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Archives
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork By Ryan Farr With Brigit Binns
Farr is a classically trained chef, butcher, and butchery instructor. In three chapters he demonstrates his craft in hundreds of photographs.
The Cook and the Butcher: Juicy Recipes, Butcher’s Wisdom, and Expert Tips by Brigit Binns
Four chapters: Beef, Pork, Lamb, Veal. A lifetime of incredible recipes for cooks who are bored with the same old same old.
The Great Meat Cookbook by Bruce Aidells Review
Bruce Aidells has been a working butcher. He founded a sausage company and I'll bet you've seen Aidells Sausages on your grocery shelves.
The Meat Buyers Guide: Meat, Lamb, Veal, Pork and Poultry by NAMI (North American Meat Institute) 8th Edition
Edited by NAMI, this is the definitive reference on all the cuts of meat, with charts, excellent photos, a glossary, and nutritional info.
Catching Fire, How Cooking Made Us Human by Richard Wrangham
In the book "Catching Fire, How Cooking Made Us Human", Richard Wrangham describes how cooking changes the chemistry of food.
Food Rules: An Eater’s Manual by Michael Pollan
A short paperback that you can easily swallow on a short airplane trip, Pollan summarizes what he has learned about good eating habits.
The Omnivore’s Dilemma by Michael Pollan
This may be the most important book about food since Upton Sinclair's The Jungle drew back the curtain on the Chicago stockyards in 1906.
The Science of Good Food by David Joachim and Andrew Schloss
The authors explain what ingredients are made of, how they behave, and how methods work. A thorough A to Z encyclopedia of food science.
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee
From the country's foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise guide to help home cooks.
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
If you want to know why we do what we do in the kitchen, not just what to do or how to do it, this fat tome is a must have.
The Food Lab, Better Home Cooking Through Science by J. Kenji Lopez-Alt
This is the best cookbook I own. It has also won the Cookbook of the Year from the International Association of Culinary Professionals.
The Bacon Cookbook by James Villas
The standards such as quiche, carbonarra, BLT, are there among 168 intriguing recipes by an experienced cookbook author.
The Chili Cookbook by Robb Walsh
If you're a fan of chili then this is the book for you! Discover recipes for dishes like Texas chili, Cincinnati chili, and more
The Hamburger: A History by Josh Ozersky
A cleverly written, well researched, fun tale of the history of the hamburger and how it has evolved in step with American culture.
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