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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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    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."

    Franklin Barbecue: A Meat-Smoking Manifesto

    By Aaron Franklin

    Jordan Mackay Aaron Franklin
    Released: 2015-04-07
    Hardcover (224 pages)

    Franklin Barbecue: A Meat-Smoking Manifesto
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    • Franklin Barbecue A Meat Smoking Manifesto
    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.

    Meathead: The Science of Great Barbecue and Grilling

    By Meathead Goldwyn

    Meathead Goldwyn
    Released: 2016-05-10
    Hardcover (400 pages)

    Meathead: The Science of Great Barbecue and Grilling
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    • Meathead The Science of Great Barbecue and Grilling
    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.

    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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    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.

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

    By Mark Bitterman

    Mark Bitterman
    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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    • Salt Block Cooking 70 Recipes for Grilling Chilling Searing and Serving on Himalayan Salt Blocks
    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!  

     

     

    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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    • Real BBQ The Ultimate Step By Step Smoker Cookbook
    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.

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

    By Michael Ruhlman

    Michael Ruhlman
    Hardcover (320 pages)

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

    Meat: Everything You Need to Know

    By Pat LaFrieda

    imusti
    Released: 2014-09-02
    Hardcover (256 pages)

    Meat: Everything You Need to Know
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    • Meat Everything You Need to Know
    Product Description:
    Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry.

    For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it.

    In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more.

    Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses.

    Throughout the pages of Meat, Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire.

    Smoking Meat: The Essential Guide to Real Barbecue

    By Jeff Phillips

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

    Smoking Meat: The Essential Guide to Real Barbecue
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    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.

    Meat Eater: Adventures from the Life of an American Hunter

    By Steven Rinella

    Steven Rinella
    Released: 2013-09-10
    Paperback (256 pages)

    Meat Eater: Adventures from the Life of an American Hunter
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    • Meat Eater
    Product Description:
    “Revelatory . . . With every chapter, you get a history lesson, a hunting lesson, a nature lesson and a cooking lesson. . . . Meat Eater offers an overabundance to savor.”—The New York Times Book Review
     
    Steven Rinella grew up in Twin Lake, Michigan, the son of a hunter who taught his three sons to love the natural world the way he did. As a child, Rinella devoured stories of the American wilderness, especially the exploits of his hero, Daniel Boone. He began fishing at the age of three and shot his first squirrel at eight and his first deer at thirteen. He chose the colleges he went to by their proximity to good hunting ground, and he experimented with living solely off wild meat. As an adult, he feeds his family from the food he hunts.
     
    Meat Eater chronicles Rinella’s lifelong relationship with nature and hunting through the lens of ten hunts, beginning when he was an aspiring mountain man at age ten and ending as a thirty-seven-year-old Brooklyn father who hunts in the remotest corners of North America. He tells of having a struggling career as a fur trapper just as fur prices were falling; of a dalliance with catch-and-release steelhead fishing; of canoeing in the Missouri Breaks in search of mule deer just as the Missouri River was freezing up one November; and of hunting the elusive Dall sheep in the glaciated mountains of Alaska.
     
    Through each story, Rinella grapples with themes such as the role of the hunter in shaping America, the vanishing frontier, the ethics of killing, the allure of hunting trophies, the responsibilities that human predators have to their prey, and the disappearance of the hunter himself as Americans lose their connection with the way their food finds its way to their tables. Hunting, he argues, is intimately connected with our humanity; assuming responsibility for acquiring the meat that we eat, rather than entrusting it to proxy executioners, processors, packagers, and distributors, is one of the most respectful and exhilarating things a meat eater can do.
     
    A thrilling storyteller with boundless interesting facts and historical information about the land, the natural world, and the history of hunting, Rinella also includes after each chapter a section of “Tasting Notes” that draws from his thirty-plus years of eating and cooking wild game, both at home and over a campfire. In Meat Eater he paints a loving portrait of a way of life that is part of who we are as humans and as Americans.

    Praise for Meat Eater
     
    “Full of empathy and intelligence . . . In some sections of the book, the author’s prose is so engrossing, so riveting, that it matches, punch for punch, the best sports writing.”—The Wall Street Journal
     
    “Steven Rinella is one of the best nature writers of the last decade. . . . This book was a page-turner.”—Tim Ferris
     
    “Rinella’s writing is unerringly smart, direct, and sharply detailed.”—The Boston Globe
     
    “A unique and valuable alternate view of where our food comes from.”—Anthony Bourdain


     
     


     
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