(Part 3) Best meat & game books according to redditors
We found 600 Reddit comments discussing the best meat & game books. We ranked the 151 resulting products by number of redditors who mentioned them. Here are the products ranked 41-60. You can also go back to the previous section.
A few things that should be addressed, I hope this doesn't come off too negatively.
I get that you want to make a Youtube tutorial series, but you need more experience in both the cutting an the cooking of meat. Take a break from making videos to spend time reading/cooking/editing videos.
RESOURCES TO CHECK OUT!
One of the most straight foreward books on Butchery
Amazing techniques on utilizing the whole animal
Great technique for the weird parts
Great foundational stuff as well as a bit about ethics
YOUTUBE VIDZ!
A short series on cool butchery techniques
A well-spring of meat knowledge, dude knows his stuff
Okay, you've caught me; there's beer and wine books, too. Here's what you're looking at:
I run a cocktail bar, and I've been meaning to share my library for some time, but I have a knack for lending my books out to friends and colleagues so I keep waiting for it to be complete. Then I realized my collection keeps growing and will never be complete, so I may as well just share a snapshot of it.
Top row:
Sippin' Safari: In Search of the Great "Lost" Tropical Drink Recipes... and the People Behind Them by Jeff "Beachbum" Berry
Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them by Ted "Dr. Cocktail" Haigh
The Joy of Mixology: The Consummate Guide to the Bartender's Craft by Gary "Gaz" Regan
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg
The World Encyclopedia of Beer by Brian Glover
How to Brew: Everything You Need to Know to Brew Beer Right the First Time by John J. Palmer
Jigger, Beaker and Glass: Drinking Around the World by Charles H. Baker, Jr. (aka The Gentleman's Companion Volume II)
Tasting Beer: An Insider's Guide to the World's Greatest Drink by Randy Mosher
Michael Jackson's Complete Guide to Single Malt Scotch by Michael Jackson
The Ultimate Guide to Spirits & Cocktails by Andre Domine
New Classic Cocktails by Mardee Haidin Regan and Gary "Gaz" Regan
The Book of Garnishes by June Budgen
World's Best Cocktails: 500 Signature Drinks from the World's Best Bars and Bartenders by Tom Sandham
The Complete Book of Spirits: A Guide to Their History, Production, and Enjoyment by Anthony Dias Blue
Cocktails & Amuse-Bouches for Her & For Him by Daniel Boulud and Xavier Herit
Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar by David Wondrich
Middle Row:
Hemingway & Bailey's Bartending Guide to Great American Writers
The New and Improved Illustrated Bartenders' Manual; or: How to Mix Drinks of the Present Style by Harry Johnson (Espresso Book Machine Reprint)
Michael Jackson's Bar & Cocktail Companion: The Connoisseur's Handbook by Michael Jackson
The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance by Greg Koch, Steve Wagner & Randy Clemens
The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy by Jim Meehan
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons
A Taste for Absinthe: 65 Recipes for Classic and Contemporary Cocktails by R. Winston Guthrie & James F. Thompson
The Bartender's Guide to IBA Official Cocktails by Jenny Reese (Espresso Book Machine Printing)
Punch: The Delights (and Dangers) of the Flowing Bowl by David Wondrich
The Home Distiller's Handbook: Make Your Own Whiskey & Bourbon Blends, Infused Spirits and Cordials by Matt Teacher
A History of the World in 6 Glasses by Tom Standage
The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions by Hiroshi Nagashima
What to Drink with What You Eat: The Difinitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers by Andrew Dornenburg & Karen Page
The American Cocktail: 50 Recipes that Celebrate the Craft of Mixing Drinks from Coast to Coast by The Editors of Imbibe Magazine
The ABC of Cocktails by Peter Pauper Press
How to Make Your Own Drinks: Create Your Own Alcoholic and Non-Alcoholic Drinks from Fruit Cordials to After-Dinner Liqueurs by Susy Atkins
How to Make a World of Liqueurs by Heather Kibbey & Cheryl Long
I haven't read some of these books, but they seem to come from credible sources and be generally well-received. Anyone with personal experience with them should chime in.
From professional organizations, if that is your thing:
The Harvard Medical School Guide to Healthy Eating
American Dietetic Association Complete Food and Nutrition Guide
A more in-depth textbook style book with a focus on accessibility and practical application:
Nutrition
Sports Nutrition/Geared towards active lifestyles:
Nancy Clark's Sports Nutrition Guidebook (One of the books that kicked off my interest in nutrition many years ago)
[The Men's Health Big Book of Food & Nutrition] (http://www.amazon.com/Mens-Health-Book-Food-Nutrition/dp/1605293105/ref=tmm_pap_title_0) (not perfect, but probably one of the simplest and most straight-forward options, with recipes included)
Precision Nutrition (Personal favorite. Complete toolkit, amazing recipes, easy to understand, can't say enough good things about it. Best 50 bucks you could spend.)
I hope that helps you at least get started thinking about it, and I hope others have more suggestions.
Some reading:
Butcher's Guide
Primal Cuts
Meat Buyers Guide
Polyface Farm
These books should get you started. I suggest making your club a potluck type gathering where you can discuss different cooking techniques, hold tasting comparisons between grain and grass fed animals, take field trips to local Butchers, Processors, and Farms.
Some Films:
Food Inc
Escape to River Cottage
No Reservations
Here's a good you tube video on the breakdown of a whole pig.
Enjoy, and consume responsibly!
What about something like a scratch and sniff sticker? You could put that on something too, make it more interesting.
Edit: if you search scratch and sniff on amazon, there are a lot of cool options. Take this bacon cookbook for example. https://www.amazon.com/dp/1925418774/ref=cm_sw_r_cp_apa_i_8ogCDb5WH9H64
http://www.amazon.com/Smoking-Meat-Essential-Guide-Barbecue/dp/1770500383/ref=sr_1_1?ie=UTF8&qid=1417790294&sr=8-1&keywords=smoking+meat+by+jeff+phillips
I have this book and use it just about every time I smoke. It has a ton of info on smoking with all types of smokers and tons of delicious sides too!
http://www.amazon.com/Hawaiis-Spam-Cookbook-Kondo-Corum/dp/0935848495
I'm not at home so I am away from my bookshelf but here's a start
https://www.amazon.com/dp/B004ZZJAQ6/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1
https://www.amazon.com/Craft-Beef-Revolution-Small-Flavors-ebook/dp/B07BXGJWVB/ref=pd_aw_sim_351_of_15?_encoding=UTF8&pd_rd_i=B07BXGJWVB&pd_rd_r=18134718-9637-4775-abac-a4b2ac2fd7d2&pd_rd_w=niKPi&pd_rd_wg=d9DKQ&pf_rd_p=dfdb1da3-5e85-40b8-aca6-1f16b6aad03b&pf_rd_r=A7PHQSMTFXPS5PC79DSJ&psc=1&refRID=RVX9E5F0F73H3TA251J6
https://www.amazon.com/Good-Meat-Complete-Sourcing-Sustainable/dp/1584798637
This is also a good site for reference.
Not a huge fan of Men's Fitness, but this has the recipes and macro breakdowns you're looking for
http://www.amazon.com/Mens-Health-Book-Food-Nutrition/dp/1605293105/ref=tmm_pap_title_0
http://www.amazon.com/Mens-Health-Muscle-Easy-Follow/dp/1594865485/ref=pd_sim_b_6?ie=UTF8&refRID=0NWGV8JR7SXZ0X3S39MD
The Art of Living According to Joe Beef - A Cookbook of Sorts I grew up outside of Montreal, and while I've never eaten at this particular restaurant (I don't live there anymore) I loved the pictures and stories.
Because of where I live a lot of the ingredients are hard to get (like I can't just ORDER hare/rabbit like they do. I have to wait for a friend of mine that hunts to have a spare rabbit from his trapline he can spare me).
But the recipes in the book like fantastic and I do intend to try and make some of the foods I've read through.
Have it, it's yours.
Cooking is the only part of hunting I'm actually good at, and I don't have recipes so much as I fuck around in the kitchen for a couple hours and it usually turns out nicely. If you want some great game-cooking stuff, here's some of my favourites:
The recipe passed down from my Mom is published in The Chili Cookbook. You'll have to buy the book to see it!
However, this recipe for Classic Chili con Carne was featured on the NYTimes and is also in the book.
Thank you for the lengthy reply, Well I have a slow cooker and an air fryer, plus I found a store today that sells all of the above (Frozen), so I look forward to trying these.
I also just purchased 2 books by Fergus Henderson.
https://www.amazon.co.uk/Complete-Nose-Tail-British-Cooking/dp/1408809168
https://www.amazon.co.uk/Book-St-John-British-cooking/dp/1529103215
I own this book. It's awesome.
Three words: Fried Egg BLT
Or, in the great Thomas Keller's words, "The World's Greatest Sandwich".
It's very important that you not overcook the egg, else the sandwich will never come together correctly. And the bacon has to be crispy. You can vary the cheese (cheddar does very well) and the spread (dijon's pretty nice), but the egg should be runny and the bacon crispy.
Cuban sandwiches are awesome. My grandmother used to make me medianoches (Cuban made on a smaller, sweeter loaf) when I couldn't sleep as a kid. 3 Guys from Miami discuss the Cubano.
I think one of the easiest ways to kick up a sandwich is to vary your condiments. Instead of one kind of mustard, use another, that sort of thing. And proper layering. Learn to layer your sandwiches correctly, tomato then lettuce, etc...
This book is pretty good. Almost all of the sandwiches are very complex, but goddamn do they taste good. Colicchio knows how to make an amazing sandwich.
Steve Rinella from the TV show Meat Eater is actually coming out with a fish and game cookbook. I pre-ordered mine today
https://www.amazon.com/MeatEater-Fish-Game-Cookbook-Techniques/dp/0399590072/ref=sr_1_3?ie=UTF8&qid=1542273497&sr=8-3&keywords=meat+eater
Fine. I have a new project anyway. I found a restaurant which specializes in "nose to tail" cuisine and now I am trying to recruit younger relatives to giving it a shot.
Also, getting this book - https://www.amazon.com/gp/product/0062282611/
Other good books....
Anything by the Marianski Family.
http://www.amazon.com/Stanley-Marianski/e/B001JRXURI/ref=ntt_athr_dp_pel_pop_1
Anything by Ryan Farr....
http://www.amazon.com/Ryan-Farr/e/B005GVFZ2Q/ref=ntt_athr_dp_pel_pop_1
http://www.amazon.com/Butchers-Guide-Well-Raised-Meat-Poultry-ebook/dp/B004ZZJAQ6/ref=la_B001K8RAO0_1_1?s=books&ie=UTF8&qid=1414617160&sr=1-1
http://www.amazon.com/Odd-Bits-Cook-Rest-Animal-ebook/dp/B004J4X7FS/ref=pd_sim_b_4?ie=UTF8&refRID=1GAT5M8YSPVPDK8604CR
Rachel Ray's 30 minute meals is a great cookbook that is exactly laid out like you are asking. It can be had super cheap used from Amazon as well.
Although, one thing, regarding "Cheap Fast Good" Its only time saving if you have made the "basics" and frozen them for use later. Like the ground beef, or chicken, and so on. Otherwise the recipes can take a little longer.
You can even scratch both of those books and pickup any of the Rachel Ray 30-minutes or less cook books. I used a lot of recipes from that book when I was learning to cook too.
http://www.amazon.com/30-Minute-Meals-Rachael-Ray/dp/1891105035/ref=sr_1_8?s=books&ie=UTF8&qid=1370293556&sr=1-8&keywords=rachel+ray+30+minutes+of+less
Here's the smoker I have, electric is the way to go. With electric you don't have to watch it as close. I went with the 30 and wish I got the 40 (the 40 is also cheaper now). http://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY/ref=sr_1_1?ie=UTF8&qid=1425837089&sr=8-1&keywords=masterbuilt+electric+smoker
Also this - http://www.amazon.com/Smoking-Meat-Essential-Guide-Barbecue/dp/1770500383/ref=sr_1_1?ie=UTF8&qid=1425837163&sr=8-1&keywords=smoking+meat
I'll just leave this here. Anyone who is serious about Charcuterie should have a copy.
This recipe comes from The Chili Cookbook by Robb Walsh, which was inspired by A.J. Foyt's recipe for chili.
3 Tablespoons olive oil
3 Pounds beef chuck roast, cubed (I used ground beef)
1 Pound fresh chorizo
2 Onions, diced
5 Garlic cloves, minced
3 Jalapenos, chopped
1/2 Teaspoon cayenne pepper
3 Tablespoons chili powder
3 15 Ounce cans tomato sauce (I used 2 cans)
1 Teaspoon salt
1 Can of Mexican beer (I used Corona Extra)
2 Cups water (I omitted this, it would have been much to thin otherwise)
I thought the recipe ended up a little runny so I skimmed off as much of the oil and fat as I could, heated it, and whisked in some masa harina to make a quick roux. Adding that back to the chili thickened it a lot, as well as soaked up a lot of the oil.
Exactly.
Bacon, ham, sausage of every variety, pork shoulder (pulled pork!), cracklings, lard (lardons, motherfuckers!), ribs, roasts... hell, people eat their feet and their faces. Though I haven't embraced that yet.
And if you think that's not enough variation, well I have something to show you.
Bakon!
Several cans of Spam and this.
Whoaaaaaa...that looks amazing!
Is this the cookbook? - https://www.amazon.com/Art-Living-According-Joe-Beef/dp/1607740141
Very edible!
Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish
http://www.amazon.com/dp/1599621142
Has some great info in it on cooking & cleaning wild pigs.
I will disagree with some of the other posters that males are inedible.
If you are looking for a 1930's drinks guide, THIS is your book, I inherited a copy from my uncle. They have some amazing recipes, including absinth frappées, and Gin fizzes. Beyond that the writing is spectacular the book is more of a novel about how they drank their way around the world on a boat in the 1930's.
Made Asian pork belly according to the recipe here:
http://www.amazon.com/dp/006223238X/ref=cm_sw_r_tw_awdo_WSRKwb1W675QH
Made the Bahn Mi sandwich using the recipe from Tartine Bread:
http://www.amazon.com/dp/0811870413/ref=cm_sw_r_tw_awdo_HVRKwb1SNPR4R
It was out of this world. So good, that we're doing a repeat of the braise today but with beef brisket instead of pork belly.
who needs ramen noodles when you've got Spam and Spam: The Cookbook providing 45 different spamsational recipes!!!
Thank you for the suggestions, I especially like the idea of Henderson's but the books I find by him are called Nose to Tail Eating in two volumes and a complete version. Is this the same book to your knowledge just published differently in the UK?
Definitely getting Kent's book for myself once Uni finally ends and that high paying job (I'm sure it's in the works) comes along.
Best cookbook ever.
There is a recipe in this book, which I just bought for my mom for xmas.
https://www.amazon.com/12-Bones-Smokehouse-Mountain-Cookbook/dp/0760347263 $16 hardcover with recipes for all their best stuff--smoked potato salad, jalapeno cheese grits, the cornbread.. mmmmmmmmmm
The 12 Bones cookbook is a really great, too!
http://www.amazon.com/12-Bones-Smokehouse-Mountain-Cookbook/dp/0760347263
http://www.amazon.com/gp/aw/d/0609610511/ref=redir_mdp_mobile
I highly recommend Steve Rinella's cookbook, MeatEater. It's all wild game recipes. You can find it here
In addition to the book /u/sporkwobbler listed (which is great!), I like The Butcher's Guide to Well-Raised Meat and The Art of Beef Cutting
The first one touches on everything a little bit, gives you some to go on if you want to research in depth about a variety of meat-related things. The Beef book is a textbook for beef-breakdowns. My only complaint is that there's not much about the diaphram meats (hanger, skirt, flank, flap). It's absolutely fantastic otherwise. Breakdown by primals, subprimals, and lists ethnic cuts on the side too.
That all being said, they're all helpful as a guide, but I never fully learn until I've cut something up a couple times. Best of luck to you!
Well to simply answer your question, no, cooking food does not necessarily mean improved flavor or texture. In fact in some instances, it will only dry the meat out.
That being said, chili is a completely different animal, and contrary, to what another has said, you're not braising chili, at least I hope you aren't. Chili is a form of stew, not a braise, although similar, very different at the same time.
We braise food because they're tough. Items that aren't great for sautee, or grill. There's a great book called braise, by one of the best Chef in the country, if not the world. However, it is possible to easily over cook all your food, so you do need to keep an eye on it.
Also, if you want to cook your chili longer, ground beef is NOT the way to go. Cube up some shoulder cut. Or turn it into a pork chili and use a picnic cut. These meats will hold up way better to long cook times.
Oh and the answer why, chili is great the next day, as the same above poster wrote, it has to due with the cooling down process. Which is why in restaurants, we rest our steaks before adding our compound butters or sauces (well there's other reasons too, but this one pertains to your question). As the food gets hot it expands, as food cools down it contracts, and therefore will absorb flavors.
I'm on my phone and can't link well, do I left a full link on the bottom, for the book, if you want to check it out.
http://www.amazon.com/gp/aw/d/006223238X