Meat and Fish
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The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal
The Complete Meat Cookbook
A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal
Hardcover      ISBN: 061813512x

"Grass-fed." "Organic." "Natural." "Pastured." "Raised Without Antibiotics." "Heirloom Breed." Meat has never been better, but the vast array of labels at today's meat counter can overwhelm even the savviest shopper. Which are worth the price? Which are meaningless? Bruce Aidells, America's foremost meat expert and the founder of Aidells Sausage Company, makes sense of the confusion and helps you choose the best steaks, chops, roasts, and ribs and match them to the right preparation method.

The definitive book for our time, The Great Meat Cookbook includes

- hundreds of extraordinary recipes, from such "Great Meat Dishes of the World" as Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano to economical dishes that use small amounts of meat, like Thai Pork Salad, to American classics like Steak House Grilled Rib Eye
- handy recipe tags like "Fit for Company," "In a Hurry," and "Great Leftovers" that help you match each dish to the occasion
- at-a-glance guides to all the major cuts, with a full-color photo of each
- recipes for handcrafted sausages, p t s, confits, and hams
- recipes for newly popular meats like bison, goat, heirloom pork, and grass-fed beef, veal, and lamb
- recipes for underappreciated parts that make delicious dishes without breaking the bank

With straight talk and an affable voice, Aidells provides every single bit of information you need to get comfortable in the kitchen, from which thermometers are the most reliable, to instructions for thawing frozen meat from the farmers' market, to tips that will make you a grill and barbecue pro.
Steaks, Chops, Roasts, and Ribs: A Best Recipe Classic
Steaks, Chops, Roasts, and Ribs
A Best Recipe Classic
Hardcover      ISBN: 0936184787

This cookbook presents over 300 tested recipes for all kinds of meat dishes and a shopping guide for selecting cuts of meat.

Pork Chop: 60 Recipes for Living High on the Hog
Pork Chop
60 Recipes for Living High on the Hog
Hardcover      ISBN: 145211367x

Pork chops are in And no one knows more about them than Ray Lampe. They are lean, easy to cook, and the perfect protein choice for everyday meals. These 60 mouthwatering recipes celebrate this beloved cut in all its glory, capturing the splendor and range of chops with all their porky goodness in new and inspiring dishes, from Balsamic and Vanilla-Glazed Pork Chops to Spicy Pork Chop Lettuce Wraps. With as many recipe choices as there are cooking styles--batter and fry, marinate and grill, simmer and braise--this cookbook is a vital addition to any kitchen where meat's what's for dinner.

Bacon Nation: 125 Irresistible Recipes
Bacon Nation
125 Irresistible Recipes
Paperback      ISBN: 0761165827

Everything tastes better with bacon. One of those flavor-packed, umami-rich, secret-weapon ingredients, it has the power to elevate just about any dish, from soups to souffle s, braises to bread pudding.


Peter Kaminsky and Marie Rama know just how to employ it. Peter is the author of both Pig Perfect--a paean to the noble swine--and, most recently, Culinary Intelligence, which argues that the healthiest way to eat is to eat less but really well. He and Marie know that adding irresistible bacon transforms an ordinary dish into an extraordinary one.


Bacon Nation is a bacon-lover's dream, a collection of 125 smoky, savory, crispy, meaty, salty, and sweetly sensuous recipes that go right through the menu. Starters like Spiced Nuts with Bacon; Bacon and Butternut Squash Galette; Bacon, Pear, and Humboldt Fog Salad. Main courses featuring meats--Brawny Bacon Beef Bourguignon, Saltimbacon; poultry--Paella with Chicken and Bacon; fish--Flaky Cod Fillets with Bacon and Wine-Braised Fennel; and pasta, including an update of the classic Roman dish Bucatini all'Amatriciana. Even dessert: Rum Ice Cream with Candied Bacon Chips and Chocolate-Peanut-Bacon Toffee. Or, as Homer Simpson would say, Mmmm, bacon.

Olympia Provisions: Cured Meats and Tales from an American Charcuterie [a Cookbook]
Olympia Provisions
Cured Meats and Tales from an American Charcuterie [a Cookbook]
Hardcover      ISBN: 1607747014
A rigorous exploration of what American charcuterie is today from Portland's top-notch meat company, featuring in-depth techniques for crafting cured meats, recipes from the company's two restaurants, and essays revealing the history and personalities behind the brand.

Portland's Olympia Provisions began as Oregon's first USDA-certified salumeria, but it has grown into a mini-empire, with two bustling restaurants and charcuterie shipping out daily to all fifty states. In his debut cookbook, salumist and co-owner Elias Cairo dives deep into his distinctly American charcuterie, offering step-by-step recipes for confits, p t s, sausages, salami, and more. But that is only the beginning. Writer Meredith Erickson takes you beyond cured meat, exploring how Cairo's proud Greek-American upbringing, Swiss cooking adventures, and intense love affair with the outdoors have all contributed to Olympia Provisions' singular--and delicious--point of view. With recipes from the restaurants, as well as extensive wine notes and nineteen frankfurter variations, Olympia Provisions redefines what American charcuterie can be.
Low and Slow: The Art and Technique of Braising, Bbq, and Slow Roasting
Low and Slow
The Art and Technique of Braising, Bbq, and Slow Roasting
Hardcover      ISBN: 1118105915
Low & Slow is the book for anyone who's ready to go beyond grilling and master the craft of traditional barbecue. And not just barbecue, but braising and slow roasting, too--together the three pillars of low and slow cooking. With Low & Slow, you'll learn to apply the magic of low heat and long cooking times to transform tough cuts of meat into juicy, flavorful finished dishes. The pros at The Culinary Institute of America have packed all their expertise, along with mouthwatering color photographs, into a compact volume that's sure to become your go-to handbook for all things slow cooking. Low & Slow explains what you need to know to make the most of every cut of meat, any time of year, whether you're braising a pot of short ribs, barbecuing beef brisket in the backyard, or slow roasting lamb in the oven. Plus, with chapters on homemade rubs and sauces and enough sides to accompany every meal, if you're passionate about cooking meat, this may be the only cookbook you ever need.
Lobster!: 55 Fresh & Simple Recipes for Everyday Eating
Lobster!
55 Fresh & Simple Recipes for Everyday Eating
Hardcover      ISBN: 160342962x

Put on your bib and crack open this collection of 55 mouthwatering lobster recipes. Brooke Dojny provides extraordinary renditions of classics like steamed lobster, lobster bisque, and lobster rolls, as well as inventive new dishes that bring lobster where it's never been before. Dig into Lobster and Red Bliss Hash, Lobster and Arugula Pizza, and Lobster and Pea Shoot Salad in Toast Cups. Dojny even includes recipes for sides and desserts to round out your lobster meal. Bring your appetite because this is going to be tasty.

Meet Paris Oyster: A Love Affair with the Perfect Food
Meet Paris Oyster
A Love Affair with the Perfect Food
Hardcover      ISBN: 1455524085

From the #1 New York Times bestselling author of French Women Don't Get Fat comes a memorable look at the French appetite for oysters, the characters who harvest and serve them, and the compelling reasons why we should all enjoy them.

MEET PARIS OYSTER
A Love Affair with the Perfect Food

MEET PARIS OYSTER is an engaging exploration of the Parisian love affair with the world's most sensuous shellfish. It centers on Hu trerie R gis, a tightly packed oyster bar in the heart of the City of Light, with an opinionated owner and a colorful cast of regulars. Part cultural journey, part cookbook, and part slice-of-life play, this book introduces readers to the appetites (gastronomic and otherwise) of Paris and its people. Beyond Hu trerie R gis, the French oystermen, and the other characters in pursuit of the oyster, Mireille Guiliano shares information on the best oysters around the world, their nutritional value, the best wine pairings with them, and a dozen mouthwatering recipes that will have readers craving, buying, and preparing oysters with confidence. So take a virtual trip to Paris -- indulge and enjoy
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.

In a Nutshell: Cooking and Baking with Nuts and Seeds
In a Nutshell
Cooking and Baking with Nuts and Seeds
Hardcover      ISBN: 0393065588

In a Nutshell is organized to reflect the way we eat meals today, with chapters like Nibbles, Dip It, Noodles and Nuts, and Family Style. Omnivores, vegetarians, and vegans alike will delight in dishes both simple and complex, from Almond-Crusted Mac-and-Cheese to Pistachio Biryiani. Culinary cheerleaders for the powerful team of sixteen nuts and seeds featured in the book, Tannenbaum and Tutunjian prove that nuts are so much more than a happy-hour snack.