal

Cookbooks, Food & Wine

Kelly, Denis

Aidells, Bruce

Cooking by Ingredient

Houghton, mifflin, harcourt

“Grass-fed.” “Organic.” “Natural.” “Pastured.” “Raised Without Antibiotics.” “Heirloom Breed.” Meat has never been better, but the vast array of labels at today’s meat counter can overwhelm even the savviest shopper. Which are worth the price? Which are meaningless? Bruce Aidells, America’s foremost meat expert and the founder of Aidells Sausage Company, makes sense of the confusion and helps you choose the best steaks, chops, roasts, and ribs and match them to the right preparation method. The definitive book for our time, The Great Meat Cookbook includes • hundreds of extraordinary recipes, from such “Great Meat Dishes of the World” as Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano to economical dishes that use small amounts of meat, like Thai Pork Salad, to American classics like Steak House Grilled Rib Eye • handy recipe tags like “Fit for Company,” “In a Hurry,” and “Great Leftovers” that help you match each dish to the occasion • at-a-glance guides to all the major cuts, with a full-color photo of each • recipes for handcrafted sausages, pâtés, confits, and hams • recipes for newly popular meats like bison, goat, heirloom pork, and grass-fed beef, veal, and lamb • recipes for underappreciated parts that make delicious dishes without breaking the bank With straight talk and an affable voice, Aidells provides every single bit of information you need to get comfortable in the kitchen, from which thermometers are the most reliable, to instructions for thawing frozen meat from the farmers’ market, to tips that will make you a grill and barbecue pro.

The Complete Meat Cookbook

Taunton Press

The tantalizing smoky aroma of food cooking on a hot grill can draw a hungry crowd in a matter of minutes. Who can resist chicken or baby back ribs brushed with a sweet and spicy marinade? Whether you have a charcoal or gas grill in your backyard, an array of delicious grilling recipes awaits you in this cookbook. Williams-Sonoma Collection Grilling offers more than 40 recipes, including updated classic fare and exciting new ideas. Tempt guests with an elegant grilled entrée of scallops brushed with spicy wasabi or perhaps savory portobello mushrooms dressed with herb-infused olive oil. If you're craving a juicy steak or seared tuna, a recipe from the meat or seafood chapters is sure to please. A selection of vegetable recipes provides plenty of ideas, both for healthful accompaniments or stand-alone meals. And, for something a little more unusual, try grilling pears for dessert. Full-color photographs make it easy to decide what to grill, and each dish is accompanied by a photographic side note that highlights a key ingredient or technique, making Grilling much more than just a collection of recipes. An informative basics section and glossary fill in all you need to know to make grilling a favorite way of cooking for every occasion. Mastering the art of grilling is one of the most satisfying ways to share a good meal with family and friends. Whether it's a T-bone steak, a salmon fillet, corn on the cob, or even pizza, virtually any food can be adapted to this versatile cooking technique and grilled with success. Williams-Sonoma Collection Grilling offers more than 40 delicious recipes, including both beloved classics and inspiring new ideas. In these pages, you'll find grilling recipes for any occasion—from a casual backyard barbecue to a more elegant dinner with friends. This vividly photographed, full-color recipe collection will become an essential addition to your kitchen bookshelf.

Williams-Sonoma Collection: Grilling

Outdoor Cooking

Free Press

Juicy New York strip steak grilled to perfection and topped with blue cheese butter. Pan-roasted pork chops glazed with a zesty citrus sauce. Veal cutlets sautéeed with wild mushrooms and sherry. The most comforting of comfort food, steaks and chops are easy to prepare and quick to cook—and their versatile nature allows them to be paired with a wonderful range of flavors. William-Sonoma Steak &amp; Chop offers more than 40 easy-to-follow recipes, including classic preparations and fresh new ideas. In these pages, you'll discover tempting options for every occasion, from cozy weeknight suppers and casual summer barbecues to festive dinner parties. This vivid, full-color recipe collection, appealing to both novice and expert cooks, will become an essential addition to your kitchen bookshelf. "Enjoying a tender grilled steak or delicious panfried chop is one of life's simple pleasures."

Williams-Sonoma Collection: Steak & Chop

Beautifully prepared beef -- elegant Bacon-Wrapped Filets Mignons, tender Herb-Rubbed Veal Loin, old-fashioned Pot-Roast -- can be the showpiece of any meal. The idea of making such well-known dishes intimidates many cooks, however. But you will soon master these classic beef and veal recipes and many more with this book. Williams-Sonoma Mastering Beef &amp; Veal is a complete cooking course in single volume. The opening describes the different cuts of beef and veal, how to buy them, and how to trim them. You will also learn how to cook, season, and serve beef and veal, from readying your mise en place to expertly carving a bone-in roast. Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such as how to prepare a stock or how to chop fresh herbs. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step-by-step, with friendly text and instructive photographs, through every step of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to test beef and veal for doneness -- one of the most valuable kitchen skills any cook can master. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and confidence at the same time. Finally, a guide to equipment and a glossary of ingredients will help you stock your kitchen with all the essentials. In these pages, you will find more than fifty classic recipes that tell you, in both pictures and words, how every dish you make should look and taste from beginning to end. Whether you are an aspiring novice or an experienced home cook, Mastering Beef &amp; Veal will teach you all you need to know to prepare any beef or veal recipe with ease.

Beef & Veal

Presents over 100 mouth-watering, easy-to-prepare recipes each of which is accompanied by a superb full-color photograph.

Creole and Cajun Cooking (Foods of the World)

Regional & International

Tuttle Pub

Draws upon a variety of international cuisines to present a collection of recipes made with low-fat poultry sausages

Flying Sausages: Simple, Savory Recipes for Creating and Cooking With Chicken and Turkey Sausages

Chronicle Books LLC.

A delectable assortment of recipes for outdoor cooking introduces more than 150 taste-tempting recipes, ranging from American classics to international specialties, that can be prepared by smoking, direct- and indirect-heat grilling, and rotisseries, with instructions for both gas and charcoal grills, delicious variations of basic recipes, informative sidebars and tips, and more.

Essentials of Grilling: Recipes and Techniques for Successful Outdoor Cooking

Oxmoor House

Denis Kelly celebrates the unique grilling traditions of the West from cowboy campfires to California beach fire, and including Mexican, Asian and Italian grilling recipes. Grilling is different in the West according to cookbook author and food authority Denis Kelly. With these 125 recipes for the grill from Alaska to Baja, and all points in between, he charts the multicultural grilling scene that includes Mexican/Latino marinades and salsas; Pacific Northwest alder smoked salmon; and Southern California spiny lobster on the coals of a beach fire. Kelly brings a cupboard full of spice rubs, flavor brines, and other tantalizing preparations to the grilling of seafood, poultry, meats, and vegetables.

Pacific Grilling: Recipes for the Fire from Baja to the Pacific Northwest

Sasquatch Books

Forget the fryer; bypass the broiler. With more than 130 original, easy-to-do recipes, this repackaged and revised cookbook reinvigorates the humble but versatile grill. Popular cookbook author Denis Kelly has assembled a wide-ranging collection of recipes to please all the senses. Organized by type of meat, with special chapters for seafood and vegetarian dishes, the recipes include alluring appetizers (Smoke-Roasted Garlic), scrumptious seafood (Barbecued Oysters with Habanero Salsa), and satisfying soups (Thai-Roasted Tomato, Prawn, and Basil Bisque). Published in a smaller, giftier format than the previous edition and featuring a new introduction, World Grilling presents a delicious array of dishes for both the grilling guru who likes a challenge and the interested amateur aiming to impress family and friends.

World Grilling: With More Than 130 International Recipes

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