Meat & Seafood in 2011

The Foie Gras Wars: How a 5,000-Year-Old Delicacy Inspired the World's by Caro, Mark

Seafoods: Quality, Technology and Nutraceutical Applications by

Chicken 50: A Collection of Delicious Chicken Recipes From Across The 50 States by McGill, Timi

Products of Goat Farming - With Information on Milk, Butter, Cheese, Meat and Skins by Various

Cooking with Rotisserie Chicken: A Quick Start to Easy Recipes by

Steak: One Man's Search for the World's Tastiest Piece of Beef by Schatzker, Mark

For Cod & Country by Seaver, Barton

Ancient Indian Fasts And Feasts by Mukerji, Rai Bahadur a. C.

Salmon, Desserts & Friends by Gundersen, Ladonna

The Amazing Mullet: How To Catch, Smoke And Cook The Fish by Marianski, Adam

Cluckin' Good Cookbook: Great Chicken Recipes by Bohms, Alan

101 Ways to Prepare Hard Shell Clams by Errickson, Herb

It's Smart To Cook With Beer: 200 Recipes For Cooking With Beer by Hale, D. Everett

Just Plain Good Cooking by Bill, McPherson, Sandy

Just Plain Good Cooking by McPherson, Sandy, Bill

Tender Grassfed Barbecue: Traditional, Primal and Paleo by Fishman, Stanley A.

The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff by Summers, Libbie

Odd Bits: How to Cook the Rest of the Animal [A Cookbook] by McLagan, Jennifer

Goat School: A Master Class in Caprine Care and Cooking by Spaulding, Janice

The Art of Living According to Joe Beef: A Cookbook of Sorts by Erickson, Meredith, McMillan, David, Morin, Frederic

Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork by Farr, Ryan, Binns, Brigit

Poulet: More Than 50 Remarkable Recipes That Exalt the Honest Chicken by Lefavour, Cree