Meats Books - Page 5

Holy Cows And Hog Heaven: The Food Buyer's Guide To Farm Friendly Food

Joel Salatin

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

jumpy but good advice 3 out of 5 stars.
6 of 8 people found this review helpful.

A book that crams a lot of fact, exposition and commentary into fastfood sort of reading.

Mr. Salatin has excitement in his tone and energy in his thinking. He makes the idea of eating local practical and palatable

My only angst is his tone toward the migrant farm worker (who 'does not speak english'). Has he forgotten that this is part of our history as much as the Pennsylvania Dutch farmer, the Swedish immigrants in Minnesota, the Germans In Wisconsin, etc. ? If he resents cheap labor, it was irrelevant for him to focus on people "who don't speak english" That is a backward anglo rooted sentiment and has nothing to do with sustainable practices and gearing toward a peaceful future for locally responsible consumers and producers

Otherwise, this is a great handbook to use for wiser living.

Editorial Review:

Holy Cows and Hog Heaven is written by an honest-to-goodness-dirt-under-the-fingernails, optimistic clean good farmer. His goal is to:

Empower food buyers to pursue positive alternatives to the industrialized food system.

Bring clean food farmers and their patrons into a teamwork relationship.

Marry the best of western technology with the soul of eastern ethics.

Educate food buyers about productions.

Create a food system that enhances nature’s ecology for future generations.
Holy Cows and Hog Heaven has an overriding objective of encouraging every food buyer to embrace the notion that menus are a conscious decision, creating the next generation’s world one bite at a time.

101 Things to Do with Ground Beef (101 Things to Do With...)

Stephanie Ashcraft, Janet Eyring

Amazon Price: $9.95 List Price: $9.95 Usually ships in 24 hours By: Gibbs Smith, Publisher Amazon Marketplace: 37 new & used starting at $4.91

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

Excellet Reference 4 out of 5 stars.
0 of 0 people found this review helpful.

I also have the chicken book. My family & I have enjoyed trying the new dishes. Most are quick & easy and not expensive to make. We hesitated making a couple of the dishes but they were quite tasty.

Editorial Review:

Everybody knows that meat loaf is the ultimate comfort food, but what else can you do with that easy-to-use, affordable, nutritious freezer staple? Here are 101 easy and delicious recipes to make the most out of ground chuck, hamburger, and turkeyburger.

Home Book of Smoke Cooking: Meat, Fish & Game

Jack Sleight, Raymond Hull

Amazon Price: $10.36 List Price: $12.95 Usually ships in 24 hours By: Stackpole Books Amazon Marketplace: 65 new & used starting at $0.21

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

Good on process, low on recipe's 2 out of 5 stars.
26 of 28 people found this review helpful.

The book covers the process of smoking well. Good information on brining, sausage making, and processing smoked foods is provided. It lacks fundamental data such as internal temperatures of smoke cook meats. A few recipes are presented, but this is not a cookbook.

An old but good reference book. 3 out of 5 stars.
21 of 23 people found this review helpful.

I've owned this book since 1972, then gave it to a friend. Now ordering another. Excellent fish brine! Unfortunately there is no index and a confusing "table of contents" but after I've brined and smoked over 1000 lbs of salmon/stugeon with rave reviews I would say it is a book worth the cost. A great seasoned salt recipe is also included.

Useful Smoking Advice 4 out of 5 stars.
21 of 21 people found this review helpful.

This book discusses smokers you can build, or purchase instead, and also gives tips on how to run your smoker for optimum results. Various fuels to use in smokers are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more. Another book you may find of interest is THE QUICK AND EASY ART OF SMOKING FOOD by Chris Dubbs and Dave Heberle.

Editorial Review:

Discusses smokers you can build or purchase and gives tips on how to run them for optimum results. Various fuels to use are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more.

Essentials of Grilling: Recipes and Techniques for Successful Outdoor Cooking

Denis Kelly

Amazon Price: $23.07 List Price: $34.95 Usually ships in 24 hours By: Oxmoor House Amazon Marketplace: 44 new & used starting at $2.21

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

OUTSTANDING 5 out of 5 stars.
2 of 4 people found this review helpful.

This is one of the best cookbooks we've ever purchased. Couldn't be happier with the results of the recipes that we have tried so far.

Very nice book, well put together 5 out of 5 stars.
0 of 2 people found this review helpful.

This book shows you how to make food that most people would think would be very difficult to make. The book simplifies things with step by step instructions. Very good book.

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

Got the book, and looks almost like new! You could tell it was used because of the cover being scratched a bit. though on the description before I purchased, it did describe that, so I feel I received the book in good condition. Quick delivery!

Editorial Review:

The first in a new series from Williams-Sonoma, Essentials of Grilling is the ultimate source of recipes and techniques for outdoor cooking. Written by a team of renowned grilling authorities, the book features over 150 recipes ranging from American classics to international specialties. Cooking methods include direct- and indirect-heat grilling, smoking, and the use of rotisseries, and each recipe provides instructions for both gas and charcoal grills.

101 Things to do with Chicken (101 Things to Do With...)

Donna Kelly, Stephanie Ashcraft

Amazon Price: $9.95 List Price: $9.95 Usually ships in 24 hours By: Gibbs Smith, Publisher Amazon Marketplace: 47 new & used starting at $1.28

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

great book 5 out of 5 stars.
1 of 1 people found this review helpful.

This book is great and filled with plenty of easy ideas for the novice cook or one that is experienced. I've made some of the recipes and everything was delicious.This is a must for someone who is learning to cook. Buy it and try some1

What to do with all that chicken in the freezer! 5 out of 5 stars.
1 of 1 people found this review helpful.

I buy lots of chicken when I hit the supermarket. It's good for us. It's low in fat. We love chicken, we really do.

However, after eating chicken, chicken and more chicken, the most creative cook can run out of her own usual recipes with the usual ingredients everyone wants to eat.

And so, the chicken sits there in the freezer. I see it every time I open the door to plan dinner. It sits there, mocking me.... Mocking me as I pick up the phone and call Domino's for a pizza because I can't face another one of my own chicken recipes again!

Enter 101 Things To Do With Chicken, and look who's laughing now!! Different styles, different ingredients, a subtle twist in presentation that makes it all... well... new again!

Folks, it's time to show your chicken who's boss. Get a copy of 101 Things To Do With Chicken, and take control of that little mocking bird!

Editorial Review:

101 Things to Do with Chicken
Donna Kelly and Stephanie Ashcraft
101 Things to Do with Chicken is a must have for the busy kitchen. Try delicious recipes such as: Blue Cheese Chicken Dip, Curried Chicken Salad, Grandma's Chicken Noodle Soup, Zesty Chicken Burgers, Cranberry Chicken Spinach Wraps, Garlic Lover's Roast Chicken, Balsamic Chicken Stacks, Mediterranean Chicken, Asian Lettuce Wraps, and Chicken Alfredo Pizza.
The average American eats over 80 pounds of chicken each year.

Hamburger: A Global History (RB-Edible)

Andrew F. Smith

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Editorial Review:

McDonald’s founder Ray Kroc once said, “It requires a certain kind of mind to see beauty in a hamburger bun.” The hamburger has been a staple of American culture for the last century, both a source of gluttonous joy and a recurrent obstacle to healthy eating. Now the full beauty of the burger in all its forms is explored in Hamburger, a debut title in Reaktion Books’ new Edible series.
Andrew F. Smith traces the trajectory of hamburger history, from its humble beginnings as a nineteenth-century street food sold by American vendors, from which it soon spread to the menus of diners and restaurants. The sandwich came into its own with the 1921 opening of the first hamburger chain, White Castle, and subsequent successful food chains such as McDonald’s and Wendy’s ensured the burger’s success in the United States and around the world. The hamburger irrevocably changed American life, Smith argues, as the sandwich propelled the rise of fast food over home-cooked meals in Americans’ eating habits. At the same time, burgers were making inroads in American culture, as well as becoming a rich symbol in paintings, television, and movies. Smith also discusses the darker nutritional, economic, and cultural conflicts raised by the hamburger, such as the “McDonaldization” of international cultures.
A juicy and richly illustrated read, Hamburger will stimulate the taste buds of carnivores the world over. 

(20081001)

Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés

John Kinsella, David T. Harvey

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Customer Reviews:
Total reviews: 9 Average rating: 3.0 of 5

Editorial Review:

The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality

Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. This working manual and treasury of recipes covers the selection and assembly of ingredients, the most effective use of equipment, and the indispensable basics of food safety. Incorporating a wide variety of meats, seafood, fowl, and game, its range of over 200 enticing, culinary classroom-tested recipes includes all the classics of charcuterie, as well as exceptional contemporary favorites. Step-by-step instructions for smoking and curing are clearly presented, as well as illustrated procedures for preparing and stuffing sausages.

Designed for professionals and culinary students as well as home cooks, Professional Charcuterie allows readers to produce superior products upon the very first effort, and to develop their skills to even higher levels.

Williams-Sonoma: Essentials Of Roasting (Essentials of...)

Rick Rodgers

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Really useful book 5 out of 5 stars.
12 of 12 people found this review helpful.

I bought this book because I wanted to learn how to make those mouth watering roasted dishes one sees on TV. The book has tons of recipes sorted in different categories like starters, fish, poultry, meats, vegetables, etc. The book starts by explaining the basics of roasting and the utensils you'll need. The recipes are easy to follow and explicit enough to know how wide to cut the ingredients for example. All this without extending more than necessary. I particularly like the BIG, colorful and sharp pictures that come with every recipe. It has helped me get an idea on how the dish should look like. Not all steps have a picture, only those that are prone to confusion do.

I have made several recipes from the book and the feedback has been very positive, and I'm not an expert or anything. Based on this I'm thinking of buying more books from this author and/or publisher.

Editorial Review:

The fourth volume in the Williams-Sonoma Essentials series offers a complete look at cooking in the dry heat of an oven. Over 130 recipes, including meats, poultry, fish, shellfish, fruits, and vegetables, are supplemented by thorough discussions of roasting techniques and equipment. Each recipe is paired with a photograph of the finished dish and many feature additional images illuminating a confusing recipe element. The authors include Melanie Barnard, Rick Rodgers, and Bob & Coleen Simmons.

Key Features:

* Over 130 delicious recipes; beautiful full-color photographs for every recipe; how-to photographs illuminating challenging tasks

* Intuitive recipe organization, from simple to complex

* Reader alerts for advance prep time, oven temperature, and hard-to find ingredients

The Everything Wild Game Cookbook: From Fowl And Fish to Rabbit And Venison--300 Recipes for Home-cooked Meals (Everything: Cooking)

Karen Eagle

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Will please even the most gourmet palate and satisfy any appetite 5 out of 5 stars.
13 of 15 people found this review helpful.

Comprised of some three hundred recipes ranging from the preparation of fowl and fish to the cooking of rabbit and venison, "The Everything Wild Game Cookbook" truly lives up to it title! Karen Eagle (an experienced cookbook author, member of Les Dames d'Escoffier, as well as the International Association of Culinary Professions), draws upon her expertise as a cooking teacher and food writer to compile "kitchen cook friendly" recipes for dishes that will please even the most gourmet palate and satisfy any appetite. From sauces and marinades to rubs, brines, and relishes, "The Everything Wild Game Cookbook" is a complete culinary reference and covers fish (both saltwater and fresh water), big game (elk deer, antelope, caribou and moose, wild pig, and boar, javelina, buffalo, bear, mountain goat and sheep), small game (rabbit, hare, squirrel, raccoon, woodchuck, beaver, opossum and muskrat), game birds (pheasant, quail, partridge, prairie chicken, ptarmigan, grouse, sage hen, woodcok, snipe, rail, piegeons, dove, wild duck, wild goose, wild turkey), as well as "trimmings" and desserts. Enhanced with an appendices of thematically appropriate websites, "The Everything Wild Game Cookbook" is a welcome and recommended addition to the cookbook collections of hunters and anglers wanting to feast upon the bounty of their efforts.

Editorial Review:

Making something different for dinner has never been easier-thanks to The Everything Wild Game Cookbook. Written with the most exotic wild game and fish in mind, this unusual collection features delicious, original recipes designed to please any meat lover's palate, including:

Deer, wild boar, buffalo, and bear

Pheasant, quail, and partridge

Saltwater and freshwater catch

Rubs, relishes, and marinades

Trimmings and desserts
Expert author Karen Eagle also reveals the secrets of cooking wild game, from the various techniques for preparing it (such as roasting and smoking) to substitutions that really work. With The Everything Wild Game Cookbook, it's not just "same-old, same-old" for supper any more!

Famous Dave's Backroads & Sidestreets

Dave Anderson

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Customer Reviews:
Total reviews: 19 Average rating: 4.5 of 5

Not for more advanced chefs 2 out of 5 stars.
3 of 6 people found this review helpful.

While I didn't harbor hopes that this cookbook would divulge a secret so commercially-valuable as Famous Dave's BBQ sauce recipes (it doesn't at all, and in fact makes a big fuss at how 'important' it is to guard your secret recipes), I DID hope that it would teach a bit about the flavors involved in the type of food I usually tend to associate with images of New Orleans, Chicago, and all the small town in between. I had hoped it would be at least on par with one of Bobby Flay's books on grilling (incidentally, I'll point out that I heartily support Bobby Flay's openness with his recipes, and his understanding that even if he gives me his exact recipe for Mesa Grill BBQ sauce--which he does in one of his books--my version of it will never taste the same as his).

This book does not offer any of that. I was sublimely disappointed when I opened it up to his 'famous' rib recipe and found that the 'recipe' called for several bottles of his "famous Dave's BBQ sauce". In my opinion, this isn't a recipe, it's a plug for a product. I had hoped to find some discussions about cooking techniques...slow-roasting, smoking, etc, but there is maybe a paragraph on this in one of the recipes, and it's ambiguous at best. What it DOES offer is a small handful of recipes slathered with a thick layer of recipe titles like "Jumpin' Jukin' And Jivin' All-Day Beef Brisket" (requires 3 bottles of Famous Dave's BBQ sauce), an overwhelming amount of photos of various Famous Dave's storefronts, and a cover laden with claims of this book being voted "best in america" for recipes.

If your idea of making 'homemade baked beans' involves buying a can of bakes beans and a bottle of bbq sauce, mixing the two together, and calling it a day, this is the book for you. If you're a food network junkie, if you know what Alinea or El Bulli are, or if you see value in cooking from scratch rather than using preprocessed ingredients, you're probably best to seek elsewhere. I wish I could point to a better cookbook on BBQ-ing, because I know finding one is like searching for a needle in a haystack, but I'm hoping it'll suffice it to recommend against buying this cook.

Editorial Review:

Award winning recipes inspired by America's down-home eateries. More than 100 recipes for comfort foods and authentic regional dishes. They come from neighborhood storefront restaurants and blues joints (Voodoo Chicken & Mojo Salsa and Beale Street Shrimp and Corn Fritters); small town roadhouses and cafes (Route 66 Truck Stop Chili, Creamy Sweet & Sour Coleslaw, and Caraway Cheese Soup); country kitchens (Front Porch Cheesy Grits, Real Honest Southern Fried Chicken, and County Fair Blue Ribbon Peach Pie); and rustic cabins and lodges (Log Cabin Chicken Pot Pie, Ketchickan Lodge Salmon Pate, and Drunken Peach Cobler.)