Meats and Poultry

All of your favorite recipes from the award-winning, forty-three volume Williams-Sonoma Kitchen Library can now be found in four new comprehensive collector’s editions. These collector’s editions feature gorgeous, full-color images of every recipe as a finished dish, and step-by-step photographs that illuminate more challenging tasks. Written by international cooking authorities, these timeless recipe collections provide everything the home cook needs to prepare delicious, inspiring meals for friends and family.

Wild Game Cookbook

Unique cookbook devoted exclusively to game makes it easy for hunters to prepare tantalizing soups, stews, casseroles, steaks, roasts, sauces, and more from dove, pigeon, duck, goose, partridge, woodcock, pheasant, quail, rabbit, venison, etc. 112 recipes for down-to-earth dishes to prepare in camp or at home.

Chicken (Culinary Classics)

This exquisite collection of small-trim cookbooks brings together timeless recipes and easy-to-follow instructions to create a modern library of culinary classics. In this volume: Chicken. It's one of the most popular and versatile foods in the world--quick, easy to cook, and suitable for both simple and sophisticated dishes. Here are more than 60 international favorites, along with selecting and storing chicken and making the perfect stock. Recipes include: Chicken and Leek Soup; Chargrilled Chicken with Tomato-Chili Salsa; Irish Chicken Frigasse; Coq Au Vin; and Chicken and Red Pesto Roulades.

Jerky : Make Your Own Delicious Jerky Fowl

There's nothing like tasty, chewy jerky when it comes to satisfying hunger cravings. On top of that, jerky is made from lean cuts of meat, so it's naturally low in fat and high in protein-Mother Nature's original energy bar. Homemade jerky is far superior to the packaged kind, is much less expensive, and is surprisingly simple to make. Jerky offers scores of tongue-tempting recipes for all kinds of meats, including: Chinese Beef Jerky, Wyoming Jerked Elk, Duck Breast Jerky, Thai Jerky (marinated with lemon-grass), Salmon Jerky, South African Ostrich Jerky, and Ground Beef Jerky. And dried meat is more than just a snack-it also adds flavor to soups and stews, ranging from basic camp cooking to more sophisticated fare. A. D. Livingston thoroughly explains preparation methods, including which cuts of meat to select, how to slice and season them, and how to dry them. Options range from modern conveniences such as electric dehydrators, gas, electric, or convection ovens, and smokers, to centuries-old traditional ways of sun- and air-drying. Properly stored, jerky will keep for months (a boon to hunters and those who want to economize by buying meat in bulk). For backpackers, country living folk, or anyone who wants a snack that isn't junk food, Jerky is a welcome and unique cookbook.

Cooking Light Chicken Cookbook

Cooking Light magazine is the number one authority on healthy cooking, diet, and exercise with a circulation of over 1.5 million subscribers. Over 140 easy-to-prepare recipes in every book.

Chicken & Poultry Bible

Authoritative info on techniques plus 100+ step-by-step recipes from the world over. 800+ color photos. 192 pgs. Hard (List 27.95)

New Complete Book of Chicken Wings

Take a break from haute cuisine and have yourself a wingding! Pick from over 70 recipes for chicken wings. Then get out a bib and some paper towels and dig in!

Pigs and Pork

Pigs and pork - constants on the culinary landscape - offer endless possibilities as demonstrated by 90 of Italy's most celebrated chefs. History, folklore, recipes and wine pairings.

The Derrydale Game Cookbook

Like other hunting and fishing classics Derrydale published in the 1930s, this cookbook has only become better with time. This is a no-nonsense, practical guide to cooking virtually every kind of wild game with everything from simple recipes to gourmet level preparation. It was the first complete game cookbook published in North America and remains one of the best.

All About Chicken

Organized by technique?roasting, broiling, baking, braising, grilling, frying and more. More than 70 of Joy's recipes, including the legendary Casserole Roasted Chicken with Forty Cloves of Garlic, Broiled Rock Cornish Hens and Chicken Breasts Baked on Mushroom Caps. Invaluable tips and techniques for carving, preparing, buying and storing poultry.

Home Sausage Making : Third Edition

Home Sausage Making is the classic in the field. Now completely revised and updated to comply with current USDA safety standards, this new edition features 150 recipes. Included in the lineup are 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles. There are instructions for making sausages with beef and pork, fish and shellfish, chicken and turkey, and game meats. Ethnic favorites include German specialties such as Bratwurst, Mettwurst, and Vienna Sausage; Italian Cotechino and Luganega; Polish Fresh and Smoked Kielbasa; and Spanish-Style Chorizo, Potatis Korv (Swedish Potato Sausage), Kosher Salami, and Czech Yirtrnicky. On top of all the meat varieties, there is an entirely new section on vegetarian sausage options.

Lobel's Prime Cuts

From the nationally renowned Lobel's—New York City's first family of butchers—come 130 recipes revealing the secrets to getting the most from meat and poultry. These recipes serve up a wide range of cooking styles and flavors, from grilled steak with horseradish butter and braised ribs in ginger beer to spicy ground chicken kebabs and slow-roasted lamb in a pistachio crust. A chapter on game features delicious recipes for duck, quail, pheasant, rabbit, and venison—meats that can now be found at most local gourmet markets. With clear descriptions of the different cuts of meat, the best knives and cooking equipment for the job, the importance of the proper cooking temperatures, plus simple freezing and meat safety tips, Lobel's Prime Cuts provides the last word on meat and poultry, from the folks who know it best.

Sunday Roast

Tells you what to look for when choosing your meat, poultry, game, or fish, how to cook particular joints to maximize their flavor, and how best to carve them so that the food is beautifully presented. In this no-nonsense introduction to roasting and carving perfection, the culinary flair of Clarissa Dickson Wright is allied to the carving skills of Johnny Scott. The recipes range from the familiar to the exotic (with hints on using leftovers on Monday), and there is also a chapter on traditional vegetables, sauces, and other accompaniments.

Antony Worrall Thompson's Top 100 Beef Recipes

A commitment to sourcing the best organic beef and years of hands-on experience leave no doubt about Antony Worrall Thompson’s passion for cooking meat, and his new book is packed with recipes designed to fire up the enthusiasm of cooks everywhere. Featuring clear, step-by-step instructions, the book is arranged by various cooking methods, from roasting and stewing to braising and grilling. Antony Worrall Thompson’s expertise and concise methods guarantee that both novice and seasoned cooks will achieve terrific results every time.