Best Cooking Meats

Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. “I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn’t come from miracles but rather elbow grease. He’s not a genius anymore; he’s a god.” — Andrew Knowlton, restaurant and drinks editor, Bon Appétit “The most refreshing barbecue book to come along yet. In it, he exposes the sacred insights of a top pitmaster—information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that ‘just perfect’ point of doneness. JORDAN MACKAY is the wine and spirits critic for San Francisco magazine, and the coauthor of the James Beard Award-winning Secrets of the Sommeliers .

When Rachael Ray wants to tell her 2.6 million viewers how to shop wisely at the meat counter, she invites veteran butcher Ray Venezia on her show. Ray Venezia is a third-generation master butcher and the former meat director for Fairway Markets.

This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market. -Chad Robertson, chef-owner of Tartine and Bar Tartine and author of Tartine Bread In an era when more cooks want to take control of their food, eat humanely raised meat more responsibly, and enjoy it more, Ryan Farr's book is essential for its superb photography and clear, concise information on the craft of butchery. It's an invaluable resource for chefs and home cooks who want to make use of all parts of the animals we eat. Ryan Farr is the owner and founder of 4505 Meats, where he makes artisanal sausages and his patented chicharrones, and teaches sell-out butchery classes for home and professional cooks.

Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. “I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn’t come from miracles but rather elbow grease. He’s not a genius anymore; he’s a god.” — Andrew Knowlton, restaurant and drinks editor, Bon Appétit “The most refreshing barbecue book to come along yet. In it, he exposes the sacred insights of a top pitmaster—information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that ‘just perfect’ point of doneness. JORDAN MACKAY is the wine and spirits critic for San Francisco magazine, and the coauthor of the James Beard Award-winning Secrets of the Sommeliers .

New York Times Bestseller. Named one of the Best Books of 2017 by NPR, Buzzfeed, The. Atlantic , The. Washington Post , Chicago Tribune , Rachel Ray Every Day , San Francisco Chronicle , Vice Munchies, Elle.com, Glamour , Eater, Newsday, Minneapolis Star Tribune , The Seattle Times , Tampa Bay Times , Tasting Table, Modern Farmer , Publishers Weekly, and more. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. "Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is you’re doing and why... Make room on the bedside table—and the countertop." (NPR.org). "My favorite metacookbook...[Nosrat] offers a beautifully simple checklist for ensuring a dish ends up in a good place...This is the book of cooking grammar that so many novices would benefit from... Salt, Fat, Acid, Heat is written smoothly and casually, and kept breezy via charming watercolors by the perceptive Bay Area artist Wendy MacNaughton...Nosrat’s book would be of value both to people who don’t consider themselves cooks and to people actively striving to become better ones." Samin Nosrat just published “Salt Fat Acid Heat — Mastering the Elements of Good Cooking” and I daresay this one is essential...That’s the fabulous thing about this book — it teaches readers about cooking, how to employ various techniques, and how to grasp that any subtle variations in technique can have significant impacts upon our end results. With a full understanding of how each element effects flavor and texture, a home cook can easily extrapolate and apply these principles to unfamiliar ingredients or dishes and still cook with confidence...The curious cook will eventually find her copy of this book stained and dog-eared, as she consults its essential kitchen wisdom for years to come." (Cooking Light ). "[This book] will be valuable for either a beginner or a seasoned cook. (Eater). "In the days after reading Samin Nosrat's new book, Salt, Fat, Acid, Heat, eating felt like a new adventure...And when it came time to cook simple meals, the raw carrots and greens in my fridge looked less intimidating: I had new tools to tame them...Inspiring this sense of culinary liberation was precisely Nosrat's goal with her cookbook, which eschews formulaic recipes in favor of heartfelt stories, bits and pieces of science, and time-tested nuggets of kitchen wisdom (not to mention gorgeous and witty watercolors by the prolific Wendy MacNaughton)...boy, does Nosrat deliver." A recent batch of cookbooks...have turned this notion on its ear, aiming, instead, to better prepare home cooks to build weekly menus and avoid food waste...the best book to come out of this new trend is, to my mind, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by chef Samin Nosrat, with whimsical illustrations by Wendy MacNaughton. Nosrat, who's been called 'America's next great cooking teacher' by Alice Waters and taught Michael Pollan how to cook, is a more than trustworthy instructor." This is partly because Nosrat's method of teaching via the book's four main pillars (salt, fat, acid, and heat) is a rarity...But what makes Nosrat's method so effective was her insistence that the book be illustrated. It’s all there for the curious, determined cook.” (Milk Street Magazine). "In the Bay Area, writer and chef Samin Nosrat has cult followings both for her pop-up dinners at Tartine Bakery in San Francisco and her cooking classes, which friends swear have changed their time in the kitchen...This is a new kind of book. Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is you’re doing and why." This book is approachable and inspiring and lays a strong, strong foundation (Joy The Baker ). “Wonderfully illustrated by Wendy MacNaughton, author Samin Nosrat's exuberant-but-exacting cooking style comes through and is shared generously...It will instruct, cajole, delight, encourage, inspire, and motivate anyone who is even slightly interested in cooking. (Mic.com). "Nosrat’s lighthearted approach and whimsical illustrations in Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking will teach you how to make delicious food anywhere with any ingredients, even without a recipe." The entire first half of the book is Samin being Samin – an incredible teacher and guide, with infectious enthusiasm for food, good cooking, and good eating. (Fine Dining Lovers ). “This beautiful, approachable book not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy. Samin is one of the great teachers I know, and wins people over to cooking with real food—organic, seasonal, and alive—with her irrepressible enthusiasm and curiosity.” (Alice Waters, New York Times bestselling author of The Art of Simple Food ). “Everyone was impressed when Michael Pollan managed to summarize the huge and complex subject of what we should be eating in just seven words: ‘Eat food, not too much, mostly plants.’ Samin Nosrat has managed to summarize the huge and complex subject of how we should be cooking in just four words: ‘Salt, fat, acid, heat.’ Everyone will be hugely impressed.” (Yotam Ottolenghi, New York Times bestselling author of Jerusalem ). “ Salt, Fat, Acid, Heat is a must for anyone wanting to be a better cook. Samin Nosrat, along with Wendy MacNaughton’s fun illustrations, teaches the fundamentals of cooking and dives into the four elements that make food taste great. I promise you won’t regret it.” (April Bloomfield, James Beard award-winning chef and author of A Girl and Her Pig ). “Like the amazing meals that come out of Samin Nosrat’s kitchen, Salt, Fat, Acid, Heat is the perfect mixture of highest-quality ingredients: beautiful storytelling, clear science, an infectious love of food, and Wendy MacNaughton’s powerful art. Nosrat’s prose combined with MacNaughton’s beautiful illustrations are a perfect guide to employing the science of cooking for maximum deliciousness.” —Rebecca Skloot, New York Times bestselling authorof The Immortal Life of Henrietta Lacks (Rebecca Skloot, New York Times bestselling author of The Immortal Life of Henrietta Lacks ). “ Salt, Fat, Acid, Heat is a very important book not because it contains many excellent recipes, although it does, or because it is written by a Chez Panisse alum, although it is. Ticking all the boxes for new and seasoned cooks alike, this book meets you wherever you are in the kitchen, in all the right ways.” (Heidi Swanson, New York Times bestselling author of Super Natural Cooking ). “In this excellent, accessible cookbook, Nosrat leads readers through the cooking process… MacNaughton’s whimsical illustrations, charts, and graphs add to the experience. Nosrat invites readers to learn what it takes to master these components and take their cooking from good to great...MacNaughton's illustrations add a touch of whimsy to the text, highlighting the techniques and skills presented in a clever manner. Success in the kitchen depends on just four elements: salt, fat, acid, and heat...Culinary students and serious home cooks can discover from both text and drawings how to succeed through fundamentals of their craft." In this vital book, Nosrat demystifies the kitchen, explaining in friendly, confident terms why and how salt and fat enhance and build flavor, respectively; the effect of acidity in balancing out a dish; and knowing how to control heat and thus, the finished dish. (Elle.com). "With Nosrat’s sharp insights and Wendy MacNaughton’s playful illustrations as a guide, the readers of this book will develop essential cooking instincts." Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen."

You will be amazed at how it is easy to cook your favorite dishes with the Air Fryer The first thing you need to know: You can cook almost everything you want with the Air Fryer The second thing : Only high-quality recipes will reveal the whole aroma and taste of dishes cooked in an Air Fryer And the third: With this cookbook, you will cook better, tastier and faster meals for yourself and your family.

This invaluable book includes. • recommendations on what equipment you will need—and what you can do without—from clothing to cutlery to camping gear to weapons. • basic and advanced hunting strategies, including spot-and-stalk hunting, ambush hunting, still hunting, drive hunting, and backpack hunting. • how to effectively use decoys and calling for big game. • how to find hunting locations, on both public and private land, and how to locate areas that other hunters aren’t using. • how and when to scout hunting locations for maximum effectiveness. • basic information on procuring hunting tags, including limited-entry “draw” tags. • a species-by-species description of fourteen big-game animals, from their mating rituals and preferred habitats to the best hunting techniques—both firearm and archery—for each species. • how to plan and pack for backcountry hunts. • instructions on how to break down any big-game animal and transport it from your hunting site. • how to butcher your own big-game animals and select the proper cuts for sausages, roasts, and steaks, and how to utilize underappreciated cuts such as ribs and shanks. • cooking techniques and recipes, for both outdoor and indoor preparation of wild game. Steven Rinella is the author of Meat Eater: Adventures from the Life of an American Hunter, American Buffalo: In Search of a Lost Icon, and The Scavenger’s Guide to Haute Cuisine.

From the award-winning author of The Mushroom Hunters comes the story of an iconic fish, perhaps the last great wild food: salmon. Fish hatcheries and farms serve modern appetites with a domesticated “product”—while wild runs of salmon dwindle across the globe. Langdon Cook goes in search of the salmon in Upstream, his timely and in-depth look at how these beloved fish have nourished humankind through the ages and why their destiny is so closely tied to our own. Cook journeys up and down salmon country, from the glacial rivers of Alaska to the rainforests of the Pacific Northwest to California’s drought-stricken Central Valley and a wealth of places in between. Cook introduces us to tribal fishermen handing down an age-old tradition, sport anglers seeking adventure and a renewed connection to the wild, and scientists and activists working tirelessly to restore salmon runs. In sharing their stories, Cook covers all sides of the debate: the legacy of overfishing and industrial development; the conflicts between fishermen, environmentalists, and Native Americans; the modern proliferation of fish hatcheries and farms; and the longstanding battle lines of science versus politics, wilderness versus civilization. Cook offers an absorbing portrait of a remarkable fish and the many obstacles it faces, while taking readers on a fast-paced fishing trip through salmon country. For all its rehearsal of the perils and vicissitudes facing Pacific salmon, Upstream remains a celebration.” — The Wall Street Journal. In tracing the history and life cycle of these iconic creatures, Mr. Cook embarks on a series of his own journeys—fourteen nicely episodic chapters that explore how and where such fish still survive in the modern world, despite the threats of logging, dams, the diversion of running water for domestic and commercial uses, overfishing, and climate change. Along the way we learn about filleting techniques, native cooking methods and self-pollinating almond trees, and his continual curiosity ensures that the narrative unfurls gradually, like a long spey cast. With a pedigree that includes Mark Kurlansky, John McPhee and Roderick Haig-Brown, Mr. Cook’s style is suitably fluent, an occasional phrase flashing like a flank in the current. For all its rehearsal of the perils and vicissitudes facing Pacific salmon, Upstream remains a celebration.” — The Wall Street Journal “Cook deftly conveys his love of nature, the beauty of the Pacific Northwest, and the delectable eating provided by fresh caught wild salmon. see the salmon recapture its former glory, this work is a great place to learn what needs to done—and an entertaining view on the positive and negative connections humans have with the natural environment.” — Publishers Weekly. “Exposing striking human-salmon parallels, these stories tell of settlement and cultural clashes, of life cycles and migrations, of deforestation and industrial agriculture, of racism and gentrification, and [Langdon] Cook skillfully illustrates the interconnectedness of it all. Blurring boundaries and complicating the oversimplified, Cook provides a moving, artfully layered story of strength and vulnerability, offering glimpses of hope for growing humility and reverence and for shifting human-nature relationships.” — Kirkus Reviews. “Langdon Cook delivers a beautifully written portrait of the iconic salmon that blends history, biology, contentious politics, and the joy of fishing into a captivating and thought-provoking tale. From the wild flats of Alaska’s Copper River to the straitjacketed creeks of California, Upstream captures the myriad ways people and salmon are deeply intertwined. To read this book is to see through Cook’s sharp eyes the tragedy, mystery, and promise of this magnificent fish we quite literally can’t afford to lose.” —Rowan Jacobsen, author of The Essential Oyster. In the process, Cook takes the reader on a thrilling adventure through the mountains, rivers, farmlands, and kitchens where progress, against all odds, is being made.” —Zeb Hogan, biologist and host of Nat Geo Wild’s Monster Fish. Langdon Cook is the author of The Mushroom Hunters: On the Trail of an Underground America, winner of the Pacific Northwest Book Award, and Fat of the Land: Adventures of a 21st Century Forager .

Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)— Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more. With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner. Ingredients 1 pound boneless, skinless chicken thighs, patted dry with paper towels 2 garlic cloves, finely chopped 1 teaspoon plus pinch coarse kosher salt ½ teaspoon freshly ground black pepper 1 sweet onion, thinly sliced 1 cup white wine 1 bay leaf 1 cinnamon stick 2 tablespoons unsalted butter 1 tablespoon honey. Directions Preheat the oven to 450 degrees F. In a large bowl, toss the chicken, garlic, 1 teaspoon salt, and pepper together. In a small saucepan, simmer together onion, wine, bay leaf, cinnamon stick, and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Bake until chicken is no longer pink and onions are meltingly tender and caramelized, about 25 minutes. “…it will undoubtedly become one of America's most cherished cookbooks of all time.” -Eater.com “Like any good parody, this manages to make fun of both the flabby porn of "Fifty Shades" and the gushing language of "food porn…” -BonAppetit.com “…this genius little tidbit that combines the sexual and the culinary…” -Glamour.com “All signs indicate that Fifty Shades of Chicken , a new cookbook parodying erotic novel Fifty Shades of Grey , is the real deal.