Meat & Game
Michael Symon's Carnivore
Michael Symon is a meat lover! For as long as he can remember, his favourite meals have always been built around meat. In this book you will learn great cooking techniques and how to pick the right one for the right cut of meat, and how to appreciate where it comes from. He also hopes to inspire you to cook with not just popular cuts of meat, but also meats like rabbit, goat, and "off-cuts" like tripe, livers, and sweetbreads. You will learn to pair meats with appropriate measures of acid, salinity, and texture. From weeknight meals for the family to celebratory dinner parties, you'll find great options in these pages! Hardcover, 255 pp. $41.00.
Pig: Cooking With a Passion For Pork
Take any cut of pork, and let Johnnie Mountain show you how to turn it into a wonderful meal. You'll find yourself tucking into food that's insanely delicious. You'll learn all the ways to cook pork brilliantly, including grilling, stir-frying, and slow cooking, as well as how to smoke pork and make your own sausages and bacon. This brillian book encompasses everything you would want to know about cooking with pork. Hardcover, 224 pp. $42.95.
Michael Ruhlman & Brian Polcyn
Michael and Brian have accurately captured the fine art of Italian dry curing for the home and professional chef with clear, precise and illustrated recipes. This deepy researched work provides a wealth of practical advice, indispensable techniques, and authentic recipes. Hardcover, 285 pp. $42.00.
Lynne Curry helps the consumer know how, why, and where to buy beef. The recipes were developed with a view to promoting nose-to-tail cooking. In addition, there are some specifically created for grassfed beef. Color photos. Hardcover, 276 pp. $30.00.
Mastering the Craft of Making Sausage
Warren R. Anderson
Complete instructions for making over 100 sausages of different types at home. Softcover, 309 pp. $19.95.
Curing & Smoking Made at Home
Dick Strawbridge & James Strawbridge
From the BBC series It's Not Easy Being Green, Curing & Smoking Made at Home offers clear and practical instructions for brining, dry cucring, air drying, hot and cold smoking. Each section features a few recipes to help you use your cured or smoked treasures. Color photos. Softcover, 176 pp. $19.95.
The Butcher's Apprentice
Professional butchery is an art and a skill. The Butcher's Apprentice covers both aspects of the craft. With step-by-step instructions, Aliza Green clearly lays out the fundamentals of butchery. And, with profiles of farmers, hunters, chefs, and others, she illustrates the art and passion of meat preperation. In a mere 175 pages, Green is able to accomplish what some longer books are not. Softcover, 175 pp. $27.99.
Best Ribs Ever
Steven Raichlen, author of Barbeque Bible, is back with his new and latest hit. What an ode to the sweet and savoury finger food this is. You can now try a plethora of new and exciting recipes from around the world! Everybody loves ribs and Raichlen gives you a greater reason to! Softcover, 314 pp. $16.95.
Sausage: A Country-by-Country Photographic Guide with Recipes
If you are looking for a comprehensive book on making sausages, this is not the book for you; there are only five sausage recipes: for fresh, scalded,cooked, chorizo, blood. However if it is identifying sausages before buying, and then using them, this heavily illustrated book is for you. It includes the equipment you need along with techniques for making and filling sausage. Hardcover, 224 pp. $24.00.
No one understands sausages quite like Paul Gayler. Winner of the Guild of Food Writers' Cookery Book of the Year, Gayler leaves us in awe with recipes on how to make sausages and how to use them. Grilled, roasted, boiled or fried, find out how versatile and delicious sausages really are. Hardcover, 192 pp. $27.50.
Le Charcutier Anglais
Charcuterie can seem to be a very intimidating albeit very rewarding thing to do, but Marc Fredericc takes the edge off the myth of charcuterie, making the recipes delightful, accessible, easy to understand and fun to read! Hardcover, 192 pp. $59.95.
Completing her trilogy of meat-oriented cookbooks, Odd Bits focuses on the bits and pieces of the animal that are tragically left behind after the filets, ribeyes and striploins leave in the hands of customers. McLagan renews our appreciation for these cheap and flavorful cuts with an infectious enthusiasm. $39.99.
Whole Beast Butchery
Very interesting book outlining the different cuts of meat showing step by step procedures to butchery. The book talks about the different parts of the animal you are eating and cutting. The book also provides techniques and tons of pictures to see. Hardcover, 239 pp. $45.00.
The Butcher's Guide to Well-Raised Meat
A comprehensive guide to everything there is to know about buying, cutting and cooking your favorite meats. Photographed step-by-step instructions show you how to butterfly a leg of lamb or quarter a chicken while delicious recipes put good use to the product you've used your new-found butchery skills upon. Storage suggestions are also included, as well as proper butcher's paper-wrapping technique (an impressive skill to have!). Hardcover, 240 pp. $31.00.
The Art of Beef Cutting
It seems butchers are the darling of the food industry these days. As more an more people begin to appreciate the care taken and effort spent cutting meat and trimming silverskin, it was only a matter of time before we got a comprehensive manual to butcher technique. Thoughtfully published as a coil-bound piece, the book conveniently lies flat while you follow the step-by-step photographs to achieve meaty, bloody nirvana in your own home. Hardcover, 232 pp. $60.00.
Loose Birds and Game
Andrew Pern's follow-up to his hit Black Pudding and Foie Gras continues the trend of delicious British fare, this time focusing on the use of seasonal game meats. Once you get past the cover (this time textured to resemble bird feathers!) the photography grips you in a spat of hunger and beauty. Chef Pern delivers once again with Loose Birds and Game! Hardcover, 359 pp. $75.95.
Seven Fires: Grilling the Argentine Way
South American chef Francis Mallmann strives to uncover the mysteries of Argentine grilling to a public who are quite used to the sticky, smoky, fall-off-the-bone meat that is American BBQ. Argentine grilling is gaining a lot of traction with those who find saucy ribs to be too rich and filling. Stressing fresh herbs, citrus and light, complimentary flavors, discover why the world has developed a fever for this incredibly flavoursome method of cooking. Hardcover, 278 pp. $43.95.
Ginger Pig Meat Book
Meat and butchery are the cat's pajamas these days, and Ginger Pig Meat only solidifies that mantra. Focusing on the succulent, juicy, meaty side of things, learn proficiency in cooking proteins as simple as a moist and crispy chicken breast to pheasant and other game. Presented on thick, rough paper, Tim Wilson's done everything right in terms of focusing this book on the wonders of meat, and little else. A welcome inclusion is a profile of a year in farming written journal-style; intriguing in it's own right! Hardcover, 335 pp. $49.95.
Terrines and Verrines
Terrines originated in France and have only recently begun to expand outwards to the rest of the world. Franck Pontais explaisn the significance of such an elegant food, and how it's versatility and technique repertoire allows it to be used as any course, sweet or savory. Develop your skills with the terrine mould and you'll never be short of ideas when it comes to elegant food again! Hardcover, 220 pp. $39.95.
The Complete Book of Butchering, Smoking, Curing and Sausage Making
Meat doesn't grow in plastic-wrapped trays. That farmer down the way isn't raising walking porterhouse steaks. The Complete Book of Butchering, Smoking, Curing and Sausage Making offers readers an instructional tour on the journey from pasture to plate. Procedures are detailed upon how to break down primal portions of meat efficiently and professionally. The aspiring butcher must not miss picking up a copy of this book. Included in the back are recipes for classic carnal preparations such as bacon, boudin noir and beef jerky. Softcover, 255 pp. $27.99.
With Australia quickly climbing the ranks of global culinary notoriety (see: Quay, Bentley), The Butcher provides the uninitiated with a concise, and clear guide of excellent meat products. Perhaps the best meat-centric book to come out since River Cottage Meat, not only are types of meat categorized and described in excellent detail, recipes are included that utilize the cuts of meat that are mentioned earlier in each chapter. Photographs are spectacular and flavor profiles drift from Portuguese Spatchcock Chicken, to classic French pates and terrines and is rounded off with a dose of Italian, including an excellent Veal Osso Bucco with Gremolata. Hardcover, 255 pp. $45.95.
Cold-Smoking & Salt Curing
Cured and smoked meats are making a comeback. Foodies the world over are reveling in the wonder that is artisanally cured charcuterie. But why pay artisanal prices, when you can make it yourself? A.D. Livingston's guide to smoking and curing just about anything will have you indulging your inner artisan in no time at all. Cure your own beef jerky, or smoke your own salmon for your next Sunday breakfast. Livingston's guide is a wonderful way to learn a new technique that is guaranteed to never get old. Softcover, 181 pp. $16.95.
Primal Cuts: Cooking with America's Best Butchers
Primal Cuts is a book dedicated to the slowly disappearing art of butchery. Rivalled perhaps only by The River Cottage Meat Book in terms of sheer information and accessability, Guggiana brings together notable butchers from all over America to present you with terrific recipes and excellent information regarding just about any protein imaginable. Hardcover, 288 pp. $43.00.
Steak with Friends: At Home, with Rick Tramonto
Guidelines for how to grill a perfect steak, a diagram detailing the various beef cuts, recipes for steak toppers, rubs, and glazes, sauces, stocks, dressings, marinades, and syrups, and, most importantly, classic steak and beef recipes are at the core of Chef Rick Tramonto's informal Steak with Friends. To round out your steak dinner, included are cold and hot appetizers, salads, side dishes, and desserts. For steak entertaining done right, this is the book. Hardcover, 290 pp. $43.00.
This book is a work of passion for hometown boy and Globe and Mail columnist Mark Schatzker. An indepth account of his global journey for the best piece of beef out there, the book humourously and informatively chronicles the best-known steak regions, as well as Schatzker's own personal forray into raising beef. Hardcover, 290 pp. $32.50.
Seduced by Bacon
If you thought bacon was an ingredient limited only to use in a classic BLT or as a side to be served with eggs, this paperback edition of the original hardcover (published 2006) suggests otherwise, offering bacon as the main ingredient in recipes from appetizers to desserts and everything in between. Included in the introduction are tips on how to store and cook bacon, as well as a list of "baconology" - terminology with which one should become acquainted if one is to enter into the true spirit of bacon cookery. Softcover, 178 pp. $18.95.
Pig: King of the Southern Table
Beef may be the meat of the Union, but it is pork that is revered south of the Mason-Dixon line. Veteran food writer and and a native of North Carolina, James Villas serves up pork as only Southerners can use it--candied pecan bacon, Virginia Brunswick stew, Edna Lewis's pork liver and jowl pudding, stewed pigs' feet--and all the biscuit recipes that go with them. More than just presenting recipes, James Villas explains variations in pork preparation from state to state, and amongst black, white and Cajun cooks. Delicious , and sometimes unusual recipes mix with history, folk lore, and a little sociology. Colour photos. Hardcover, 424 pp. $41.95.
This long anticipated new release from James McNair is a delicious range of exactly what the title tells you. With so many different meats to chose from and toppings only limited by your imagination, this books gives themes to those thoughts with menu ideas as well as sides and desserts. Softcover, 170 pp. $24.99.
Fit for Table
So you've brought home your skillfully hunted catch, but now what? This book walks you through all the steps you'll need to prepare all sorts of game and large fish for cooking, with helpful photographic steps. Coil-bound. 128 pp. $35.95.
Trish Hilferty & Tom Norrington-Davies
This charming British import is a lovely addition to the kitchens of those who love seasonal, gamey flavour and fresh meats and fish. Cheekily divided into three main sections - Two Legs (fowl), Four Legs (rabbits, venison, etc.) and No Legs (fish) - the book offers a wide array of ideas on how to cook various sorts of game, as well as photographic steps on how to prepare your most recent acquisitions. Influences are taken from traditional treatments as well as more modern approaches (Rook pie versus Venison rendang, to name a couple). Colour photographs. Hardcover, 272 pp. $49.95.
Ham An Obsession with the Hind Quarter
Bruce Weinstein & Mark Scarbrough
From abattoir to a hammy confrontation with airline security, veteran authors Weinstein and Scarbrough explore ham across cultures from American country hams to regional variations across Europe. Although there are directions for cider-cured ham, this is a work mainly concerned with identifying and using this most popular of pork products. The recipes based on fresh ham are particularly inspired. There are colour photos and illustrations. Hardcover, 223 pp. $38.95.
Good Old-Fashioned Roasts
Laura Mason brings us another book in the National Trust cookbook series, this time focusing on roasting joints. Encompassing beef, veal, lamb, pork, chicken and poultry, as well as game birds, rabbit, hare and venison, there are recipes for the roast itself, as well as lots of ideas for ways to stretch the joint of meat further. A roast ham can become a hash, rissoles with parmesan pastry, or be potted with spices to be eaten on toast. There is also a chapter on sauces and accompaniments; sauces and vegetable dishes dominate, while stuffings are features throughout. Colour photos. Hardcover, 160 pp. $27.95.
The Butcher and the Vegetarian
Tara Austen Weaver
Raised a strict vegetarian, Tara Austen Weaver is shocked when her doctor tells her she must begin eating meat for her health. Navigating her way through butcher's shops, her first experiences handling raw meat, and of course , eating meat, she finds that eating meat as an ethical consumer is difficult - and that once you try it, it's hard to go back. A funny and honest look at one woman's struggle with the rights and wrongs of a carnivorous diet. Hardcover, 228 pp. $28.99.
The Cook's Guide to Meat
An excellent reference for any meat lover, Jennie Milsom has compiled a guide to types of meat, the cuts available, the flavours you can expect from that cut, and the best way to cook it. Featured here are beef, pork, and lamb, with plentiful background information, from the colour and texture of meat, to hygiene, storing meat, and tenderising meat. There are recipes for each animal, but the main focus here is on cuts and uses. There are no photos, but plenty of colour illustrations. Hardcover, 256 pp. $34.95.
The Game Cook
Norman Tebbit, former British MP and cabinet minister, turns his hand to something a little different in this book, inspired he says, by a conversation he had with his butcher. Unable to understand why people chose to buy tasteless poultry instead of more flavourful, and cheaper, game. The answer they came up with was that home cooks must find game intimidating, and Tebbit aims to change that with this book full of game recipes. Recipes borrow from many cuisines, a Spanish partridge paella for instance, to traditionally British dishes such as a rabbit pie made with apples and cider. No pictures but several black and white illustrations. Hardcover, 201 pp. $29.95.
Betty Fussell's Raising Steaks is a journey through the history of American beef; from the land wars which took place between British and Spanish early settlers, to the mythology of the cowboy, and the food politics which surrounds the raising of cattle and the production of beef today. Fussell interviews everyone from ranchers to chefs to get to a true understanding of the cultural importance of American beef. Softcover, 402 pp. $21.95.
John Piccetti, Francois Vecchio with Joyce Goldtein
Salumi features more than fifty recipes and serving ideas for tantilizing cured meats written by John Piccetti, Francois Vecchio, and Joyce Goldstein - all experts on the subject. This heavily photographed book contains helpful information that is perfectly accessible for the home cook and professional chef. One look through this book and you'll be out shopping for your next antipasti and spuntini party in an instant. Hardcover, 144 pp. $32.50.
Few images symbolize languid summer days in North America more quickly than a photograph of a hot dog calling up, as it does, baseball, mom, apple pies…Part of the Global History series(Hamburger, Pizza, Pancake, Pie), this work is both fun and informative. Vintage photos, both colour and black and white enhance the pleasure of this small book. Hardcover, 144 pp. $22.00.
How to Butcher Livestock and Game
This is an extremely useful guide for those looking to learn about butchering their own livestock or game from gate to plate. Chapters include tips for beef, venison, pork, lamb, goat, poultry, rabbit, and seafood. The book is full of helpful tips as well as information on the ethical treatment of animals. Illustrated. Softcover, 159 pp. $17.95.
John Torode's Beef
When the dust jacket of a book turns into a foldout poster of beef cuts then you know this is one seriously fun, eccentric book. Although originally from Australia Torode is best known for his restaurant, Smiths of Smithfield and co-presenter of Masterchef on BBC TV. For those of us who can't get enough beef. Hardcover, 256 pp. $52.95.
After the successful first book Bones ($41.50), McLagan tackles a supposedly taboo subject, fat. However as we are finding out fat is good for us, and for those of us who never gave it up now's the chance to get out the butter, make crackling and feel good about it all. Hardcover, 232 pp. $37.95.
River Cottage Meat
Eccentric, strong minded, knowledgeable - all describe Fearnley-Whittingstall. This is probably the definitive book on meat. All kinds of meat, various preparations and flavourful recipes. At the same time the author is also passionate about the animals well being, raising his own livestock at River Cottage. A wonderful book for the collection. Hardcover, $50.00.
Listen up, you holier than thou vegetarians! Carnivores are back big time. Forget
supermarkets to follow Bourette as she tastes polar in the north and fried ‘ gator
in the south. From bush to organic farm, get in touch with your inner hunter-gatherer
while discovering what constitutes the finest meat. Hardcover, 217 pp. $35.00.
Great Sausage Recipes and Meat Curing 3rd Edition
From Smithfield hams to andouille sausage, Great Sausage Recipes and Meat Curing is the classic text for aspiring sausage makers. Topics cover everything from sanitation issues to natural casings to curing and canning. Colour and black and white photos, line drawings. HC, 576 pp, $35.95.
With its quality paper and magnificent photos, this outsize European import perfectly reflects the luxury of its subject matter. Yet it is also a book with a sense of humor-witness the lollipop-like foie gras a al croque-au-sel and with a serious purpose. It showcases the technical expertise, nutritional knowledge, and cultural understanding of foie gras possessed by the author, a descendant of one of the great Perigueux foie gras dynasties. Now based in Spain, Andre Bonnaure is a master of modern foie gras preparation. Hardcover, 351 pp. $165.00.
Charcuterie and French Pork Cookery
As charcuterie becomes fashionable again, interest has been renewed in this culinary classic, originally published in 1967, from renowned English writer Jane Grigson. The pig is transformed into an array of delicacies before the readers eyes. An abundance of information accompanies the recipes. Hardcover, 347 pp. $36.95.
Pork & Sons
Phaidon Press (The Silver Spoon, $49.95; Breakfast Lunch Tea, $39.95) has published another stunning book, this time on French pork cookery. With both colour photos and drawings reminiscent of the E.H. Shepard illustrations for Winnie the Pooh, this is as much an art book as a cookbook. Author Stephane Reynaud is the son of a butcher and the owner of a pork-centric restaurant in Montreuil. There is a warning for the young, immune-compromised, and the very old warning of raw eggs, unpasteurized cheeses, and uncooked meats. Perhaps there should be a warning for the inexperienced that instructions are somewhat sketchy. Everyone else should stock up on the best pork money can buy, hurry to the kitchen and start cooking up slow-cooked ham hock with red cabbage, pork confit tart, or charcutier's meatloaf. Hardcover, 367 pp. $49.95.
Guide to Meat
Long overdue a handy meat guide to help identify more than 200 cuts of meat,
from beef to poultry to game and cured meat. An excellent addition to the reference
area on your cookbook shelf. Softcover, 311 pp. $19.95.
The Delia Collection Pork
A collection of the best pork recipes from 34 years of iconic brit
food writer Delia Smith. Excellent, easy to follow recipes you
can trust. Other titles in the series include chicken, italian,
and soup.136 pp. $22.95.
Recipes History & Lore
To gnaw on bones in a world where most meat is sold skinless and
boneless in Styrofoam trays is almost a radical act. In championing
bone-in cooking, Toronto-based food writer and stylist Jennifer
McLagan reconnects us with the aromatic, flavour, and tactile experiences
which have largely been lost in modern cooking. From stocks to
desserts, from meat and game to fish,these dishes reward all the
senses. Colour photos. Hardcover, 257 pp, $41.50.
The Grassfed Gourmet
Armed with a doctorate in sustainable agriculture and community
development from Cornell, Shannon Hayes makes the case for consuming
pasture-raised foods and for developing a relationship with farmers.
Whether its pork, lamb, beef, dairy or chicken, Hayes provides
recipes to show the product at its best. Softcover, 267 pp, $31.95.
Hamburgers & Fries
The third in a series on iconic American foods (previous titles:
Fried Chicken, Apple Pie, each $28.00), Hamburgers & Fries combines
history, recipes and the addresses for some of America’s
best burger and chip joints. However with recipes like tallow-poached
burgers, it is not for the faint-of-heart. Hardcover, 189 pp, $28.00.
There are few things more comforting than a good stew whether short ribs braised
in porter ale with maple-rosemary glaze, rabbit with roasted red peppers and
merguez sausages or a beef ragu. A Fine Cooking contributing editor, Stevens
is strong on technique. Colour photos. Hardcover, 481pp, $51.00.
Paul Gayler pushes the burger way beyond ground meat to include everything from
cod burgers to pumpkin couscous in a pita. Equally inspired is the selection
of accompaniments including chickpea fries and beetroot and horseradish tzatziki.
Colour photos. Hardcover, 143 pp, $26.95.
Sausage & Mash
Lowfat, it ain't! However, it is British comfort food at its best.
Along with recipes employing ready-made links for everything
from pizza to jambalaya, there are also a few recipes for make-your-own
Colour photos. Softcover, 158 pp, $29.95.
Sure, butcher Harry Jordan provides recipes for using meat, but
the real reason to buy this book is for the information-descriptions
and photos of cuts of beef, pork and poultry. Softcover, 151
Me in Manhattan: A Carnivore's Guide to New York
Mr. Cutlets serves up all the addresses and phone numbers you need
to consume the best meat in New York. Whether your cooking at home
or eating out, he'll send you in the right direction with a smile
face. Black & white photos. Softcover, 197 pp, $18.00.
Charlie Trotter's Meat and Game
Another big and beautiful book by Charlie Trotter. Certainly not
meant for the home cook and sure to be copied by the professional,
this book with it's glossy photos
could easily pass for a coffee table book. If you have a local
purveyor of exotic game this could be the book for you if looking
for new inspiration. Otherwise it
remains the stuff that chef's dreams are made of...$60.00. Recipe: Braised
Beef Short Ribs with Horseradish- Potato Purée, Parslied Shallots
and Red Wine Jus.
Nose to Tail Eating
The book includes rolled pig's
spleen, salad of sorrel, chicory and crispy ear and duck hearts on toast. A
few of the odd yet tasty -- and inexpensive -- dishes one can create by looking
beyond boned chicken breasts or strip steaks. Hardcover, 202.pp, $42.95.
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