Product Description
Who in their right minds would ever want to be a vegetarian? Sharalyn Pliler asked just months before she-accidentally-became one. A few days into a camping trip in the woods, she was amazed to experience that instead of getting weaker without meat, just the opposite happened-she felt more energetic, lighter and more clear-headed, needing to eat less than before while enjoying food even more, as if her taste buds had come alive. Reluctant to become a vegetarian but unable to argue with definitive direct experience, she had no choice but to begin the transition from familiar meat cookery to the unknown world of vegetarianism. Not many cookbooks are page-turners but with her light-hearted style, down-home sense of humor and master's level writing skills, readers are carried effortlessly as she tells her story of awakening to the pleasures and techniques of vegetarianism. Once a cook in a vegetarian university kitchen, now with three decades of vegetarian experience, she seems to anticipate every question. ... Read more

Customer Reviews (1)

A delightful cookbook that shows me how to easily fix both a delicious and nutritious vegetarian meal or snack.
Sharalyn Pliler's 'Reluctant Vegetarian Cookbook' is unique because she provides over 50 pages of very readable, useful information on why and how to be a vegetarian. No lecture - just interesting, practical information. I especially appreciate the references to whether a food provides an acid/alkaline balance. The Table of Contents leads me easily to protein recipes, grains, or a soup de jour recipe. Plus, breakfast ideas are abundant (and delicious). The section on Herbs & Spices has given my cooking a much-needed improvement. This will be a favorite gift to share with others. ... Read more

Product Description
Now in paperback, Linda McCartneys World of Vegetarian Cooking presents international menus that follow in the healthful and delicious tradition of the bestseller Lindas Kitchen. Linda McCartneys World of Vegetarian Cooking uncovers the pleasure of eating fresh vegetables and other meat-free foods beautifully cooked and imaginatively prepared with the herbs and spices of countries around the world. From Green Jade Soup from China to Asparagus and Herb Risotto from Provence, the 260 recipes include distinctive ingredients from Europe, Mexico, Asia, India, and North America. Each recipe is personalized by Lindas comments and accompanied by wonderful photos. This is a cookbook that will provide incredible variety for the vegetarian cook as well as refreshing new options for anyone who wants a healthy and tasty meal. Linda McCartney on Tour, the hardcover version of Linda McCartneys World of Vegetarian Cooking, was a nominee for the 1999 Jacobs Creek World Food Media Award in the category for the best hardcover recipe book. Linda McCartney was famously committed to vegetarianism, a cause that her family continues to support publicly. ... Read more

Customer Reviews (3)

Delicious!
My mom gave me this book for Christmas and I have to say that it is wonderful!The recipes are perfect and need no alterations! This hardbound book is also a very beautiful, with lovely photos and easy to follow recipes. It would make a great gift.

An Essential and Fun Tool for Vegetarians
When I decided to branch out from Betty Crocker and more basic cookbooks, Linda McCartney's WORLD OF VEGETARIAN COOKING was the first cookbook I bought. I honestly feel that it has heightened my appreciation for food and my disdain for vegetarian cookbooks that lack in imagination.Simply put, American cooking leaves little room for those who can't or won't eat beef, pork, poultry, and even seafood; therefore, American vegetarian cookbooks tend to offer the same fritattas, quiches, and portabellos.Linda McCartney, during her travels around the world with Wings, put together a fantastic collection of what the world can offer vegetarians.So throw out the bland books, veggies, and get excited.

Recipes to try first: One-Pot Mushroom Risotto, Milanese Risotto, Fontina and Tomato Pie (I made this in bulk for a big party once and never got to eat any of it, it was gone so fast, but I hear it was scrumptious), Coconut Rice Pudding (another party favorite), Sweet and Sour Tofu, Pasta Genovese (the main dish for my very first dinner party), Rhubarb Fool, Avocado Hummus (possibly the best taste I have ever come across), Honey Pudding, and Vegetable Kichdi.

This book is fantastic for: Entertaining, cooks ready to move out of the Beginner category, cooking for one or two people, special or every day dinners.

This book's weak spots are: Desserts - the Mississippi Mud Pie and the Lemon Sponge Cake did not turn out well. For the cake, I traced it back to omissions and errors within the recipe itself.Also, the desserts are a little less creative than the rest of the book.

This book's suprisingly useful spots are: Sauces and Sundries.I cannot emphasize enough - the Avocado Hummus is amazing.

I have given this book to so many grateful vegetarians, that "Leave it to Linda" has become our motto.

Unique Recipes for the Time Challenged
When Linda McCartney's newest cookbook, World of Vegetarian Cooking, arrived in the mail at my house, I opened the package and took a deep breath. I have bookshelves lined with many really great vegetarian and vegan cookbooks, all with beautiful photos to go along with the recipes, and wonderful ideas for meal planning. But these cookbooks get taken off of the shelf only when it is time to dust, for two main reasons. The first is that most of the recipes have ingredients that I have either never heard of or I can't find in my local grocery store or even health food market. The second reason is that many of the recipes take a long time to prepare. I always think, while perusing these cookbooks in the bookstore, that I will just make the time somehow so that my family will enjoy these vegetarian delicacies. It never happens. As a busy mom, there are times in my day when I have to pause and think, "Have I eaten today?" I need quick recipes with readily available ingredients. Linda McCartney's book is chock full of both.The introduction presents vegetarianism in a way I had never considered before. Linda writes that it is anticipated that at the present rate, if people continue to convert from meat-eaters to vegetarians, by 2050 we will all be vegetarians. Also a lifetime of vegetarian eating, which I hope my son will have, results in saving 760 chickens, 5 cows, 20 pigs, 29 sheep, 46 turkeys, 7 rabbits, and over half a ton of fish. The cookbook has a whole section on nutrition, food groups, and topics such as the vegetarian pantry and alternatives to dairy products. Each recipe comes with a preparation time, so I can plan ahead and decide if I have the amount oftime to make a particular entree. There is also a section of the book entitled, "Quick and Easy Meals," which is, of course, the part of the cookbook that I turned to right away! The photos of these recipes looked just as pleasing as the ones in the other sections of the book, but the preparation times for these meals were more reasonable, given my time constraints. Each recipe throughout the book also indicates which country it came from and some even have notes from Linda telling the circumstances around which she first tried the recipe. Sometimes her daughters introduced her to them, other times she ate them at friend's homes. The book ends with menu planners for such celebrations as children's parties, Easter, Christmas and Thanksgiving, as well as a midsummer eve's picnic. My family is particularly fond of the festive loaf that is a sort of vegetarian meat loaf made out of veggie burgers. I have served it to non-vegetarians who liked it so much that they requested the recipe! My husband and son prefer the loaf cold and eat it for leftovers in a sandwich. The baked portobello mushrooms were a great main course served with a side of rice and steamed veggies. I love portobellos but cook them the same way every time. The recipe in Linda McCartney's cookbook was quite different from the way I typically make them; the flavors were unique. Linda also has lots of great creative salad dishes that go beyond the mixed green or mesclun type. My family likes her warm zucchini salad, which is simple to make. I nearly always have the ingredients for this dish in my house. Great finger food recipes for kids include crispy vegetable won tons, oven fries, and unique ideas for homemade pizza. There is a dessert section in the cookbook as well.Linda McCartney has left behind quite a legacy. Making her favorite foods made me feel like I was being invited into an intimate part of her life, enjoying meals that she once shared with family and friends. Linda has left all of us with a wonderful opportunity to enjoy vegetarian food from around the world. She does it in a way that requires limited effort and time. Although she is gone, her music, her animal activism, and her way of living remain with us in different forms even today. Through her recipes, the work she did in promoting the merits of a vegetarian diet continue to inspire even those of us who feel at times challenged in a culinary sense! -Reviewed by Carol Laliberte ... Read more

Product Description
Perfect! ... Read more

Product Description
After nearly two decades of practicing his art, Charlie Trotter has established himself as one of the true visionaries of modern American cuisine. In the past two years alone, Trotter has received the Outstanding Chef and Outstanding Restaurant awards from the James Beard Foundation, and his Chicago restaurant was named best in the world by the Wine Spectator. His first cookbook, published in 1994, broke new ground with its stunning food photography, exquisitely wrought recipes, and deluxe format. With nine books and an award-winning PBS cooking show to his credit, Trotter hasn’t looked back. CHARLIE TROTTER’S MEAT & GAME finds the chef in top form and, like the wines from his restaurant’s renowned cellar, perfectly paired with the feast at hand. Exotic meats like pheasant, duck, wild boar, and venison take their place alongside ever-versatile lamb, pork, and chicken; and such robust fare proves to be the ultimate platform for Trotter’s synthesis of French technique, Asian minimalism, and improvisational verve. Start off with a classic refigured—French Onion Soup with Shredded Pork, Goat Cheese Brie, and Sourdough Croutons—and then segue to a study in color, texture, and aroma with the Smoked Squab with Israeli Couscous–Stuffed Tinker Bell Peppers and Chocolate Vinaigrette. Introduce pleasant hits of spice with a Cumin-Corriander-Scented Lamb Tenderloin, tempered by the cool, tangy finish of a Cucumber-Yogurt Sauce; and for those for whom one way, even two, is never enough, the Foie Gras Five Ways awaits. Whether you put this book to work in the kitchen or admire it with your feet up, just don’t take your eyes off Trotter—you may miss where American cuisine will be tomorrow.Amazon.com Review
Charlie Trotter's eponymous Chicago restaurant is one of America's finest. Awarded Outstanding Chef by the James Beard Foundation in 1999, Trotter has also published a number of cookbooks celebrating his unique cuisine. Charlie Trotter's Meat & Game, a welcome addition to his professional cooking series, follows the approach of the previous books: glamorously oversized and beautifully illustrated with color photos, it presents recipes--100 plus, in this case--that showcase Trotter's remarkable cooking. Most readers will want the book for armchair fantasizing rather than cooking from; the recipes almost uniformly require hard-to-find or costly ingredients (sometimes both) and painstaking preparations. But Meat & Game presents Trotter at his most imaginative; anyone interested in refined and magnificently conceived American cooking will treasure the book.

In chapters devoted to game in all its manifestations--from antelope, boar, and grouse, to hare, partridge, and quail (and including also lamb, pig, rabbit, and duck, among others)--Trotter offers his glorious specialties. These include Sweet-and-Sour Braised Lettuce Soup with Foie Gras and Radishes; Steamed Pheasant Breast with Hen of the Woods Mushrooms, Black Trumpet Mushrooms, and Alba White Truffles; and Roasted Scottish Hare Loin with Green Garlic, Braised Tiny White Leeks, and Caper-Cornichon Egg White Vinaigrette. Trotter offers suggestions for substitutions (Venison with Mole and Cashew Vinaigrette can be made with beef, chicken, pork, or, interestingly, lobster) which, improved practicality aside, offer an expended sense of dish-creation Trotter-style. With wine notes, a section on "basic" preparations such as Shellfish Oil and Dried Pickle Chips, and a glossary, the book revels in a great chef's food dreams, which all can, in imagination at least, share. --Arthur Boehm ... Read more

Customer Reviews (7)

Be sure you know what you're buying this for
This was my first experience with a Charlie Trotter professional series book. Despite the topic being near and dear to my cookin' heart, I gave the book 3 stars; here's why:

The biggest weighing factor for me in a cookbook, gourmet or not, is what I like to call cookability. Simply put, this book can give you ideas, but the number of real "cookable" recipes for the hobby gourmand that makes up one of the book's audiences is smaller than I like to see in a book of this price level. Tracking down every ingredient will be a significant chore in the majority of them (though Trotter does encourage the use of substitutions- and even if he'd didn't, you'd do it anyways lol). Not making this task any easier is the glaring lack of a source list, which makes me wonder how many people he genuinely intends to cook from it. This doesn't take away from winners like Chestnut Soup with Foie Gras, but there's a reason you continually see that one mentioned- it's one of the easiest recipes in the book to source and prepare.

Despite the somewhat tepid review so far, I'm no hater. Those who are Trotter groupies will find plenty to love here. There's nothing wrong with wanting a cookbook to read for inspiration, relaxation, or just plain pimping out your coffee table, and this book will certainly accomplish that. It sports intricate, inspired recipes, beautiful oversized photography, and a classy layout. It almost does this job too well- quite frankly, it's too pretty of a book to keep in the kitchen to get messy while you check and re-check the recipe you're preparing on the fly. This isn't like a beat-up, broken in Paul Prudhomme book you dogear the pages on when you find something you like; in fact, if someone dog ears your copy, you'll genuinely want to smack them.

Overall, this review likely won't give you anything new you probably didn't already assume about it, but just know what it is you're getting into before you invest the significant chunk of change it'll set you back.

Amazing
If you live in Chicago and love to cook... this is an amazing book. A lot of the ingredients may seem hard to find but it seems that Treasure Island has all of the items.....

Even if you don't follow the exact recipes you will be inspired....

Give this to your hunter
He/she won't be able to pull off the recipes by him/herself, but you can put them onto some small task .... say, making a plum sauce to dribble over the final product ... to keep them out of your hair while you do the heavy work. In fact, think of these recipes as team projects ... that's probably the only way to get everything to the table at serving temperatures. Your hunter will beam with pleasure. You will be a god/dess in his/her eyes.

Don't try this at home!
Have you ever traveled cross-country to Chicago just to dine at Charlie Trotter's? I have, and it was one of the best meals of my life. This book and the others in the series are great at giving you a feel of what the real thing is like. The pictures are outstanding and the combinations just wow you. But if you think for a moment that any cookbook would allow you to duplicate what Charlie does, you are mistaken. Some cookbooks are for those who want to follow a recipe and duplicate it. This is not one of those. This is for people who want to understand the Chef's unique cuisine and appreciate it for the art that it is.

Meat & Game Extravaganza!
More of Trotter's high output of creative, skilled dishes with exotic ingredients, sauces and minimalist-Asian accent. Continues the 10-Speed Press tradition of well done cookbooks, with superior photos, text and in Trotter's case, two photographers scenic photos lining the pages.

These recipes are certainly difficult if not impossible for the average home chef, or even the sophisticated amateur gourmet as well. The ingredients are exotic and difficult to obtain (no source help is provided at all) and the techniques and difficulty of steps for each entree are staggering.

Not to despair however, for the interested gourmet. As Trotter himself suggests: "think of the recipes as interpretations found to be particularly pleasing. Look at these pages for inspiration and fresh ideas, then make the dishes your own, either by substitutions we have offered or through the endless possibilities evoked by the foodstuffs themselves."Further, nearly all recipes include suggested substitutes, e.g. for the Asian=Glazed Wild Boar Chop he suggests pork, lamb or chicken.

Especially attractive to this reviewer is the enormous collection of game: from grouse to partidge to quail to antelope, buffalo, venison, et al. Excitement from such as: "Roasted Chestnut Soup with Foie Gras, Cipolline Onions and Ginger," "Grilled Pheasant Breast with Wild Strawberries, Pistachios, and Apricot-Curry Sauce," Smoked Squab Breast with Israeli Couscous-Stuffed Tinker Bell Peppeers,Ennis Hazelnuts, and Savory Chocolate Vinagerette," "Asian Glazed Wild Boar Chop with Kimchi, Burgundy Carrots, and Their Puree."

True to his inspiration of fusion, he combines Western European technique without sauce, and in their place consistently and creatively replaces with Vinaigrette or Emulsion.

Suggest interested also check out Mark Miller's "Red Sage," Trotter's "CT Cooks at Home," and "How To Cook Meat" by Schlesinger. ... Read more

Product Description
This new volume combines 20 years' experience and 58 of the best grilling recipes from Cooking Light magazine, all tested multiple times to ensure that they're easy to prepare, supremely healthy, and, of course, incredibly delicious. Where to put it, that's the question. In the kitchen, where you'll use it daily, or on the coffee table with your other fine art objects? (Yes, it's that good looking.) ... Read more

Customer Reviews (5)

grilling cookbook
Wasn't what I was looking for. I'm very down-to-home kind of cook and the recipes were really kind of fancy for me. It might be okay for someone who likes the fancy dishes.

Excerpted from my January 2008 review column in The National Barbecue News
. "Cooking Light Grilling" ($17.95, Oxmoor House, 144 pp.) offers the editors' favorite 55 recipes from the hundreds they've tested over the years for the magazine. And the best part is they're all your classic favorites, prepared with an eye toward cutting calories without giving up flavor.

The book is beautifully illustrated with loads of full-color pictures (a full-page finished dish pic for each recipe plus another to illustrate a technique). The recipes are easy to follow and for the most part there aren't hard-to-find exotic ingredients. Plus, there's plenty of helpful hints included.

GET this cookbook!
We have had this book only two days and I made the rum/pineapple salsa chicken and the rum pineapples and ice cream...OUTSTANDING!! There are so many great recipes, all very simple (time consuming to chop everything!), but well worth the effort...the variety of simple recipes covers the spectrum of diets...vegetarian, grilled fruits, grilled potatoes, steak, turkey burgers, poultry, and more...GET this book!

Sensation Summer Cookbook!
Bought a new grill last weekend and received this cookbook from Amazon yesterday. LOVE it! Cooking Light Grilling is filled with delicious-sounding, healthy recipes for summertime meals. I can't wait to try some of the yummy ideas... like Portobello Burgers... maybe served with some grilled fruit on the side? There are 57 recipes in the book, and I'm sure I'll try nearly every one before Labor Day!

Great little book for the grilling man in your life.
I bought this book for my BF who loves to grill, but also loves to pack on the Calories.He loves to cook for me, but often I can only eat a bite or two because he likes to slather oil and butter. I thought the pictures of meant done "lighter" might inspire a more harmonious meal time. It definitely worked and he loves the book. He's tried 5 or 6 ideas and they all came out delicious. Plus, it's lighter so we're both happy. ... Read more

Product Description
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 has combined recipes for this diverse range of meat - until now.The Alternative Meat Cookbook has been put together by Jeanette Edgar and Rachel Godwin, the women behind the award-winning Alternative Meats company, and includes recipes for springbok, kudu, camel, kangaroo, ostrich, rose veal, wild boar, blesbok, crocodile and many many more.But the book isn't only about world cuisine, it features many of the less well-known meats from these shores as well with recipes for mutton, buffalo, kid goat and wild rabbit.Featuring their own recipes, garnered from years in the trade, plus donated recipes from leading chefs around the world as well as some sent in by customers, The Exotic Meat Cookbook is a wonderfully unusual selection for serious foodies, amateur chefs and even for those who want to do something a bit different for the BBQ! ... Read more

Product Description
Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating meat cuts for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA?s new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical information on fabricating beef, pork, veal, lamb, game, and exotic meats. Helpful storage information, basic preparation methods for each cut, and recipes are included to give professional and home chefs everything they need to know to produce well-primed cuts of meat. For anyone who believes that butchery is a lost art, The Culinary Institute of America?s Chef Thomas Schneller counters that notion by providing a close examination and explanation of the craft in this clear and concise book. ... Read more

Customer Reviews (3)

Worthy read on butchery
I bought this book because I'm always seeking more information on butchery, and because I am one.
However, it's rarely the case that someone will release a book that can actually inform rather that entertain.
This is a good book. Novices and Pros alike will draw something from it. Outside of this the only other book I could recommend would be the The River Cottage Meat Book.

excellent reference for every food enthusiast
This is an excellent reference for every kitchen.Written for the profession, but very useful in the home kitchen as well.You can buy large cuts of meat and cut them in to smaller portions of roasts, chops, braising meat, etc.The photos will guide you through to identify different cuts, where to run your knife and how to fabricate meat.

Meat; Identification, Fabrication,Utilization; Thomas Schneller
Chef Schneller has created an excellent reference resource and text book for students as well as professionals in the culinary world. ... Read more

Product Description
The average American consumes 218.3 pounds of meat every year. But in the face of concerns about Mad Cow disease, dubious industrial feedlot practices, and self-righteous vegetarians, the carnivorous lifestyle has become somewhat déclassé. Now, Scott Gold issues a red-blooded call to arms for the meat-adoring masses to rise up, speak out, and reclaim their pride. 

The Shameless Carnivore explores the complexities surrounding the choice to eat meat, as well as its myriad pleasures. Delving into everything from ethical issues to dietary, anthropological and medical findings, Gold answers such probing questions as: Can staying carnivorous be more healthful than going vegetarian? What’s behind the “tastes like chicken” phenomenon?  And, of course, what qualities should you look for in a butcher? The author also chronicles his attempt to become the ultimate carnivore by eating thirty-one different meats as well as every part, cut and organ of a cow (including tasty recipes), describes hunting squirrels in Louisiana, and even spends an entire, painstaking week as a vegetarian.

From the critter dinners he relished as a child to his adult forays into exotic game and adventures in the kitchen, Gold writes with an infectious enthusiasm that might just inspire readers to serve a little llama or rattlesnake at their next dinner party. This is the definitive book for meat lovers. ... Read more

Customer Reviews (17)

Some blogs should stay online
75% five-star reviews? Really??? I wonder how many of those reviews are written by friends of the author. Two admittedly are and judging by the fact that a large number of the rest are by writers from NYC (where the author lives) I'd imagine quite a few others are also.Standard practice as far as Amazon goes, I guess, but it does give a skewed perspective of the merits of this book.

A previous reviewer was upset because Amazon recommended Scott Gold's book for purchasers of Michael Pollan's "The Omnivore's Dilemma" and I can certainly understand his or her disappointment. "The Omnivore's Dilemma" was a thoughtful examination of the process of how we obtain food; "The Shameless Carnivore" is largely a cheerleading book for meat-eaters. Gold has done some research and there is some interesting information included within but the jokey, sophomoric tone is off-putting. He's the type of the writer who will follow an anecdote with the one-word sentence, "Snap!" While I agree that not every writer needs to emulate Pollan, I do expect something more from a book than, "We ate (insert name of obscure meat) and it was awesome!!" This book may have made a mildly diverting blog but frankly, I want something more for my $25.

Interesting
It's a pretty good book, great condition. It's interesting not what I thought It'd be, but still good.

Funny, sincere, and informative
I eat less meat than average and formerly stuck with the "healthy" meats like chicken or fish, but my vegetarian sister must consider me a savage carnivore because she suggested this book as a tease.The joke is on her, however, because after a quick easy read I'm much better equipped than before to appreciate the finer aspects of meat and I have at least a dozen new ones on my to-try list.The best qualities:

It's funny.I'm a sucker for puns, he had me at Buffaloaf.

It's sincere.The author's enthusiasm for food in general and meat in particular is contagious.Like I said I'm not particularly carnivorous, but I found myself feeling hungry every time I picked it up.I suggest you read this with a grill ready to go and access to some quality cuts.

It's informative.Before reading this book my relationship with meat was probably exactly average for an American, in that I only thought of it when I had a craving and didn't consider any nuances of exactly what I was putting in my body.Put it this way - I've eaten more than one hot dog in the last 6 months.It takes a while to break bad habits, but now I know how and where to look for chicken with actual flavor, steak that won't feel like a brick in my gut, and that long list of meats new to me.

Criticisms: I could've used less of the omnivore vs. vegetarian discussion.It's a good topic, but I think you pick up this book to read about meat, and that's where the author's strengths lie.No big deal, I just skimmed chapter 2.

This book would make a great gift for anyone who eats meat - they'll probably come away with a healthier approach to carnivorating and they'll certainly be better informed.I passed my copy on to my father, further foiling my sister's well-intentioned jab.Sorry, sis.

Meaty stuff
Great to see a well considered thoughtful approach to the matter of meat eating. Shows up the illogical rantings of PETA and thier ilk for what they truly are

An offally good read.
Although author Scott Gold's account of his personal exploration of the.. er, meats and bounds of his carnivoracity purports to be a call to arms for those who enjoy feeding on flesh and resent being made to feel bad about that, The Shameless Carnivore is good reading that can, and should, be enjoyed by all, even those who decry consumption of animal products as evil, or worse. (What's worse than evil? you ask. I don't know. Double-evil.) Gold has a comfort with writing just as he does with his subject matter. He professes his love for meat; his ease with expression is evident. Like any good single-subject nonfiction book, this one teaches--to those willing to learn--much about the topic, including some things that very few, strictly speaking, need to know, but that many would enjoy knowing. And Gold informs with humor aplenty. One won't go more than two pages at a time without laughing, possibly aloud. Gold--by no means a know-it-all, but rather a try-it-all--is honest about his own limitations (no cannibalism, for example) and those of his adventure (not every animal is available in this country), but once the limits of the project have been established, the results are presented with relish. And gravy. ... Read more

Product Description
Tender Grassfed Meat shows you how to prepare grassfed meat so it comes out tender and delicious every time.Beef, bison, and lamb are at their healthy best when they have been fed only the food they were designed to eat - grass. This is the meat that humankind has thrived on for thousands of years. Now, people are rediscovering the health benefits and wonderful taste of these traditional meats. Tender Grassfed Meat adapts traditional ways of cooking grassfed meat for modern kitchens. The results have to be tasted to be believed.Grassfed meat is leaner, denser, less watery, and far more flavorful than other meat. It must be cooked differently. All the recipes in this book have been specifically created and designed for grassfed meat, using only the best natural ingredients. The step-by-step recipes are detailed and easy to use. ... Read more

Customer Reviews (7)

Great Cookbook
We have had this cookbook for many months and have found it invaluable when it comes to traditional ways to tenderize a naturally tough grass fed cow. Now that I know the secret, all my beef is tender. Great recipes and information on the meats themselves.

Timely information
This book has some great information in it.I have been struggling with getting my grassfed meats tender when cooking. We have not tried any of the cooking methods yet.I do wish it had more info on chicken though.

Good Info, but Arrogant Delivery
The book has good tips for cooking grassfed meat (many of which you can find easily on the internet), but the tone of the author is so arrogant and superior that I find him extremely off-putting. His attitude seems to be if you can't find/afford the expensive, organic products he deems necessary for cooking grassfed meat, then you shouldn't even bother because the recipes won't turn out correctly. I use a combination of recommended and non-recommended ingredients and my meat turns out fine. I think he's simply got an issue with industrial-produced food. I do too, but I didn't buy this book to be lectured to about it. He's preaching to the choir!

Grassfed beef is the only way to go!
I enjoyed this book and found it very informative and I consider myself knowledgeable about grassfed beef preparation, my wife and I buy grassfed meat whenever we can for the health benefits(the list is long and quite surprising).It is a little more finicky about temperature and length of cooking time due to the nature of meat that is developed as nature intended, it is quite different than corn finished or corn fed beef in texture, fat composition and amount of fat, and of course the taste. So, for those considering introducing more grassfed meat I recommend this book wholeheartedly.It is spot on and even though I have been cooking and experimenting with cooking the perfect grassfed piece of meat for a long time, I learned some great techniques and lots of good information that I otherwise would have never known.

Super Recipes
I recently purchased this book because I have recently murdered a few pieces of 100% grass fed beef.This book is a life saver.The recipes I have tried have been delicious and the meat is tender & succulent.I love his resource section because now I can find great products easily.This book is a perfect fit into my life style and it compliments nicely the Essential Easting series of books by Janie Quinn which I use everyday.To sum things up-Life is good!!! The only problem I have now is that my family likes my cooking more than going out to eat. ... Read more

Customer Reviews (1)

Real utility behind the cute design
The premise - girls who get together to eat MEAT - and the format - trimmed out in vintage needlework - may be cute, but this book's utility is quickly evident. First there's the opening chapter on shopping (cuts, grades, organic), cooking techniques and equipment. Each chapter opens with a pink embroidered cow, pig or lamb illustrating their respective cuts and the recipes are step-by-step straightforward. This is a book for the kitchen. It's even spiral bound and modest-sized for easy use.

There are recipes for every cut and once you get past the too-cute names: Busty Burgers Three-Way Filet, Slow-Lovin' Beef Brisket; there's a wealth of solid information and good ideas like the warm onion relish for steak, and burgers with blue cheese inside. Actually the cutesy names mostly peter out after the Beef chapter, giving way to more descriptive names like Tangy Tarragon Pork Roast and Bacon, Basil, and Apple Sandwich.

Even a novice can turn out great chops, roasts, braises and stews with the Meat Club girls.

--Portsmouth Herald ... Read more

Product Description
Think Beyond the Link 
 
You don’t have to be an expert cook or have a fancy kitchen to make sausage at home. If you simply think beyond the link, you’ll find a whole world of sausage possibilities. Patties, meatballs, fish balls, veg balls, meat loaf—these are all sausages without casings that are every bit as savory and satisfying as their linked cousins. And, since they do not require special equipment, they are a snap to make at home.
 
In Sausage, Victoria Wise shares more than 75 recipes for easy-to-make, no-casing-required pork, beef, lamb, poultry, seafood, and even vegetarian sausages, including innovative recipes that turn them into sophisticated meals. An inviting and wonderfully diverse collection from all around the globe, this compendium features European classics, American mainstays, Asian favorites, Middle Eastern inspirations, and sausages African in origin. You will find dishes for every meal and occasion, such as Rustic Cornmeal Pancakes Dappled with American Breakfast Sausage and Slicked with Maple Syrup; Lunch Pie, aka Quiche, with Toulouse Sausage and Spinach; Vietnamese-Style Beef Sausage and Vegetable Spring Rolls with Mint Dipping Sauce; and Merguez and Apple Tagine over Couscous with Harissa. For those who like their sausage in traditional links, Wise offers expert direction for stuffing sausage into casings.
 
Beautifully written and photographed, Sausage is the only book of its kind. Its array of inventive sausages and sausage-centric dishes are inspiration for both the new and the well-seasoned cook. Making sausage at home has never been so easy—nor the results so delicious. ... Read more

Customer Reviews (4)

Sausage: Recipes for making and cooking with Homemade sausage
Sausage: Recipes for Making and Cooking with Homemade Sausage
By Victoria Wise

Book Review:

Perhaps the title for this review should be "Culinary Delight - Sausage" for that describes the book far better.The enticing beautifully photographed dishes are invitingand shows what can be achieved with the excitement contained inside the covers.
Victoria Wise shares more than 75 recipes for "no casing" sausage using beef, pork, poultry,seafood and vegetarian ingredients to produce mouth watering dishes.The book is described on the cover as "an inviting and wonderfully diverse collection from all around the globe".Innovative it certainly is but if you are just a wee bit hide bound and traditional the author offers expert directions for stuffing sausage into casings.
I hadn't thought about "casing-less" sausages but they really do work but just before you serve up, you are probably wise to introduce some "Taa... Raa... Taa... Raa..." to your guests who will enjoy their meal even more if you beat up the "casing-less" dish you are serving just a little. Sounds exciting doesn't it?
There are just so many dishes to experiment with that it is easy to have too many thus inhibiting your choice, so let me do it for you.On page 113 there is a dish "Chicken and Spinach Crepinettes" which is worth all the pats on the back you will get for serving it up.
A Crepinette patty is a very tasty, attractive looking dish which is more than a morsel and less than a meal so is ideal for Sunday evening chats with neighbours.

This is a 5 star book and will bring establish you as a culinary expert so don't miss the opportunity.

Reviewed by Tom Hampstead author of the soon to be published "The Kingdom of the Two Great Houses"

A beautiful book and delicious FRESH sausages!
I also checked this book out from the library and have decided to purchase it.I'm sorry the negative reviewer didn't TRY any of the recipes,they are delicious.I'm guessing they were expecting more of the smoked sausage types.Which there are many good books out for that, but Victoria's book is about fresh sausages.Many that don't need to be stuffed into casings, thus the patties, meatballs, etc.I personally like this because I don't need special equipment, to purchase casings and spend more time stuffing.But she does include detailed instructions on how to do this,including grinding your own meat, if so inclined.

None of the sausages are smoked or pre-cooked, they also don't have any nitrates or corn syrup included.So if you are looking for interesting, healthy ways of preparing seasoned ground meats (and tofu!) this cookbook will delight you.I also appreciate the broad range of ethnic tastes presented from Asian, German, Mexican, Mediterranean and American cuisines.I can't vouch for authenticity of these preparations only that they are tasty.I greatly appreciate the accompanying recipes that include each sausage. And don't worry there are only 3 vegetarian recipes, only 1 with tofu!

We raise our own lamb and a pig every year and buy a quarter of beef, so this cookbook really fills a need I had for branching out from the old hamburger and meatloaf rut.Not that that it is necessary to have a freezer full of meat.All of the recipes are made with only 1-2# of ground meat.I am enjoying more variety with this cookbook. I also appreciate the photography, it is very beautifully done.

looks like sausage to me
I actually got this book from the library and liked it so much that I decided to buy it. I have never made sausage before, but have eaten plenty of the stuff that they have at the store as well as the authentic polish sausage my grandmother used to make. This book gives recipes for "making and cooking with sausage", so I'm not sure what the other reviwer expected--there are more recipes for cooking with the sausage you have made than actual sausage recipes (which is fine with me).

The author gives an introduction about the different ingredients and the importance of the use of specific fats in the sausage and the different grinds or chops of the meat. Each chapter is then devoted to a different meat: pork, beef, lamb, poultry, seafood and vegetarian "sausages". I have not actually made any of the recipes yet, but they look pretty good to me and I have every intention of trying a lot of them. I can no longer eat the sausage they offer in the store because of celiac disease and food allergies, so I have to make my own to be sure of the ingredients that are used. This book is going to help me do that.

Very disapointing
This is one of the rare occasions on which I have bought a book from Amazon without there being customer reviews or looking at the book in a store first. I made a big mistake. Please read the full title carefully. The book is more about cooking with sausages than making them. Also, the author feels that anything that resembles a sausage can be called a sausage. Many recipes don't feature sausages at all but have meatballs, meatloaf, hamburger, fish balls and even tofu burgers instead.

I think the main review on the Amazon page for this book is misleading. There is very little information in this book about making sausages and many of the recipes in the book do not feature sausages at all.

None of the recipes in the book inspired me enough to actually make them so I don't know if the recipes actually work.

If I could I would return the book. ... Read more

Product Description
All of your favorite recipes from the award-winning, forty-three volume Williams-Sonoma Kitchen Library can now be found in four new comprehensive collector’s editions. These collector’s editions feature gorgeous, full-color images of every recipe as a finished dish, and step-by-step photographs that illuminate more challenging tasks. Written by international cooking authorities, these timeless recipe collections provide everything the home cook needs to prepare delicious, inspiring meals for friends and family. ... Read more

Customer Reviews (3)

Great Book
I love this book.I haven't had a bad meal yet!Recipes are easy to follow, ingredients are easy to find, pictures are great.Some meals take a long time to cook, but this is because you're really cooking from scratch!We have over 60 cookbooks, and this one is one of the favorites.

Well seasoned
I like this cookbook.Most of the recipes have sophisticated flavors without an all-day cooking extravaganza.Moreover, it's organized by season, so it's easy to find something that includes those items readily available during all times of the year.

Pretty good, but lots of focus on grilling
This is a pretty good book.There are a variety of recipes for beef (including steaks, roasts, ground), pork, poultry (primarily chicken, but some quail, duck, etc), lamb, and veal.The Williams-Sonoma publishers are masters at selling pictures to the audience and getting you to buy the book based on the picture (hey, they sold me! :) ).Each recipe is accompanied with a beautiful picture of the dish.Sometimes the pictures have side dishes in them that look equally appealing, but there is no recipe in the book for the side dishes (so the title is strict:this is only meats and poultry).There also is a small section in the front for creating sauces that are used in the dishes.I have made a few of the beef recipes and the chicken sausage fettucine with white wine (amazing and VERY quick to make), and have been happy so far.

My only major qualm with this book is that many of the recipes are geared for grilling.I know WS has other books on grilling, and this book seems to encompass many of the recipes.I do love grilled foods, but living in a small apartment, I don't have the luxury of firing up the grill like others may have.Most of the recipes that require grilling also have instructions for broiling or searing/grilling indoors, so you can likely still make the recipe--it probably just won't taste as good.Overall a good book for the money.However, it seems like a good portion of these recipes are in other WS cookbooks, so if you already have some WS meat, poultry, and grilling books (I do not), this may not be for you. ... Read more

Product Description
First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals. ... Read more

Customer Reviews (35)

New moral compass
This book and author provide knowledge and insight into a community that I had no idea about.

Famous meat book
Disappointing book but depends what u r looking for. Lots of theory around meat it's excellent. For meat dishes it's bad.

Great book
One of the most informative and useful meat cookbooks that I own.It never finds its way back to the bookshelf - the recipes are extremely good and contain sufficient explanations of why steps are as they are to allow for improvisation.

if you love meat or simply wanna now more about it
I like meat but I can't eat much of it. I bought this book for my meat loving husband who also claims to like to cook. Unfortunately it is unseen he ever cooks, except that one time he cooked a Valentine's day dinner for us. So he never actually touched the book. I got curious about it and checked it out myself. I am truly impressed by it. It is an amazing reference to understand the meat; how to cook it, how to choose it, everything you might wanna know. And most important of all, it explains why. There are good diagrams and interesting pictures. By reading this book, for the first time I learned what happens to the meat from the moment the animal is slaughtered until we eat it. Writer is very passionate about his subject and knowledgeable. If one wants a book specifically on meat, I would recommend this one! Oh by the way, I am not only a cookbook reader, I actually cook a lot and also have a huge collection of cookbooks.

Equal parts text book and cook book
Overall, this is a damn fine primer for anybody interested in cooking various meats.More importantly, technique and recipes are explained based on physiology and anatomy of the animal, so that you can truly understand why different cuts are cooked differently.Make sure that you have a good quality butcher around your parts if you buy this book, because you will quickly be seeking out the more esoteric cuts that can't be found in a mega-mart.While much of the introduction about the health and welfare of the animals can be a bit preachy, it is good for everyone to read, even if you are already versed in organic and sustainable, local farming as I am.

As the title says, this is more of a text book than a list of recipes. It is also unique in that the book is divided not into different types of meats, but the chapters are divided in terms of cooking techniques (i.e. roasting, slow cooking, frying, etc).Great book, and I plan on making many of the recipes for quite some time.Additionally, the lengthy introduction to each chapter is invaluable information for any cook, regardless of skill level.
... Read more

Product Description
This is the most comprehensive book available on sausage making and meat curing and has sold over 500,000 copies world-wide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very early age, and who made a living smoking and curing meats. ... Read more

Customer Reviews (29)

Very Comprehensive
This truly is a very complete book on sausage making.Much of it is devoted to the craft of sausage making and is often geared to the professional level.A couple of areas that I didn't care for was the use of products only available from his mail order business.While an experienced sausage make can probably figure out readily available brands to substitute, new sausage makers may feel they have to order these ingredients from him. It sometimes feels that the purpose of the book is to promote his business.The other issue is the poor editing of the book.There are many typos that I found irritating.This is a good reference book for someone who already has the basics down.Someone new to the process may be a overwhelmed at the extra info that just isn't needed for the average person to make good sausage.

10 stars
I'll keep it plain and simple: I knew nothing about sausage making, I studied this book and I succeeded from the very first time. The only flaw I can point out is the lack of information about fermented sausages but, other than that, it's top notch.

Book Review
As a rookie in the art of Curing & Smoking Meat, I was looking for a recipe book for basic recipes for kielbasa, salami, pepperoni & sausage. But this book is so much more than that. Not only does it have a lot of recipes, but it fully explains EVERYTHING that someone starting out should know: types of smokers w/plans on how to buld your own, effects of spices, cures, water, cold & hot smoke, meat preparation, why cooling smoked meat/cooked meat is so important & dozens of other bits of info and tips. When I showed this book to the person who got me started in this hobby, he was very impressed with this book. If anyone is looking for a book on Curing & Smoking Meat, THIS IS THE BOOK TO BUY: you will not need to buy any other book on this subject.

Great Sausage Recipes and Meat Curing
The Bible for meat smoking. Everybody who does this should own this book. I finally got my own. Even pros use it as it has much needed info. Even has stuff you can't get off the web and awesome recipes. GREAT recipes for venison and very reliable. Even worth it if you HAVE to pay full price.

Good to have on the shelf
This book was a good read and is not only aimed at the home cook but also at the small commercial kitchen as well. This is good and bad if you are a home cook like myself. There are large sections on commercial additives and food law which while perhaps interesting is not particularly relevant to the home cook. I would have preferred these (many) pages to be replaced with expanded techniques or recipes.

I have tried a couple recipes and I have no complaints except that the measurement units are in cups, teaspoons etc. I believe that it is accepted that weight is a better way to go as not all cups are the same and indeed differ in different parts of the world. I find it easier to work with 50g salt as opposed to 1/4 cup for example.

The writing style was competent if not exciting. Overall I preferred Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn for it's style, enthusiasm, technical content and recipes but I don't regret buying this book.
... Read more

Product Description
A comprehensive pratical guide to preparing meat, game and poultry. ... Read more

Customer Reviews (1)

Great basic how-to-cook any meat book!
I love cooking and collect cookbooks that are written for day-to-day use and this is one I value highly. A lover of seafood I have always been weak at purchasing, preparing and cooking meats and poultry. This book explains all - without the hoity-toidy sous chef flamboyance of many cookbooks. I recommend this highly for new, curious and just married cooks who like to eat well and appreciate a well served dish. The text and graphics are well done and easy to understand andd follow - after all, I want to cook not read!I bought mine used and in great condition. ... Read more

Product Description
An excellent visual identification guide to meat of all types. ... Read more

Product Description
Since its development by The Pillsbury Company as part of theUS space program, the HACCP (hazard analysis critical control point)system has become the most important technique for the identificationand prevention of foodborne biological, chemical and physical hazardsin food processing.This book presents the latest information on theHACCP concept and gives practical examples of its implementation atall stages of food production and processing from the farm to theconsumer.In addition, guidelines are given for the management ofthe HACCP system within the food industry and how it can beincorporated into a total quality management program.The role ofpredictive microbiology in HACCP is examined and the relationship ofHACCP principles to existing and future international agreements andregulations is explained.This book is essential reading for qualitycontrol personnel, production and processing managers in the foodindustry, and for government regulatory officials.It will also beof great interest to academic researchers studying the microbiologyand quality of meat, poultry and fish products. ... Read more

Product Description
Fat leads to illness but most fat-reducing meals are either too expensive to buy on a regular basis or are bland to our taste buds. Now, there's finally a way to satisfy your taste buds and eat healthy TOO! In her new book Compete With Meat vegetarian cooking expert Mary Curtis shows how to make mouth-water meatless burgers ready for the summer barbecue, traditional Italian lasagna and family-pleasing pizza, burritos, chili, and more! Easy-to-prepare and money-saving recipes, plus Mary's guide to cooking healthier and making your own protein-packed meat substitute. Just like their meat counterparts, the recipes in this unique collection are nutritious and delicious but will not overload you with fatty cholesterol and pound-producing calories. Mary has developed her own HEALTHY RECIPES to help herself and her own family eat better. She has won praise for her vegetarian recipes and is now making her gourmet vegetarian recipes available to you! ... Read more

Customer Reviews (2)

Compete With Meat Really Does Compete
I purchased this book after trying the veggie loaf recipe from a borrowed copy. I wanted to compare the veggie loaf recipe to my meat loaf recipe. The veggie loaf was so good, I did not miss the meat at all. Based on my experience, I would say this book lives up to it's name. I can't wait to try the lasagna.

Compete With Meat Satisfies Everyone in the Family
Easy to prepare recipes which are all meatless but you won't miss the meat; all ingredients are commonly found in the grocery store.Step-by-step recipe instructions make preparation simple and you won't waste time.Even if you are not a vegetarian, you will enjoy these dishes and save calories too. ... Read more

Product Description
Safe, step-by-step instructions for preparing and storing fresh meat, plus recipesand instructions for building smokehouses. 109,000 copies in print. ... Read more

Customer Reviews (5)

Useful

Great fo any who want to Learn how , or just to know teh First ways of keeping , and storing food.

Large quantities
The Canning, Freezing, Curing and Smoking of Fish and Game, seemed that is was written more for domestic animals than game.While the information was cited well, with full USDA references.In the directions for these processes, quantities were given that I couldn't imagine using unless I had a whole cow or pig to do.

Surviving hard times
This is an excellent book covering all aspects of meat preservation. If you are a person that doesn't want to be at the mercy of wild prices then buy in bulk and start putting it away using this guide.

Surviving hard times
This is an excellent book covering all aspects of meat preservation. If you are a person that doesn't want to be at the mercy of wild prices then buy in bulk and start putting it away using this guide.

Excellent Reference & How to Book
This book is aclassic, and should be on the book shelf of every person that isinvolved inhome producton and storage. ... Read more

Product Description
A guide to fitting beef, pork, and lamb into a healthy lifestyle provides delicious recipes for such treats as Brazilian Braised Pork, Grilled Pesto Burgers, and Venison chops with Rosemary and Garlic, along with tips on healthful meat cookery.Amazon.com Review
The New Meat Lover's Cookbook supports eating meat inmoderation as part of a varied, healthful diet. Janeen A. Sarlin andDiane Porter offer good information on why eating meat makes sense nowthat cattle are leaner than ever. They explain how to minimize the fatin meat dishes. The chapter on buying meat covers the basics for pork,veal, lamb, and venison as well as beef. There are chapters devoted torecipes for cooking roasts, stews, quick sautés, grilled meat,and ground meat dishes. Even when the dish is Fricassee of BonelessBrazilian Pork or Veal Ragout, the food has a middle-Americansimplicity reminiscent of the meat-and-potatoes 1950s.When you wanteasy meat dishes with style, this book includes good choices, likeSpinach-Stuffed Roast Veal and Mustard Pork Tenderloin. ... Read more

Customer Reviews (1)

A Terrific Meat Cookbook!
The first thing I made from Sarlin's recipes was the "Herb Beef Tournedos." This recipe beats any filet mignon I've ever been served. I've been grateful more than once for her simple sauces and her techniques which produce delicious meats in sautes, stews, roasts, and on the grill. She also has some tantalizing party recipes. This is one cook book I'd hate to be without. ... Read more