Meats Books - Page 4

Grassfed Gourmet Cookbook

Shannon Hayes

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Customer Reviews:
Total reviews: 8 Average rating: 5.0 of 5

Grassfed Gourmet greatly gratifying. 5 out of 5 stars.
4 of 5 people found this review helpful.

I've owned this book for 2 years now and use it so much that I've given copies of it as Christmas gifts to 20 food-loving friends and relatives on both sides of the Atlantic. Everyone loves it. The recipes are mostly uncomplicated, foolproof and delicious. The book is also a great read: Shannon is an amusing, enormously knowledgeable person who will inform and entertain you with delightful style. I just bought her new book, "The Farmer and the Grill", a fascinatingly different slant on a familiar subject with a surprising and very promising Argentinian flavor. Can't wait to try it.

Editorial Review:

In the emerald-green fields of America’s finest pasture-based farms, cattle, pigs, bison, goats, sheep, and poultry roam free, eating what nature intended them to eat. In THE GRASSFED GOURMET COOKBOOK, Cornell professor of sustainable agriculture and community development Shannon Hayes presents 125 recipes spotlighting the unique flavors and distinct characteristics of foods that come from animals raised on pasture. Discover how meat and dairy products are meant to taste through mouthwatering recipes for a wide range of pasture-raised meats and dairy products, including beef, bison, venison, veal, lamb, goat, pork, poultry, rabbits, and cheese. Hayes also discusses the nutritional, environmental, social, and animal-welfare benefits of pasture-based farming as well as simple strategies for finding and preparing grassfed and pasture-raised foods.

The Sausage Making Cookbook

Jerry Predika

Amazon Price: $14.93 List Price: $21.95 Usually ships in 24 hours By: Stackpole Books Amazon Marketplace: 52 new & used starting at $8.08

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Customer Reviews:
Total reviews: 7 Average rating: 4.0 of 5

What do you really want to know? 5 out of 5 stars.
40 of 40 people found this review helpful.

The ratings seem to be waffling around on this one so maybe I can help. I own this book and love it but you may or may not depending on what you really want this for.

If you want a book that is jammed full of recipes of different sorts and help you come up with some on your own this thing is a treasure.

If you want a hard core how-to on sausage making, then you need to look somewhere else. This book is pretty light in my opinion on the technical details.

The most complete book bar none is Rytek Kutas's book. I've seen that book selling second hand for $165. You don't need to pay anything near that amount though.

Here's a tip though. If you want to make "fresh sausage" let me tell you, it ain't rocket science. You grind the meat and stuff it in a casing. Let it sit in the fridge for a day and fry up what you want and freeze the rest. The finer points will come to you I promise. Cured sausage is a little different though. You can make yourself mighty dang sick if you don't do it right. If you want to try "fresh sausage" making, don't get wrapped around the axel on the technical details. With practice you will get it right and it doesn't take long. Buy this book for the recipes alone.

Editorial Review:

Sausage-making Cookbook is a Stackpole Books publication.

Au Pied de Cochon: The Album

Martin Picard

Amazon Price: $26.40 List Price: $40.00 Usually ships in 24 hours By: Douglas & McIntyre Amazon Marketplace: 37 new & used starting at $24.10

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Customer Reviews:
Total reviews: 3 Average rating: 3.5 of 5

Great Pictures 2 out of 5 stars.
0 of 0 people found this review helpful.

I have eaten at Pied de Cochon many times and have always enjoyed their food. The book is colorful and well written but it is more a story about the business than a cook book whose recipes you are likely to follow. The recipes are complex and contain ingreidents you are unlikely to purchase. If you are familiar with the restaurant or enjoy eating spare parts this is the book for you.

Great Tribute 4 out of 5 stars.
0 of 0 people found this review helpful.

I'm a big fan of this book. While many of the recipes are difficult to recreate, why would we want to go to a restaurant that had easy recipes? As 'restaurant books' go this is a wonderful tribute with great art work. It's a wonderful conversation piece to have in any foodie's collection. Great gift!

Editorial Review:

Owner and chef of Montreal's innovative Au Pied de Cochon restaurant, Martin Picard brings together 55 of the restaurant's recipes in this sumptuous album, which not only dodges culinary fads but also breaks the mold of the typical cookbook in its playful, award-winning design. There's no calorie counting here — Picard leads readers into shameless gastronomic indulgence with such hearty dishes as Foie Gras Pizza, Venison "Chinese Pie," and, per the restaurant's name, oven-braised Pigs' Feet. Six hundred color photos and 50 illustrations complement the lively text.

Morton's Steak Bible: Recipes and Lore from the Legendary Steakhouse

Klaus Fritsch, Mary Goodbody

Amazon Price: $19.80 List Price: $30.00 Usually ships in 24 hours By: Clarkson Potter Amazon Marketplace: 40 new & used starting at $14.93

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Customer Reviews:
Total reviews: 17 Average rating: 4.5 of 5

Editorial Review:

You’ve dreamed about it all week: the prime porterhouse patiently waiting in your butcher’s case for you to bring home wrapped in brown paper. You can’t wait to fire up the grill, season the well-marbled red meat, and slap it over the hot coals. You can hear the sizzle as it cooks, smell the tantalizing aroma; you can practically taste the perfectly seared, juicy steak. You never intend to overcook it, but sometimes you do, ruining a thick, expensive steak.

Never fear. Morton’s, The Steakhouse shares the secrets that have made its name synonymous with fine steakhouse dining for twenty-seven years to ensure that the home cook’s steak turns out exactly as he imagines it. Morton’s Steak Bible offers indispensable tips, steakhouse lore, and more than 100 irresistible recipes perfect for meat lovers, grillers, and fans of their seventy restaurants worldwide.

Before divulging Morton’s recipes for every cut from filet mignon and T-bone to skirt steak and ground sirloin, Morton’s Steak Bible starts at the very beginning, providing excellent tips on how to cook like a steakhouse: what to look for when selecting meat, how to cook it on a grill or under a broiler, and of course, how to time your masterpiece to perfection. There are also “Celebrity Clips” sprinkled throughout, amusing anecdotes about visits to Morton’s by its most famous guests, including Frank Sinatra, Tiger Woods, Queen Latifah, and Jackie Gleason.

In addition to world-famous steak recipes, Morton’s Steak Bible includes chapters featuring everything you’ll need to round out your table, such as the Key Lime Mortini and Smoked Salmon Pinwheels in “Cocktails and the Food We Eat with Them”; Salad Niçoise with Pan-Seared Tuna and Velvet Lobster Bisque in “Salads and Soups”; Baked Lemon-Oregano Chicken and Lamb Chops with Baked Apples in “Other Steakhouse Favorites”; Creamed Spinach and Hash Brown Potatoes in “Side Dishes”; and Morton’s legendary Hot Chocolate Cake and Upside-Down Apple Pie in “Desserts.”

With 3.3 million guests dining at its upscale restaurants throughout the United States, Canada, and Asia every year, Morton’s has clearly earned its place as the authority on all things steak. Beautifully illustrated throughout with vibrant full-color photographs, Morton’s Steak Bible is the definitive guide to steakhouse fare and will instantly become a coveted addition to the home of any meat lover or grilling aficionado.

The Hamburger: A History (Icons of America)

Josh Ozersky

Amazon Price: $14.96 List Price: $22.00 Usually ships in 24 hours By: Yale University Press Amazon Marketplace: 50 new & used starting at $12.00

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

What do Americans think of when they think of the hamburger? A robust, succulent spheroid of fresh ground beef, the birthright of red-blooded citizens? Or a Styrofoam-shrouded Big Mac, mass-produced to industrial specifications and served by wage slaves to an obese, brainwashed population? Is it cooking or commodity? An icon of freedom or the quintessence of conformity?

 

This fast-paced and entertaining book unfolds the immense significance of the hamburger as an American icon. Josh Ozersky shows how the history of the burger is entwined with American business and culture and, unexpectedly, how the burger’s story is in many ways the story of the country that invented (and reinvented) it.

 

Spanning the years from the nineteenth century with its waves of European immigrants to our own era of globalization, the book recounts how German “hamburg steak” evolved into hamburgers for the rising class of urban factory workers and how the innovations of the White Castle System and the McDonald’s Corporation turned the burger into the Model T of fast food. The hamburger played an important role in America’s transformation into a mobile, suburban culture, and today, America’s favorite sandwich is nothing short of an irrepressible economic and cultural force. How this all happened, and why, is a remarkable story, told here with insight, humor, and gusto.

(20080421)

Rotisserie Chickens to the Rescue!: How to Use the Already-Roasted Chickens You Purchase at the Market to Make More Than 125 Simple and Delicious Meals

Carla Fitzgerald Williams

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

Editorial Review:

More than 125 easy and delicious recipes using America's favorite new 'ingredient'-the rotisserie chicken otisserie chickens are one of the fastest-selling items in markets across the country-the latest figure shows annual sales of over 750 million. They're everywhere! Plump, juicy, and reasonably priced rotisserie chickens are selling like crazy at supermarkets, warehouse clubs, takeout restaurants, and deli cases. And when you have a rotisserie chicken, you have possibilities. Rotisserie Chickens to the Rescue! unleashes the potential of these deceptively humble birds. The book shows how these ready-to-eat treasures can quickly become the springboard for creating anything from appetizers and sandwiches to soups and main courses. Novice and experienced cooks alike will savor the simplicity of these delicious recipes. Among the scrumptious dishes you will find are: nSpice Island Turnovers with Pineapple Mango Dipping Sauce nCreamy Wild Rice and Leek Soup nLickety-Split Chicken Lasagna nCountry Chicken Pot Pie nChipotle Chicken Club Sandwich, and much more!

Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl

A. D. Livingston

Amazon Price: $14.65 List Price: $14.95 Usually ships in 24 hours By: The Lyons Press Amazon Marketplace: 36 new & used starting at $4.59

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Customer Reviews:
Total reviews: 2 Average rating: 4.0 of 5

Not recommended for USDA employees! 4 out of 5 stars.
24 of 24 people found this review helpful.

Livingston takes a definite outdoorsman approach to jerky. He is sharply critical of USDA safety regulations, and he doesn't believe in nitrate cure as a preservative (he includes it in a few recipes, but says it's for preserving the color of the meat, not as a safety procedure). Some of the air-drying recipes gave me the willies just thinking about them! Livingston's approach to safety is to use meat from trusted sources, which often means avoiding the local supermarket in favor of a butcher or processor. He says if you use meat from known sources you'll avoid many problems. Good advice, but not always practical.
The book is lively and readable, but too many of the recipes are for curing 10 pounds of meat -- I wish he'd included smaller-quantity versions of some of them.
This is NOT the definitive book for beginning jerky-makers, but it's probably a good buy for an experienced jerky-maker to add to his/her library.

Editorial Review:

Recipes and techniques for making the popular high-protein, low-fat dried meat snack.

The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry

NAMP North American Meat Processors Association

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

Editorial Review:

For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs.

This new edition of The Meat Buyer's Guide features:

• New uses for muscles in meat carcasses
• New trim, cut, and processing options
• More than 60 new photographs

NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products.

NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier.

To find a NAMP Meat Specialist near you, visit www.namp.com

The Supper of the Lamb: A Culinary Reflection (On Food)

Robert Farrar Capon

List Price: $10.98 By: Smithmark Publishers Amazon Marketplace: 21 new & used starting at $1.05

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Customer Reviews:
Total reviews: 14 Average rating: 4.5 of 5

Full-throttle joy of living 5 out of 5 stars.
2 of 2 people found this review helpful.

This is one of the most exceptional books I've read. Bold, funny, grumpy, and wise, it is a beautifully-written cookbook and dazzling radiance of commentary.

To read this fine book is like sitting on a stool in Capon's kitchen, listening to this old-school master talk (as he slow-cooks) on subjects as diverse as onions, knives, wine, love, dinner parties, and baking soda ("the Most Extraordinary Ordinary Thing in the World").

The thing I most appreciate about this book is its unapologetic, hurricane-force, declaration of JOY with life and life's Creator. "Supper of the Lamb" is almost operatic in its celebration of God, real foods, the earth, and wine. The book is a zero-tolerance zone for synthetic foods, ideas or people.

BE WARNED: "Supper of the Lamb" was first published 37 years ago. The language flow is so beautifully full that it's a little like eating lamb after decades of consuming malted milk balls and pork rinds.

Editorial Review:

From a passionate and talented chef who also happens to be an Episcopalian priest comes this surprising and thought-provoking treatise on everything from prayer to poetry to puff pastry. In The Supper of the Lamb, Capon talks about festal and ferial cooking, emerging as an inspirational voice extolling the benefits and wonders of old-fashioned home cooking in a world of fast food and prepackaged cuisine.

Eat Like a Wild Man: 110 Years of Great Sports Afield Recipes

Amazon Price: $16.50 List Price: $25.00 Usually ships in 24 hours By: Willow Creek Press Amazon Marketplace: 48 new & used starting at $7.19

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

Excellent compilation of fish and game recipes 5 out of 5 stars.
16 of 16 people found this review helpful.

If you like fish and wild game dishes, this is the book for you. There are recipes from over 100 years of the publication "Sports Afield". Every recipe that I have tried has been awesome(about 30). There is even a recipe for fruit bat, I'll let someone else try that one.

Love the book and would give it 10 stars! 5 out of 5 stars.
5 of 5 people found this review helpful.

P. J. O'Rourke one of my favorite, conservative authors has said Rebecca Gray is Martha Stewart with a shotgun. That alone made me want to buy the book. Then there is the books layout which is quality all the way. No cheap, slap together book.

Historically the information on aging, traditions for cooking, meticulous instruction and illustrations provided made the book well worth the price.

There are recipes for venison, bear, boar, duck, goose, pheasant, quail, partridge, grouse, woodcock, dove, rabbit, perch, shellfish, squirrel, iguana, frog, crow, trout, pike, bass, turkey, salmon, swordfish, catfish, wild rice, dandelion, watercress and rosehips and wild and domesticated herbs means that there will be more than a little for the authentic hunter, cooker and feaster of wild game.

Along with Stalking the Wild Asparagus by Euell Gibbons also available thru Amazon.com, there is no reason someone like myself, living here in the Sierras of California should ever have an excuse for going hungry.

This is a book that will appeal to those interested in the history of food, self sufficiency, wild game, as well as a great gift for the man or woman in your life who has an adventuresome streak.

You can also subscribe to Sports Afield via Amazon.com as well.

Editorial Review:

From a collection of some of the wildest, most delicious wild game and fish recipes that Sports Afield magazine has published over the last 110 years, lifelong food connossieur and cookbook author, Gray selected and infused a collection of wonderful-tasting old standards with her own culinary wizardry, and provided meticulous instruction on the best methods for cooking fish and game, redefining how to "eat like a wild man."