Incoming Resources
- Carne, el libro definitivo : en la granja, en la carnicería, en la cocina, Anthony Puharich, Libby Travers ; traducción del inglés, Cillero & de Motta
- All about meat, by Leon and Stanley Lobel, with Inez M. Krech
- More veg, less meat, the eco-friendly way to eat, with 150 inspiring flexitarian recipes, Rachel de Thample ; photography by Peter Cassidy ; illustrations by Tim Hopgood
- Ribs, ribs, ribs, grill 'em, smoke 'em, bake 'em
- The butcher's guide to well-raised meat, how to buy, cut, and cook great beef, lamb, pork, poultry, and more, Joshua Applestone, Jessica Applestone, Alexandra Zissu
- Bones, recipes, history, and lore, Jennifer McLagan
- The ethical meat handbook, from sourcing to butchery, mindful meat eating for the modern omnivore, Meredith Leigh
- Spam, a biography, Carolyn Wyman
- Johnsonville big taste of sausage cookbook, Shelly Stayer and Shannon Kring Biró
- What's in your hot dog?, Jaclyn Sullivan
- Meat, a kitchen education, James Peterson
- The ethical meat handbook, complete home butchery, charcuterie and cooking for the conscious omnivore, Meredith Leigh
- The cook & the butcher, [juicy recipes for everyday beef, pork, lamb & veal dishes], Brigit Binns ; photographs, Kate Sears
- La cocina de México, [chef, José Miguel Elorriaga Berdegue]
- The MeatEater fish & game cookbook, recipes and techniques for every hunter and angler, Steven Rinella with Krista Ruane ; photography by John Hafner, additional photography by Garret Smith
- Monday is meat loaf and burgers and pork chops and steaks and more
- Carnes
- Steak & chop, recipes and text, Denis Kelly ; general editor, Chuck Williams ; photographs, Maren Caruso
- Williams-Sonoma savoring meat & poultry, best recipes from the award-winning international cookbooks, general editor, Chuck Williams ; authors, Georgeanne Brennan ... [et al.]
- The Texas link to sausage making, Larry Burrier
- Home butchering handbook, Jamie Waldron and Angela England
- Home sausage making, by Charles Reavis
- 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
- Recetas de carne, Pietro Sorba
- Whole beast butchery, the complete visual guide to beef, lamb, and pork, Ryan Farr ; with Brigit Binns
- The butcher's apprentice, the expert's guide to selecting, preparing, and cooking a world of meats, Aliza Green ; with photography by Steve Legato
- Tender grassfed meat, traditional ways to cook healthy meat, by Stanley A. Fishman
- The ethical omnivore, Laura Dalrymple, Grant Hilliard, Feather and Bone
- Great sausage recipes and meat curing, by Rytek Kutas ; and additions by Ben Kutas
- The sausage book, the complete guide to making, cooking & eating sausages, Nick Sandler & Johnny Acton ; photography by Cristian Barnett
- The great American meat book, Merle Ellis
- Charcuterie, slow down, salt, dry and cure, Tim Hayward ; photography by Chris Terry ; illustrations by Luca Vinti
- The great big burger book, 100 new and classic recipes for mouthwatering burgers every day every way, Jane Murphy, Liz Yeh Singh ; photography by Duane Winfield
- Lobel's meat and wine, great recipes for cooking and pairing, by Stanley Lobel ... [et al.] ; photographs by James Baigrie
- Lobel's prime cuts, the best meat and poultry recipes from America's master butchers, by Stanley Lobel ... [et al.] ; with Mary Goodbody ; photographs by Rita Maas
- Meat and potatoes, simple recipes that sizzle and sear, Rahm Fama with Beth Dooley ; photographs by Jennifer May
- Omaha Steaks meat, John Harrisson with Frederick Simon ; photographs by Tim Turner
- Good meat, the complete guide to sourcing and cooking sustainable meat, Deborah Krasner ; foreword by Bernie Sanders ; afterword by William Kriegel ; photographs by Marcus Nilsson ; illustrations by Elizabeth Krasner
- Burgers, 50 recipes celebrating an American classic, Rebecca Bent with Tom Steele
- The international meat book, edited by Carole Lalli
- The meat cookbook, Danny Lidgate & Hattie Ellis
- The ultimate companion to meat, on the farm, at the butcher, in the kitchen, Anthony Puharich, Libby Travers ; foreword by Anthony Bourdain
- The complete meat cookbook, a juicy and authoritative guide to selecting, seasoning, and cooking today's beef, pork, lamb and veal, BruceAidells and Denis Kelly ; photographs by Beatriz Da Costa ; illustrations by Mary DePalma
- Aceites y vinagres
- The Cook's illustrated meat book, the game-changing guide that teaches you how to cook meat and poultry with 425 bulletproof recipes, the editors at America's Test Kitchen
- Steaks, chops, roasts, and ribs, a best recipe classic, by the editors of Cook's Illustrated ; photography, Carl Tremblay, Daniel J. Van Ackere ; illustrations, John Burgoyne
- Six basic cooking techniques, culinary essentials for the home cook, Jennifer Clair ; photographs by Meredith Heuer
- Man bites dog, hot dog culture in America, Bruce Kraig and Patty Carroll
- The great meat cookbook, Bruce Aidells ; with Anne-marie Ramo ; photographs by Luca Trovato
- Making great sausage, 30 savory links from around the world plus dozens of delicious sausage dishes, Chris Kobler