“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

Cookbooks, Food & Wine

Kelly, Denis

Aidells, Bruce

Cooking by Ingredient

Taunton Press

The Complete Guide to Sharpening

Engineering & Transportation

Lee, Leonard

Engineering

Tage Frid Teaches Woodworking: Joinery - Tools and Techniques Bk. 1

Frid, Tage

27 chairs (An International craft classic)

V. J. Taylor

When a tree is felled, the wood is green and is easy to cut, split, shave and shape. As it dries, the wood shrinks and hardensQand it becomes vastly more difficult to work. In the old days, wood-workers relied on the ease with which green wood could be worked to make the parts they needed, and on the way wood shrinks to hold these parts together. These old ways have almost been lost, but are revived here for the modern woodworker. Make a Chair From a Tree is a lively and informative introduction to the old ways of splitting and shaping wood straight from the tree to make a light and beautiful, yet rugged, chair. Author John Alexander presents a complete guide to making this elegantly simple chair. He tells you how to fell a tree, split suitable pieces from it and shape those pieces into the parts of the chair, how to finish it, and how to weave a bark seat. Each step is carefully described and thoroughly illustrated with drawings and photographs.

Make A Chair From A Tree : An Introduction To Working Green Wood

Crafts, Hobbies & Home

Alexander, John D

Crafts & Hobbies

Learn from Tage Frid, the dean of American woodworking teachers. Make and use joints from the basic tongue and groove to multiple-spline miters and dovetails.

Tage Frid Teaches Woodworking, Joinery: Tools and Techniques

Tage Frid

Fine Woodworking Techniques 2: Practical information about cabinetmaking, the workshop, tools and finishing wood, taken from issues Nos. 8 through 13 of Fine Woodworking Magazine

Editors of Fine Woodworking

Articles on methods, tools, and materials on all aspects of woodworking; rich in line drawings and photo-illustrations.

Fine Woodworking Techniques

Tage Frid Teaches Woodworking, Book 2: Shaping, Veneering, Finishing

Shows how to do precision cutting with a chainsaw to convert logs directly into lumber, and demonstrates how to set up a lumbering jig

Chainsaw Lumbermaking

Science & Math

Malloff, Will

Biological Sciences

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Books by Taunton Press