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LaFrieda, Pat.

Summary: "Pat LaFrieda, the third generation butcher and owner of America's premier meatpacking business, presents the ultimate book of everything meat. With more than 75 mouthwatering recipes for beef, pork, lamb, veal, and poultry, this magnificent cookbook is a feast for all the senses as it celebrates the food that people really love to eat. In Meat, Pat introduces you to cuts beyond chops and...

Format: text

Publisher / Publication Date: Pocket Books 2014

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5 LAF

Symon, Michael

Summary: 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...

Format: text

Publisher / Publication Date: Clarkson Potter/Publishers 2018

Sorry, no copies available

Place a hold to request this item.

Boetticher, Taylor.

Summary: "A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. Although the tradition of preserving meats--known as "charcuterie" in French, "salumi" in Italian--is one of the...

Format: text

Publisher / Publication Date: Ten Speed Press 2013

Copies Available at Woodmere

1 available in Adult, Call number: 641.36 BOE

Rinella, Steven

1 hold on 3 copies

Summary: 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.

Format: text

Publisher / Publication Date: Spiegel & Grau 2018

Copies Available at Woodmere

1 available in New Non-fiction, Call number: 641.6 RIN

Hasheider, Philip

Contents: Muscles are meat -- Knives and other equipment -- Beef, bison, and veal -- Sheep, lambs, and goats -- Pork -- Poultry and other fowl -- Venison, moose, elk, and big game -- Rabbits, other small game, and fish -- Meat byproducts and food preservation -- Meat curing and smoking -- Sausages -- Building a butchering business.

Format: text

Publisher / Publication Date: Voyageur Press 2010

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.49 Hasheider

Larson, Jennifer S.

Summary: A children's cookbook featuring recipes for meat dishes, including Asian shrimp stir fry, chicken kebabs, and taco meatballs.

Format: text

Publisher / Publication Date: 2013

Sorry, no copies available

Place a hold to request this item.

Waldron, Jamie

Summary: All-in-one resource for processing meat, for the finest and freshest cuts. Gone are the days when butchering was only trusted to someone at the local supermarket. An essential introduction to the art of butchering, this is a hands-on, how-to guide for anyone who wants to save money and have greater control over the quality of meat they consume. Readers will discover how to fine-tune their...

Format: text

Publisher / Publication Date: 2013

Copies Available at Woodmere

1 available in Adult, Call number: 641.36 WAL

Cairo, Elias.

Summary: A rigorous exploration of what American charcuterie is today from Portland’s top-notch meat company, featuring in-depth techniques for crafting cured meats, recipes from the company’s two restaurants, and essays revealing the history and personalities behind the brand.

Format: text

Publisher / Publication Date: Ten Speed Press 2015

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.66 CAI

Ray, Rachael.

Summary: Over 200 recipes for burgers, sliders, sloppies, fries, and sides. The Queen of Burgers has drawn together her tastiest recipes for the ultimate between-the-buns experience. Whether you're cooking for one or for one hundred in your own backyard burger bash, The Book of Burger has you covered for bringing family and friends together for the love of burgers! Please 'em all--big and small--with...

Format: text

Publisher / Publication Date: Atria Books 2012

Copies Available at Peninsula

1 available in Adult, Call number: 641.82 RAY

Guggiana, Marissa.

Summary: Fifty butchers from across the United States share their favorite recipes and offer tips for choosing, seasoning, and working with different cuts of meat.

Format: text

Publisher / Publication Date: Welcome Books 2010

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.66 GUG

Summary: This ultimate meat and poultry guide from America's most-trusted food magazine is filled with 450 foolproof recipes and a wealth of information on selecting and cooking the best meat and poultry available.

Format: text

Publisher / Publication Date: 2014

Copies Available at Interlochen

1 available in Adult, Call number: 641.6 Cooks 2014

Format: text

Publisher / Publication Date: August Home Publishing Co. 2001

Copies Available at Interlochen

7 available in Magazine, Call number: 2018-03
Call number: 2018-05
Call number: 2018-07/08
Call number: 2018-09/10
Call number: 2018-11
Call number: 2019-01
Call number: 2019-03/04

Stone, Jared.

Summary: "After realizing he knew more about TVs than about the meat on his plate, award-winning TV producer and amateur chef Jared Stone purchased an entire grass-fed steer and resolved to make the best use of it that he possibly could. Year of the Cow follows the trials and tribulations of a home cook as he and his family try to form a more meaningful relationship with their food and the environment....

Format: text

Publisher / Publication Date: Flatiron Books 2015

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.3 STO

Schlesinger, Chris

Summary: "The best-selling team of chef Chris Schlesinger and Cook's Illustrated executive editor John Willoughby present a radically simple method of applying flavor boosters to ingredients hot off the grill, maximizing flavor and dramatically reducing grilling time over traditional marinades. Schlesinger and Willoughby wield spices and condiments from around the world masterfully in these 130 minimal...

Format: text

Publisher / Publication Date: Random House Inc 2014

Copies Available at Woodmere

1 available in Adult, Call number: 641.76 SCH

Curry, Lynne.

Summary: Presents a recipe-complemented guide to the natural and grass-fed beef trend and explains how to make ethical, sustainable, and healthy meat-consumption choices.

Format: text

Publisher / Publication Date: Running Press 2012

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.662 CUR

Hasheider, Philip

Summary: "Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine. Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no further: this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike. The Hunter's Guide to Butchering, Smoking, and...

Format: text

Publisher / Publication Date: 2013

Copies Available at Woodmere

1 available in Adult, Call number: 799.25 HAS

Summary: Moving away from home means moving away from home-cooking, too-a fact that, surprisingly, escapes many young adults new to life on their own. After watching this video, viewers will see how easy it can be to read a recipe, measure out ingredients, prepare all sorts of meats and vegetables, package up and store leftovers, and clean up the kitchen so everything is sanitary and neat. Kitchen...

Format: software, multimedia

Publisher / Publication Date: Films Media Group 2010

View online at AVOD

Summary: The hot station is the heart of the food service kitchen. Most main dishes are prepared here and this is where some of the most important skills in food service are learned. Viewers will see how main courses or entrees are typically prepared, including meat, poultry, and seafood. The video covers storing and preparing meat, methods of cooking, and various professional tips throughout. There is...

Format: software, multimedia

Publisher / Publication Date: Films Media Group 2006

View online at AVOD