Lopez, Bricia
Summary: "In millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community--all centered around the primal allure of juicy, smoky grilled meat with flavors and spices traditional to Mexico. The smell of asada is a cloud of joy that lingers in the streets of Los Angeles. With Asada: The Art of Mexican-Style Grilling,...
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Publisher / Publication Date: Abrams 2023
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5784 LOPSummary: "Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday...
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Publisher / Publication Date: America's Test Kitchen 2020
Copies Available at Kingsley
1 available in Oversize, Call number: OVS 641.6 MEASymon, 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...
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Publisher / Publication Date: Clarkson Potter/Publishers 2018
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.7 SYMBoetticher, 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...
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Publisher / Publication Date: Ten Speed Press 2013
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.36 BOERinella, Steven
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.
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Publisher / Publication Date: Spiegel & Grau 2018
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.6 RINCopies Available at Kingsley
1 available in Adult Non-fiction, Call number: 641.6 RINCopies Available at East Bay
1 available in Adult Non-fiction, Call number: 641.6 RINMar, Angie
Summary: In Mar's debut cookbook, the Beatrice Inn experience will resonate with readers no matter where they live. Butcher and Beast invites readers into this glamorous, gutsy, and forever-nocturnal world. Mar's unconventional approach to flavor profiles are captured in over 80 recipes, including Milk-Braised Pork Shoulder, Duck and Foie Gras Pie, Venison Cassoulet, and Bone Marrow-Bourbon Crème...
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Publisher / Publication Date: Clarkson Potter/Publishers 2019
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.6 MARWaldron, 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...
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Publisher / Publication Date: 2013
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.36 WALCairo, 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.
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Publisher / Publication Date: Ten Speed Press 2015
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.66 CAIHasheider, 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.
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Publisher / Publication Date: Voyageur Press 2010
Sorry, no copies available
Place a hold to request this item.Saladino, Paul
Summary: "The essential companion to the best-selling 'The Carnivore Code,' featuring more than 100 delicious recipes to help readers reap the incredible benefits of an animal-based diet"-- "In The Carnivore Code, Dr. Paul Saladino revealed the surprising benefits of an animal-based diet. Rich in nutrients and low in plant toxins that can damage the gut and trigger autoimmunity, this way of eating is...
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Publisher / Publication Date: Mariner Books, an imprint of HarperCollinsPublishers 2022
Sorry, no copies available
Place a hold to request this item.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...
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Publisher / Publication Date: Atria Books 2012
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.82 RAYCopies Available at Peninsula
1 available in Adult, Call number: 641.82 RAYCronish, Nettie
Summary: It's time to embrace a healthier and more sustainable diet. The main dishes can be tailored to both vegetarians and meat eaters, with instruactions on when to separate the vegetarian portions, when to add the meat or fish, and what to add instead of meat to retain healthy protien levels...who says meat has to be the centerpiece of every meal?
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Publisher / Publication Date: Whitecap 2011
Copies Available at Interlochen
1 available in Adult Non-fiction, Call number: Food Cook CronishGuggiana, 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.
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Publisher / Publication Date: Welcome Books 2010
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.66 GUGSummary: 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.
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Publisher / Publication Date: 2014