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

       
     

    Meat, Poultry and Seafood Cookbooks and Recipes


    Butcher 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.
    Or you can select from one of the more specialist recipe subcategories:

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    Competition BBQ Secrets

    Competition BBQ Secrets

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    Our Barbecue Is Great! Learn How To Slow Smoke Meats Right. Mouth Watering Competition Style.

    Barbecue Secrets Revealed!

    Barbecue Secrets Revealed!

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    Everything You've Ever Wanted To Know About Killer BBQ, Including Closely Guarded Secrets Of Competition-Level Barbecuers!

    The Book Of Beef & 1,000,000 Bonus Recipes.

    The Book Of Beef & 1,000,000 Bonus Recipes.

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    1,250 Juicy, Beef Recipes In 5 Downloadable Cookbooks! Secret Download Link To Over One Million Free Recipes!

    Chicken Marsala Perfected

    Chicken Marsala Perfected

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    Chicken Marsala, Veal Marsala, Steak Marsala & Mashed Potatoes Perfected.



    Meat, Poultry & Seafood Cookbooks

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    The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game

    By Steven Rinella

    Spiegel Grau
    Released: 2015-08-18
    Paperback (416 pages)

    The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game
    List Price: $28.00*
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    • Spiegel Grau
    Product Description:
    A comprehensive big-game hunting guide for hunters ranging from first-time novices to seasoned experts, with more than 400 full-color photographs, including work by renowned outdoor photographer John Hafner
     
    Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting—from hunting an animal to butchering and cooking it—the host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well.
     
    This invaluable book includes
    • recommendations on what equipment you will need—and what you can do without—from clothing to cutlery to camping gear to weapons
    • basic and advanced hunting strategies, including spot-and-stalk hunting, ambush hunting, still hunting, drive hunting, and backpack hunting
    • how to effectively use decoys and calling for big game
    • how to find hunting locations, on both public and private land, and how to locate areas that other hunters aren’t using
    • how and when to scout hunting locations for maximum effectiveness
    • basic information on procuring hunting tags, including limited-entry “draw” tags
    • a species-by-species description of fourteen big-game animals, from their mating rituals and preferred habitats to the best hunting techniques—both firearm and archery—for each species
    • how to plan and pack for backcountry hunts
    • instructions on how to break down any big-game animal and transport it from your hunting site
    • how to butcher your own big-game animals and select the proper cuts for sausages, roasts, and steaks, and how to utilize underappreciated cuts such as ribs and shanks
    • cooking techniques and recipes, for both outdoor and indoor preparation of wild game

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

    By Steven Rinella

    Spiegel & Grau
    Released: 2018-11-20
    Hardcover (368 pages)

    The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler
    List Price: $35.00*
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    Product Description:
    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 recipes
     
    “[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review)

    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. In this comprehensive volume, he gives step-by-step instructions on how to break down virtually every variety of North American fish and game in a way that is best for cooking, offers advice on which types of fish or game—and which cuts in particular—work best for various preparations, provides recipes and cooking tips from other renowned hunters and chefs, and includes instructions for making basic stocks, sauces, marinades, pickles, and rubs that can work with a variety of wild game preparations. Readers will be delighted by Rinella’s personal stories, both of cooking and hunting, as well as his insights into turning the wild game he harvests into food.

    The MeatEater Fish and Game Cookbook will be a welcome companion to Steven Rinella’s popular handbooks, the two volumes of The Complete Guide to Hunting, Butchering, and Cooking Wild Game. More than a collection of mouthwatering recipes, this cookbook is an inspiring tribute to living the wild game lifestyle, as we share Rinella’s hands-on relationship with the most elemental aspects of existence. Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs.

    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 Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl

    By Steven Rinella

    Spiegel Grau
    Released: 2015-12-01
    Paperback (384 pages)

    The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl
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    • Spiegel Grau
    Product Description:
    A comprehensive small game hunting guide for hunters ranging from first-time novices to seasoned experts, with photography by renowned outdoor photographer John Hafner
     
    Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting—from hunting wild game to butchering and cooking it—the host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well.
     
    This invaluable book includes
    • recommendations on what equipment you will need—and what you can do without—from footwear to cutlery to camping gear to weapons
    • basic and advanced hunting strategies for all North American small game, including drive techniques, solo and group hunting, ambush hunting, the use of hunting dogs, and techniques for decoying and calling
    • how to find hunting locations, on both public and private land; how to locate areas that other hunters aren’t using; and how to make competition work in your favor
    • detailed sections on furred small game, upland birds, and waterfowl, covering the biology and best hunting methods for a total of thirty small game species 
    • comprehensive information about hunting wild turkeys in both the spring and fall seasons
    • how to master the arts of wingshooting and rifle marksmanship, and detailed information about shot placement, ammunition selection, and field maintenance of firearms and archery equipment
    • instructions on how to field dress and butcher your own small game animals for a variety of preparations
    • techniques and recipes for both indoor and outdoor wild game cooking

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

    0
    Released: 2018-09-25
    Paperback (232 pages)

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

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

    By Loren Bouchard

    Unknown
    Released: 2016-03-22
    Yellow Hardcover (128 pages)

    The Bob s Burgers Burger Book: Real Recipes for Joke Burgers
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    • Size: Standard
    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."

    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.

    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.

    Franklin Steak

    By Aaron Franklin

    Ten Speed Press
    Released: 2019-04-09
    Hardcover (224 pages)

    Franklin Steak
    List Price: $29.99*
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    Product Description:
    The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the team behind the acclaimed and bestselling book Franklin Barbecue.

    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. So, in this follow-up to his New York Times bestselling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They demystify cattle breeds, explore the technique of dry-aging, explore globally-inspired techniques like the reverse sear and hibachi-style cooking, and even teach readers how to build a custom, backyard grill setup. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

    Meat Eater: Adventures from the Life of an American Hunter

    By Steven Rinella

    Brand: Spiegel n Grau
    Released: 2013-09-10
    Paperback (256 pages)

    Meat Eater: Adventures from the Life of an American Hunter
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    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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