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Meat

See also: Barbecue

Even vegetarians will find these books on food animals informative and maybe even food for fodder.

Selected Books

 
Falling Off the Bone
Anderson, Jean
Falling Off the Bone
This is obviously a book about meats and older, tougher, less expensive cuts at that. A good book for tough economic times. Read about it in the Charlotee Observer: Cheap way out of roast rut.
 
Cattle: An Informal Social History
Carlson, Laurie M.
Cattle: An Informal Social History
SF195.C37 2001
From prehistoric cave drawings to today's factory farms, Carlson traces the history of cattle and their relationship with people.
 
The River Cottage Meat Book
Fearnley-Whittingstall, Hugh
The River Cottage Meat Book
Fearnley-Whittingstall (The River Cottage Cookbook) runs a farm, on 60 acres of land in Dorset, England. This edition is tailored for American cooks and advocates the use of high-quality, local, and sustainable meat. It is a guide to choosing, storing and using meats and fowl.
 
Raising Steaks
Fussell, Betty Harper
Raising Steaks: The Life and Times of American Beef
SF196.U6 F87 2008
In Raising Steaks, Betty Fussell saddles up for a spirited ride across America on the trail of our most iconic food. It is a celebration of, and an elegy for, a uniquely American Dream. Raising Steaks was a 2009 IACP Cookbook award finalist.
 
The Whole Beast
Henderson, Fergus
The Whole Beast: Nose to Tail Eating
TX717.H469 2004x
This "foodie" classic by the owner of the award-winning London restaurant St. John, explores every part of the animal.
 
Meat Bible
Lobel, David and Evan, Mark and Stanley Lobel
Lobel's Meat Bible: All You Need to Know about Meat and Poultry from America's Master Butchers
Covering every imaginable meat -- beef, veal, pork, lamb, poultry, rabbit, and more -- the Lobels share their extensive knowledge of the differing tastes, textures, flavors, fat contents, and uses for each cut of meat.
 
Bones
McLagan, Jennifer
Bones: Recipes, History, and Lore
TX749.M217 2005
"By eliminating bones (and fat) from our diet, McLagan passionately argues, we've traded flavor for health and efficiency... More than a cookbook, this is a compendium of folklore, literary quotes and historical facts that refer to bones' significance across cultures from ancient times to today." -- Publishers Weekly
 
Fat
McLagan, Jennifer
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
TX560.F3 M35 2008
Read an interview with Jennifer McLagan on Salon.
 
Meat
Peterson, James
Meat: A Kitchen Education
Peterson begins his instruction with a summary of meat cooking methods: sauteing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, he demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat.
 
Pork & Sons
Reynaud, Stéphane
Pork & Sons (Cochon & Fils)
q TX749.5.P67 R49313 2007x
Stephane Reynaud was first introduced to the ritual pig killing of rural France by his grandfather when he was 7 years old. This is a tribute to the pig and the recipes are for every part but the squeak, including blood sausage, pig's ear salad, pig's feet, pig's head, as well as more conventional cuts. Lovely photographs and illustrations.
 
Beef
Rimas, Andrew and Evan Fraser
Beef: The Untold Story of How Milk, Meat, and Muscle Shaped the World
SF195.R56 2008
Rimas and Fraser examine the evolution of beef consumption in various cultures and its unsustainability in today's factory feedlots.
 
Charcuterie
Ruhlman, Michael and Brian Polcyn
Charcuterie: The Craft Of Salting, Smoking, And Curing
TX609.R84 2005
Ruhlman, author of Ratio, and Polcyn, a charcuterie instructor at Schoolcraft College, present 125 recipes that are both intriguing to professionals and accessible to home cooks.
 
Steak
Schatzker, Mark
Steak: One Man's Search for the World's Tastiest Piece of Beef
TX556.B4 S35 2010
Slate columnist Schatzker traveled through eight countries on four continents to find the best beef.
 
Sausage
Wise, Victoria
Sausage: Recipes for Making and Cooking with Homemade Sausage
TX749.5.S28 W49 2010
Wise, author of American Charcuterie, owned a French-style charcuterie in Berkeley in the 1970s. In this book she offers over 75 recipes for fresh pork, beef, lamb, poultry, seafood, and vegetarian sausages, as well as dishes that turn homemade sausages into meals inspired by the cuisines of the Americas, Europe, the Middle East, Asia, and Africa.
 

Browse the Catalog

For additional titles, browse the library catalog under the subjects:

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Web Sites

Pennsylvania

  • Eat Wild: Pastured Products Directory: Pennsylvania
    These farms and ranches have certified that they meet Eatwild's criteria for producing grassfed meat, eggs and dairy products.
  • Pennsylvania Beef Council
    The Pennsylvania Beef Council (PBC) is a non-profit organization working on behalf of 25,000 beef, dairy and veal producers in Pennsylvania. Agriculture is the number one industry in Pennsylvania; the state ranks ninth in the number of cattle and calves sold, with cattle inventory accounting for 95% of the total value of livestock.
  • Pennsylvania State University: Dairy and Animal Science
    If you are up in State College on a Friday, you might consider stopping by. The DAS Meats Lab offers fresh cut meat for sale at the Meats Lab on Porter Road, University Park.
 

Meat in General

 

Beef

 

Chicken

For turkey, check out the links on our Thanksgiving page.

 

Lamb

 

Pork

Last updated Tuesday March 20 2012.