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5 Best Cookbooks for Meat Lovers

5 Best Cookbooks for Meat Lovers

The grilling season is practically here (not that it will ever really go away if you’re fearless enough), but when you start removing the cover from your grill, the next thing you need to do is figure out what to do grill. You could keep it simple with burgers and dogs, or make it big with brisket, or – and in this case, follow us – try something new.

It doesn’t matter if you are already an experienced Pitmaster or if you want to start the grilling game. Books can always teach you something new.

Here are our recommendations:

Top Cookbooks for Meat Lovers

Hardcore Carnivore by Jess Pryles

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Jess Pryles is a real meat expert and her cookbook Hardcore Carnivore: Cooking Meat As You Think It is one of the best new cookbooks on animal meat to be released in 2018. The Australian-born Pryles fell in love with Texas and now lives in Austin, so there is no shortage of grilled, grilled, and slowly roasted meat in this volume. But even those who prefer to stay in the kitchen will love Hardcore Carnivore because there are many meaty recipes that invite you to bake, roast, roast, and cook. Red meat eaters dig recipes such as smoked lamb shoulder, beef pies, and a steakhouse burger topped with onion jam and blue cheese.

And there is also a lot of white meat on deck, such as chicken nuggets with cucumber, peanut butter and jelly wings, and sage and macadamia sausage rolls. In his cookbook, Pryles even has some amazing game recipes for things like games and kangaroo if you’re looking for something more adventurous. Pages like duck fat hummus with grilled pita bread and brie planted with cedarwood with fig and almond paste give you something that goes with your meaty main course.

Korean Grilling: Master Your Grill in Seven Sauces by Bill Kim


If you can’t get enough of a Korean table grill and wish you could make it at home, you’re in luck. Cookbook Korean BBQ: Master Your Grill in seven sauces was also released last year and has reworked our grill game at home with spicy, cheeky, meaty dishes with Korean-American flavors. Chef Bill Kim divides his recipes so that they are accessible to everyone, even if you are not familiar with Korean cooking techniques or flavors.

It even offers practical substitutes for hard-to-find products that may not be available everywhere. The book begins with seven master sauces and three spice blends that serve as the backbone for many of the recipes. Honey soy flank steak is a favorite, and Kim’s Korean pastor is a nice mix of Korean and Mexican cuisine. Jerk pork fillet kabobs, BBQ seasoned chicken legs, and wings that are star-shaped on the cover are easy to prepare and full of flavor. Snacks such as garlic and herb peanuts and kimchi salsa perfectly complement the carnivorous dishes.

Cook’s illustrated meat book


We asked our real carnivore friends about their favorite meat manuals, and this was the book that kept coming up in conversation. Although it is only five years old, we already consider it a classic. The chef’s illustrated meat book contains 425 recipes for meat and poultry that make you an expert in the field. It starts with a 27-page master class that deals with shopping, storing, and seasoning (marinating, salting, and roasting) and equipping you with the knowledge necessary to improve every recipe in the book. Once inside, you’ll learn techniques that come with step-by-step illustrations, such as cutting a chicken breast into cutlets, cutting up a whole bird, and carving a prime rib.

Of course, there are many recipes that make every piece of meat a masterpiece worthy of a restaurant. Some of our favorites are extra crispy fried chicken, beef fillet roast with pepper crust, fried Sichuan pork in a garlic sauce, and a roasted leg of lamb that will become your favorite centerpiece for any chic dinner party. Each recipe even includes tips for modification so you can make a proper replacement if you don’t see the recommended cut at your butcher counter. With more than 500 pages of recipes for beef, pork, lamb, veal, chicken, and turkey, this book is a must for every meat lover.

The Complete Meat Cookbook by Bruce Aidells and Dennis Kelly


The past decade has heralded a meat renaissance in the United States. Gone are the days when only meat from the supermarket packed in shrink wrap was available. If you now browse through the aisles or look through the butcher’s counter, words like “grass-fed”, “grazing” and “organic” are the norm. But all of these labels can be overwhelming, which is exactly what Bruce Aidells does in The Complete Meat Cookbook. Perhaps you know Aidell’s name from his line of delicious sausages, so you can assume that this manual contains everything you need to master meaty cooking in your home kitchen.

It covers the basics of choosing the best steaks, chops, roasts, and ribs, and gives detailed instructions on seasoning and cooking your bounty. Color photos accompany instructions on the most popular cuts and the undervalued parts of the animal that are affordable to buy and tasty to eat. Inside you’ll find recipes ranging from classics like grilled Steak House Ribeye and grilled lamb chop to dishes with global flavors like Thai pork salad and braised beef thighs with coconut milk, ginger, and cumin. There are even recipes for homemade sausages like sausages, pies, confit, and ham.

Charcuterie: The Craft of Salting, Smoking, and Curing 

meat cookbooks

We can never get enough of sausage, whether it’s on a sandwich or we sneak a few bites out of the fridge late at night. For true lovers of canned meat, Charcuterie: The Craft of Salting, Smoking, and Curing is the ultimate guide. The authors Michael Ruhlman and Brian Polcyn are experts in the art of turning pork products into things like salami, sausages, and ham. In this highly informative cookbook, you’ll learn the right sausage techniques and digestible recipes to help everyone become a healer.

Science is the star of this book, and the authors explain the reasons for salt preservation and devote a whole chapter to safety in which they illustrate the difference between good white mold and dangerous types. Inside you’ll learn how to stuff a sausage, salt a corned beef, prepare duck confit, and heal maple bacon. There is a chapter on pies and terrines with recipes like English pork pie and game brine with dried cherries. You can even find recipes for canned meat like cucumbers, sauerkraut, and spicy smoked almonds.


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