Meat, Poultry, BBQ Cookbooks
Cookbooks We Love presents reviews of “Meat, Poultry & BBQ” cookbooks covering the handling and preparation of all types of domestic and wild meats, poultry and game. Also covering grilling, BBQ, outdoor cooking, curing, smoking and barbeque. Find great recipes and techniques for cooking and preparing chicken, beef, pork, turkey, lamb, sausages, charcuterie, fowl, duck, goose, veal, deer/venison, jerky, smoked meat, ham and bacon.
Grilling is a national obsession. Bookshelves are bursting with orange and brown barbecue and grilling books boldly touting their tried and true techniques, marinades and sauces. With roots in Italian grilling and cooking tradition Mario Batali’s Italian Grill offers a subtler and fresher approach to grilling. Read the full article...
Being one who wholeheartedly believes everything tastes better with bacon and a few chunks of fried bacon can turn the simple into the sublime, then how could we not love a cookbook that features bacon in every recipe in some form and opens with this statement, ‘I don’t hesitate a moment to proclaim bacon to […] Read the full article...
From it’s charming pink cover to it’s whimsical line drawings and photographs Pork & Sons by Stephane Reynaud is a perfect mix of authority and humour on a culinary staple dear to many a chef. Many cooks love pork for its versatility, efficiency and most importantly, flavor. From its many forms in charcuterie, to roasted, […] Read the full article...
Direct grilling, indirect grilling, smoking, rotisserie grilling, and old-fashioned grilling, master these techniques for great barbecue, they’re all here in living color. 100 recipes in all, including the perfect hamburger. How to Grill is a virtual barbecue show-and-tell with multiple photos (1000 photos!) for each technique. Whatever you want to grill you’ll find it in […] Read the full article...
“When you’re hungry, roast. When you’re in a rush, roast. When you’re in doubt, roast. When you’re entertaining, roast.” Any cook worth their salt that’s had the guts to crank up their oven to over 500 degrees knows the result can be a dish with the most profound flavor and depth. Read the full article...
