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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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| | 1,250 Juicy, Beef Recipes In 5 Downloadable Cookbooks! Secret Download Link To Over One Million Free Recipes! |
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By E-Kitchen Books
Released: 2012-01-23
Kindle Edition
 | | Product Description:
Here is just some of what you will learn how to make:
* Pepper Steak
* Swiss Steak
* Chinese Pepper Steak
* Beef Fajitas
* Asian Flank Steak
* Italian Cube Steak
* Beef and Broccoli Stir-Fry
* Sweet And Spicy Petite Sirloin Steaks
* Cajun Rib-Eye Steak
* Roasted Pepper And Onion Steaks
* Barbecued Cube Steak
* Grilled Steaks
* Texas Ribeye
* Flank Steak With Portobello Mushrooms
* Indian Style Grilled Flank Steak
* Garden Swiss Steak
* Sirloin Steak With Mushroom Gravy
* Hong Kong Steak
* Round Steak
* Spiced Flank Steak
And much, much more!
Over 100 Easy and Delicious Steak Recipes! |
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By Michael Ruhlman & Thomas Keller
W. W. Norton & Company
Hardcover (416 pages)
 | List Price: $35.00*
Lowest New Price: $22.07*
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Click Here | Product Description:
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 Daniel Holzman & Lauren Deen
Ballantine Books
Released: 2011-11-01
Hardcover (176 pages)
 | List Price: $28.00*
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The Meatball Shop has quickly grown into a New York City dining destination. Food lovers from around the city and beyond are heading down to Manhattan’s Lower East Side for a taste of this breakout comfort food phenomenon. In this fun and satisfying cookbook, chef Daniel Holzman and general manager Michael “Meatball Mike” Chernow open up their vault of secrets and share nearly 100 recipes—from such tried-and-true favorites as traditional Bolognese Meatballs and Mediterranean Lamb Balls to more adventurous creations like their spicy Mini-Buffalo Chicken Balls and Jambalaya Balls.
Accompanying the more than twenty meatball variations are recipes for close to a dozen delectable sauces, offering endless options to mix and match: from Spicy Meat to Parmesan Cream to Mango Raisin Chutney. And what would a meatball meal be without succulent sides and simple salads to round out the menu: Creamy Polenta, Honey Roasted Carrots, and Marinated Grilled Eggplant, just to name a few. You’ll also find helpful tips on everything from choosing the best cuts of meat to creating the perfect breadcrumbs to building the ultimate hero sandwich.
There may not be a Meatball Shop near you—yet—but there’s a meatball for everyone (and lots more) in this crowd-pleasing cookbook that will have them lining up outside your kitchen. |
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By John J. Mettler
Storey Publishing, LLC
Paperback (208 pages)
 | List Price: $16.95*
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This is the book for anyone who hunts, farms, or buys large quantities of meat. The author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork, and lamb. The text is clear and easy-to-follow. Combined with 130 detailed illustrations by Elayne Sears, the reader is provided with complete, step-by-step instructions.
Here is everything you need to know:
- At what age to butcher an animal
- How to kill, skin, slaughter, and butcher
- How to dress out game in a field
- Salting, smoking, and preserving
- Tools, equipment, the setup
- More than thirty recipes using all kinds of meat
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By Geoff Wells
Released: 2012-01-27
Kindle Edition
 | | Product Description:
Authentic English Recipes
It's great to try new recipes for the first time. To experience new flavors and food combinations you may never have thought of. But for most of our day to day cooking we never open a cookbook or precisely measure ingredients. We go by what feels right and the experience of cooking the same meal many times before.
The "How To Make Authentic English Recipes" series is more about the method and the ingredients than it is about precise measuring. This is the way our Grandmothers cooked and these are recipes my Grandmother passed down to me.
I hope you enjoy the series and will soon be cooking like a true Brit.
How To Make An Authentic English Sunday Roast With Yorkshire Pudding, Roast Potatoes, Parsnips & Onion Sauce
The Sunday Roast is a tradition in England both at home and in the pubs. Visit any pub in England on Sunday and expect to see roast beef, pork or lamb on the menu - maybe all three.
But as good as pub food is you can do better by following these simple steps. |
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By Wilbur F. Eastman
LEM
Paperback (192 pages)
 | List Price: $16.95*
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This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller is completely revised and updated to comply with the latest USDA health and safety guidelines. Includes dozens of delicious recipes for homemade Beef Jerky, Pemmican, Venison Mincemeat, Corned Beef, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and a variety of hams. Learn tasty pickling methods for tripe, fish, beef, pork, and oysters. An excellent resource for anyone who loves meat but hates the steroids and chemicals in commercially available products. |
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By E-Kitchen Book
Released: 2012-01-17
Kindle Edition
 | | Product Description:
Here is just some of what you will learn how to make:
# Chinese Beef and Broccoli
# Chinese Fried Rice
# Peking Duck
# Chinese Dumplings (Jiaozi)
# Chinese Pork Ball Soup
# Chinese Lemon Chicken
# Chinese Almond Chicken
# Chinese Sesame Chicken
# Chinese Crab Rangoon
# Chinese Chicken Chow Mein
# Chinese Ramen Noodle Salad
# Chinese Pork Buns (Cha Siu Bao)
# Chinese Beef Stir-Fry with Vegetables
# Chinese BBQ Pork
# Chinese Ginger Chicken
# Chinese Soup (Bak Kut Teh)
# Chinese Noodle Soup
# Chinese Chicken Salad
# Chinese Mustard Green Soup
And much, much more!
Over 120 Delicious Chinese Cooking Recipes! |
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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 Molly Stevens
W. W. Norton & Company
Hardcover (416 pages)
 | List Price: $35.00*
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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 David McMillan & Meredith Erickson
Ten Speed Press
Released: 2011-10-11
Hardcover (304 pages)
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Located in a working-class neighborhood of Montreal, Joe Beef is at the center of Montreal’s growing reputation as a culinary destination. Often referred to as the Paris of North America, Montreal is the second-largest French-speaking city in the world, and like France, food is at the heart of its identity.
In The Art of Living According to Joe Beef, co-owners/chefs Frédéric Morin and David McMillan, along with writer and former Joe Beef staff member Meredith Erickson, present 135 unforgettable recipes showcasing Joe Beef’s unconventional approach to French market cuisine. Advocating the use of ingredients from local or family-owned producers whenever possible, this collection of hearty dishes delivers. The Strip Loin Steak comes complete with ten variations, Kale for a Hangover wisely advises the cook to eat and then go to bed, and the Marjolaine includes tips for welding your own cake mold. Joe Beef’s most popular dishes are also represented, such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich, Pork Fish Sticks, and Pojarsky de Veau (a big, moist meatball served on a bone). The coup de grâce is the Smorgasbord—Joe Beef’s version of a Scandinavian open-faced sandwich—with thirty different toppings.
This cookbook (of sorts) is packed with personal stories, Fred’s favorite train trips, Dave’s ode to French Burgundy, instructions for building a backyard smoker and making absinthe, a Montreal travel guide, and beaucoup plus. With nearly every recipe photographed in exquisite detail, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life. |
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