Top 10 Best Books to Read in Meat Cooking - August 2021



Here are our top ten recommendations if you are looking for the best books to read in Meat Cooking. We have made sure our list is diverse to cater to the interests of different types of readers.

1. The Bob's Burgers Burger Book: Real Recipes for Joke Burgers


Top 10 Best Books to Read in Meat Cooking - August 2021

New York Times Bestseller The Bob’s Burgers Burger Book gives hungry fans their best chance to eat one of Bob Belcher’s beloved specialty Burgers of the Day in seventy-five original, practical recipes. With its warm, edgy humor, outstanding vocal cast, and signature musical numbers, Bob’s Burgers has become one of the most acclaimed and popular animated series on television, winning the 2014 Emmy Award for Outstanding Animated Program and inspiring a hit ongoing comic book and original sound track album. Now fans can get the ultimate Bob’s Burgers experience at home with seventy-five straight from the show but actually edible Burgers of the Day. Recipes include the "Bleu is the Warmest Cheese Burger," the "Bruschetta-Bout-It Burger," and the "Shoot-Out at the OK-ra Corral Burger (comes with Fried Okra)." Serve the "Sweaty Palms Burger (comes with Hearts of Palm)" to your ultimate crush, just like Tina Belcher, or ponder modern American literature with the "I Know Why the Cajun Burger Sings Burger." Fully illustrated with all-new art in the series’s signature style, The Bob’s Burgers Burger Book showcases the entire Belcher family as well as beloved characters including Teddy, Jimmy Pesto Jr., and Aunt Gayle. All recipes come from the fan-created and heavily followed blog "The Bob’s Burger Experiment."

  • Author: Loren Bouchard
  • Publisher: Hyperion Avenue (February 2, 2021)
  • Genre: Cookbooks, Food & Wine, Cooking by Ingredient
  • ISBN: 978-1368071062
  • Dimensions: 6.63 x 0.63 x 9.13 inches

                 

2. A Girl and Her Pig: Recipes and Stories


Top 10 Best Books to Read in Meat Cooking - August 2021

“April, April, April—what a chef! Delicious, brilliant, inspiring. . . . Now, with the publication of A Girl and Her Pig, you can sample her remarkable food in your own kitchen.”—Fergus Henderson April Bloomfield, the critically acclaimed chef behind the smash hit New York restaurants The Spotted Pig, The Breslin, and the John Dory, offers incomparable recipes and fascinating stories in this one-of-a-kind cookbook and memoir that celebrates all things pork and more.  In  A Girl and Her Pig , April Bloomfield takes home cooks on an intimate tour of the food that has made her a star. Thoughtful, voice-driven recipes go behind the scenes of Bloomfield's lauded restaurants and into her own home kitchen, where her attention to detail and reverence for honest ingredients result in unforgettable dishes that reflect her love for the tactile pleasures of cooking and eating. Bloomfield's innovative yet refreshingly straightforward recipes, which pair her English roots with a deeply Italian influence, offer an unfailingly modern and fresh sensibility and showcase her bold flavors, sensitive handling of seasonal produce, and nose-to-tail ethos. A cookbook as delightful and lacking in pretention as Bloomfield herself,  A Girl and Her Pig  combines exquisite food with charming narratives on Bloomfield's journey from working-class England to the apex of the culinary world, along with loving portraits of the people who have guided her along the way. A Girl and Her Pig  is a carnivore’s delight, a gift from one of the food industry’s hottest chefs—in the upper echelon alongside Mario Batali, David Chang, and the legendary Fergus Henderson—featuring beautiful illustrations and photographs, and refreshingly unpretentious, remarkably scrumptious recipes for everything from re-imagined British pub favorites such as Beef and Bayley Hazen Pie to Whole Suckling Pig.

  • Author: April Bloomfield
  • Publisher: Ecco; Illustrated edition (May 22, 2012)
  • Genre: Kindle Store, Kindle eBooks, Cookbooks, Food & Wine

                 

3. Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]


Top 10 Best Books to Read in Meat Cooking - August 2021

NEW YORK TIMES BESTSELLER •  A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.   In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

  • Author: Aaron Franklin
  • Publisher: Ten Speed Press; Illustrated edition (April 7, 2015)
  • Genre: Cookbooks, Food & Wine, Cooking by Ingredient
  • ISBN: 978-1607747208
  • Dimensions: 8.28 x 1.04 x 10.28 inches

                 

4. The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler


Top 10 Best Books to Read in Meat Cooking - August 2021

From the host of the television series and podcast  MeatEater , the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes “As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals. Big Game : Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue.  Small Game : How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver.  Waterfowl : How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks.  Upland Birds : A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove.  Freshwater Fish : Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon.  Saltwater Fish : Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia.  Everything else : How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators.    Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs. “Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.”—Guy Fieri “A must-read cookbook for those seeking a taste of the wild.”— Publishers Weekly (starred review)

  • Author: Steven Rinella
  • Publisher: Random House; First Edition (November 20, 2018)
  • Genre: Cookbooks, Food & Wine, Cooking by Ingredient
  • ISBN: 978-0399590078
  • Dimensions: 8.31 x 1.1 x 10.26 inches

                 

5. MEAT: Everything You Need to Know


Top 10 Best Books to Read in Meat Cooking - August 2021

Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry. For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know , he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it. In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more. Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses. Throughout the pages of Meat , Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire.

  • Author: Pat LaFrieda
  • Publisher: Atria Books (September 2, 2014)
  • Genre: Kindle Store, Kindle eBooks, Cookbooks, Food & Wine

                 



6. A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game


Top 10 Best Books to Read in Meat Cooking - August 2021

Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.

  • Author: Wilbur F. Eastman
  • Publisher: Storey Publishing, LLC; Revised and Updated ed. edition (August 15, 2002)
  • Genre: Cookbooks, Food & Wine, Cooking by Ingredient
  • ISBN: 978-1580174572
  • Dimensions: 6 x 0.63 x 9 inches

                 

7. Meathead: The Science of Great Barbecue and Grilling


Top 10 Best Books to Read in Meat Cooking - August 2021

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, Meathead applies the latest research to backyard cooking more than 100 thoroughly tested recipes.   With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.   He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:   *  Myth: Bring meat to room temperature before cooking. * Myth: Soak wood before using it. * Myth: Bone-in steaks taste better. * Myth: You should sear first, then cook.   The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs; Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Grilled Lobster, and many more.

  • Author: Meathead Goldwyn
  • Publisher: Mariner Books; Illustrated edition (May 10, 2016)
  • Genre: Cookbooks, Food & Wine, Cooking by Ingredient
  • ISBN: 978-0544018464
  • Dimensions: 8.2 x 1.3 x 10.1 inches

                 

8. Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World


Top 10 Best Books to Read in Meat Cooking - August 2021

Sous Vide for Everybody is an approachable cookbook that demystifies sous vide cooking and demonstrates how it can make your life easier, while also giving you the tools to try exciting new dishes. Originally from the French for "under vacuum" because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the perfect temperature. That may sound intimidating, but the technique has trickled down from experimental fine-dining restaurant kitchens to the home kitchen precisely because it's an easy, convenient, and hands-off way to cook. Sous vide not only makes traditional cooking easier and more foolproof, it often can help to make food taste better, taking away all the guesswork and giving you back some free time. In this cookbook, you will find recipes that teach you how to cook sous vide, starting with basics like the perfect steak or soft-cooked egg. You will also find recipes that expand your knowledge and creativity in the kitchen using sous vide, from a holiday-worthy chuck roast that tastes like a prime rib at a fraction of the cost to eggs Benedict to fruit-on-the-bottom yogurt cups.

  • Author: America's Test Kitchen
  • Publisher: America's Test Kitchen; Illustrated edition (September 25, 2018)
  • Genre: Cookbooks, Food & Wine, Cooking by Ingredient
  • ISBN: 978-1945256493
  • Dimensions: 7.88 x 0.6 x 9.63 inches

                 

9. The Franklin Barbecue Collection [Special Edition, Two-Book Boxed Set]: Franklin Barbecue and Franklin Steak


Top 10 Best Books to Read in Meat Cooking - August 2021

From brisket to steak, here's everything you need to know about meat. This deluxe boxed set from the revered pitmaster and New York Times bestselling author behind Austin's Franklin Barbecue features exclusive paperback editions of his already iconic books: Franklin Barbecue and Franklin Steak . From America's foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning coauthor Jordan Mackay unlock the secrets behind truly great barbecue and mind-blowing steak, sharing years' worth of hard-won knowledge. Franklin Barbecue : This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking mind-blowing, ridiculously delicious barbecue. Franklin Steak : This indispensable guide is the be-all, end-all to cooking the perfect steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

  • Author: Aaron Franklin
  • Publisher: Ten Speed Press; Special edition (April 28, 2020)
  • Genre: Cookbooks, Food & Wine, Cooking by Ingredient
  • ISBN: 978-1984858924
  • Dimensions: 8.25 x 2.04 x 10.37 inches

                 

10. Michael Symon's Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace: A Cookbook


Top 10 Best Books to Read in Meat Cooking - August 2021

Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland. In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.

  • Author: Michael Symon
  • Publisher: Clarkson Potter; Illustrated edition (April 3, 2018)
  • Genre: Cookbooks, Food & Wine, Cooking by Ingredient
  • ISBN: 978-0804186582
  • Dimensions: 7.7 x 1 x 9.7 inches