Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

hallph

Meat Cookbook/Reference Book

Recommended Posts

I'm looking to develop and expand my knowledge of cooking meat.

Different types, different styles of cooking, science behind the methods, meat cuts, and so forth.

Can anyone recommend any reference books or cookbooks that would help me?

I've had a google, and found the following that seem like they might suit:

  • Meat: A Kitchen Education (James Peterson)
  • Ad Hoc at Home (Thomas Keller)
  • The Science of Good Cooking (Though not strictly a meat book)

Any suggestions would be much appreciated, thanks.


Edited by hallph (log)

Share this post


Link to post
Share on other sites

Wow!

There is no comprehensive book that I know of.

You could fill a good sized home library with all the options, and I have. LOL

Can you be more specific?

What are you most interested in?

~Martin

Share this post


Link to post
Share on other sites

I enjoy Bruce Aidells' work. One of his books - the one I go to most - is Bruce Aidell's and Dennis Kelly's Complete Meat Cookbook http://www.amazon.com/Complete-Meat-Cookbook-Bruce-Aidells/dp/061813512X

What I like about it: the book provides recipes for spice mixes, rubs, and sausage spices; it provides butchering diagrams for various animals; it also provides recipes. There may be other good meat/reference cookbooks out there, but I've been happy with this one.

Share this post


Link to post
Share on other sites

Meat.. A broad subject, I know..

I was looking for a single book that could assist to give me an education in regards to:

  • The various cuts from the animals, and techniques that can be employed in terms of preparation for these (in particular, beef/lamb/goat/pork/rabbit/duck);
  • How to select an appropriate cooking technique based on the cut, along with reasoning why and some science behind the method; and
  • Generally, expand my ideas on what is possible with relatively standard meats - to give me some new thoughts and ideas for cooking as opposed to my currently limited repertoire.

Perhaps there are no great meat cookbooks/reference books that cover these basics? I may need to look into a few separate books, which is fine.

Thanks for the suggestion Smithy, I will look into it.

Share this post


Link to post
Share on other sites

Light on the science, but definitely a comprehensive meat cook book is the River Cottage Meat book. If you want to go into specific, but different methods of live fire meat cookery, I'd recommend Francis Mallmann's Seven Fires. As for game, there are many books out there, but one I particularly enjoy is Andrew Pern's Loose Birds and game.

If your focus really is on the science of meat cookery/differences in cooking methods, I don't think anything out there is as understandable and in-depth as Moderist Cuisine.

Share this post


Link to post
Share on other sites

I agree with Renn, the River Cottage Meat book covers a good range in enough detail to get a good start and with regards to cuts/techniques butter up your butcher!

Share this post


Link to post
Share on other sites

I enjoy Bruce Aidells' work. One of his books - the one I go to most - is Bruce Aidell's and Dennis Kelly's Complete Meat Cookbook http://www.amazon.com/Complete-Meat-Cookbook-Bruce-Aidells/dp/061813512X

What I like about it: the book provides recipes for spice mixes, rubs, and sausage spices; it provides butchering diagrams for various animals; it also provides recipes. There may be other good meat/reference cookbooks out there, but I've been happy with this one.

Bruce Aidells has a new meat book out. We got it for Christmas but haven't had much time to cook from it -- The Great Meat Cookbook. I loved his old one with Denis Kelly, so I hope this is even better.

  • Like 1

Share this post


Link to post
Share on other sites

"Cutting up in the Kitchen", is excellent, as already suggested by rotuts.

"The Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization" is also very good and so is "The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization".

There are countless other books that are also great.

HTH

~Martin

Share this post


Link to post
Share on other sites

This might sound lame, but I learned a lot about cooking meat from watching free PBS shows, particularly Primal Grill (Steve Raichlen) and Mexico One Plate at a Time (Rick Bayless). Both shows have reruns at least recently showing on PBS stations, and also have segments available on YouTube and/or on DVD. Although the Bayless show features Mexican recipes, the techniques on display are equally applicable to dishes from other cultures. Raichlen's show covers recipes from a broad set of cultures but primarily focuses on outside cooking. In both shows, there is discussion of matching the cut to the method.

Share this post


Link to post
Share on other sites

the meat buyers handbook published by NAMP is a great reference for cuts and where they're from. Not a cook book at all, but very handy to have. Lobel's also put out a couple really good books on the topic.

Share this post


Link to post
Share on other sites

Another vote for The River Cottage Meat book. One of my favourite books, some great recipes but even better essays on various things to do with meat.

Share this post


Link to post
Share on other sites

Thanks for the suggestions all, I've placed some orders, will let you know once they arrive!

Share this post


Link to post
Share on other sites

  • Similar Content

    • By smeems
      Hi.  I'm brand new to this site.  I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool.  The main reason I joined is  I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are open to anything interesting. There will be 55-60 people and the ceremony will also be at the restaurant. I’m thinking of a brunch/early afternoon affair, most likely on a weekend. Would love to find a funky/old school/unique/charming type of place for my sweetheart. Inexpensive please! Thank you in advance!
    • By Kitchenista
      At this time of year when you can hoard fresh, local strawberries because they are so abundant, why not freeze them and enjoy them all year long. Then you won't have to buy tasteless, fake looking ones in the dead of winter!

      The best way to preserve them, sugar-free, and have them fresh, year-round is to freeze them. Remember to start with the freshest strawberries possible. Strawberries start to lose freshness and nutrients quickly and will only last a few days in the fridge, so the sooner you freeze them the better. Follow these steps and they will last up to a year in the freezer:
      1. Gently wash them and pat them dry or allow them to air dry for an hour or so. Slice off the tops, including the stem and any white area, then cut them in half lengthwise.
      2. Line one or more rimmed baking sheets (depending on how many berries you have) with parchment or SilPats. Arrange them in a single layer on the sheets. and place them, uncovered, or loosely covered with plastic wrap in the freezer. Allow them to freeze solid, about 12 hours. Once frozen, transfer the berries (they may stick to the parchment a bit, but peel off relatively easy) to a freezer weight plastic zipper bag. Press out as much of the air from the bag as possible before sealing, to minimize freezer burn over time. If you are planning to leave them in the freezer for months, then consider double bagging them. Place the bagged berries in the freezer, where they will keep for up to one year.
      Note: I will warn you that the thawed berries will not be firm and bright like they were when raw and fresh. They tend to thaw out a bit mushier, and slightly darker…but can still be used for anything you would use fresh strawberries for. For smoothies, use frozen.
      Optional: Brushing the berries with a bit of lemon juice before you freeze them will help to preserve their color. While strawberries can be frozen whole, cut or crushed, they will retain a higher level of their vitamin C content if left whole.
    • By boilsover
      My Breville BSO 800XL  just died on it's second birthday, after only *extremely* light use at my beach house.  Just won't power up.
       
      Reading online, I learned that a common failure mode is the thermal fuse blowing -WHICH IS DESIGNED TO BLOW AT <450F.  This is a $3 part at Radio Shack, and there is a detailed instruction on how to replace it here:  http://virantha.com/2014/03/02/fix-your-breville-smart-oven-by-replacing-the-thermal-fuse/
       
      So I guess I'll give fixing it myself a try and report back.  Has anyone here done this repair?  Was it successful?  And why would Breville use a fuse that is lower than the appliance's top heat settings?
       
      Thanks!
    • By Franzisaurus_Rex
      I've had an idea flowing across my brain waves over the last few months. It's on every channel and I'm getting ready to pull the trigger. 
      I'd like to try to braise a dish in my smoker. I am thinking of braising a rabbit, but the I'm not looking for guidance on the protein/ingredients, rather the technique. I turn to you, o internet, in hope you will tell me your secrets.
      Has anyone ever braised in their smoker before? I've done some research, but I haven't seen much on the "how to" for the technique. Here's my plan:
      - Brown the rabbits on skillet (stovetop)
      - Get the aromatics/other stuffz sweated browned, etc.
      - (MEANWHILE) Smoker heats up to 300-325 degrees.
      - Add stock to rabbit, bring to a simmer on the stove top.
      - Transfer to smoker, braise uncovered for 1-2 hours, then cover with foil to finish for as long as necessary.
      I've seen folks smoke and then braise, but I haven't seen much on the idea of braising something IN the smoker. I saw something on CookingwithMe.at about doing something similar with pork belly, but that's about it.
      All I know is that after using stock+drippings from a smoked turkey created this CRAZY MIND-BLOWING flavor, so I'm basing this a lot off that idea.
      -Franz
    • By boilsover
      The 2017 iteration of the International Home & Housewares Show is being held March 18-21 at McCormick Place in Chicago.  This is the world's 2nd-largest tradeshow for the cookware and housewares industry, close behind Ambiente in Frankfurt.  It is a cornucopia of what's new and what's coming down the pike in the world of cookware, and if you've ever wondered about why makers do the things they do, this is your opportunity to talk with execs and their product development people (e.g., you can discuss ceramics with the 6th-gen owner of Emile Henry).  It takes an able cookware geek a full two days to cover all the booths.
       
      Are any eGulls or eGuys besides me attending? 
  • Recently Browsing   0 members

    No registered users viewing this page.

×