Best Cooking Poultry

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.
Reviews
Find Best Price at Amazon"This book is amazing!"
"This cookbook is funny but sexy.....giving as a bridal shower gift."
"Pretty funny and really good recipes."
"I'm not sure the recipient will ever cook any of the recipes, but it's fun for a fan of the books."
"Super funny book with actually good recipes (with kinky names)."
"This book is hilarious-- would make a great gag gift for bachelorette parties, birthdays, etc."
"There are lots of beautiful mouth watering pictures."
"Yes its a comical cookbook but I was shocked to see that the recipes are actually really good!!"

425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). Cook’s Illustrated is a widely renowned America’s Test Kitchen brand that is the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best.
Reviews
Find Best Price at Amazon"Again, Cook's Illustrated has provided a user-friendly cookbook, infused with hints to make your cooking experience easier, why for's that answer those questions that come to mind while you are preparing a meal, and efficient and effective recipes for everyday meals to special celebrations."
"Finally a "meat bible" I can refer to when I want the best way to braise, roast, grill, broil, sear, tenderize, freeze, thaw, store, and brine any kind of meat out there (don't think seafood... not in here). They have detailed each type of meat mentioned above by showing you the cuts, price, flavor value for that cut and cooking techniques best to use for that cut of meat. They also discuss storing, freezing, brining, cutting techniques for all of the selections above too."
"Having been my go-to resource for learning new cooking techniques, acquiring kitchen tools to up my cooking game, and a back cover of drool worthy pictures of inspiring recipes, Cook's Illustrated does not disappoint with its new "meat" book."
"If you like to eat meat, cook meat and want to know how to shop for meat more knowledgeably, then this is the book for you."
"Also a great reference book for cuts of meat, cook times, and what cuts are chewy or flavorful and which is best to marinate."
"It has a lot of great recipes in it, and it goes into a TON of detail about how they came up with the final recipe, and the reasons behind the various elements to the dish."
"Just the brisket and short ribs recipes and information alone were worth the price."
"I actually ordered two--one directly from Cook's Illustrated and one from Amazon--both as gifts to my two sons."

Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Whether you want to know the difference in taste between certain species or even how to make a duck hot dog, Hank’s book is a perfectly thorough guide on everything you need to know about preparing duck.”. —Daniel Boulud, chef, restaurateur, and author of Braise. I hope it will inspire many more cooks to explore the wonderful flavor of wild and domesticated ducks.”. —Traci des Jardins, James Beard Award-winning chef and owner of Jardinière. If your acquaintance with water fowl is limited to Peking duck and Christmas goose, then, welcome, because you're holding an invitation to a remarkable world of cooking. Hank Shaw's recipes, along with his inimitable prose, lure you into the kitchen, encouraging you to cook everything from whole birds to giblets; dishes smoked and drunken; Chinese, French, Laotian, and German; crispy and braised.
Reviews
Find Best Price at Amazon"Hank explains each step carefully, so that even if the hunter isn't the full time chef in the house, they can probably pull a recipe off. He goes a step further than lots of cookbooks with some helpful secondary hints, like rendering goose fat for future use and "How to Clean" tips with pictures. Buy this book, along with "Hunt, Gather, Cook" and you've got the perfect Holiday gift set for yourself or the hunter in your house or your hunting buddies!"
"Some of the recipes are a little technical, but the first few duck recipes I tried turned out great!"
"The author has wonderful pictures and discriptions of the birds you can typically get while hunting, as well as great color photographs of many of the recipes."
"This book is one of a handful of books that I've bought in the last year or so (one if the others is another one of your books, Hank!)."
"I can see this book becoming a standard for anyone that wants to prepare waterfowl."
"One difference is I can reach into my pantry and pull out any of Hank's ingredient and start cooking with out going to the specialty store."
"I am also going to be purchasing another one of Hanks books "Hunt Gather Cook" because let's face it there isn't anything quite as rewarding as cooking your harvest."
"Hunters know that you don't place an order out in the field, so strong-flavored braises for divers are just as important as the simple recipes that give the best tasting ducks their due diligence."
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 .
Reviews
Find Best Price at Amazon"He had a passion, he tinkered, he produced some really bad BBQ but persevered, he paid attention to the details, tweaked some to experiment, found out what worked and what didn't and then, over time, became an expert with a well-developed sense of intuition. The truth is that formula has worked for hundreds of people, great writers, radio hosts, businessmen, programmers and other professionals uses that exact same set of steps to become masters, read their biographies and listen to their interviews, it's the same story. It's hard work, it's not because Aaron uses pickle juice blessed by a New Orleans witch doctor during an eclipse as an injection precisely 14.373581 hours before it goes on the grill. You won't buy this book and then suddenly be able to cook the best BBQ on the planet, but you'll have a deeper understanding of the craft and you'll know where you should experiment and where you should learn from his mistakes."
"Franklin Barbecue: A Meat Smoking Manifesto. This is not a cookbook. ;) He walks you through the smoking of 4 meats, then goes on to recipes for a few sauces and a few sides."
"It is a great book on how Aaron Franklin does his BBQ, his history and the path of an individual to obtain goals."
"Not a ton of recipes but so much information on technique, philosophy, food prep, seasoning, equipment and smoke it will make your head spin."
"I have followed his instruction for brisket to the letter and even though I've never eaten at Franklin Barbecue (yet), it was the best brisket I had ever eaten."
"I bought this as a gift for my BBQ smoker friend."
"Giving the reasons to why makes it a truly helpful book for learning the art of BBQ."
"If you want to try something totally simple, yet totally awesome, try cooking beef ribs first if anything else -- it's simple and just pain good."
Best Cooking Seafood

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 .
Reviews
Find Best Price at Amazon"Wonderful reading for both the salmon fisherman and seafood chef!"
"Enjoyed this book immensly."
"The book takes the reader through the vast Columbia River territory to Alaska, California, Idaho and everywhere in between, in search of where wild salmon may still be found - and if not, why not. The conclusion fairly sinks into groan-worthy territory when a conversation relayed to him by a conservationist is recounted, during which an old, grey-haired canal supervisor, who by virtue of his job had once been on the opposite side of the debate, optimistically says that things are going to get better because of all the young liberal people. With that, the book comes full circle in the weirdest of philosophical ways from its early journey up the Columbia River to a Native American town where the elderly are revered because they are the ones who can remember the old times."
"As well as being engrossing and superbly written, it details the plight of the salmon -- and the people who depend on them -- in gorgeous, heartwrenching prose that highlights the madness of an economic system that destroys abundant food to gain access to money, which is supposed to represent the very natural resources we eradicate."
"a number of years and in the past having been an avid fisherman, salmon have always, for me, have always been held in a mystical awe. Folks, we are about to loose a wonder of nature and our lives are going to be duller and less exciting without them even if we have never fished them or explored their environment. What holds true for the decline in our waterways inhabited and used by salmon, also apply to most of our waterways in our country. I must say though that I am a firm believer that as we destroy the wild life we share the world with, we are at the same time destroying ourselves and it is just a matter of time that humans go the way of the salmon and thousands of other species of wild life we have destroyed over the past several hundred years...folks, it is just a matter of time."
Best Cooking Game Meat

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.
Reviews
Find Best Price at Amazon"I was blown away with the detailed, even scientific approach to hunting big game animals."
"Unparalleled intro to Big Game hunting, especially those looking to get into US Western pursuits or looking for a refresher/new perspective."
"As a noob and looking to get my feet wet in hunting this book is very informational yet well organized so it's not overwhelming."
"I recommend this book to anyone interested in hunting."
"As a hunter (and MeatEater fan) I was already familiar with some of the hunting concepts and the guest authors in the book and this helped to further that knowledge."
"This book breaks down hunting into three parts - gear, the hunt and cooking."
"Lots of general info but covers a lot of material including recipes and I like cooking more than gutting wild game."
"I enjoy watching his shows as well as reading his books."