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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.

    Legal Sea Foods


    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.

    Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World

    America's Test Kitchen
    Released: 2018-09-25
    Paperback (232 pages)

    Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That s Sweeping the World
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    Product Description:
    Sous Vide for Everybody is an approachable cookbook that demystifies sous vide cooking and demonstrates how it can make your life easier, while also giving you the tools to try exciting new dishes.

    Originally from the French for "under vacuum" because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the perfect temperature. That may sound intimidating, but the technique has trickled down from experimental fine-dining restaurant kitchens to the home kitchen precisely because it's an easy, convenient, and hands-off way to cook. Sous vide not only makes traditional cooking easier and more foolproof, it often can help to make food taste better, taking away all the guesswork and giving you back some free time. In this cookbook, you will find recipes that teach you how to cook sous vide, starting with basics like the perfect steak or soft-cooked egg. You will also find recipes that expand your knowledge and creativity in the kitchen using sous vide, from a holiday-worthy chuck roast that tastes like a prime rib at a fraction of the cost to eggs Benedict to fruit-on-the-bottom yogurt cups.

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

    By Loren Bouchard

    Bouchard Loren
    Released: 2016-03-22
    unknown 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."

    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 Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl

    By Steven Rinella

    Spiegel Grau
    Released: 2015-12-01
    Paperback (384 pages)

    The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl
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    • Spiegel Grau
    Product Description:
    A comprehensive small game hunting guide for hunters ranging from first-time novices to seasoned experts, with photography 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 wild game 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 footwear to cutlery to camping gear to weapons
    • basic and advanced hunting strategies for all North American small game, including drive techniques, solo and group hunting, ambush hunting, the use of hunting dogs, and techniques for decoying and calling
    • how to find hunting locations, on both public and private land; how to locate areas that other hunters aren’t using; and how to make competition work in your favor
    • detailed sections on furred small game, upland birds, and waterfowl, covering the biology and best hunting methods for a total of thirty small game species 
    • comprehensive information about hunting wild turkeys in both the spring and fall seasons
    • how to master the arts of wingshooting and rifle marksmanship, and detailed information about shot placement, ammunition selection, and field maintenance of firearms and archery equipment
    • instructions on how to field dress and butcher your own small game animals for a variety of preparations
    • techniques and recipes for both indoor and outdoor wild game cooking

    Michael Symon's Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace

    By Michael Symon

    Clarkson Potter
    Released: 2018-04-03
    Hardcover (240 pages)

    Michael Symon s Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace
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    • Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland.
    Product Description:
    Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland.

    In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.

    Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things

    By Hank Shaw

    H H Books
    Hardcover (304 pages)

    Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things
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    • H H Books
    Product Description:
    This is not your father's venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou.
    Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen.
    You'll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making.
    Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.

    Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast

    By Hank Shaw

    H&H Books
    Released: 2018-03-10
    Hardcover (336 pages)

    Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast
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    Product Description:

    A comprehensive, lushly illustrated cookbook devoted to preparing and cooking upland birds and small game, both wild and domesticated, from the author of the award-winning website Hunter Angler Gardener Cook.

    Game birds have always held a high place at the table, whether it's a hunter's prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more - these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more.

    Hank Shaw, an award-winning food writer, hunter, and cook at the forefront of the wild-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking birds ranging from quail to pheasant, turkey to dove and beyond. Pheasant, Quail, Cottontail also covers a range of small game animals such as rabbits, hares and squirrels. You'll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds. Shaw's global yet approachable recipes include basics such as Roast Pheasant and Buttermilk Fried Rabbit; international classics like Tuscan Hare Ragu, French Rabbit a la Moutarde, Mexican Turkey Tamales with Pumpkin, and General Tso's Pheasant; as well as unique dishes such as Roast Woodcock Michigan. It also features an array of small game charcuterie, from fresh sausages to confit and terrines.

    The most comprehensive guide to preparing and cooking upland birds and small game, whether domesticated or wild, Pheasant, Quail Cottontail will be a valued companion for hunters as well as home cooks looking for new ways to cook store-bought turkey, rabbit or quail.

    What's more, every purchase of this book helps our wild habitats. A portion of the proceeds of every book sold will go to help the non-profit conservation efforts of Pheasants Forever and Quail Forever, which will use the money to restore, maintain and expand habitat for all upland birds.

    Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

    By Michael Ruhlman

    W W Norton Company
    Hardcover (320 pages)

    Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
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    • W W Norton Company
    Product Description:

    An essential update of the perennial bestseller.

    Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.

    Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.

    Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.

    Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.

    50 line drawings

    The Bushcraft Field Guide to Trapping, Gathering, and Cooking in the Wild

    By Dave Canterbury

    Adams Media
    Released: 2016-10-01
    Paperback (264 pages)

    The Bushcraft Field Guide to Trapping, Gathering, and Cooking in the Wild
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    • The Bushcraft Field Guide to Trapping Gathering and Cooking in the Wild
    Product Description:
    What to eat, where to find it, and how to cook it!
     
    Renowned outdoors expert and New York Times bestselling author Dave Canterbury provides you with all you need to know about packing, trapping, and preparing food for your treks and wilderness travels. Whether you're headed out for a day hike or a weeklong expedition, you'll find everything you need to survive--and eat well--out in the wild.

    Canterbury makes certain you're set by not only teaching you how to hunt and gather, but also giving you recipes to make while on the trail. Complete with illustrations to accompany his instructions and a full-color photo guide of plants to forage and those to avoid, this is the go-to reference to keep in your pack.

    The Bushcraft Field Guide to Trapping, Gathering, and Cooking in the Wild helps you achieve the full outdoor experience. With it, you'll be prepared to set off on your trip and enjoy living off the land.


     
     


     
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