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Meat, Poultry and Seafood Cookbooks and Recipes
Animal products form an important part of the diet in many countries. These include:
- Game meats from wild and non-domesticated animals, including
American
bison, deer
(from which we get venison),
elk, reindeer,
pheasant, and even kangeroos and emu.
- Meat from domesticated livestock such as
cattle (from which we get beef and veal),
sheep (from which we get lamb and mutton),
pigs (from which we get bacon, gammon, ham and pork),
and goats, etc.
- Poultry such as chicken, duck, geese, or
turkey.
- Seafood including fish, shellfish,
crabs,
lobsters,
shrimp,
etc.
Below are some game, meat, poultry and seafood cookbooks:
Or you can select from one of the more specialist recipe subcategories:
These web sites may also be of interest:
Related pages on this web site:
| Meat, Poultry & Seafood Recipes Downloads & Web Sites |
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| Meat, Poultry & Seafood Cookbooks |
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Michael Ruhlman
W. W. Norton & Company
Hardcover (416 pages)
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Click Here | - ISBN13: 9780393058291
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Product Description:
The only book for home cooks offering a complete introduction to the craft. CHARCUTERIE—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings |
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By Mark Kurlansky
Walker & Company
Hardcover (304 pages)
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A history of the fish that has led to wars, stirred revolutions, sustained economies and diets, and helped in the settlement of North America features photographs, drawings, and recipes, as well as the natural history of this much sought after fish." |
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By Mrs. S.T. Rorer
Kindle Edition
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SAUCES COOKING OF EGGS OMELETS SWEET OMELETS |
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By Myrtle Reed
General Books LLC
Paperback (166 pages)
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The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Cookery (Meat); Cooking / General; Cooking / Specific Ingredients / Meat; House |
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By Richard W. McPeake
Richard W. McPeake
Released: 2005-01-31
Paperback (224 pages)
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BACKYARD BBQ The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.
Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,
Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice ............and much more! No stone is left unturn in this book |
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By Rick Moonen
Houghton Mifflin Harcourt
Hardcover (448 pages)
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Click Here | - ISBN13: 9780618531196
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Product Description:
Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes.
No doubt about it, fish is a cook’s dream. Fast. Low in fat, versatile, and healthful, it’s even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It’s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cook’s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookeryfrom poaching to grilling to sautéingas well as on all the most popular seafood dishesfrom appetizers, to soups and salads, to burgers and pasta.
The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier. |
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By Rytek Kutas
Stackpole Books
Hardcover (588 pages)
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Click Here | - ISBN13: 9780025668607
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Product Description:
This is the most comprehensive book available on sausage making and meat curing and has sold over 500,000 copies world-wide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very early age, and who made a living smoking and curing meats. |
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By Fergus Henderson
Ecco
Released: 2004-03-30
Paperback (224 pages)
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Product Description:
The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream. |
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By Susan Mahnke Peery
Storey Publishing LLC
Paperback (283 pages)
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Product Description:
HOME SAUSAGE MAKING is the classic in the field. Now completely revised and updated to comply with current USDA safety standards, this new edition features 150 recipes. Included in the lineup are 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles. There are instructions for making sausages with beef and pork, fish and shellfish, chicken and turkey, and game meats. Ethnic favorites include German specialties such as Bratwurst, Mettwurst, and Vienna Sausage; Italian Cotechino and Luganega; Polish Fresh and Smoked Kielbasa; and Spanish-Style Chorizo, Potatis Korv (Swedish Potato Sausage), Kosher Salami, and Czech Yirtrnicky. On top of all the meat varieties, there is an entirely new section on vegetarian sausage options. |
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By Antonia Isola
ebook
Kindle Edition
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Soups
Macaroni and other Pastes
Rice, Etc.
Sauces
Eggs
Fish
Vegetables
Meats
Salads
Desserts
Index
SOUPS
BEEF SOUP STOCK
(_Brodo di Carne_)
1 pound of round of beef
2 quarts of water
2 small, new carrots, or 1/2 of an old carrot
1/2 pound of beef bones
2 small potatoes
1 onion
1 tomato, fresh or canned
Parsley
Boil the beef, bones, and vegetables in two quarts of water over a
slow fire--adding pepper and salt. Skim occasionally, and after two
hours add two tablespoons of sherry; then strain through fine
soup-strainer or cheese-cloth. This is the basis of all the following
soups, except when otherwise stated.
To make this stock richer, add a turkey leg to above receipt; boil one
and a half hours, then add one-half a pound of finely chopped beef.
Cook for half an hour longer, then strain.
To make meat jelly, add a little gelatine to the soup stock five
minutes before straining.
To give a good dark color to the stock, add a few drops of "caramel,"
which is prepared in the following manner:
Put three tablespoons of granulated sugar into a saucepan with a
little water, and until the sugar has become dark and reddish; then
add a little more water and boil again until the sugar is melted.
Strain and pour into a bottle when the caramel will keep perfectly for
several weeks.
CHICKEN BROTH
(_Brodo di Capone_)
This is made like the meat stock, substituting a fowl in place of the
beef and bones.
RICE SOUP
(_Minestra di Riso_)
Meat stock
2 tablespoons of rice
Cover the rice with water and boil for ten minutes; then drain and add
to the stock (after it has been strained), and boil for five or ten
minutes more.
STRACCIATELLA SOUP
(_Minestra di Stracciatella_)
1 egg
1/2 tablespoon of Parmesan cheese
1 tablespoon bread crumbs
Beat the egg, yolk and white together; add salt and the cheese,
grated, and the bread crumbs; mix well together and add to the boiling
stock (strained). Stir well with a fork to prevent the egg from
setting, and boil for four or five minutes.
VEGETABLE CHOWDER
(_Minestrone alla Milanese_)
1/2 quart of stock
2 slices of lean pork, or a ham bone
2 tomatoes, fresh or canned
1 cup of rice
2 tablespoons of dried beans
1 tablespoon of peas, fresh or canned
2 onions
Put into the stock the slices of pork, cut into small pieces; or, if
desired, a ham bone may be substituted for the pork. Add the tomatoes,
cut into small pieces also, the onions, in small pieces, and the rice.
Boil all together until the rice is cooked. Then add the beans and the
peas and cook a little longer. The soup is ready when it is thick. If
desired, this chowder can be made with fish broth instead of the
stock, and with the addition of shrimps which have been taken from
their shells.
This dish can be served hot or cold.
FISH BROTH |
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