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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Meat, Poultry & Seafood

       
     

    Meat, Poultry and Seafood Cookbooks and Recipes


    Butcher Animal products form an important part of the diet in many countries. These include:
    • Game meats from wild and non-domesticated animals, including American bison, deer (from which we get venison), elk, reindeer, pheasant, and even kangeroos and emu.

    • Meat from domesticated livestock such as cattle (from which we get beef and veal), sheep (from which we get lamb and mutton), pigs (from which we get bacon, gammon, ham and pork), and goats, etc.

    • Poultry such as chicken, duck, geese, or turkey.

    • Seafood including fish, shellfish, crabs, lobsters, shrimp, etc.
    Or you can select from one of the more specialist recipe subcategories:

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    Competition BBQ Secrets

    Competition BBQ Secrets

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    Our Barbecue Is Great! Learn How To Slow Smoke Meats Right. Mouth Watering Competition Style.

    Barbecue Secrets Revealed!

    Barbecue Secrets Revealed!

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    Everything You've Ever Wanted To Know About Killer BBQ, Including Closely Guarded Secrets Of Competition-Level Barbecuers!

    The Book Of Beef & 1,000,000 Bonus Recipes.

    The Book Of Beef & 1,000,000 Bonus Recipes.

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    1,250 Juicy, Beef Recipes In 5 Downloadable Cookbooks! Secret Download Link To Over One Million Free Recipes!

    Chicken Marsala Perfected

    Chicken Marsala Perfected

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    Chicken Marsala, Veal Marsala, Steak Marsala & Mashed Potatoes Perfected.

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    Meat, Poultry & Seafood Cookbooks

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    Franklin Barbecue: A Meat-Smoking Manifesto

    By Aaron Franklin

    Ten Speed Press
    Released: 2015-04-07
    Hardcover (224 pages)

    Franklin Barbecue: A Meat-Smoking Manifesto
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    • Ten Speed Press
    Product Description:
    A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.

    When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.
     
    In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

    The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler

    By Steven Rinella

    Spiegel & Grau
    Released: 2018-11-20
    Hardcover (368 pages)

    The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler
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    Product Description:
    From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes

    “As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern

    When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals.

    Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. 
    Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. 
    Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. 
    Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. 
    Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. 
    Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. 
    Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators.   

    Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs.

    “Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.”—Guy Fieri

    “[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review)

    Meathead: The Science of Great Barbecue and Grilling

    By Meathead Goldwyn

    Houghton Mifflin Harcourt
    Released: 2016-05-10
    Hardcover (400 pages)

    Meathead: The Science of Great Barbecue and Grilling
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    • Houghton Mifflin Harcourt
    Product Description:
    For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, Meathead applies the latest research to backyard cooking more than 100 thoroughly tested recipes.
     
    With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
     
    He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:
     
    Myth: Bring meat to room temperature before cooking.
    * Myth: Soak wood before using it.
    * Myth: Bone-in steaks taste better.
    * Myth: You should sear first, then cook.
     
    The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs; Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Grilled Lobster, and many more.

    The Bacon Bible

    By Peter Sherman

    Harry N. Abrams
    Released: 2019-04-23
    Hardcover (368 pages)

    The Bacon Bible
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    Product Description:

    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. Sherman has a nearly religious devotion to bacon, and in his tome, The Bacon Bible, he shares more than 200 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 with recipes like 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. With this cookbook, you’ll never think of bacon the same way.

    Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.

    By Aaron Franklin

    AMERICAN WEST BOOKS
    Released: 2019-04-09
    Hardcover (224 pages)

    Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.
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    Product Description:
    The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue
     
    “This book will have you salivating by the end of the introduction.”—Nick Offerman
     
    Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it’s no surprise that his steak is perfect, every time—he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it. 
     
    In Franklin Steak, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? Franklin Steak has you covered.
     
    For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

    The Bob's Burgers Burger Book: Real Recipes for Joke Burgers

    By Loren Bouchard

    Bouchard Loren
    Released: 2016-03-22
    Hardcover (128 pages)

    The Bob s Burgers Burger Book: Real Recipes for Joke Burgers
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    • Loren Bouchard The Bob's Burgers Burger Book
    Product Description:
    New York Times Bestseller The Bob’s Burgers Burger Book gives hungry fans their best chance to eat one of Bob Belcher’s beloved specialty Burgers of the Day in seventy-five original, practical recipes. With its warm, edgy humor, outstanding vocal cast, and signature musical numbers, Bob’s Burgers has become one of the most acclaimed and popular animated series on television, winning the 2014 Emmy Award for Outstanding Animated Program and inspiring a hit ongoing comic book and original sound track album. Now fans can get the ultimate Bob’s Burgers experience at home with seventy-five straight from the show but actually edible Burgers of the Day. Recipes include the "Bleu is the Warmest Cheese Burger," the "Bruschetta-Bout-It Burger," and the "Shoot-Out at the OK-ra Corral Burger (comes with Fried Okra)." Serve the "Sweaty Palms Burger (comes with Hearts of Palm)" to your ultimate crush, just like Tina Belcher, or ponder modern American literature with the "I Know Why the Cajun Burger Sings Burger." Fully illustrated with all-new art in the series’s signature style, The Bob’s Burgers Burger Book showcases the entire Belcher family as well as beloved characters including Teddy, Jimmy Pesto Jr., and Aunt Gayle. All recipes come from the fan-created and heavily followed blog "The Bob’s Burger Experiment."

    Weber's Ultimate Grilling: A Step-by-Step Guide to Barbecue Genius

    By Jamie Purviance

    Houghton Mifflin Harcourt
    Released: 2019-04-23
    Hardcover (352 pages)

    Weber s Ultimate Grilling: A Step-by-Step Guide to Barbecue Genius
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    Product Description:
    From the experts at Weber, the must-have guide for total grill mastery, with 100 all-new recipes and more than 800 inspiring and instructive photos

    This is your new go-to companion from the most trusted name in grilling. Much more than just a recipe collection, Weber’s Ultimate Grilling is an entirely new take on grilling today, with every recipe step visually depicted in full-color photography. With these extensively tested recipes, anyone—from amateur to ace—can be a barbecue genius. Foundational recipes for popular grilled foods—steak, burgers, pork chops, ribs, chicken breasts and wings, and salmon fillets—are masterfully explained in this keepsake classroom-in-a-book. “Flavor Bomb” spreads offer inspiring, weeknight-friendly recipe ideas for how to create wonderful variations of the most-loved grilled foods. And fun food science facts, along with infographics, illustrations, and tips, help you get the absolute best results every time.

    The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game

    By Steven Rinella

    Spiegel Grau
    Released: 2015-08-18
    Paperback (416 pages)

    The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game
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    • Spiegel Grau
    Product Description:
    A comprehensive big-game hunting guide, perfect for hunters ranging from first-time novices to seasoned experts, with more than 400 full-color photographs, including work by renowned outdoor photographer John Hafner  

    Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting—from hunting an animal to butchering and cooking it—the host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well.
     
    This invaluable book includes
    • recommendations on what equipment you will need—and what you can do without—from clothing to cutlery to camping gear to weapons
    • basic and advanced hunting strategies, including spot-and-stalk hunting, ambush hunting, still hunting, drive hunting, and backpack hunting
    • how to effectively use decoys and calling for big game
    • how to find hunting locations, on both public and private land, and how to locate areas that other hunters aren’t using
    • how and when to scout hunting locations for maximum effectiveness
    • basic information on procuring hunting tags, including limited-entry “draw” tags
    • a species-by-species description of fourteen big-game animals, from their mating rituals and preferred habitats to the best hunting techniques—both firearm and archery—for each species
    • how to plan and pack for backcountry hunts
    • instructions on how to break down any big-game animal and transport it from your hunting site
    • how to butcher your own big-game animals and select the proper cuts for sausages, roasts, and steaks, and how to utilize underappreciated cuts such as ribs and shanks
    • cooking techniques and recipes, for both outdoor and indoor preparation of wild game

    How to Grill Everything: Simple Recipes for Great Flame-Cooked Food

    By Mark Bittman

    Houghton Mifflin Harcourt
    Released: 2018-05-14
    Hardcover (576 pages)

    How to Grill Everything: Simple Recipes for Great Flame-Cooked Food
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    Product Description:
    The ultimate grilling guide and the latest in Mark Bittman’s acclaimed How to Cook Everything series

    Here’s how to grill absolutely everything—from the perfect steak to cedar-plank salmon to pizza—explained in Mark Bittman’s trademark simple, straightforward style. Featuring 1,000 recipes and variations, plus Bittman’s practical advice on all the grilling basics, this book is an exploration of the grill’s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow “project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You’ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises—like cooking meat loaf or from-scratch Rosemary Olive Oil Bread on the grill—to get the most out of every fire.

    Smoking Meat: The Essential Guide to Real Barbecue

    By Jeff Phillips

    Whitecap Books Ltd
    Released: 2012-05-15
    Paperback (224 pages)

    Smoking Meat: The Essential Guide to Real Barbecue
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    • Whitecap Books Ltd
    Product Description:

    The ultimate how-to guide for smoking all kinds of meat, poultry and fish.

    From the creator of the world's highest-ranking website on smoking meat, comes this guide to mastering the 'low and slow' art of smoking meat, poultry and fish at home. Smoking Meat takes home smokers new and experienced step by step through the basic and finer points of 'smokeology' -- how to choose a smoker among the various models available, how to set up and modify a smoker (whether charcoal, gas or electric), which wood to use, how to build and maintain a fire, what tools, equipment and supplies to buy, and how to stock a smoking-meat pantry.

    Star smoker Jeff Phillips covers every step -- brining (hot and cold), injecting, marinating, mopping, using foil and pans, crisping, how to butcher meat and poultry, making sauces and rubs, including his essential 'mop water', keeping food safe at home and while traveling, and much more.

    The smoking recipes for the stars of the dish -- beef, pork, poultry, fish -- include Smoked Chicken Quarters, Al's 3-2-1 Asian Ribs, Pan-smoked Brisket (pulled pork), Cherry-smoked Prime Rib, Smoked Hot Wings, Smoked Whole Turkey, Cajun-smoked Frog Legs, Smoked Mahi-Mahi, Whole Trout, and Smoked Salmon, and other choices for all food tastes.

    The wide range of delicious recipes includes:

    • classic barbecue favorites, such as chicken, ribs and brisket
    • sauces, rubs and brine that kick up flavor and tenderness
    • specialty dishes, such as duck, meatloaf and fatties (rolled up ground meats and fillings wrapped in bacon)
    • side dishes, such as cheesy taters, fire corn, baked beans, succotash, garlic mashed potatoes, cheese-stuffed jalapenos.

    Smoking Meat truly is the essential guide to making real barbecue at home. Home cooks will discover that it is the only guide they will ever need. It has detailed guidance gained over years of experience, clear instructions and advice on equipment and methods, step-by-step directions for every recipe, and a fabulous variety of mouth-watering spicy and mild dishes to suit all tastes.



     
     


     
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