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Meat Cookbooks and Recipes
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.
Here are some meat recipes:
- 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.
- 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.
- 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.
- 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".
- Stifado - A classic of
Greek cuisine and
Cypriot cuisine.
Stifado is a beef, tomato and onion stew, flavored with red wine.
- 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.
Here are some meat cookbooks:
These web sites may also be of interest:
Related pages on this web site:
| Meat Recipes Downloads & Web Sites |
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By Michael Ruhlman
W. W. Norton & Company
Hardcover (416 pages)
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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. |
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By Julie Powell
Little, Brown and Company
Hardcover (320 pages)
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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. |
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By Molly Stevens
W. W. Norton & Company
Hardcover (416 pages)
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Click Here | - ISBN13: 9780393052305
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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
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By Francis Mallmann
Artisan
Hardcover (278 pages)
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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.
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By Rytek Kutas
Stackpole Books
Hardcover (588 pages)
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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 Susan Mahnke Peery
Storey Publishing, LLC
Paperback (288 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 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 Chris Lilly
Clarkson Potter
Released: 2009-05-12
Paperback (256 pages)
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Amazon.com Review:
Book Description
Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue.
From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs. Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes, such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque. From Big Bob Gibson's BBQ Book: White Sauce
 People raised in Decatur, Alabama, know that barbecue sauce is supposed to be white. For more than eighty years, Big Bob Gibson’s has been dunking its golden-brown birds, fifty at a time, into a vat of this tangy, peppery white sauce. The steaming, glistening chickens are then cut to order for our customers.
For years and years the restaurant’s early-morning cooks closely guarded the white sauce recipe, which was made each day before the day shift arrived. However, even without doing the math, I can tell you that hundreds of cooks have passed through the pitrooms of Big Bob Gibson Bar-B-Q, so I don’t think you can describe this recipe as "closely guarded" anymore. I do know that Big Bob’s techniques and recipes, including his white sauce, have influenced the flavors of regional barbecue in Alabama. The great thing about passing secrets is that every time they are shared they change slightly. There is now a large number of "authentic" versions of Big Bob’s original secret recipe and cooking method—all different from one another. This is one of my favorite examples.
Ingredients - 2 cups mayonnaise
- 1 cup distilled white vinegar
- 1/2 cup apple juice
- 2 teaspoons prepared horseradish
- 2 teaspoons ground black pepper
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
(Makes 4 cups) Directions In a large bowl, combine all the ingredients and blend well. Use as a marinade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks. |
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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 David Sax
Mariner Books
Paperback (336 pages)
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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. |
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