Dry-aged meat is a meat lover s dream, featuring succulence and flavor that no other meat can match. Typically such meats are available only in elite steakhouse restaurants or high-end specialty butcher shops, at a cost far beyond the pocketbook of most consumers. But now this ultimate expression of meaty flavor is available to all, with the surprisingly simple but detailed instructions in this handy guide. All that s needed is a small refrigerator, a fan, a remote thermometer, and this book. With these tools anyone can dry age beef, duck, goose, lamb, goat, venison and other game, and more. The book examines the cuts of meat to choose and how to trim them. Exact, step-by-step instructions for dry aging each kind of meat are covered in full. It addresses health and food-safety concerns in detail, and gives guidelines for how long each meat should be aged. Cooking notes are also included. Any serious home cook will want to try the surprisingly simple methods outlined in Dry Aging Meat at Home."

Sometimes all you want is the best. This spectacular volume gives you just that, with more than 115 top-rated recipes, crystal-clear instructions, and tips and tricks from Weber - everything you need to make your home the most popular place on the block. Weber experts and fans have carefully selected the real standouts from more than 2,000 original Weber recipes. These classics have all been re-photographed, retested and reimagined for today's cook.

Passionate about steak, award-winning food and travel writer Mark Schatzker sets off in a quest for perfection in the art of cooking beef. His odyssey takes him thousands of miles through eight countries, and sees him tuck into more than 100 lbs of steak. He gasps for air on Texas feedlots; dodges the descendants of prehistoric aurochs inFrance; encounters grass-fed glory in Scotland and ferventlocalism in Italy; debunks the myth of beer-massaged cows in Kobe; and admires Argentinian grilling savvy.Schatzker also discovers that, whilst there's a lot of steak around, there's not a lot of great steak. To determine why this might be, he meets with ranchers, chefs, experts on flavour and animal welfare and even chemists and historians. Some key issues that emerge include breed integrity, marbling, grass versus grain feed, slaughterhouse conditions and industrial practices designed solely to maximize output. Finally, he has ago at raising a cow himself ...In humorous, lively and highly informative prose, Schatzker pursues his obsession with admirable thoroughness.This illuminating study of steak and its discontents as well as its many delights will resonate with avid and casual meat-eaters alike, and will even make vegetarians go 'hmm'.

Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. The momentum of this revived butcher-love has created a carnivorous frenzy, pulling a new generation of home cooks straight into the kitchen Primal Cuts: Cooking with America s Best Butchers is their modern meat bible. Marissa Guggiana, food activist, writer, and fourth generation meat purveyor, traveled the country to discover 50 of our most gifted butchers and share their favorite dishes, personal stories, and cooking techniques. From the Michelin star chef to the small farmer who raises free-range animals butchers are the guide for this unique visual cookbook, packed with tons of their most prized recipes and good old-fashioned know-how. Readers will learn how to cook conventional and unconventional meat cuts, how to talk to their local butcher, and even how to source and buy their own whole animals for their home freezer. Much more than just a cookbook, Primal Cuts is a revealing look into the lives, philosophy, and work of true food artisans, all bound by a common respect for the food they produce and an absolute love for what they do.

This is a definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts.

While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American South. To begin to understand the place that this iconic food holds in the hearts of southerners, Damon Lee Fowler writes, one has only to step into the historic smokehouse of Thomas Jefferson's Monticello and take a deep breath. More than a century after the last hams were hung to smoke in that chamber, the aroma of salt, smoke, and air-dried pork still permeates the rough masonry walls and clay floor, filling the air with its earthy perfume. Even after centuries of culinary transformations throughout the South, that fragrance lingers in kitchens throughout the region. Ham's 55 recipes bring home the love in just about every way-brine- or dry-cured, smoked or not, boiled, baked, glazed, honey-baked and spiral cut, thin-sliced and piled into biscuits and sandwiches, fried up with eggs, with grits, with redeye gravy, added for savor to soups, casseroles, poultry, seafood, and, yes, the vegetable pot. Fowler also includes recipes inspired by Chinese, French, Italian, and Spanish dishes, and provides a guide to basic terminology and cooking methods.

Oh, what to cook? We are spoiled for choice when it comes to cooking-we have a multitude of fresh fruit and vegetables, herbs and spices and fresh meats of all types available to us. This book presents you with a range of tips to get the best out of whatever type and cut of meat you choose to cook. Savour the tastes of meat cooked to perfection for your friends and family. All the recipes in this little compedium of cooking are beautifully photographed so you will know just how they will appear on your plate. Whether you are a novice or an experienced cook, you will find all these recipes to be the perfect blend of simplicity of preparation and sophistication of flavor, and you will enjoy not only eating them but preparing them as well. Go to it-you will be so glad you did.

From the pages of Rebecca Gray's masterful "The New Gray's Wild Game Cookbook" these full-course venison menus run the gamut from quick-and-easy to elegant-and-expert. Peppered with anecdotes and detailed instructions and capped with a full chapter on game care from the field to the table, "Gray's Venison Cookbook" is a complete cookbook in a handily compact volume.

First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals.
Already a sensation in the United Kingdom, this groundbreaking treatise on choosing and preparing meat is now available in the United States for the first time. Includes more than 100 recipes and more than 200 full-color photographs. Thoughtfully Americanized, with complete information about assorted cuts (including illustrations), production standards, and sources for buying and learning about meats in the United States. British edition has sold 150,000 copies.



ReviewsJames Beard Foundation 2008 Cookbook Awards: Cookbook of the Year Award!James Beard Foundation 2008 Cookbook Awards: Single Subject Category Winner! ‚AuDroll, learned Hugh Fearnley-Whittingstall has done the meat-eating world a big favor with The River Cottage Meat Book . . . The perfect book for mindful carnivores.‚Au‚AiBoston Globe‚AuFearnley-Whittingstall confronts both the moral and gustatory issues surrounding carnivorism and provides 150 excellent recipes.‚Au‚AiNew York Newsday‚AuFearnley-Whittingstall asks us to take grown-up moral responsibility for the act of eating meat‚Aicertainly enough responsibility to inquire about how the animal lived and died. All this is spelled out at fervent (and deserved) length before we get near a bit of cooking instruction. Luckily, Mr. Fearnley-Whittingstall turns out to be as zealous a cook as he is a reformer, equally able to appreciate the simplicity of Irish stew or a good beefburger, or to lead people through the intricacies of pork pie or cider-cured ham.‚Au‚AiNew York Times‚AuThose who find that calves' livers and pig's trotters are best contemplated at a distance should keep well away from Hugh Fearnley-Whittingstall. Those of us with the opposite problem worship him as a god. This is not a case of macho posturing over a barbecue pit: There is more cooking know-how in Fearnley-Whittingstall's little finger than you will find in the graduating class of any cooking school in the country. His book is stuffed with wit, erudition, and one slow-cooked, lovingly constructed recipe after another.‚Au‚AiNPR.org Holiday 2007One of the Year's Best Cookbooks: ‚AuHugh Fearnley-Whittingstall is a brilliant, argumentative British cook and food writer . . . his recipes happen to be terrific.‚Au‚AiGourmet#1 Cookbook of the Year‚AiAmazon Editor's Picks in Cooking, Food & Wine100 to Taste List‚AiFood & Wine‚AuThis is one to read and cook from during barbecue season‚Aiand to get inspired by the rest of the year.‚Au‚AiBon Appetit‚AuA book to help us truly understand the philosophical and pragmatic aspects of the meat on our table.‚Au‚AiBoston Globe‚AuThe ultimate reference for the serious carnivore.‚Au‚AiNew York Daily News‚AuThis guy gets physical with meat . . . A trencherman's manual of meat that includes recipes‚Aifrom down-home steak-and-kidney pie to more exalted fare like a salad of seared pigeon breast with pan-juice vinaigrette‚Aiand graphic how-tos on buying and butchering, plus answers to questions you maybe never asked . . . More than you can digest? No doubt. More than you want? No way. Fearnley-Whittingstall's down-in-the-trenches humor and tone of earthy authority keep you coming back for another slice.‚Au‚AiForbes ‚AuHis big, impressive meat book . . . has now been Americanized . . . Fearnley-Whittingstall is passionate and opinionated but not heavy-handed, and his sense of humor is evident throughout . . . A good companion to Fergus Henderson's The Whole Beast, this unique title will be important as both a reference and a cookbook.‚Au‚AiLibrary Journal Starred Review‚AuHugh Fearnley-Whittingstall believes that the animals we eat deserve respect, both for their sake and ours.‚Au ‚AiConde Nast Traveler

What is a roast? Much more than a hunk of meat cooked in a certain way. A roast may conjure up images of vast joints of beef turning on spits in front of huge fires, of venison poached from under the gamekeeper s nose, of medieval boards groaning under the weight of peacocks, swans and sucking pigs, of Christmas geese and turkeys, and of convivial Sunday lunch. In short, a roast is an idea of plenty, of feasting, and of occasion.

Acclaimed cook and food historian Laura Mason presents delicious beef, lamb, pork and chicken roasts, plus traditional recipes for turkey, goose, duck, game birds, rabbit and hare, and venison too. All the best accompaniments and vegetable dishes are included, from essential Yorkshire puddings and roast potatoes to sauces and stuffings.

Everything you need to know about sourcing, preparing and roasting quality meat is explained and most importantly, the best part of any roast is often the leftovers, and there are mouth-watering ideas for soups, sandwiches, salads and pics.

An encyclopaedic, eye-catching tribute to one of the world's most popular foods - the humble hamburger Celebrate the classic hamburger with this unprecedented collection of essays, photographs, and ephemera - a colourful look at the burger's origins and impact, assembled by a true burgerphile whose passion has taken him around the globe. Perfect for home cooks and pop-culture addicts alike, the book is chock-full of original research, exclusive interviews with culinary icons, never-before-seen archival photographs from brands such as McDonald's and White Castle, and twelve delicious recipes.

"It's a great book for any first-time hen-keeper." - YOU magazine Keeping and raising chickens is fun, relaxing, and low maintenance, plus you have the added benefit of your own known source of fresh eggs. In Raising Chickens, poultry breeder Suzie Baldwin offers a practical guide to everything the beginner needs to know, from whether to buy chicks or hens, what varieties to chose, how to tell if you're buying a healthy chicken and how to ensure it stays that way, to how many chickens you should keep, and what kind of coop to buy. They also answer all the questions commonly posed by first-time owners, from whether chickens ever fly away and how quickly they will start laying, to how to prevent them being attacked by foxes and what to do when they become unwell. Previously published as Chickens

BACON ME CRAZY! Eat 17 is a small, independently-owned and much-loved group of eateries and convenience stores based in east London. It was started by James Brundle and Chris O'Connor, two brothers in their early twenties, who, with only GBP5,000, transformed a run-down off-license in Walthamstow into a multi-million-pound retail revolution and world-class brand. Eat 17's two shops are London fixtures, and the brothers recently took out a lease on a third site. Eat 17 has also recently started selling to a supermarket chain in Hong Kong and on mainland China. The Bacon Jam Cookbook, as well as providing many recipes from Eat 17 and their suppliers, also describes what the brothers have achieved and how. It is also, incidentally, a paean to bacon - (just about) everyone's favourite foodstuff. http://www.eat17baconjam.co.uk http://www.eat17.co.uk/

Bacon is Peter Sherman's north star. In 2014, he opened BarBacon, a bacon-themed gastropub in New York City, to immediate critical and financial success, and he has become the go-to bacon guru for the world. He has a nearly religious devotion to bacon, and in his tome, The Bacon Bible, he shares more than 150 recipes that show you how to incorporate bacon into nearly any meal you can imagine. There are the classics, like BLTs, wedge salads, and mac and cheese, but the book really encourages you to cook with bacon in unexpected ways. There's Bacon Ramen, Chipotle Bacon Tacos, and Bacon Bourbon Oatmeal Pancakes. Peter also teaches you the basics, like how to cure simple bacon from scratch. He has a mad-scientist approach to bacon and is a firm believer that it should be a part of every meal.

Smoke and cure everything from store-bought meats to freshly harvested fish and game! Drawing on more than forty years of experience smoking everything from succulent salmon to whole hogs, award-winning outdoor writer and photographer Monte Burch presents this practical handbook for anyone who wants to make their own smoked or cured products. The Complete Guide to Smoking and Salt Curing introduces beginners to the ancient art of preserving meat, fish, and game with full-color photographs and clear instructions on how to select meats and avoid contamination, how to choose smokers, and how to use various tools. This easy-to-follow guide also includes delicious recipes for: Rubs Sauces Marinades Ham Sausage Bacon And more! Whether you are a serious hunter or angler seeking to cure and smoke the fish and game you've harvested yourself or simply a consumer looking to stretch your grocery dollar while creating delicious smoke salmon or cured bacon at home, Burch will have you making mouthwatering meals in no time.

Ribs, Ribs, Ribs will take your next backyard barbecue from so-so to stupendous.

Ribs, Ribs, Ribs lets you experience the succulent, flavor-packed glory of all things ribs. Featuring over 100 recipes for the grill, oven, and smoker, mouthwatering sides, and delicious desserts to top it all off, family and friends will be giving their compliments to the chef. Popular the world over, these recipes reflect a mouthwatering bounty of international flavors. This is the perfect gift book for barbecue beginners and grilling masters alike. With Ribs, Ribs, Ribs achieve restaurant results from the comfort of home!