Best Meat Cooking Books

Here you will get Best Meat Cooking Books For you.This is an up-to-date list of recommended books.

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

Author: by Loren Bouchard
Published at: Kingswell (February 2, 2021)
ISBN: 978-1368071062

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New York Times Bestseller The Bobs Burgers Burger Book gives hungry fans their best chance to eat one of Bob Belchers beloved specialty Burgers of the Day in seventy-five original, practical recipes. With its warm, edgy humor, outstanding vocal cast, and signature musical numbers, Bobs 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 Bobs 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 seriess signature style, The Bobs Burgers Burger Book showcases the entire Belcher family as well as beloved characters including Teddy, Jimmy Pesto Jr., and Aunt Gayle.


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

Author: by Steven Rinella
Published at: Random House; First Edition (November 20, 2018)
ISBN: 978-0399590078

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From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipesAs a MeatEater fan who loves to cook, I can tell you that this book is a must-have.

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

Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver.

Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeo poppers made with mourning dove.


3. Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]

Author: by Aaron Franklin
Published at: Ten Speed Press; Illustrated edition (April 7, 2015)
ISBN: 978-1607747208

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NEW YORK TIMES BESTSELLER 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.


4. Meathead: The Science of Great Barbecue and Grilling

Author: by Meathead Goldwyn
Published at: Rux Martin/Houghton Mifflin Harcourt; Illustrated edition (May 10, 2016)
ISBN: 978-0544018464

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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.


5. Charcuterie: The Craft of Salting, Smoking, and Curing

Author: by Michael Ruhlman
Published at: W. W. Norton & Company; Revised and Updated edition (September 3, 2013)
ISBN: 978-0393240054

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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, pts, 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.


6. The Carnivore Cookbook

Author: by Maria Emmerich
Published at: Victory Belt Publishing; Illustrated edition (January 7, 2020)
ISBN: 978-1628603941

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Keto meets carnivore in this revolutionary new book by revered cookbook author and low-carb pioneer Maria Emmerich. Did you know that our ancestors were apex predators who were even more carnivorous than hyenas and big cats? That was only about 30,000 years ago.

But since then, our diets have drastically changed due to the invention of agriculture about 7,000 years ago and, within the last 100 years or so, the introduction of millions of food additives, the development of a year-round produce supply, and the hybridization of fruits and vegetables, making them higher in sugar and lower in nutrients.

Carnivore Cookbook explores what our bodies were really designed to digest and gives compelling evidence that we were designed to be primarily meat-eaters. In this book, you will learn why all plants come with a downside. Antinutrients are chemicals and compounds that act as natural pesticides or defenses for the plants against being eaten.

Maria explains how antinutrients can rob your body of minerals and other nutrients and lead to autoimmune issues and leaky gut. There is even a protocol for healing autoimmune issues called the Carnivore Autoimmune Protocol: a detailed system for stepping you through the various levels of carnivorous eating to find the point where your body responds best and is symptom free.


7. Smoking Meat 101: The Ultimate Beginner's Guide

Author: by Bill West
Published at: Rockridge Press (July 9, 2019)
ISBN: 978-1641525053

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Smokin’ hot tips for new pitmasters! The right tools, the best wood, the ideal temperaturethere’s a lot to know about smoking meat. That’s why Smoking Meat 101 offers a crash course that’ll have you serving up sumptuous smoked masterpieces in no time.

Wondering what kind of smoker to get? Curious how to best season your meat? Want to know how long to smoke a turkey? Get the answers to all of these questions, plus suggestions for wood selection, pantry stocking, and more.

Top things off with 75 simple and delicious recipes, and you’ve got the ultimate beginner’s guide to smoking.Fire it up! Smoking Meat 101 includes:75+ recipes for smoking meatSmoked Turkey Legs, Foolproof Baby Back Ribs, Maple-Smoked Wild Alaskan Salmonget recipes for all your favorite proteins, plus savory sauces and rubs.

The perfect startGet smoking today with five First Smoke recipes that introduce you to the essential techniques every pitmaster needs to know. Troubleshooting tricksSmoking Meat 101 has your back with tons of solutions to the most common problems and concerns you’ll encounter during cookouts.


8. Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds

Author: by America's Test Kitchen
Published at: Cook's Illustrated; Illustrated edition (October 27, 2020)
ISBN: 978-1948703321

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Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine.

Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb.


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

Author: by America's Test Kitchen
Published at: America's Test Kitchen; Illustrated edition (September 25, 2018)
ISBN: 978-1945256493

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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.

10. Five Marys Ranch Raised Cookbook: Homegrown Recipes from Our Family to Yours

Author: by Mary Heffernan
Published at: Sasquatch Books; Illustrated edition (September 8, 2020)
ISBN: 978-1632173072

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Rustic Recipes and Ranch Life Meet Mary Heffernan.Rancher.Entrepreneur.Restaurateur.Wife.Mother. Together with her husband, Brian, they own Five Marys Farms and are raising their four daughters-all named Mary-while pasture-raising cattle, pigs, and heritage lambs. Their work ethic is as strong as their commitment to family, and Mary believes in nourishing meals shared together-in their cozy cabin in winter and around the outdoor camp kitchen in summer.

In these 75 satisfying, homespun recipes you’ll find something for every meal and mood, including Mary’s favorite beef, pork, and lamb dishes, as well as the secret to her famous sidecars! Evocative photos capture the breathtaking beauty of the ranch, the carefree joy of the girls with their horses, the majestic Great Pyrenees who roam the land, and so much more.

Get ready to fall in love with ranch life, hearty recipes, and the Five Marys. Some of Mary’s favorite recipes include: Homemade English MuffinsLoaded Carne Asada NachosWood-Fired Porterhouse Steak with Mushroom- Shallot SauceChili-Rubbed Pork Chops with Charred-Corn SalsaGrilled Lamb Sliders with Tomato Chutney and HavartiCrispy Brussels Sprout Salad with Citrus-Maple VinaigretteCast-Iron Hasselback PotatoesMary’s Lemon-Bourbon SidecarsSweet Drop Biscuits with Grilled Peaches and Cream

11. Great American Burger Book: How to Make Authentic Regional Hamburgers at Home

Author: by George Motz
Published at: Harry N. Abrams; Illustrated edition (April 12, 2016)
ISBN: 978-1617691829

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The Great American Burger Book is the first book to showcase a wide range of regional hamburger styles and cooking methods. Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country.

Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New Yorkstyle pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home.

Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

12. Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook]

Author: by Aaron Franklin
Published at: Ten Speed Press; Illustrated edition (April 9, 2019)
ISBN: 978-0399580963

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The be-all, end-all guide to cooking the perfect steakfrom buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vesselfrom the James Beard Awardwinning team behind the New York Times bestseller Franklin Barbecue. This book will have you salivating by the end of the introduction.

Nick Offerman Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it’s no surprise that his steak is perfect, every timehe is a fire whisperer, after all, and as good at grilling beef as he is at smoking it.

In Franklin Steak, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling?

Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? Franklin Steak has you covered.

13. Meat Eater: Adventures from the Life of an American Hunter

Author: by Steven Rinella
Published at: Random House; Reprint edition (September 10, 2013)
ISBN: 978-0385529822

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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.

14. Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

Author: by Adam Danforth
Published at: Storey Publishing, LLC; Comprehensive edition (March 11, 2014)
ISBN: 978-1612121826

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Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat.

Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.

15. A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game

Author: by Wilbur F. Eastman
Published at: Storey Publishing, LLC; Revised and Updated ed. edition (August 15, 2002)
ISBN: 978-1580174572

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Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals.

You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.