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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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    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.

    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 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.

    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

    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.

    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.

    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.

    Hardcore Carnivore: Cook Meat Like You Mean It

    By Jess Pryles

    Agate Surrey
    Hardcover (224 pages)

    Hardcore Carnivore: Cook Meat Like You Mean It
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    Product Description:
    “A carnivore’s bible.” —Esquire

    Hardcore Carnivore is a protein-packed cookbook for meat lovers everywhere. From slow-smoked barbecue ribs to perfect cowboy steaks, author Jess Pryles’ recipes are meaty winners. In addition to dozens of recipes for chicken, game, pork, lamb, and beef, Pryles—touted as the “female Ron Swanson” by her loyal followers—covers all the basics, finishes, and tricks of the trade, ensuring you’ll be cooking meat like a seasoned pro in no time.

    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.


     
     


     
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