Cookbook Corner: Where’s the Meat?

In honor of our Books, Spice, and Everything Nice theme (and spice club!), we’ll be doing a monthly round-up of our cookbooks. We have a really nice and extensive collection, but it’s easy to get lost in the sheer number of them. Hopefully these posts help! In honor of November’s spice annatto, we’ll be focusing on cookbooks that cover everything you want to know about cooking and processing meat–and just in time for hunting season.

If you love to barbecue:

Louise Pickford’s 200 Barbecue Recipes (2009)

We may think of barbecue season as being over as the days turn colder, but this book will give you plenty to think about next time you fire up your grill. The book covers everything from seafood to ribs to burgers to plant-based options and offers main dishes, side dishes, desserts, and more. Recipes include Tandoori chicken, balsamic steaks, coconut butterfly prawns, and more.

If you want more variety in how to roast meat:

America’s Test Kitchen’s America’s Test Kitchen: How to Roast Everything: A Game-Changing Guide to Building Flavor in Meat, Vegetables, and More (2018)

For many folks, a roast is, well, a roast, but this volume offers up all sorts of ideas on how to roast meats, poultry, and seafood, as well as fruits and vegetables. Recipes include showstoppers like Crown Roast of Pork and Butterflied Turkey with Cranberry-Molasses Glaze, as well as more everyday options like Pan-Roasted Chicken with Shallot-Thyme Sauce, Oven-Roasted Salmon Fillets with Tangerine and Ginger Relish, and Roasted Halibut with Red Potatoes, Corn, and Andouille.

If you want to learn how to butcher animals at home:

John J. Mettler Jr.’s Basic Butchering of Livestock and Game (1986)

If you’d like to butcher your own meat at home, this classic provides clear instructions and plenty of illustrations as it walks you through everything from when to slaughter, how to butcher, and how to store and prepare the meat. Chapters include entries on beef, hogs, poultry, venison, and small game like rabbits and squirrels.

Monte Burch’s The Ultimate Guide to Home Butchering: How to Prepare Any Animal or Bird for the Table or Freezer (2014)

This book covers much the same ground as Basic Butchering, profiling ways to butcher a wide variety of animals while also providing information on tools to use and food safety. There’s a heavy emphasis on beef, poultry, and hogs while also covering wild game and other animals like goats.

If you’re most interested in processing and cooking game meat:

Steven Rinella with Krista Ruane’s The Meateater Fish & Game Cookbook: Recipes and Techniques for Every Hunter and Angler (2018)

Though the previous books do cover game animals, this one specializes in it and also includes information on processing and cooking freshwater fish, saltwater fish, and seafood. It provides solid information on processing as well as recipes for everything from moose to bear, as well as more standard fare like deer. The recipes include ones that can be used in a hunting camp or in the comfort of a kitchen.

Harold W. Webster’s The Complete Venison Cookbook: Over 900 Recipes Inspired by American Cooks, Early Settlers & Native Americans (1996)

Unlike the other books profiled here that covers a wide range of animals, this one has a much more unified focus–deer. Chapters include steaks, chops, roasts, chilis, stroganoffs, stews, burgers, and more. Beyond the venison recipes, the book also includes a couple of hundred recipes for recommended sides and desserts, so you can craft a complete menu for your meal.

Venison Cookery (2007)

Not quite as comprehensive as Webster’s book, this one still provides 150 recipes, covering everything from meatloaf to soup to stir fries. It also includes a chapter on how to make venison jerky, information on how to smoke the meat and make sausage, and helpful substitution charts for other big game animals.

Not a meat eater? Check out our previous post that features some excellent cookbooks for plant-based dishes.

What’s your favorite cookbook for meats? What’s your favorite meat to cook? What are you cooking in November? Tell us in the comments! As always, please follow this link to our online library catalog for more information on any of these items or to place them on hold.


Author: berryvillelibrary

"Our library, our future"

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: