Meat
A Bird in the Hand
Chicken takes center stage in Diana Henry’s new collection of recipes for every day and every mood. There is no eating or entertaining occasion that isn’t covered in this book.
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Hog
The follow-up to the bestselling Pitt Cue Co. – The Cookbook, Hog is the ultimate pork cookbook, a masterpiece of meat cookery and an instant classic.
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Year of the Cow
This is the story of a man, a cow, and a question: What am I eating?
By examining the food that fuels his life and pondering why we eat the way we do, Jared and his family slowly discover to how live a life more fully–and experience a world of culinary adventures along the way.
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The Big Book of Bacon
Bacon has long been one of the most popular and prominent components of American table fare. “Bacon and eggs” just rolls off your tongue long before the waitress at your local diner can get your cup of coffee set before you. The BLT celebrates all that’s right with one of the summer’s simplest sandwiches. And burgers? Well, why have a cheeseburger when you can have a bacon cheeseburger?
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Sausage Making
This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts.
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THE MEAT HOOK MEAT BOOK
Getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around.
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Bacon 24/7
The average American eats about 18 pounds of bacon a year: Clearly, bacon isn’t just for breakfast anymore!
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Homegrown Pork
Raising a pig is easy to do, even in a small space like a suburban backyard.
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Pork Chop
“ In a Homer Simpson kind of way I’ve spent a lot of time dreaming about pork chops and how to use them in all of my favorite dishes. Now I get to share them with you and the results are going to make a lot of pork chop fans very happy.”
—Ray Lampe
Sausage!
Featuring over forty unique recipes for all kinds of meats, fish, and vegetarian options, as well as side dishes, breads, sauces, dips, and more, Sausage! is the must-have cookbook for crafting easy, fun, and mouthwatering sausage dishes. Enjoy!
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Duck, Duck, Goose
A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blog Hunter Angler Gardener Cook.
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Home Butchering Handbook
All-in-one resource for processing meat, for the finest and freshest cuts.
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Ginger Pig Farmhouse Cook Book
From how to cure meat to making preserves, from the perfect roast to accompaniments from the kitchen garden and even food from the wild, this collection encompasses all the wonderfully robust flavours and dishes that one would expect to enjoy around a well-worn kitchen table.
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The Ethical Butcher
Berlin Reed is “The Ethical Butcher,” a former self-described militant vegan punk who grudgingly took a job as a butcher’s apprentice in Brooklyn when he could find no other work. Shockingly, he fell in love with the art of butchering, and a food revolution was born.
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Pig
The charismatic Chef Patron of The English Pig, Johnnie Mountain, shows you how to prepare and cook pork to perfection in his debut cook book Pig.
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The Brisket Book
This lively book offers everything from brisket cooking tips to chef interviews to butcher wisdom. Color photographs, illustrations, and graphics ensure that brisket has never looked better. The recipes include something for everyone: Beef Brisket with Fresh Tangy Peaches, Scandinavian Aquavit Brisket, Sweet-and-Sour Brisket, Barbecued Brisket Sandwiches with Firecracker Sauce, a Seitan Brisket (even people who don’t like meat love brisket), and a 100% Foolproof Bride’s Brisket.
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