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

       
     

    Meat Cookbooks and Recipes


    Meat Meat from cattle, sheep, pigs, goats, etc., forms an important part of the diet in many countries. There are many different ways of cooking and preparing meat.

    Some meat recipes include:
    • Beef Bourguignon (French: Bœuf bourguignon) - This French dish is a beef stew cooked in red wine, flavored with garlic and herbs, carrots, onions and lardons (bacon from the back fat of a pig), and then garnished with onions and mushrooms.

    • Boliche - This is popular Cuban recipe is a beef eye round roast stuffed with chorizo, all in a tomato sauce.

      Boliche

    • Beef Stroganoff - This is a Russian dish, although it probably has Franco-Russian origins (i.e. was probably invented by a French chef working for Russian nobility). The dish consists of sautéed pieces of beef served in a sauce with sour cream.

    • Biltong - This is a South African dish similar to jerky. It is made from salted dried meat such as beef or from game.

    • Bratwurst - German cuisine is well known for its sausages. Bratwurst a type of sausage made from beef, pork or veal. They are often eaten with mustard and ketchup, and can also be used as an ingredient in other dishes.

    • Chili con carne - This is a dish found in Mexican cuisine and Southwestern cuisine. It is a spicy stew made from ground beef and chile peppers. Some versions of the stew add beans, onion or tomato, but there are also many people who say that these "filler" ingredients should not be added.

    • Döner kebap - This is a recipe from Turkish cuisine which has become popular as a fast-food all over the world. The dish is made by cooking meat on a rotating spit (in Turkish, döner kebap means "turning roast"(. The meat is usually served in a pide (Turkish pita bread), and in the fast-food version (originally invented by the the Turkish community resident in Germany), salad is placed in the bread as well.

    • Kibbeh - This dish is found in Israeli cuisine and Lebanese cuisine. It is made from ground meat, flour and spices, which are made into a ball and then fried.

      Kibbeh

    • Kleftiko - This is a famous Greek recipe that is made by marinating lamb in garlic and lemon, and then slowly cooking it in a pit oven. The dish is named for the "klephts" (literally "thieves"), and hence kleftiko is the "meat of thieves". It should be noted that in this context, "thieves" has a positive association (similar to Robin Hood), as it refers to bandits and others who were resisted Ottoman rule over Greece (which lasted from the mid-15th to the early 19th century), and went on to participate in the Greek War of Independence (1821 to 1829).

    • Liver mush - Liver mush is a food stuff used in Southern cuisine, and particularly popular in North Carolina. It is made from pig liver with cornmeal, flavored with pepper and sage, and is in a loaf shape. Slices are cut from the loaf, and then cooked ina skillet or used as an ingredient in other dishes, including omelettes and even pizzas.

    • Meatloaf - This is originally a Midwestern dish, but has become popular throughout the whole United States. It is made from seasoned ground meat, shaped into a loaf and then baked. Beef is usually used to make the dish, but pork or veal are alternative choices. Meatloaf is can be served with gravy, tomato sauce, or barbecue sauce.

    • Sfiha - This is an Arab recipe (originally from Syria) for open (there is no dough on top) meat pies.

      Sfiha

    • Shepherd's pie - This is a British recipe made from ground ("minced") lamb, covered with a layer of mashed potato (and sometimes cheese), and then cooked in the oven. Instead of lamb, the dish can also be made using ground ("minced") beef, in which case it is usually known as "cottage pie".

      Shepherd's pie

    • Stifado - A classic of Greek cuisine and Cypriot cuisine. Stifado is a beef, tomato and onion stew, flavored with red wine.

      Stifado

    • Wiener schnitzel - This Austrian dish's name, translated from German, means "Viennese cutlet". It is made by dipping thin slices of meat (veal traditionally but other meats are nowadays often used) in a wheat flour, eggs and bread crumbs, and then deep-frying. Wiener schnitzel is usually served with a slice of lemon and a potato salad.


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    Meat 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.

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

    By Mark Bittman

    Houghton Mifflin
    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.

    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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    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.

    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 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."

    Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks (Bitterman's)

    By Mark Bitterman

    Andrews McMeel Pub
    Released: 2013-05-28
    Hardcover (224 pages)

    Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks (Bitterman s)
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    • Andrews McMeel Pub
    Product Description:
    OVER 100,000 COPIES SOLD!
    This is the original book to focus on salt block cooking with 70 recipes designed for using this unique cooking tool. Mark Bitterman is the foremost salt expert and one of the largest importers and retail distributors of salt blocks.The precious pink mineral mined from ancient hills in Pakistan’s Punjab province has arrived on the American cooking scene as an exciting and enticing new form of cooking.  Himalayan salt blocks are available at specialty retail stores around the world and the market is growing.

     

    This is the definitive text on Himalayan salt blocks, written by the man who wrote the definitive text on salt. Enough with salting your food—now it’s time to food your salt!

    “Mark Bitterman knows more about salt than anyone else on the planet. If you’ve ever wondered what to do with those handsome slabs of Himalayan salt you see at cookware shops, Salt Block Cooking will inspire you with wildly innovative uses you’ve never dreamed of, from cocktails to candy, from curing to grilling, and from ceviche to pizza. Along the way, you’ll learn the half-billion-year history of the only food that starts as a rock.” ––Steven Raichlen, author of the Barbecue! Bible series and host of Primal Grill on PBS

    “Cooking on salt blocks will blow your mind, jump-start your creative process, make your food taste better, delight your friends, and cut down on the time you spend cleaning pots and pans. And what better guide for your new experience than Mark Bitterman, a man who has forgotten more about salt cookery than I will ever learn.” ––Andrew Zimmern, host of Bizarre Foods with Andrew Zimmern on the Travel Channel

    “Salt Block Cooking is an essential guide to working with salt blocks. It opens readers’ eyes to possibilities never imagined before and gives a unique perspective on a completely new and interactive way to cook. Mr. Bitterman has changed the way I cook every day. He made me understand that salt is the most essential part of the seasoning process and is just as important as the ingredient itself. I encourage you to follow Mr. Bitterman’s lead and I promise you will never think about salt in the same way again.” ––Vitaly Paley, chef/owner of Paley's Place Bistro and Bar, Imperial, and Portland Penny Diner; coauther of The Paley's Place Cookbook

    A precious mineral mined from ancient hills deep in Asia has stormed the American cooking scene. With crystals of rose, garnet, and ice, Himalayan salt blocks offer a vessel for preparing food as stunningly visual as it is staggeringly tasty. Guided only by a hunger for flavor and an obsession with the awesome power of salt, award-winning author Mark Bitterman pioneers uncharted culinary terrain with Salt Block Cooking, which provides simple, modern recipes that illustrate salt block grilling, baking, serving, and more. 

    Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to cooking and entertaining with salt blocks. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The chapters that follow divide seventy recipes into six techniques: serving, warming, curing, cooking, chilling, and of course, drinking. You’ll find recipes ranging from a minty watermelon and feta salad to salt-tinged walnut scones, beef fajitas served tableside, salt-cured candied strawberries, and salt-frozen Parmesan ice cream!  

     

     

    Weber's Greatest Hits: 125 Classic Recipes for Every Grill

    By Jamie Purviance

    HOUGHTON MIFFLIN HARCOURT
    Released: 2017-04-25
    Paperback (320 pages)

    Weber s Greatest Hits: 125 Classic Recipes for Every Grill
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    • HOUGHTON MIFFLIN HARCOURT
    Product Description:
    All Killer, No Filler: The Absolute Best Weber Recipes Ever Published, in One Amazing Collection

    For decades, Weber grills have set the standard for backyard grills, and Weber’s cookbooks have delighted grilling enthusiasts. But out of more than 2,000 total recipes for every kind of dish, which ones are the very best of the best?

    In the ultimate gift for every griller, from beginner to veteran, Weber rated, debated, and curated its entire recipe collection, with help from its most enthusiastic fans. Here in one gorgeous package are the ultimate go-to recipes for every occasion.

    The book includes all-new photography, fun stories from Weber’s rich and often hilarious history, and special features such as the Top Ten Grilling Dos and Don’ts.

    Whether building a better burger or smoking competition-worthy ribs, Weber fans will delight in these classic standards and contemporary inspirations.

    Korean BBQ: Master Your Grill in Seven Sauces

    By Bill Kim

    Ten Speed Press
    Released: 2018-04-17
    Hardcover (240 pages)

    Korean BBQ: Master Your Grill in Seven Sauces
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    Product Description:
    A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients.

    Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends.

    Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.

    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.

    Real BBQ: The Ultimate Step-By-Step Smoker Cookbook

    By Will Budiaman

    Rockridge Press
    Paperback (172 pages)

    Real BBQ: The Ultimate Step-By-Step Smoker Cookbook
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    Product Description:

    Prep, smoke, and savor meat with Real BBQ—the ultimate step-by-step smoker cookbook.

    Everyone loves a good cookout, but finding a tried-and-true formula to smoke mouthwatering barbecue can be challenging. With this smoker cookbook, mastering your smoker just became a whole lot easier. Packed with insider advice from recipe developer Will Budiaman, step-by-step guidelines, and plenty of barbecue lore and wisdom, Real BBQ demystifies the art of smoking meat. With over 95 recipes to start cooking up your very own brisket, ribs, pulled pork, and other incredibly delicious barbecue, this smoker cookbook is the only guide you'll need for a smokin' good BBQ.

    More than just a smoker cookbook, Real BBQ contains

    • Over 95 Recipes for Every Level Cook labelling beginner, intermediate, and advanced recipes
    • A BBQ Overview covering everything you need to know to get started with your smoker, including types of smokers, wood flavors, and regional styles
    • Pitmaster Tips including techniques, shopping advice, and even beer and whiskey pairings

    Recipes in this smoker cookbook include: Beer Can Chicken, Hickory-Smoked Pork Belly, "All Day Long" Smoked Beef Brisket, Beach Barbecue Lobster Tails, Coffee-Rubbed Buffalo Steak, and so much more!

    Whether you are just breaking in your new smoker or looking to go beyond the basics, this smoker cookbook will give you the tools and tips you need to start smoking some brag-worthy 'cue.


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