Meat Recipes & Cookbooks

Meat Cookbooks and 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.

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Charcuterie: The Craft of Salting, Smoking, and Curing By Michael Ruhlman W. W. Norton & Company Hardcover (416 pages) List Price: $35.00* Lowest New Price: $20.97* Lowest Used Price: $23.08* Usually ships in 24 hours* *(As of 02:48 Pacific 3 Sep 2010 More Info) Click Here ISBN13: 9780393058291 Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed 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

MANY WAYS FOR COOKING EGGS By Mrs. S.T. Rorer Kindle Edition List Price: $0.99* *(As of 02:48 Pacific 3 Sep 2010 More Info) Click Here Product Description: SAUCES COOKING OF EGGS OMELETS SWEET OMELETS

How to Cook Fish By Myrtle Reed General Books LLC Paperback (166 pages) List Price: $25.32* Lowest New Price: $22.78* Lowest Used Price: $55.26* Usually ships in 24 hours* *(As of 02:48 Pacific 3 Sep 2010 More Info) Click Here Product Description: 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

Backyard BBQ: The Art of Smokology 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: $15.14* Usually ships in 24 hours* *(As of 02:48 Pacific 3 Sep 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

Great Sausage Recipes and Meat Curing By Rytek Kutas Stackpole Books Hardcover (588 pages) List Price: $29.95* Lowest New Price: $16.47* Lowest Used Price: $14.47* Usually ships in 24 hours* *(As of 02:48 Pacific 3 Sep 2010 More Info) Click Here ISBN13: 9780025668607 Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed 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.

The Whole Beast: Nose to Tail Eating By Fergus Henderson Ecco Released: 2004-03-30 Paperback (224 pages) List Price: $19.99* Lowest New Price: $12.06* Lowest Used Price: $8.74* Usually ships in 24 hours* *(As of 02:48 Pacific 3 Sep 2010 More Info) Click Here ISBN13: 9780060585365 Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed 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.

Home Sausage Making : How-To Techniques for Making and Enjoying 100 Sausages at Home By Susan Mahnke Peery Storey Publishing LLC Paperback (283 pages) List Price: $16.95* Lowest New Price: $7.79* Lowest Used Price: $7.00* Usually ships in 24 hours* *(As of 02:48 Pacific 3 Sep 2010 More Info) Click Here ISBN13: 9781580174718 Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed 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.

The River Cottage Meat Book By Hugh Fearnley-Whittingstall Ten Speed Press Released: 2007-05-01 Hardcover (544 pages) List Price: $40.00* Lowest New Price: $24.48* Lowest Used Price: $29.47* Usually ships in 24 hours* *(As of 02:48 Pacific 3 Sep 2010 More Info) Click Here Product Description: First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals.

Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint By Chris Lilly Clarkson Potter Released: 2009-05-12 Paperback (256 pages) List Price: $24.99* Lowest New Price: $15.27* Lowest Used Price: $15.27* Usually ships in 24 hours* *(As of 02:48 Pacific 3 Sep 2010 More Info) Click Here ISBN13: 9780307408112 Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed 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.