Our Favorite Meat Cookbooks

Our Favorite Meat Cookbooks

These books are some of our favorites when we need culinary advice or inspiration. You can buy these titles from our Amazon book list:

West Coast Prime Meats Cooks

Amy & Craig Nickoloff, Cindy Vance
(WCPM Books)

A treasure trove for meat lovers, offering more than 100 recipes from many of the best chefs in Southern California, Nevada and Hawaii.

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Primal Cuts: Cooking with America’s Best Butchers

Marissa Guggiana
(Welcome Books)

A travelogue of sorts, this is a must-read for anyone with an interest in butchering or butchers.


Michael Ruhlman and Brian Polcyn
(W. W. Norton & Co.)

If you have ever wanted to cure meats at home, this book is a good place to start.

How to Cook Meat

Chris Schlessinger and John Willoughby
(HarperCollins Publishers)

The masters of barbecue delve into all meat cooking methods.

Seven Fires: Grilling the Argentinean Way

Francis Mallmann with Peter Kaminsky

Mallmann teaches his acclaimed wood-grilled meat techniques.

Maximum Flavor

Aki Kamozawa and Alexander Talbot
(Clarkson Potter)

Two disciples of Harold McGee dish up new approaches to achieve culinary perfection.

Franklin Barbecue

Aaron Franklin and Jordan Mackay
(Ten Speed Press)

Skip the long lines at the Austin, Texas, barbecue hot-spot and jump right to Franklin’s award-winning technique.

Meat: Everything You Need to Know

Pat LaFrieda and Carolynn Carreño
(ATRIA Books)

New York’s famous butcher tells all, with detailed meat charts and information.

The Great American Meat Book

Merle Ellis
(Alfred A. Knopf)

Let an experienced butcher walk you through his world. With recipes.

Hamburger America

George Motz
(Running Press)

A coast-to-coast guide of 100 places to find a great hamburger.

The Hamburger

Josh Ozersky
(Yale University Press)

This is the late, great culinarian’s love-letter to America’s iconic sandwich.

The Art of Making Sausages, Pâtés, and Other Charcuterie

Jane Grigson
(Alfred A. Knopf)

Long before nose-to-tail became a buzz term, Jane Grigson spelled out sausage-making to the common cook.

On Food and Cooking

Harold McGee
(Macmillan Publishing Company)

McGee clearly and entertainingly explains the hows and whys of the culinary world.

The Il Fornaio Pasta Book

Maurizio Mazzon
(Chronicle Books)

The kitchen maestro at Il Fornaio shares some of his favorite pasta recipes.

El Cholo: A Taste of History

Ron Salisbury

Recipes, photos and recollections from the grandson of the founder of Los Angeles’ venerable El Cholo restaurant.

The Valentino Cookbook

Piero Selvaggio and Karen Stabiner
(Villard Books)

Here is the story, with recipes, of how Valentino brought Americans out of their red-sauce rut and opened their eyes to the wide world of Italian food.

Zov: Recipes and Memories from the Heart

Zov Karamardian
(Zov’s Publishing LLC)

The pioneering Mediterranean cook and Middle East native demystifies the once-exotic cuisine.

Simply Zov: Rustic Classics with a Mediterranean Twist

Zov Karamardian
(Zov Books)

Karamardian continues her exploration of Mediterranean food as served at her Southern California restaurants.

Pork & Sons

Stephane Reynaud

Spend a year on French butcher Reynaud’s pig farm in the Ardèche. With recipes.

Michael Mina: The Cookbook

Michael Mina with Joann Cianciulli
(Bulfinch Press)

The talented restaurateur shares variations on base recipes to expand your cooking abilities.