Meat and Fish
Featured Items
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
Whole Beast Butchery
The Complete Visual Guide to Beef, Lamb, and Pork
Hardcover      ISBN: 1452100594

DIY fever + quality meat mania = old-school butchery revival Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.

The International Meat Book
The International Meat Book
Hardcover      ISBN: 0060742836

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 entrees -- 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.

Fish Market: A Cookbook for Selecting and Preparing Seafood
Fish Market
A Cookbook for Selecting and Preparing Seafood
Paperback      ISBN: 0762444746
Fish Market provides readers with everything they need to know about selecting, cleaning, preparing, and cooking healthful fish and shellfish. Featuring 120 creative yet manageable recipes, flavor affinities, and a bit of history for each dish, Fish Market takes the mystery out of seafood. Complete with an array of helpful detailed illustrations on how to select, clean, skin, bone, cut, and cook all types of fish and shellfish, this approachable cookbook shows the reader how to create luxurious specialty seafood dishes with confidence.

Fish Market explains which fish taste rich and beefy or mild and delicate and explains how to please picky diners while providing them with a healthy dose of omega-3 fatty acids and other nutrients. Sharing insights into what textures and tastes go well with each fish, complementing side dish offerings provide the reader with the perfect accompaniments to round off their meal.
The Cafe Brenda Cookbook: Redefining Seafood & Vegetarian Cuisine
The Cafe Brenda Cookbook
Redefining Seafood & Vegetarian Cuisine
Paperback      ISBN: 0896582051

Sophisticated, sensible vegetarian and seafood cuisine.

The Hunter's Haunch: What You Dona't Know about Deer and Venison That Will Change the Way You Cook
The Hunter's Haunch
What You Dona't Know about Deer and Venison That Will Change the Way You Cook
Hardcover      ISBN: 1629146617
A new way to look at hunting and deer meat that anyone who owns a venison cookbook must read

Is a doe better eating than a buck? Is hanging really necessary? Why can't venison be aged? Will soaking in milk make that gamy taste go away? The Hunter's Haunch provides straightforward and fascinating answers for these and other questions that every hunter-cook has faced, delving into myths, folklore, hunting history, and modern culinary science in order to explain why certain techniques still work and others don't.

Many wild game cookbooks offer recipes for venison chili, venison burgers, venison sausage, and other solutions that make tough and gamy meat edible. By contrast, The Hunter's Haunch aims to rethink the entire process so that rescuing tough meat never becomes necessary in the first place. Focusing on the relationship of the hunt to the rhythms of nature, The Hunter's Haunch examines the deer as a living creature in the wild, showing how the skills of the hunter affect its treatment in the kitchen, and ultimately how the venison tastes when served at the table.

Covering the history of deer hunting, practical lessons in game anatomy, and indispensable tips for dressing and prep, The Hunter's Haunch is an essential read for anyone who hopes to transform their quarry into the best possible venison.

Skyhorse Publishing is proud to publish a broad range of books for hunters and firearms enthusiasts. We publish books about shotguns, rifles, handguns, target shooting, gun collecting, self-defense, archery, ammunition, knives, gunsmithing, gun repair, and wilderness survival. We publish books on deer hunting, big game hunting, small game hunting, wing shooting, turkey hunting, deer stands, duck blinds, bowhunting, wing shooting, hunting dogs, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to publishing books on subjects that are sometimes overlooked by other publishers and to authors whose work might not otherwise find a home.
Humane and Healthy Poultry Production: A Manual for Organic Growers
Humane and Healthy Poultry Production
A Manual for Organic Growers
Paperback      ISBN: 1603583572

Part of the NOFA guides. Includes information on:

  • Organic poultry basics
  • Establishing the facilities (housing and equipment, choosing and using litter, outdoor access, brooding, grazing and pasturing)
  • Purchasing and brooding chicks
  • Organic feed and supplements
  • Poultry health care in the organic system
  • Management challenges (production and culling, spotted shells, yolk color)
  • Slaughter and Processing
  • Marketing
  • Production expectations and economic viability



Slow Fire: The Beginner's Guide to Barbecue
Slow Fire
The Beginner's Guide to Barbecue
Hardcover      ISBN: 1452103038

Great barbecue is as simple as meat, fire, smoke, and time. This ode to authentic meaty goodness gives barbecue beginners an essential guide to the tools, techniques, and recipes needed to make smoky, mouthwatering, fall-off-the-bone meats. And seasoned smokers will learn a thing or two, too Ray Lampe, a.k.a. Dr. BBQ, brings decades of expertise as a barbecue master, providing indispensable wisdom alongside 68 of the best recipes he has encountered in his long and wide-ranging career, from tantalizing mains such as Competition-Style Beef Brisket to lip-smacking sides such as Bacon and Blue Cheese Coleslaw. For both stove-top smokers and regular backyard grills, Slow Fire makes it easy to cook irresistible slow-cooked barbecue right at home.

The Art of Living According to Joe Beef: A Cookbook of Sorts
The Art of Living According to Joe Beef
A Cookbook of Sorts
Hardcover      ISBN: 1607740141
The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography.

Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Fr d ric Morin push the limits of traditional French cuisine with over 125 recipes (nearly all of them photographed) for hearty dishes infused with irreverent personality. 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 gr ce is the Smorgasbord--Joe Beef's version of a Scandinavian open-faced sandwich--with thirty different toppings.

Featuring lively stories and illustrations showcasing gangsters, oysters, Canadian railroad dining car food, the backyard smoker, and more, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.
The Salmon Recipes: Stories of Our Endangered North Coast Cuisine
The Salmon Recipes
Stories of Our Endangered North Coast Cuisine
Paperback      ISBN: 0991709004

From time immemorial, wild salmon have nourished the people of the Pacific Northwest, forming an integral part of the region's distinctive heritage and culture. The Salmon Recipes invites you to a sumptuous, visual feast drawn from the culinary practices and rich experience of the people of the North Coast, woven into a stunning full-color photographic essay. Mouthwatering recipes showcasing both time-honored and modern artisanal food skills share the page with an eclectic tapestry of captivating voices featuring such luminaries as Susan Musgrave and Robert Davidson.

Ranging from rare, traditional salmon preparation techniques to avant-garde, subtly flavored seafood experiments, the recipes in this collection include:

  • Cedar Planked Salmon Topped with Dungeness Crab
  • Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust
  • Steamed Salmon with Huckleberries
  • Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce.

Just as the salmon returns year after year to renew the North Coast and its people, you will return time and time again to sample the pages of this beautiful book with its unique insights into the area's culture, wildlife and rich ecosystems. Profits from The Salmon Recipes will go towards ensuring that British Columbia's coastal waters remain tanker-free.

Mccormick & Schmick's Seafood Restaurant Cookbook
Mccormick & Schmick's Seafood Restaurant Cookbook
2nd Edition    Hardcover      ISBN: 0979477158

Freshness. Quality. Elegance. McCormick & Schmick's Seafood Restaurants have been providing delightful seafood tailored to regional tastes for more than thirty years. Now, diners and chefs can bring home the bold flavors of Grilled Mahi with Rum Butter Sauce, the savor of Lobster and Bay Shrimp Crepes, and the classic charm of Swordfish Picatta. Fish lovers will delight in over 180 pages of tantalizing fresh seafood recipes, including full-color photography by renowned Northwest photographer, Rick Schafer, and recipe compilation by Chef William King, the Executive Chef of McCormick & Schmick's Seafood Restaurants.