Meats Books - Page 3

Raising Steaks: The Life and Times of American Beef

Betty Fussell

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Customer Reviews:
Total reviews: 4 Average rating: 3.0 of 5

Editorial Review:

In Raising Steaks, Betty Fussell saddles up for a spirited ride across America on the trail of our most iconic food.

When we bite into a steak's charred crust and pink interior, Fussell finds that we bite into contradictions that have branded our national identity from the start. We taste the colliding fantasies of British pastoralists and Spanish ranchers that erupted in land wars between a wet-weather East and a desert West. We savor the ideas of wilderness and progress that clashed when we replaced buffalo with cattle, and then cowboys with industrial machines. We take in the contradictions of rugged individualism and the corporate technology that we use to breed, feed, slaughter, package, and distribute the animals we turn into meat. And we participate—as do the cattlemen and chefs, feedlot operators and rodeo stars, boot makers and scientists Fussell talks with—in the mythology that inspires cowboys to become technocrats and presidents to play cowboy.

Raising Steaks is a celebration of, and an elegy for, a uniquely American Dream.

The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food

James Villas

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Who doesn't love bacon? 5 out of 5 stars.
15 of 15 people found this review helpful.

In response to the prior review, there's definitely much more here than just instructions on how to cook bacon -- the book includes recipes using bacon in all different kinds of dishes, even dessert, believe it or not! I always find James Villas's books to be thorough and well-written, and this one is no exception -- definitely a great gift for a bacon-lover!

Editorial Review:

Bacon. It’s crispy, salty, smoky, sweet . . . and totally irresistible. Renowned food writer James Villas offers 168 intriguing ways to savor the flavor of everyone’s favorite meat, ranging across America and around the globe. You’ll find familiar favorites like Spaghetti alla Carbonara and Cobb Salad as well as more exotic but equally delectable fare, such as California Hangtown Fry and Portuguese Egg and Bacon pudding. Illustrated with beautiful color photographs throughout and featuring sources for today’s best artisanal and international bacon, The Bacon Cookbook is your guide to a world of bacon possibilities and pleasures.

Bones: Recipes, History, and Lore

Jennifer Mclagan

Amazon Price: $23.07 List Price: $34.95 Usually ships in 24 hours By: William Morrow Cookbooks Amazon Marketplace: 29 new & used starting at $11.97

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Editorial Review:

Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones.

Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones.

Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire.

In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.

The Frog Commissary Cookbook

Steven Poses, Anne Clark

List Price: $17.95 By: Doubleday Amazon Marketplace: 36 new & used starting at $0.98

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Customer Reviews:
Total reviews: 38 Average rating: 5.0 of 5

The best, most reliable cookbook I've ever owned. 5 out of 5 stars.
0 of 0 people found this review helpful.

Absolutely crammed full of wonderful, flavorful recipes from beginning to end. I've owned this book since about 1988 and still use it more regularly for entertaining than any other. My favorites are the chicken satay, orzo salad, siamese chicken curry, grilled marinated swordfish, roast duck with Thai curry glaze, oatmeal sunflower seed pancakes, and pecan pie. Wait! I forgot the stir fry sauces and all those little suggestions at the end of chapters, and the broccoli and the gratin and the cookies and the ... You get the picture. Buy it.

Amazing and much loved cookbook! 5 out of 5 stars.
0 of 0 people found this review helpful.

As a local to Philadelphia, this came to my mother via the restaurant/ catering affiliations of Steve Poses, now of which I think there may only be Le Bus? Anyway, this has been a family staple for many years and the first book I grab for when I am serving company. Not light on calories, but guaranteed to be delicious... and I mean EVERY recipe. Awesome.

Editorial Review:

Over 100,000 copies in print! "Frog  Commissary's inventive, playful food is multiethnic but  often shows a distinctive Thai influence. Bright  ideas spill out everywhere." --  Library Journal

Illustrated

CHARCUTERIE AND FRENCH PORK COOKERY

Jane Grigson

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

"...European civilization...has been founded on the pig." 5 out of 5 stars.
69 of 69 people found this review helpful.

I am on an unholy mission to convert a few Amazonians to the pleasures of do-it-yourself charcuterie. My travels in search of gustatory ecstacy have revealed many a depressing deficiency in American food, one of the most egregious of which is the state of this country's meats. Besides the much-publicized and lamented feed-lot economy that guarantees cheap and flavorless meat for all, we have forfeited the rich, varied, and highly-localized meat traditions of Europe. We have replaced flavor, texture, and local nuance with industrial products that satisfy the huge distributors but leave our tongues and bellies beggared. I am writing a series of reviews that laud a few recent books that do a great job in trying to rectify this impoverishment.

Perhaps the most thorough and comprehensive of the bunch is Jane Grigson's. Over almost 350 dense, detailed pages she covers the hows and whys of charcuterie. Everything from tools and methods to the meat itself is presented in lucid prose, with a fine eye to determining what, exactly, the reader needs to know to make good meat products at home. Sausages of every kind and description, pates, terrines, puddings, saltings, fresh pork preparations, sauces, gallantines... the scope of this book approaches the scope of knowledge a Franch charcutier might possess. Few details escaped Grigson's attention, for her purpose was no humbler than to revive charcuterie in Britain. If she accomplished nothing more than to inspire Fergus Henderson to become the greatest meat-man of his generation, she should rest in peace.

The book has many virtues, readability and enthusiasm not least among them. But its real gift is its comprehensiveness and its almost unique ability to guide the reader through unfamiliar territory. This is a real, fundamental, primary cookbook. Anything more basic would be a farming manual. Which brings me to the point I started to make at the beginning of this screed: our American meat situation is bad because we allow much too much mediation between live meat animals and what we put in our mouths. What Grigson proposes is a hands-on, direct, sensory, real involvement with the raw materials. This, as the great French and Italian food traditions demonstrate so unasailably, is fundamental to great food. When you give up the cheap pleasures of supermarket hamburger and try your hand at basic charcuterie, you will enter a world of memorable pleasures and perhaps rekindle that most basic human value: respect for the sources of what we eat.

You may find my review of Fergus Henderson's The Whole Beast useful in your education as a carnivore.

Enjoy.

Editorial Review:

Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams.

First published in 1969 but unavailable for many years, Jane Grigson's "Charcuterie and French Pork Cookery" is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.

The Complete Meat Cookbook

Bruce Aidells, Denis Kelly

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Customer Reviews:
Total reviews: 46 Average rating: 4.5 of 5

Editorial Review:

Whether it's a perfectly grilled steak, an expertly done roast, slow-cooked ribs, or a robustly flavored stew, there's nothing like the satisfying savor of meat. However, today's cuts, which are naturally lean, need special treatment and updated cooking techniques so they turn out tender, juicy, and flavorful. Called the book "for the new meat world order" by the Los Angeles Times and hailed as "definitive" by countless reviewers, this authoritative guide ensures that you'll get superb results every time, whether you're a confirmed carnivore or a sometime meat eater.
Everything you need to know is here, including
• straight talk on how to choose the right cut for every occasion: a great steak, a pork roast for a weeknight, or a leg of lamb that's easy to carve
• simple seasoning techniques, such as dry rubs, wet marinades, flavor brines, herb pastes, and fast sauces
• advice on how to cook each cut to just the right temperature
• more than 230 recipes, ranging from the ethnic and eclectic to everyday classics, from Nogales Steak Tacos and Tuscan Herb-Infused Pork to Lisa's Lazy Pot Roast
• hundreds of tips on meat cookery that will enlighten even expert cooks.

The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone inBetween

Peter Berley

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Customer Reviews:
Total reviews: 12 Average rating: 4.5 of 5

Editorial Review:

Today a single family can include staunch vegetarians as well as passionate meat lovers. When company shows up, the situation gets even more complicated. How can you satisfy them all without making two (or three) completely different meals?

In The Flexitarian Table, the award-winning author Peter Berley presents menus that are flexible, exciting, relaxing to prepare -- and that make everyone feel welcome. With The Flexitarian Table, you'll no longer treat vegetarians as afterthoughts by offering them a couple of scanty side dishes, and you'll be able to indulge meat eaters at the same time with abundant, satisfying dishes.

You'll learn how to prepare vegetarian and meat versions simultaneously without going to any extra trouble. Roast a succulent, crisp chicken with lemon and thyme -- and make a tofu version in just minutes. Put some meaty portobello mushroom caps on the grill and, for the carnivore contingent, throw on a steak, then pair them both with a zesty bread crumb salsa. Simmer white beans with carrot and celery and sauté some shrimp, drizzling each with the same rich brown butter sauce with fresh herbs.

You'll find many sumptuous vegetarian dishes as well, including cannelloni with ricotta, Parmesan, and mint or a hearty lasagna with roasted fall vegetables in a sage-scented cheese sauce. Or serve up a selection of easy little dishes and let your guests choose.

You'll get plenty of ideas for get-dinner-quick meals such as winter tomato soup with goat cheese crostini and Spanish-style fried eggs, and for luxurious weekend fare try cumin-spiced lamb croquettes and falafel, served with two traditional Middle Eastern sauces and whole wheat pita bread.

The Flexitarian Table also shows you how to cook with the seasons so you get the most flavor from your ingredients while you enjoy varied, sustainable meals year-round.

Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue

Paul Kirk

List Price: $32.95 By: Harvard Common Press Amazon Marketplace: 9 new & used starting at $16.99

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Customer Reviews:
Total reviews: 21 Average rating: 4.5 of 5

Great Recipes, Good Instruction 5 out of 5 stars.
1 of 1 people found this review helpful.

I'd rate this as a great recipe book, and a good but not great BBQ instruction book. The author is not shy about telling you how good he is and he wants you to be just as proficient at cooking up great food.

The book's recipes cover all kinds of meats, including beef, pork, lamb, chicken and even goat, plus there was a chapter on fish, an unexpected bonus. Whole sections are dedicated to rubs, mops, sauces, and all other manner of BBQ flavorings. The author includes some helpful information for hot grilling foods as well, because its not every day you can spend 16 hours smoking a brisket or 6 hours slow cooking spare ribs.

The only drawback to this book in my eyes is that its explanation of cooking techniques are adequate but not great. A few pictures or diagrams might have helped, as I found myself puzzled trying to figure out a few of his explanations for specific methods. Overall, however, I'm glad I bought this book and look forward to using it for years to come.

Editorial Review:

Chef Paul explains it all: the differences between barbecuing and grilling; how to build different kinds of fires and what kind of fuel to use; setting up the pit or grill; what tools are needed to how to prepare the food.

The Venison Sausage Cookbook: A Complete Guide, from Field to Table

Harold Webster

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Editorial Review:

The history of sausage making dates back to an obscure moment in time when early man discovered that his surplus meat lasted longer when it was chopped, mixed with a little raw natural salt to flavor it, and stored in the stomach or intestines of the animal. Since the discovery of sausage nearly 5,000 years ago, people from all over the world have been making sausage at home without the need for expensive equipment.
You may ask, why choose venison sausage instead of your regular pork or beef sausage? Harold Webster explains that making homemade venison sausage is safe, simple, and more economical. It provides a unique activity in which all members of your family can participate, and ultimately enjoy the fruits of their labor. All of the seasoning ingredients can be found in any supermarket, and you can have confidence in the meat's purity because it came from the woods.
THE VENISON SAUSAGE COOKBOOK provides step-by-step instructions to help you with selecting condiments, grinding, patty making, casing, stuffing, packaging, and storing your venison. In addition, you will find recipes for well over a hundred varieties of venison sausage, ranging from Mild and Easy Venison Sausage, to Syrian Venison Sausage Links with Red Wine and Pine Nuts, to Bratwurst Venison and Onion Sausage. If you're wondering what to serve with your delicious venison sausage, Webster also includes 195 of his best menus for all types of meals and occasions.

Venison Cookery (The Complete Hunter)

Editors of creative Publishing

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Excellent! 5 out of 5 stars.
20 of 22 people found this review helpful.

For this genre of book, the recipes are especially comprehensive with vivid color pictures complementing most dishes. The book is very well put-together. Every hunter's family (especially the wives) should greatly appreciate it.

superb presentation/content 5 out of 5 stars.
19 of 19 people found this review helpful.

The quality of this presentation is far above what one normally sees in "game" cookbooks. Lots of color pictures; all recipes tried so far are keepers. BTW: elk substitutes straight across in most of the recipes so its like two books in one.

The best cooking venison book I own 5 out of 5 stars.
7 of 7 people found this review helpful.

Growing up in a family that ate wild game and who knows that there is a good and a bad way to cook wild game this is a book that the novice and the old timer will love. Mainly because the recipes are wonderful and many are new as far as modern ingredients i.e. fruits and vegetables that go with wild game and for the novice it is wise to have a book that not only teaches the proper ways to dress a kill and handle and store it, but how not to cook it.

I cannot tell you how often I have seen a beautiful piece if venison just taste awful or so tough you need a chain saw to cut it. This book will make that hard earned piece of meat melt in your mouth. Of course I love and own most of the books The Hunting & Fishing Library has produced.

Need a great gift for the deer hunter (male OR female) in your life? This is it.

Editorial Review:

This award-winning book features nearly 150 all-new recipes ranging from traditional meatloaves and hearty soups to spicy stir-fries and elegant stuffed tenderloins. There's even a comprehensive section on sausages and smokehouse specialties.

This is much more than a simple recipe book. You'll find unique sections such as, easy to prepare meals for deer camp, a helpful substitution chart, and fantastic photographs that will have you grabbing a package of venison out of the freezer.