Food - Meat
Wine Diva cookbooks

Books – Food – Meat

Books 1 to 20 of 51 – Meat

Steak with Friends  by Rick Tramonto
In ‘Steak with Friends’, celebrated chef and cookbook author Rick Tramonto invites readers into his home to share a dazzling array of 150 steak and seafood recipes. In this cookbook, Rick places special emphasis on choosing and preparing steaks, and provides beef and temperature charts, drink recipes, and even suggestions for what music to play while you cook. These sophisticated yet simple-to-prepare recipes show home cooks how to reproduce the flavors and great steakhouse food from Rick’s restaurants.

Hardback,  290 pp,  $48.95. Buy now

Meat  by Adrian Richardson
Covering all the basics, Richardson imparts his extensive knowledge of beef, pork, poultry, venison and much more. With recipes such as Barbecued Butterflied Lamb with Honey and Rosemary, Twice-Cooked Pork Belly with Toffee Crisp Crackling, and more, this is a comprehensive but friendly cookbook for making great meals at home.

Paperback,  368 pp,  $39.95. Buy now

Two Meatballs in the Italian Kitchen  by Pino Luongo and Mark Strausman
When two great chefs—friends and business partners for twenty-odd years— decide to write a cookbook about the simple Italian food they love, you get decades of experience, sage advice, and wonderful recipes. And you also get a few great arguments thrown in along the way, as Pino and Mark debate the right way to make everything from meatballs to pot roast to eggplant parmigiana. Of course, the issue is not whose recipes are better—Pino and Mark would be ?rst to praise each other’s food. And it’s not about a right or wrong way. It’s about preferences in ingredients, technique, and approach. Pino, a native of Tuscany cooking in America, is a purist. His food is grounded in tradition. Mark, a New Yorker, loves the Italian-American cooking he

Hardback,  319 pp,  $59.95. Buy now

Recipe of the Week: Burgers  by Sally Sampson
Grilling fans will snap up this latest title in the full-color Recipe of the Week series. Published just in time for the kick-off of the grilling season, this irresistible little cookbook delivers a year’s worth of tasty burger recipes. With 26 beef burger variations (from Aged Cheddar and Homemade Ketchup to Cognac and Chives), 17 burgers starring other meats and poultry (from Fresh Lamb with Mint to Curried Chicken Burger), and 9 burger choices featuring fish, beans, and rice (from Salmon with Wasabi to Spicy Black Bean), the 52 recipes here offer an ever-changing calendar of deliciously different burger options. Sally Sampson (Boston, MA) is the co-owner of Cafe Z in Marin County, California, which makes one of the Bay Area’s best burger

Paperback,  112 pp,  $22.95. Buy now

Roast 
The most traditional of family dinners, roasts have never lost their charm. From roast beef with Yorkshire puddings to spicy Portuguese chicken and the beautiful Indian roasted lamb dish, Raan, there’s something here for everyone. Alongside the more traditional roast recipes in this book – lamb, beef, pork, chicken and veal – there are also recipes for roasted vegetables plus roasted duck, turkey, and fish

Paperback,  400 pp,  $19.95. Buy now

Balls!  by Angela Murills
One simple shape, so many options. Among the many foodstuffs getting recognition, there has been one glaring omission. The beloved meatball has been totally overlooked. For the millions who cherish this easy comfort food and its many round companions, Balls now gives this perennial favorite center stage. Award-winning food writer Angela Murrills offers up recipes for all kinds of balls, from meatballs osso bucco to black bean balls with spicy sauce. Balls does not limit its interpretation of the round and tasty to the meatball. There are chapters on fish balls, vegeta-balls, fancy balls, sweetie balls and, of course, ballistic cocktails. Along with recipes, there are little-known facts about all things round — and anecdotes, too. Recipes i

Paperback,  192 pp,  $34.95. Buy now

Basic Aussie Meat Cooking  by James Diggins and Pip Evans
The ‘Drongo’s Guide to Basic Aussie Meat Cooking’ is an all-in-one guide to buying, storing, preparing and cooking fresh meat. Find out what’s good for you, how much it costs and how to easily turn everyday ingredients into wholesome, nutritious meals that your family and friends will love!

Paperback,  152 pp,  $12.99. Buy now

Pork and Sons  by Stephane Reynaud
A personal cookbook that presents a multitude of ideas on how to cook fine and succulent pork. It features 150 recipes that are divided between thirteen chapters, including one on black pudding, one on sausages and one on ham. Each recipe is accompanied by a photograph of the dish, and between each chapter there are photographs of the region

,  386 pp,  $59.95. Buy now

Meatloaf: Recipes for Everyone’s Favorite  by Maryana Vollstedt and Jennifer Levy
Everyone loves meatloaf. It’s the ultimate in homey comfort food, easy to make and, with a fluffy mound of mashed potatoes and some gravy, about as close to heaven as a meal can get. Maryana Vollstedt, author of such comforting favorites as Big Book of Casseroles and Big Book of Easy Suppers, presents her favorite recipes, including a classic loaf using a mixture of ground beef and sausage; a lively version with a horseradish-crumb topping; and an Asian-style meatloaf with a hoisin-soy sauce (and a spicy touch of wasabi for more adventurous folks). Others showcase poultry, lamb, or fish and there are also vegetarian selections. Recipes for the perfect side dish accompaniment round out this satisfying book.

Paperback,  108 pp,  $20.95. Buy now

MEAT AND TWO VEG  by Fiona Beckett
Presents wonderful recipes for grills, roasts, casseroles and all things meaty, accompanied by sublime vegetable dishes

Paperback,  160 pp,  $39.95. Buy now

Ground Venison Cookbook  by Rick Black

Paperback,  126 pp,  $20.95. Buy now

Meat Club Cookbook: For Gals who Love their Meat  by Vanessa Dina, Kristina Fuller, Gemma DePalmer and others
The rules of the Meat Club: – You have to be a girl – You have to eat meat – What’s said in the Meat Club, stays in the Meat Club. Tired of eating Caesar salads and poached chicken breasts every time they got together with the girls, Vanessa, Gemma, and Kristina confided their guilty secret to each other: What they really wanted to eat was meat. And so the Meat Club was formed. The Meat Club Cookbook is a collection of tried-and-true recipes culled from the authors’ favourite meals together. Roasted, braised, sautéed, stewed, or grilled, as long as it’s meat, they’ll cook it up and eat with gusto. This substantial book is the perfect companion for girls who want to have their beef, their pork, their lamb – and eat it too.

Hardback,  136 pp,  $27.95. Buy now

Mastering Beef & Veal  by Denis Kelly
Beautifully prepared beef — elegant Bacon-Wrapped Filets Mignons, tender Herb-Rubbed Veal Loin, old-fashioned Pot-Roast — can be the showpiece of any meal. The idea of making such well-known dishes intimidates many cooks, however. But you will soon master these classic beef and veal recipes and many more with this book. Williams-Sonoma “Mastering Beef & Veal” is a complete cooking course in single volume. The opening describes the different cuts of beef and veal, how to buy them, and how to trim them. You will also learn how to cook, season, and serve beef and veal, from readying your “mise en place” to expertly carving a bone-in roast. Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such

,  143 pp,  $27.95. Buy now

Field Guide to Meat   by Aliza Green
What’s the difference between pork sirloin and pork tenderloin? Are Spanish chorizo and Mexican chorizo the same thing? Do quail and pheasant really taste just like chicken? Whether you’re a casual griller or a haute foodie, you need the latest volume in our popular Field Guide series – Field Guide to Meat. With engaging text from award-winning chef Aliza Green, this illustrated guide shows how to identify and prepare more than 100 different kinds of meat, from beef and pork to lamb, poultry, wild game, sausages, and more. Featuring detailed descriptions, selection tips, and full-color photographs for easy identification, Field Guide to Meat is every carnivore’s one-stop reference book.

Paperback,   $22.95. Buy now

International Meat Book  by Carole Lalli
A collection of sixty European, Asian, and American recipes for beef, pork, and lamb, collected by a former editor for Food & Wine, offers a wide variety of international options for high-protein, low-carbohydrate cooks and is complemented by lavish, full-color photography. By the author of The International Soup Book.

Hardback,  144 pp,  $35.00. Buy now

Bruce Aidells’s Complete Book Of Pork  by Bruce Aidells
Provides a comprehensive guide to all things pork, sharing porcine lore and history as well as 150 international recipes including pork salad with apricot and blackberry tea glaze and roasted double pork tenderloin stuffed with prosciutto.

Hardback,  352 pp,  $41.95. Buy now

Lobel’s Prime Cuts  by Stanley Lobel, Leon Lobel and Evan Lobel & others and others
From the famous Lobel family of butchers comes a cookbook that finally offers recipes that showcase how to get the most flavours from today’s leaner cuts of meat. From New York City’s first family in butchers – the Lobel’s – comes 130 new recipes showcasing how to get the most from the leaner and smaller cuts of meat and poultry common in today’s markets. These world-class butchers understand better than anyone what today’s meat lovers are looking for and what is available to them. Prime Cuts shows them what to do with it once they get it home. The recipes serve up a wide range of cooking styles and flavours from grilled steak with horseradish butter and braised ribs in ginger beer to spicy ground chicken kebabs and slow-roasted lamb in a p

Hardback,  248 pp,  $45.00. Buy now

Williams-Sonoma Collection: Steak & Chop  by Denis Kelly
Whether you want to dish out classic American home cooking, stir up the sauce, broil a New York strip, or learn how to make traditional soups and stews, the latest books in the “Williams-Sonoma Collection–Soup & Stew, Sauce, Steak & Chop, and “American–are packed with delicious recipes you’ll want to prepare and share! Every title in the collection has been tested on thousands of cookbook buyers and includes stunning photographs that accompany recipes by award-winning authors

,  120 pp,  $23.95. Buy now

Meat: Cook’s Kitchen Reference   by Lucy Knox
An excellent visual identification guide to meat of all types. Includes essential information on how to choose the best cuts, their culinary uses and nutritional facts, with handy advice for buying and storing. An illustrated step-by-step techniques section explores every method of preparation and cooking.

Paperback,  168 pp,  $19.95. Buy now

Essentials of Roasting  by Williams-Sonoma
Complemented by detailed discussions of roasting techniques and essential equipment, a complete guide to the art of cooking with an oven’s dry heat furnishes more than 130 recipes, including a variety of meats, poultry, fish, shellfish, fruits, and vegetables. 20,000 first printing.

Hardback,  303 pp,  $48.95. Buy now