Meat Club Cookbook

The ladies of the Meat Club welcome you to join—as long as you’re a girl and you eat meat—with this fun, informative guide featuring sixty succulent recipes. Tired of eating Caesar salads and poached chicken breasts every time they got together with the girls, Vanessa, Gemma, and Kristina confided their guilty secret to each other (for what, after all, are girlfriends for?): What they really wanted to eat was meat. And so the Meat Club was formed. The Meat Club Cookbook is a collection of tried-and-true recipes culled from the authors’ favorite meals together. Roasted, braised, sautéed, stewed, or grilled (yes, these girls can handle a grill with the best of them), as long as it’s meat, they’ll cook it up and eat with gusto. With tips on how to choose and cook the most popular cuts, this substantial book is the perfect companion for girls who want to have their beef, their pork, their lamb—and eat it too.

The Meat Cookbook is your master guide to cooking meat, with expert advice about getting the best from quality meats. Butchery courses are on the rise and people want quality cuts of meat at a good price. They want to know how their meat is reared, how to tell if it's fresh, and how to cook it. The Meat Cookbook has more than 300 meat recipes and over 50 step-by-step techniques on how to cook a turkey, how to make sausages, and more.

Noah and Rae Bernamoff, owners of the New York City restaurant Mile End, celebrate the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. When Noah and Rae opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, they updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. In The Mile End Cookbook, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything. For every occasion, mood, and meal, these are recipes that any home cook can make, including: SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerel PICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken confit, sauerkraut, and soup mandel SUMPTUOUS SWEETS AND BREADS: rugelach, jelly-filled doughnuts, flourless chocolate cake, honey cake, cheesecake, challah, rye ALL THE CLASSICS: the ultimate chicken soup, gefilte fish, corned beef sandwich, latkes, knishes With tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ & Daughters, plus holiday menus, Jewish cooking has never been so inspiring.

The James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook. In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with colorful stories of his upbringing in New Orleans, his time living in Europe, and more—plus insightful reflections on today’s Southern culinary landscape. Pickles, Pigs & Whiskey features John’s one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South “Ramen” with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe is paired with a song and the complete playlist can be downloaded at spotify.com. The book also features more than 100 color photographs by Angie Mosier.

Presents hundreds of recipes for meat dishes, including steaks, kebabs, roasts, stews, and chops, using ham, sausage, bison, goat, pork, beef, veal, and lamb.

A combination of cookbook and discussion ideas for popular book club selections features an assortment of recipes for masterful culinary creations that tie in with a variety of literary masterpieces, including "Honey Cakes" to go with The Secret Life of Bees or "Shrimp Flautas" for Richard Russo's Empire Falls. Original. 35,000 first printing.

JAMES BEARD AWARD FINALIST • A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients. Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends. Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.

After a devastating brain cancer diagnosis, Caroline Wright told some new friends she was craving homemade soup, then found soup on her doorstep every day for months. She survived with a deep gratitude for soup and her community. In thanks and in their honor, she decided to start a weekly soup club delivering her own original healthful soup recipes to her friend’s porches. Caroline’s creative spirit and enthusiasm spread, along with the word of her club, and she soon was building a large community of soup enthusiasts inspired by her story. Soup Club is unlike any other soup book. Caroline’s collection of recipes along with artwork, photography, and haiku from her members, tell a moving story of community, love, and health at its center. This unique cookbook proves that soup can be more than a filling meal, but also a mood and a feeling. Every soup can be made on the stove top and Instant Pot. The recipes are all vegan and gluten-free and include: Catalan Chickpea Stew with Spinach Jamaican Pumpkin and Red Pea Soup Split Pea Soup with Roasted Kale West African Vegetable Stew