Meat & Seafood in 2009

How to Cook Fish by Green, Olive

Real Cajun: Rustic Home Cooking from Donald Link's Louisiana: A Cookbook by Link, Donald, Disbrowe, Paula

Getting Your Goat: The Gourmet Guide by Moore, Patricia A., Stanford, Jill Charlotte

Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint: A Cookbook by Lilly, Chris

She-Smoke: A Backyard Barbecue Book by Reinhardt, Julie

Caquet-Bonbec: La Poule A Ma Tante (1765) by Junquieres, Jean-Baptiste De

Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat by Fishman, Stanley A.

Hilaria: The Festive Board (1798) by Hewerdine, William, Morris, Charles

Sushi: The Beginner's Guide by Imatani, Aya

The Art of Making Fermented Sausages by Marianski, Stanley, Marianski, Adam

Meat Smoking And Smokehouse Design by Marianski, Stanley, Marianski, Adam, Marianski, Robert

Polish Sausages, Authentic Recipes And Instructions by Marianski, Stanley, Marianski, Adam, Gebarowski, Miroslaw

Riflessioni: Sopra La Naturalezza Del Lucimento Veduto In Un Pezzo Di Carne Lessata (1716) by Carcano, Ignazio

The Catfish Book by Culberson, Linda Crawford

Breakfasts And Teas: Novel Suggestions For Social Occasions (1907) by

American Meat And Its Influence Upon The Public Health (1910) by Leffingwell, Albert

Sushi: Food for the Eye, the Body & the Soul by Mouritsen, Ole G.

Raising Steaks the Life and Times of American Beef by Fussell, Betty

How to Roast a Lamb: New Greek Classic Cooking by Psilakis, Michael

Underneath a Cloudless Sky: Reformatting Tropical cookery into a modern metropolitan cuisine by Bennett, Michael

The National Poultry Institute, Topeka, Kansas: Lesson No. 1-20, With Questions (1914) by National Poultry Institute

Foods And Food Adulterants, Part 10: Preserved Meats (1902) by Bigelow, Willard Dell

The New Gray's Fish Cookbook by Gray, Rebecca

Sex, Death and Oysters: A Half-Shell Lover's World Tour by Walsh, Robb