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Cookbook Corner - Meat, Poultry, Seafood
Guest Author - Sandy Moyer
Cookbooks for Meat, Poultry, Seafood, and Wild Game
Click on a book title or picture for more information.
|The Complete Meat Cookbook|
Everything you need to know about cooking meat is here, including... choosing the right cut for every occasion: a great steak, a pork roast for a weeknight, or a leg of lamb that's easy to carve. It includes simple seasoning techniques, such as dry rubs, wet marinades, flavor brines, herb pastes, and fast sauces... advice on how to cook each cut to just the right temperature... more than 230 recipes, ranging from the ethnic and eclectic to everyday classics, from Nogales Steak Tacos and Tuscan Herb-Infused Pork to Lisa's Lazy Pot Roast... plus hundreds of tips on meat cookery that will enlighten even expert cooks. .
|River Cottage Meat Book|
First published in the United Kingdom, this cookbook quickly became a hit around the world. Now tailored for American cooks, this 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 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.
|The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More - Over 130 Luscious Lean Beef Recipes for Every Occasion|
Lean beef can be a key part of a healthy diet. Calorie for calorie, it's one of nature's most nutrient-rich foods. Now, the National Cattlemen's Beef Association and the American Dietetic Association show today's health-conscious cooks exciting new ways to use lean beef in everything from quick and easy mid-week suppers to special occasion meals. This full-color healthy cookbook features more than 130 delicious, nutritious recipes that call for one of the 22 cuts of beef that meet government guidelines for lean labeling.
|Steaks, Chops, Roasts & Ribs|
Steaks, Chops, Roasts, and Ribs 300 tested and re-tested recipes. The chapters cover steak (cooking outside and indoors), chops, cutlets, ground meat, ham, roasts, and more... plus there's a chapter on Rubs, Sauces, Salsa, and Gravy. In addition to great recipes, it offers information on meat basics, technique, tools and equipment. There are hundreds of helpful line drawings and pages of color photos.
|Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat|
This comprehensive collection contains everything cooks need to know about pork, including how to choose from the many cuts available, how to serve a crowd with ease, and how to ensure moist pork chops and succulent roasts every time. Aidells offers temperature charts for perfect grilling, roasting, and braising, as well as a landmark chapter with step-by-step instructions for home curing. Leartn how to make your own bacon, salami, and breakfast sausages. There's recipes for quick week-day meals, as well as dramatic main courses for entertaining. Bruce Aidells's Complete Book of Pork is a matchless all-in-one guide that will become a kitchen classic.
|Betty Crocker's Best Chicken Cookbook|
This cookbook is packed with over 110 recipes so chicken will never become routine, including recipes for soups and stews; salads and sandwiches; stir-fries and skillet meals; as well as baked and roasted chicken. There's an entire chapter of Super Express recipes for meals that can be made in 30 minutes or less. Every recipe has ideas for flavor variations, low-fat alternatives, easy dress-up suggestions, or cutting down your cooking time. Learn how to cut up a whole chicken. It includes beautiful photos, shopping tips, step-by-step instructions for deboning and flattening breasts, the best ways to poach and microwave chicken, a grilling chart, carving guides for chicken and turkey, plusup-to-date information concerning safety issues related to poultry.
|The Complete Book of Chicken: Turkey, Game Hen, Duck, Goose, Quail, Squab, and Pheasant|
With 38 chapters containing nearly 500 recipes and 300 illustrations, The Complete Book of Chicken offers the very best methods for preparing chicken, as well as turkey, duck, goose, quail, squab, and pheasant. From Cook’s Illustrated, each recipe and preparation tip has been tested and retested. You’ll find...the surest way to roast chicken with a crisp skin and juicy; tender meat; clearly illustrated tips and directions on preparing birds, including carving, stuffing a goose, and butterflying Cornish game hens; how to prepare and serve less common poultry like duck and other game birds; why brining a turkey makes all the difference in the world. It features a great flock of recipes, from Chicken and Herb Dumplings with Spring Vegetables to Grilled Duck Breast with White Bean Puree to Cincinnati-Style Turkey Chili. There's also recipes for stuffing, gravies, and mayonnaise to use in one of the best chicken salads imaginable.
|Fish: The Complete Guide to Buying and Cooking|
Fish: The Complete Guide to Buying and Cooking is a book that simplifies the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sautéing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. It also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. The vast majority of the recipes are ready in less than thirty minutes.
|Rick Stein's Complete Seafood |
This cookbook shows in detail how to scale and gut round fish for the grill, skin and panfry whole flat fish, fillet small round fish for stuffing, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs for steaming, clean and stuff squid, and much, much more. It includes more than 200 recipes, extensive charts and color illustrations..
|The New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds & Chowder Houses|
In The New England Clam Shack Cookbook, author and native New Englander Brooke Dojny presents traditional New England fare from 25 classic seafood eateries. This cookbook features recipes for favorites as chowder (clear, red, and white), lobster rolls, fried clams, sweet New England crab, broiled mackerel, and garlicky mussels. It also includes recipes for side dishes like perfect cole slaw and onion rings, pickled beets, and red bliss potato salad. There's also recipes for those famous New England desserts - apple crisp, Indian pudding, wild blueberry pie, whoopie pies, and a much more. Sidebars offer practical advice on how to re-create great New England seafood in your own kitchen: the proper way to clean and shuck clams, the basics of frying fish fillets and more.
|The L.L. Bean Game and Fish Cookbook|
This cookbook contains all the information a cook/hunter/angler needs to prepare hearty game and fish meals in camp or at home. There are detailed and illustrated instructions for all procedures needed to prepare and cook game and fish. This book is huge... featuring over 800 recipes!
|Venison Lovers' Cookbook: The Complete Guide to Dressing and Cooking Venison |
This cookbook features more than 150 recipes... from hunting camp favorites like Bacon-Wrapped Tenderloin to more exotic dishes like Oriental Venison Kabobs. Along with complete recipe preparation instructions, each recipe includes full nutrition values and exchanges for weight management. Recipes are rated as Fast or Very Fast to prepare, and Low-Fat. Venison Lovers' Cookbook has a detailed chart of deer cuts and their tenderness value, plus suggested cooking methods. Also included are step-by-step field-dressing tips. Recipe chapters include... Main Dishes; Sausages & Smoking; Soups, Stews & Chilis; Deer Camp Recipes; Appetizers & Small Meals; Jerky.
|Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl|
Homemade jerky is far superior to the packaged kind, much less expensive, and is surprisingly simple to make. A.D. Livingston shows you how, including: which cuts of meat to buy and how to prepare them; jerky drying methods; where to buy supplies and equipment; how to store jerky. It's packed with jerky recipes made from beef, venison, fish, fowl, and exotic meats.
|Home Sausage Making : How-To Techniques for Making and Enjoying 100 Sausages at Home|
Completely revised and updated to comply with current USDA safety standards, this new edition of Home Sausage Making features 150 recipes. Included 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.
|Johnsonville Big Taste of Sausage Cookbook: More Than 125 Recipes for On and Off the Grill from America's #1 Sausage Maker|
Showcasing the versatility and appeal of sausage, this cookbook offers irresistible recipes for every meal of the day and great suggestions for tailgating, family get-togethers, and other festive occasions. Some of the tempting dishes include Apple-Sausage Pancakes or Brown Sugar & Honey Breakfast Wraps to start the day; soups and stews that range from Wisconsin Grilled Cheese and Sausage Soup to Johnsonville Chunky Brat Chili; salads and sides like Italian Chicken and Sausage Salad and Cajun Stuffed Peppers; and such hearty main dishes as German Stuffed Beef Roast with Mustard Sauce and Beautiful Baked Ziti.
|Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue|
This is a real Bar-B-Q cookbook, for people who cook on smokers and other wood burning equipment. Thanks to the ready availability of smoke cookers, water smokers, wood-fired pits, and kettle grills, millions of Americans are cooking outstanding real barbecue at home. Smoke & Spice features over 300 recipes plus expert tips on how to get the best results from any kind of barbecue equipment.
Content copyright © 2013 by Sandy Moyer. All rights reserved.
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