An entertaining homage to a Sunday-supper staple packed with thirty recipes (some from notable chefs), as well as tips, stories, photos, and illustrations. Food writer, cookbook author, and brisket zealot Stephanie Pierson contends, "Some foods will improve your meal, your mood, your day, your buttered noodles. Brisket will improve your life." Brisket is so easy to warm up to, no wonder everyone loves it. Families pass brisket recipes down like...

Five time Barbecue World Champion Tuffy Stone's complete guide to barbeque Flame, smoke, and meat-these simple elements combine to make great barbecue. Creating the perfect bite of tender, spicy, smoky barbecue is a science and an art form, and Tuffy Stone-five time World Champion Pitmaster, co-host and judge of Destination America's BBQ Pitmasters, and co-owner of the award-winning Q Barbecue restaurants-has mastered it. Cool Smoke is the distillation...

"In recent years there has been talk in the food world that rabbits make more sense than chicken. In a country with a $41 billion broiler chicken industry, this might seem like a pretty bold concept, but it's hardly unsubstantiated. And yet while media has been abuzz about the supposed super protein, very few farmers are stepping up to meet the rapidly increasing interest in sustainably raised rabbit meat. This is partly due to the lack of available...

How much do you know about the meat on your dinner plate? Journalist Christopher Leonard spent more than a decade covering the country's biggest meat companies, including four years as the national agribusiness reporter for the Associated Press. Now he delivers the first comprehensive look inside the industrial meat system, exposing how a handful of companies executed an audacious corporate takeover of the nation's meat supply. Leonard's revealing...

Gabrielle Hamilton meets April Bloomfield in a raw and rollicking memoir that pulls back the curtain on life as a female butcher.

When 16-year-old Jessica Wragg applied for a job at the local farm shop in her hometown of Chesterfield, England, she never expected to land a position behind the all-male butchery counter. Young and enthusiastic, and fueled by a newfound fascination with the craft, Wragg quickly realized that she was an

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Check it out! Beefed up with our favorite dishes, you'll love Our Favorite Ground Beef Recipes cookbook with favorites like nachos magnifico and stroganoff skillet. Over 60 of our favorite ground beef recipes, with handy tips. The handy purse-perfect size is great to take along to the grocery.

Toscana sausage is not only good for a Sunday barbecue; it is also an excelent and tasty ingredient to be used in the preparation of the main dish for a lunch. Learn how to cook 10 delicious recipes with toscana sausage.

A collection of recipes for exotic meats from around the globe. They used to be a novelty but exotic meats from around the world are becoming increasingly popular with restaurants and home cooks alike. Gordon Ramsay has cooked with goat and ostrich on The F Word, supermarkets regularly stock kangaroo, bison and other unusual meats and internet suppliers like the Alternative Meats company are bringing the world to your dining table. But no cookbook...

Sous Vide allows cooking almost all types of your favorite dishes. You will be astonished at how easy it is to cook your favorite dishes. This Sous Vide Cookbook is filled with nutritious and delicious recipes. Adele Baker gives every home cook the techniques they need to revolutionize the way they make food. The first thing you need to know: sous vide technology allows to achieve restaurant-quality dishes in the comfort of your own kitchen. The second...

This book will give you the information you need to understand what grassfed beef really means and why that's important. It includes an in-depth discussion of the important methods and practices necessary to cook grassfed beef successfully. Next are ten detailed recipes with step-by-step pictures and instructions making it easy for anyone to create delicious tender grassfed beef dishes. Use it to start your journey into cooking grass finished pastured...