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1. Home Book of Smoke Cooking: Meat, Fish & Game by Jack Sleight, Raymond Hull | |
Paperback: 160
Pages
(1982-07)
list price: US$14.95 -- used & new: US$7.85 (price subject to change: see help) Asin: 0811721957 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (7)
Good book
Too basic.
Limited Value
My Old Buddy This is a GREAT book if you're just starting or if you've been doing the smoking thing for years. You get recipes for different kinds of brines, seasonings, basting techniques and just about anything else you'll need to know for smoking. This is a MUST HAVE book IMO! You can't beat the detailed in depth instructions on how to smoke and cure just about anything. I'm glad to see that after all those years this book is still right on top, this speaks volumes of how good a book it really is. Ciao!
Useful Smoking Advice |
2. Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat by Deborah Krasner | |
Hardcover: 400
Pages
(2010-09-01)
list price: US$40.00 -- used & new: US$17.00 (price subject to change: see help) Asin: 1584798637 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food movements—and the terms “grass fed” and “free range” commonly seen on menus and in grocery stores—people across the country are turning their attention to where their meat comes from. Whether for environmental reasons, health benefits, or the astounding difference in taste, consumers want to know that their meat was raised well. With more than 200 recipes for pork, beef, lamb, poultry, and game, stunning photos of delicious dishes, and tips on raising sustainable meat and buying from local farmers, Good Meat is sure to become the classic cooking resource of the sustainable meat movement. Customer Reviews (5)
Sure winner
a gorgeous book full of information and good recipes
Delicious Meat!
Another amazing and creative book from Deborah Krasner
Good Meat for Great Cooking! |
3. Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut by Aliza Green | |
Paperback: 320
Pages
(2005-03-03)
list price: US$15.95 -- used & new: US$5.97 (price subject to change: see help) Asin: 1594740178 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (14)
Yes, a good quick reference
good book
It's OK
Please Understand Before You Write a Cookbook
Not Perfect but Still a Good Value |
4. The Complete Meat Cookbook by Bruce Aidells, Denis Kelly | |
Hardcover: 604
Pages
(2001-09-25)
list price: US$35.00 -- used & new: US$13.97 (price subject to change: see help) Asin: 061813512X Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description The divisions are obvious: beef, pork, lamb,veal. But packed into each chapter is more information than any singlereader might think possible. There's history and anthropology; there'sanatomy and kitchen chemistry. And all of it is aimed at what theauthors call the "new meat." It's a leaner product--less fat than everbefore. So to get the succulence and the flavor that resides in memory(coming from a time of fattier cuts) sliced and onto the plate,today's cook has to use a different, more informed approach. You willfind that guidance in this book. How to select and buy, how to prep,how to intensify the flavor, how to cook, how to store: it's allhere. There is no other book like it. Heavily illustrated, TheComplete Meat Cookbook opens with a section on meat basics,including a little meat eating history and a terrific donenesschart. Then there's a long section covering all the basic cookingtechniques and which cuts of which meat work best with eachtechnique. Once the book breaks out into sections by kind ofmeat--beef, pork, lamb, veal--the depth of information focuses andintensifies, and the recipes roll right along for more than 600pages. Myth busting (like, don't salt meat before cooking, it willdry it out: wrong) is highlighted throughout the book. And each recipeis labeled for ease, speed, budget consciousness, serve to company,etc. The recipes take into account the world of meat eating. This isno Eurocentric text--it is, as the title proclaims, complete. If youare going to eat meat, do it right. This is the book to show youhow. No cookbook bookshelf is complete without a copy of TheComplete Meat Cookbook. --Schuyler Ingle Customer Reviews (55)
Good book on meat
Meat Bible
The Complete Meat Cookbook
Useful resource for adventuresome cooks
This is the only cookbook for meat thatyou will ever need. |
5. Primal Cuts: Cooking with America's Best Butchers by Marissa Guggiana | |
Hardcover: 288
Pages
(2010-10-12)
list price: US$37.50 -- used & new: US$22.98 (price subject to change: see help) Asin: 159962088X Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description |
6. Meat and Potatoes: 52 Recipes, from Simple to Sublime by Joan Schwartz | |
Paperback: 192
Pages
(2003-11-04)
list price: US$15.95 -- used & new: US$0.90 (price subject to change: see help) Asin: 0812966643 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description |
7. American Game Cooking: A Contemporary Guide To Preparing Farm-raised Game Birds And Meats by Sid Goldstein, John Ash | |
Paperback: 304
Pages
(1993-11-20)
list price: US$22.50 -- used & new: US$18.50 (price subject to change: see help) Asin: 0201624680 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (1)
Game Cookbook Returned - Exchanged for Separate Item |
8. Dressing & Cooking Wild Game: From Field to Table: Big Game, Small Game, Upland Birds & Waterfowl (The Complete Hunter) by Editors of Creative Publishing | |
Hardcover: 160
Pages
(1999-09-01)
list price: US$22.00 -- used & new: US$13.84 (price subject to change: see help) Asin: 086573108X Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Once it's harvested, proper field care of game has more to do with eating quality than any other single factor. The second section of the book contains the most complete information and instructions in print on how to properly dress all types of wild game. Highlights: The Complete Hunter Series has been a first-choice resource for hunting enthusiasts since 1982.Authoritative information, step-by-step instruction and spectacular action-filled color photographs make these books unique in the field.Look no further for the tips and techniques you need to improve your hunting successes. Customer Reviews (20)
This is a good cookbook
Dressing & Cooking Wild Game
This book is an Excellant Product
very good for newbie
Just So You Know ! |
9. Cooking With Seitan: The Complete Vegetarian "Wheat-Meat" Cookbook by Barbara Jacobs, Leonard Jacobs | |
Paperback: 185
Pages
(2009-06-30)
list price: US$17.95 -- used & new: US$11.58 (price subject to change: see help) Asin: 0757003044 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (7)
Seitan Quickly
Is this book worth it?ABSOLUTELY
Preliminary Review
A disappointment! Bah. I'd say 40-50% of the recipes using the prepared Seitan call for the "wheat-meat" to be battered and deep fried.So WHERE is the healthy cooking in THAT?I was looking for recipes for the actual Seitan preparation, using different seasonings and flavors, and then hoping to find a fake meatloaf recipe, or a fake turkey and stuffing for Thanksgiving. I'm still looking.
Save Money, Save Your Health! With quality whole wheat available now to anyone with a postal address, the technique of cooking with gluten, either as a meat substitute or a meat filler, can be practiced by everyone.I first discovered gluten in the seventies in a Magic Mill Mormon cookbook.As the making of gluten is fairly time-consuming, I learned to make a lot at a time and storing it for future use. I have made countless meat dishes with either only gluten or gluten and meat, and most people wouldn't realize any difference!I hope shoppers aren't deceived by the idea that most recipes available are Oriental; gluten can be used by everyone.Certainly, the making of gluten can be easier using a large mixer, but can actually be done by the strong of hand. Highly recommended book, an excellent resource! ... Read more |
10. The Food Lover's Guide to Meat and Potatoes by Sharon Tyler Herbst | |
Hardcover: 160
Pages
(1996-06)
list price: US$18.00 -- used & new: US$1.16 (price subject to change: see help) Asin: 0688137717 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (3)
Delicious and Informative
don't waste your money
Great information and delicious recipes Great Job. ... Read more |
11. Meat: A Kitchen Education by James Peterson | |
Hardcover: 336
Pages
(2010-10-26)
list price: US$35.00 -- used & new: US$21.94 (price subject to change: see help) Asin: 1580089925 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Meat is based on the seemingly paradoxical philosophy that we should eat less meat than the 8 ounces per person per day Americans put away now. Instead of so much meat, we should eat better meat. Insisting on better quality and approaching meat with a degree of understanding will lead butchers and ultimately the meatindustry to raise animals in a humane and sustainable way. I give a recipe for rack of lamb because it's one of those cuts that intimidates but that is really very simple. The whole trick is cooking it to the right degree of doneness. This is very easy to determine by pressing against the two ends of the rack and taking it out of the oven as soon as the two ends feel firm and bounce back to the touch. --James Peterson Makes 4 main-course servings Ingredients 1 American rack of lamb (8 chops) or 2 New Zealand racks of lamb (16 chops total), about 1 1/2 pounds, ribs frenched Let the rack(s) come to room temperature and season all over with salt and pepper. Preheat the oven to 450°F. Spread the stew meat and onion on the bottom of a roasting pan just large enough to hold the rack(s). Place the rack(s) on top. Slide the pan into the oven and roast for about 25 minutes, or until an instant-read thermometer inserted into the center of the roast without touching bone reads 125°F to 130°F or until the meat feels firm when you press both ends of the rack(s). Transfer the rack(s) to a platter or cutting board, tent loosely with aluminum foil, and let rest for 15 minutes before carving. While the rack(s) are resting, make the jus. Put the roasting pan on the stove top over high heat and stir around the pieces of meat until the meat is browned and any juices have caramelized on the bottom of the pan. Discard the fat and return the pan to high heat. Deglaze the pan with 1/2 cup of the broth, scraping up any brown bits on the bottom of the pan with a wooden spoon. Boil down the broth until it caramelizes into a crusty brown layer with a layer of clear fat on top. Pour off the fat, return the pan to high heat, and deglaze the pan with a second 1/2 cup broth, again boiling it down. Deglaze the pan with the remaining 1 cup broth, stirring until the crust has dissolved into the liquid, and then strain the liquid through a fine-mesh strainer into a warmed sauceboat. Carve the rack(s), cutting between the ribs. Pass the jus at the table. |
12. The International Meat Book by Carole Lalli | |
Hardcover: 144
Pages
(2005-02-01)
list price: US$18.95 -- used & new: US$2.49 (price subject to change: see help) Asin: 0060742836 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Meat of all varieties is enjoying an astounding comeback in the American home, taking its traditional place at the center of the dining table and knocking high-carb pastas and grains off their longtime pedestals. The International Meat Book is a flavor-packed collection of sixty of the world's favorite recipes featuring lamb, beef, game, and pork, fully illustrated with glorious color photographs. With dishes from Europe, Asia, North and South America, and beyond, this follow-up to The International Soup Book celebrates meat's centrality to global cuisine with simple, tasty, no-fail preparations. The International Meat Book offers a diverse array of tantalizing entrées -- look no further for a perfect Grilled Porterhouse or a fragrant and spicy Sumatran Beef Curry, for a hearty Cassoulet or light and summery Lemongrass Pork Chops. From the familiar to the exotic, The International Meat Book is a delicious tour of the world's best-loved meats, with selections that promise to become prime cuts in your part of the world as well. |
13. Lobel's Meat Bible: All You Need to Know about Meat and Poultry from America's Master Butchers by Stanley Lobel, Evan Lobel, Mark Lobel, David Lobel | |
Hardcover: 320
Pages
(2009-05-20)
list price: US$40.00 -- used & new: US$10.77 (price subject to change: see help) Asin: 081185826X Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (11)
Mislobeled
Thou shalt not title your recipe book: BIBLE
Great Resource
Glad Meats Back!
Better on the Ouitside than the Inside! |
14. Jack Ubaldi's Meat Book: A Butcher's Guide to Buying, Cutting, and Cooking Meat by Jack Ubaldi, Elizabeth Crossman | |
Paperback: 307
Pages
(1991-08)
list price: US$12.95 -- used & new: US$59.95 (price subject to change: see help) Asin: 0020073100 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Customer Reviews (1)
Grandpa's cookbook... |
15. The Meat Buyers Guide by North American Meat Processors Assoc | |
Paperback: 199
Pages
(1997)
list price: US$55.95 -- used & new: US$69.00 (price subject to change: see help) Asin: 1878154001 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (3)
meat lover
Meat buyer's guide
Excellent Guide |
16. Venturesome Vegetarian Cooking: Bold Flavors for Meat- and Dairy-Free Meals by J. M. Hirsch , Michelle Hirsch | |
Paperback: 220
Pages
(2004-08-05)
list price: US$21.95 -- used & new: US$7.49 (price subject to change: see help) Asin: 1572840641 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description This mother-son team offers more than 150 vegan recipes (and more than 100 color photographs) that are simple enough to pull together during the week, yet daring and delicious enough for dinner parties. This is vegetarian cooking for people who love to eat. The book includes a world of meat- and dairy-free meals drawn from the authors’ culinary explorations – spanakopita from Greece, crostini and pasta from Italy, pad Thai and aromatic soups from Thailand, sushi and earthy noodle dishes from Japan, and plenty of comforting favorites from home – creamy mashed potatoes, fluffy biscuits, rich gravy and thick corn chowder. Packed with advice for keeping cooking easy, efficient and always an adventure, Venturesome Vegetarian Cooking draws on J.M. and Michelle’s deep knowledge of vegetarian cooking and their pleasure in breaking the rules. They turn a simple Italian bread and tomato soup into something extraordinary with Southeast Asian spices, and give hummus a makeover with hot peppers and cashew butter. John Mackey, founder of Whole Foods Market, offers an informative forward. Customer Reviews (11)
Fantastic book of recipes
They mean vegan
An oldie, but a goodie!
Useful cookbook
An easy to use vegan cookbook |
17. How to Cook Meat by Christopher Schlesinger, John Willoughby | |
Paperback: 480
Pages
(2002-10-01)
list price: US$24.95 -- used & new: US$4.98 (price subject to change: see help) Asin: 0060507713 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description How to Cook Meat offers recipes and techniques for anyone who wants to savor the flavor of meat. Staring with illuminating notes on butchering and meat grading, the supermarket versus butcher meat-buying issue, and other related matters, the book then provides ample notes on cooking techniques. Recipes for the major meat types follow, organized usefully by cut size and tenderness; these treat the most melting cuts, which can stand quick cooking, to the tougher (though often more flavorful) ones that demand braising or stewing. Particularly attractive recipes include Sage-Rubbed Roasted Loin of Beef with Shallot-Bourbon Sauce; Veal, Sausage, and Fava Bean Stew with Lemony Greens; and Traditional Dry-Rubbed Saint Louis-Style Pork Spareribs. With additional recipes for the likes of hash browns and rice, beans, and vegetable sides, plus useful tips, nomenclature, and substitution notes, the book is a real addition to the kitchen library, though it won't remain shelved for long. --Arthur Boehm Customer Reviews (18)
Best book on meat I have ever found
Not perfect but pretty darn good!
I've Escaped Vegan Jail to Tasty Freedom!!!
A Meaty Book Indeed Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com
Essential Reference for Making Meat More Interesting By `meat' the authors mean the flesh of domesticated cattle, sheep, and pigs. This follows the conventions of almost all other cookbook authors I have read. It does not mean flesh of fowl, rabbits, or game such as venison. One advantage of this distinction means that many methods useable for one `red meat' animal can often be used for a similar cut of meat from another red meat animal. The main object of the authors in writing this book is to deal with the fact that while eating a large amount of meat may lead to ingesting an excessive quantity of undesirable fats, eating a reasonable amount of meat provides a high amount of complete proteins essential to human nutrition. The object, then, is to make these reasonable portions as desirable as possible to eat. One result of this objective is to make as wide a range of meat cuts accessible to the home cook as possible. Limiting oneself to steaks, pork loin, and lamb chops will not only become dull after a while, it is also expensive. An important insight from the authors is that the cost of a cut of meat has nothing to do with the (food) value of the cut. In fact, many writers have claimed that most of the less expensive cuts are actually the most flavorful. I think it is fair to say that the cost of a cut of meat is inversely proportional to the amount of time and effort required to convert the meat into a tasty dish. While an eight dollar a pound fillet can be sautéed and pan roasted in 20 minutes, a three-dollar a pound cut of chuck may take two hours to brown and braise. The reward, however, is that the braised chuck will taste great the next day without any help while the cold beefsteak may need some help to be appealing. My favorite part of this book is the fact that I share with the authors a love of lamb. This means the authors have devoted a sizable portion of the book to recipes for various cuts of lamb, conveniently divided into a number of chapters based on the types of cooking methods most appropriate to the lamb primal. The first such chapter deals with the large tender cuts of lamb. This includes the very expensive rack of lamb, the crown roast, bone in and butterflied leg of lamb, lamb saddle, lamb loin and a shoulder roast, prepared in a fashion very similar to the leg of lamb methods. The second lamb chapter presents recipes for large tough cuts of lamb including lamb shanks and two recipes for braised or barbecued lamb shoulder (you didn't think you could keep these guys away from the barbecue for the whole book). The third lamb chapter is for small tender cuts such as loin chops, rib chops, lamb tenderloin, leg steaks, and Denver Lamb ribs. This chapter concentrates on grilling techniques for lamb, especially for lamb on skewers. The fourth chapter is my favorite, after roasted leg of lamb, in that it gives stewing and braising recipes for small tough cuts of lamb. This includes Irish stew, Shepherd's pie, and curried lamb dishes. The last chapter on lamb has two recipes from `the fifth quarter' otherwise known as offal. It has a recipe for lamb kidneys and lamb tongues. Between this book and constant harping from my hero Mario Batali, lamb shoulder has come to replace leg of lamb as my favorite lamb cut. They have convinced me that it has better flavor while being substantially less expensive. I have also discovered that it is becoming much easier to find than it may have in the past. Check out farmers market butchers. In addition to excellent recipes, the book offers general tips on various cooking methods and many tips for making requests of butchers to have them do some of the hard work in preparing the meat for the pot. When roasting a shoulder, I would recommend asking the butcher to fillet the shoulder after it is weighted for sale and give you the bones separately to make lamb stock. Speaking of stocks, this book gives no recipes for them, which I actually consider a plus, as there are more than enough good books with excellent stock recipes. No sense taking up space here for a well-worn subject. Check out Judy Rodgers Zuni Café cookbook for the best stock recipes I've ever seen. I always look here first when I want a recipe for lamb or veal or pork or beef. It not only gives me the right stuff on what to look for at the butcher, but also how to get the best value from what the butcher can do for me. This book is highly recommended. ... Read more |
18. Vegetarian Cooking: Delicious meat-free dishes for every occasion: 150 irresistible recipes shown in 250 stunning photographs by Emma Summer | |
Hardcover: 224
Pages
(2011-02-16)
list price: US$35.00 -- used & new: US$23.10 (price subject to change: see help) Asin: 0754818128 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description |
19. Lobel's Meat and Wine: Great Recipes for Cooking and Pairing by Stanley Lobel, Leon Lobel, Evan Lobel, Mark Lobel, David Lobel | |
Hardcover: 224
Pages
(2006-08-14)
list price: US$35.00 -- used & new: US$12.72 (price subject to change: see help) Asin: B000MKYKKO Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (4)
For the Meat Lover in all of us!
A winner any public lending library will want
Very nice
Wonderfully Original Treatment of the Subject. Buy It! |
20. Meat and Potatoes Cookbook by Maria L. Scott, Jack D. Scott | |
Hardcover: 352
Pages
(1988-11-01)
list price: US$22.50 -- used & new: US$19.95 (price subject to change: see help) Asin: 0374205175 Canada | United Kingdom | Germany | France | Japan | |
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