| |
| Other Recipe Sites (Adverts) |
|
|
|
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 |
Disclosure: Products details and descriptions provided by vendor and/or based on publicly available information. Our company may receive a payment if you purchase products after following a link from this website.
 | From ClickBank:
Click here for details | | If you've ever wanted to amaze your friends and family with a fantastic chicken meal, here are some quick and easy ways to do it with no hassle - 100% guaranteed! |
|
 | From ClickBank:
Click here for details | | Our Barbecue Is Great! Learn How To Slow Smoke Meats Right. Mouth Watering Competition Style. |
|
| | From ClickBank:
Click here for details | | Everything You've Ever Wanted To Know About Killer BBQ, Including Closely Guarded Secrets Of Competition-Level Barbecuers! |
|
| | From ClickBank:
Click here for details | | 1,250 Juicy, Beef Recipes In 5 Downloadable Cookbooks! Secret Download Link To Over One Million Free Recipes! |
|
| | From ClickBank:
Click here for details | | Chicken Marsala, Veal Marsala, Steak Marsala & Mashed Potatoes Perfected. |
|
| 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 Mark Kurlansky
Walker & Company
Hardcover (304 pages)
 | List Price: $23.00*
Lowest New Price: $78.94*
Lowest Used Price: $8.75*
*(As of 14:17 Pacific 9 Mar 2010 More Info)
Click Here | Product Description:
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." |
|
By Michael Ruhlman
W. W. Norton & Company
Hardcover (416 pages)
 | List Price: $35.00*
Lowest New Price: $21.91*
Lowest Used Price: $22.88*
Usually ships in 24 hours*
*(As of 14:17 Pacific 9 Mar 2010 More Info)
Click Here | - ISBN13: 9780393058291
- Notes:
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. |
|
By Julie Powell
Little, Brown and Company
Hardcover (320 pages)
 | List Price: $24.99*
Lowest New Price: $11.79*
Lowest Used Price: $7.91*
Usually ships in 24 hours*
*(As of 14:17 Pacific 9 Mar 2010 More Info)
Click Here | - ISBN13: 9780316003360
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Julie Powell thought cooking her way through Julia Child's Mastering the Art of French Cooking was the craziest thing she'd ever do--until she embarked on the voyage recounted in her new memoir, CLEAVING.
Her marriage challenged by an insane, irresistible love affair, Julie decides to leave town and immerse herself in a new obsession: butchery. She finds her way to Fleischer's, a butcher shop where she buries herself in the details of food. She learns how to break down a side of beef and French a rack of ribs--tough, physical work that only sometimes distracts her from thoughts of afternoon trysts.
The camaraderie at Fleischer's leads Julie to search out fellow butchers around the world--from South America to Europe to Africa. At the end of her odyssey, she has learned a new art and perhaps even mastered her unruly heart. |
|
By Molly Stevens
W. W. Norton & Company
Hardcover (416 pages)
 | List Price: $35.00*
Lowest New Price: $20.98*
Lowest Used Price: $17.57*
Usually ships in 24 hours*
*(As of 14:17 Pacific 9 Mar 2010 More Info)
Click Here | - ISBN13: 9780393052305
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish. The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including: - a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots
- 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises
- planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers
- a variety of enlightened wine suggestions for any size pocketbook with each recipe
- 16 color photographs, 50 line drawings
|
|
By Francis Mallmann
Artisan
Hardcover (278 pages)
 | List Price: $35.00*
Lowest New Price: $19.39*
Lowest Used Price: $16.99*
Usually ships in 24 hours*
*(As of 14:17 Pacific 9 Mar 2010 More Info)
Click Here | - ISBN13: 9781579653545
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
A trailblazing chef reinvents the art of cooking over fire.
Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats.
The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.
|
|
By Rick Moonen
Houghton Mifflin Harcourt
Hardcover (448 pages)
 | List Price: $35.00*
Lowest New Price: $21.44*
Lowest Used Price: $19.28*
Usually ships in 24 hours*
*(As of 14:17 Pacific 9 Mar 2010 More Info)
Click Here | - ISBN13: 9780618531196
- Notes: Brand New from Publisher. No Remainder Mark.
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 cookery—from poaching to grilling to sautéing—as well as on all the most popular seafood dishes—from 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. |
|
By Rytek Kutas
Stackpole Books
Hardcover (588 pages)
 | List Price: $29.95*
Lowest New Price: $18.67*
Lowest Used Price: $18.66*
Usually ships in 24 hours*
*(As of 14:17 Pacific 9 Mar 2010 More Info)
Click Here | - ISBN13: 9780025668607
- Notes: Brand New from Publisher. No Remainder Mark.
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. |
|
By David Sax
Houghton Mifflin Harcourt
Hardcover (336 pages)
 | List Price: $24.00*
Lowest New Price: $13.85*
Lowest Used Price: $11.49*
Usually ships in 24 hours*
*(As of 14:17 Pacific 9 Mar 2010 More Info)
Click Here | - ISBN13: 9780151013845
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Part culinary travelogue, part cultural history, part rallying cry, Save the Deli is a must-read for anyone whose idea of perfect happiness is tucking into a pastrami on rye with a pickle on the side. Corned beef. Pastrami. Brisket. Matzo balls. Knishes. Mustard and rye. In this book about deli’s food, history, and characters, its greatest triumphs, spectacular failures, and ultimately its very future, David Sax goes deep into the world of the Jewish delicatessen. From New York to Chicago, Florida, L.A., Montreal, Toronto, Paris, and beyond, Sax strives to answer the question: Can the Jewish deli thrive, and if so, how? Funny, poignant, and impeccably written, Save the Deli is the story of one man’s search to save a defining element of a culture—and the sandwiches—he loves. |
|
By Susan Mahnke Peery
Storey Publishing, LLC
Paperback (288 pages)
 | List Price: $16.95*
Lowest New Price: $9.49*
Lowest Used Price: $5.54*
Usually ships in 24 hours*
*(As of 14:17 Pacific 9 Mar 2010 More Info)
Click Here | - ISBN13: 9781580174718
- Notes: Brand New from Publisher. No Remainder Mark.
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. |
|
By Richard W. McPeake
Richard W. McPeake
Released: 2005-01-31
Paperback (224 pages)
 | List Price: $15.95*
Lowest New Price: $15.95*
Lowest Used Price: $19.91*
Usually ships in 24 hours*
*(As of 14:17 Pacific 9 Mar 2010 More Info)
Click Here | Product Description:
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 |
|
| |