Meat & Seafood in 2009

A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs by Lambert, Jill

How to Cook Fish by Green, Olive

Sensational Seafood by Watson, Julie

Gourmet Traveller Seafood by

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

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

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

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

Carne Vacuna, Cerdo & Pollo by Casalins, Eduardo

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

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

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

Sushi: The Beginner's Guide by Imatani, Aya

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

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

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

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

C Food by Kambolis, Harry, Clark, Robert

Manual of a Traditional Bacon Curer by Davies, Maynard

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

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