COOKING / Specific Ingredients / Meat
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COOKING / Specific Ingredients / Meat
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COOKING / Specific Ingredients / Meat
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Incoming Resources
- The complete book of jerky, how to process, prepare and dry beef, venison, turkey, fish and more, Philip Hasheider
- Pure charcuterie, the craft & poetry of curing meat at home, Meredith Leigh
- Salted & cured, savoring the culture, heritage, and flavor of America's preserved meats, Jeffrey P. Roberts
- Latin grilling, recipes to share, from Patagonian asado to Yucatecan barbecue and more, Lourdes Castro ; photography by Tara Donne
- Charcuterie, slow down, salt, dry and cure, Tim Hayward ; photography by Chris Terry ; illustrations by Luca Vinti
- Ribs, ribs, ribs, grill 'em, smoke 'em, bake 'em
- Korean BBQ, master your grill in seven sauces, Bill Kim with Chandra Ram ; photographs by Johnny Autry
- Jerk from Jamaica, barbecue Caribbean style, Helen Willinsky ; photographs by Ed Anderson
- Shake Shack, recipes & stories, Randy Garutti & Mark Rosati ; introduction by Danny Meyer ; produced by Dorothy Kalins Ink ; photographs by Christopher Hirsheimer and Melissa Hamilton ; design by Don Morris Design
- The bacon bible, Peter Sherman with Stephanie Banyas ; photographs by Carol Lee
- Niqiliurniq, a cookbook from Igloolik, Micah Arreak [and four others]
- The book of burger, Rachael Ray
- The ultimate guide to cooking wild game, recipes and techniques for every North American hunter, James O. Fraioli
- Venison every day, the no-fuss guide to cooking game at home, Allie Doran, founder of Miss Allie's Kitchen
- Easy sausage making, essential techniques and recipes to master making sausages at home, Will Budiaman ; foreword by Curt Clingman
- Jewelled kitchen, a stunning collection of Lebanese, Moroccan, and Persian recipes, Bethany Kehdy
- The Bob's Burgers burger book, real recipes for joke burgers, Loren Bouchard and the writers of Bob's Burgers ; recipes by Cole Bowden ; illustrations by Bento Box Entertainment
- Weber's greatest hits, Jamie Purviance ; photography by Ray Kachatorian
- Our best 5-ingredient fresh family recipes, easy, healthy dishes everyone will love!
- How to grill everything, simple recipes for great flame-cooked food, Mark Bittman ; photography by Christina Holmes
- Whole hog BBQ, the gospel of Carolina barbecue, with recipes from Skylight Inn and Sam Jones BBQ, Sam Jones & Daniel Vaughn ; photographs by Denny Culbert ; illustrations by Jeb Matulich
- Flavors of the Southeast Asian grill, classic recipes for seafood and meats cooked over charcoal, Leela Punyaratabandhu ; photographs by David Loftus
- The ethical omnivore, Laura Dalrymple, Grant Hilliard, Feather and Bone
- Southern smoke, barbecue, traditions, and treasured recipes reimagined for today, Matthew Register
- The fat kitchen, how to render, cure & cook with lard, tallow & poultry fat, Andrea Chesman
- The big-flavor grill, no-marinade, no-hassle recipes for delicious steaks, chicken, ribs, chops, vegetables, shrimp, and fish, Chris Schlesinger and John Willoughby ; photography by Ed Anderson
- Smoke it like a Texas pit master with your electric smoker, recipes & techniques for bigger, bolder Lone Star flavor, Wendy O'Neal
- Secrets of the butcher, how to select, cut, prepare, and cook every type of meat, Arthur Le Caisne ; illustrations by Jean Grosson ; translated by Stephanie Williamson
- The ultimate companion to meat, on the farm, at the butcher, in the kitchen, Anthony Puharich, Libby Travers ; foreword by Anthony Bourdain
- In the charcuterie, the Fatted Calf's guide to making sausage, salumi, pâtés, roasts, confits, and other meaty goods, Taylor Boetticher and Toponia Miller ; photography by Alex Farnum
- Sous vide cooking made simple, techniques, ideas and recipes to cook at home, Christina Wylie
- Weber's ultimate grilling, Jamie Purviance ; photography by Ray Kachatorian
- The meat cookbook, Danny Lidgate & Hattie Ellis
- The ultimate guide to butchering, smoking, curing, sausage, and jerky making, Philip Hasheider
- Michael Symon's playing with fire, BBQ and more from the grill, smoker, and fireplace, Michael Symon with Douglas Trattner ; photographs by Ed Anderson
- P?t?, confit, rillette, recipes from the craft of charcuterie, Brian Polcyn with Michael Ruhlman
- Smoking meat 101, the ultimate beginner's guide, Bill West ; photography by Marija Vidal
- Texan BBQ, a smokin' good cookbook, Robert Louis Murphy
- Fire & wine, 75 smoke-infused recipes from the grill with perfect wine pairings, Mary Cressler and Sean Martin ; photographs by Dina Avila
- Glorious beef, the LaFrieda family and the evolution of the American meat industry, Pat LaFrieda with Cecilia Molinari
- Meat on the side, delicious vegetable-focused recipes for every day, Nikki Dinki ; photographs by Ellen Silverman
- The butcher's apprentice, the expert's guide to selecting, preparing, and cooking a world of meats, Aliza Green ; with photography by Steve Legato
- Home sausage making, from fresh and cooked to smoked, dried, and cured : 100 specialty recipes, Charles G. Reavis & Evelyn Battaglia, with Mary Reilly ; photography by Keller+Keller
- Franklin steak, dry-aged, live-fired, pure beef, Aaron Franklin and Jordan Mackay ; photographs by Wyatt McSpadden ; illustrations by Bryan B. Butler
- Charcuterie for dummies, by Mark Lafay
- Food52 any night grilling, 60 ways to fire up dinner (and more), Paula Disbrowe ; photography by James Ransom
- Sunday roasts, a year's worth of mouthwatering roasts, from old-fashioned pot roasts to glorious turkeys and legs of lamb, by Betty Rosbottom ; photographs by Susie Cushner
- Dry aging meat at home, Warren R. Anderson
- The gourmet butcher's guide to meat, how to source it ethically, cut it professionally, and prepare it properly, Cole Ward with Karen Coshof
- Cooking with the Wolfman, indigenous fusion, David Wolfman and Marlene Finn