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Meat & Game
  Steak
Mark Schatzker
This book is a work of passion for hometown boy and Globe and Mail columnist Mark Schatzker. An indepth account of his global journey for the best piece of beef out there, the book humourously and informatively chronicles the best-known steak regions, as well as Schatzker's own personal forray into raising beef. Hardcover, 290 pp. $32.50.
 Pig: King of the Southern Table
James Villas
Beef may be the meat of the Union, but it is pork that is revered south of the Mason-Dixon line. Veteran food writer and and a native of North Carolina, James Villas serves up pork as only Southerners can use it--candied pecan bacon, Virginia Brunswick stew, Edna Lewis's pork liver and jowl pudding, stewed pigs' feet--and all the biscuit recipes that go with them. More than just presenting recipes, James Villas explains variations in pork preparation from state to state, and amongst black, white and Cajun cooks. Delicious , and sometimes unusual recipes mix with history, folk lore, and a little sociology. Colour photos. Hardcover, 424 pp. $41.95.
 Burger Parties
James McNair
This long anticipated new release from James McNair is a delicious range of exactly what the title tells you. With so many different meats to chose from and toppings only limited by your imagination, this books gives themes to those thoughts with menu ideas as well as sides and desserts. Softcover, 170 pp. $24.99.
 Fit for Table
Mike Robinson
So you've brought home your skillfully hunted catch, but now what? This book walks you through all the steps you'll need to prepare all sorts of game and large fish for cooking, with helpful photographic steps. Coil-bound. 128 pp. $35.95.
Game
Trish Hilferty & Tom Norrington-Davies
This charming British import is a lovely addition to the kitchens of those who love seasonal, gamey flavour and fresh meats and fish. Cheekily divided into three main sections - Two Legs (fowl), Four Legs (rabbits, venison, etc.) and No Legs (fish) - the book offers a wide array of ideas on how to cook various sorts of game, as well as photographic steps on how to prepare your most recent acquisitions. Influences are taken from traditional treatments as well as more modern approaches (Rook pie versus Venison rendang, to name a couple). Colour photographs. Hardcover, 272 pp. $49.95.
 Ham An Obsession with the Hind Quarter
Bruce Weinstein & Mark Scarbrough
From abattoir to a hammy confrontation with airline security, veteran authors Weinstein and Scarbrough explore ham across cultures from American country hams to regional variations across Europe. Although there are directions for cider-cured ham, this is a work mainly concerned with identifying and using this most popular of pork products. The recipes based on fresh ham are particularly inspired. There are colour photos and illustrations. Hardcover, 223 pp. $38.95.
 Good Old-Fashioned Roasts
Laura Mason
Laura Mason brings us another book in the National Trust cookbook series, this time focusing on roasting joints. Encompassing beef, veal, lamb, pork, chicken and poultry, as well as game birds, rabbit, hare and venison, there are recipes for the roast itself, as well as lots of ideas for ways to stretch the joint of meat further. A roast ham can become a hash, rissoles with parmesan pastry, or be potted with spices to be eaten on toast. There is also a chapter on sauces and accompaniments; sauces and vegetable dishes dominate, while stuffings are features throughout. Colour photos. Hardcover, 160 pp. $27.95.
 The Butcher and the Vegetarian
Tara Austen Weaver
Raised a strict vegetarian, Tara Austen Weaver is shocked when her doctor tells her she must begin eating meat for her health. Navigating her way through butcher's shops, her first experiences handling raw meat, and of course , eating meat, she finds that eating meat as an ethical consumer is difficult - and that once you try it, it's hard to go back. A funny and honest look at one woman's struggle with the rights and wrongs of a carnivorous diet. Hardcover, 228 pp. $28.99.
 The Cook's Guide to Meat
Jennie Milson
An excellent reference for any meat lover, Jennie Milsom has compiled a guide to types of meat, the cuts available, the flavours you can expect from that cut, and the best way to cook it. Featured here are beef, pork, and lamb, with plentiful background information, from the colour and texture of meat, to hygiene, storing meat, and tenderising meat. There are recipes for each animal, but the main focus here is on cuts and uses. There are no photos, but plenty of colour illustrations. Hardcover, 256 pp. $34.95.
 The Game Cook
Norman Tebbit
Norman Tebbit, former British MP and cabinet minister, turns his hand to something a little different in this book, inspired he says, by a conversation he had with his butcher. Unable to understand why people chose to buy tasteless poultry instead of more flavourful, and cheaper, game. The answer they came up with was that home cooks must find game intimidating, and Tebbit aims to change that with this book full of game recipes. Recipes borrow from many cuisines, a Spanish partridge paella for instance, to traditionally British dishes such as a rabbit pie made with apples and cider. No pictures but several black and white illustrations. Hardcover, 201 pp. $29.95.
Raising Steaks
Betty Fussell
Betty Fussell's Raising Steaks is a journey through the history of American beef; from the land wars which took place between British and Spanish early settlers, to the mythology of the cowboy, and the food politics which surrounds the raising of cattle and the production of beef today. Fussell interviews everyone from ranchers to chefs to get to a true understanding of the cultural importance of American beef. Softcover, 402 pp. $21.95.
 Salumi
John Piccetti, Francois Vecchio with Joyce Goldtein
Salumi features more than fifty recipes and serving ideas for tantilizing cured meats written by John Piccetti, Francois Vecchio, and Joyce Goldstein - all experts on the subject. This heavily photographed book contains helpful information that is perfectly accessible for the home cook and professional chef. One look through this book and you'll be out shopping for your next antipasti and spuntini party in an instant. Hardcover, 144 pp. $32.50.
 Hot Dog
Bruce Kraig
Few images symbolize languid summer days in North America more quickly than a photograph of a hot dog calling up, as it does, baseball, mom, apple pies…Part of the Global History series(Hamburger, Pizza, Pancake, Pie), this work is both fun and informative. Vintage photos, both colour and black and white enhance the pleasure of this small book. Hardcover, 144 pp. $22.00.
 How to Butcher Livestock and Game
Paul Peacock
This is an extremely useful guide for those looking to learn about butchering their own livestock or game from gate to plate. Chapters include tips for beef, venison, pork, lamb, goat, poultry, rabbit, and seafood. The book is full of helpful tips as well as information on the ethical treatment of animals. Illustrated. Softcover, 159 pp. $17.95.
 John Torode's Beef
John Torode
When the dust jacket of a book turns into a foldout poster of beef cuts then you know this is one seriously fun, eccentric book. Although originally from Australia Torode is best known for his restaurant, Smiths of Smithfield and co-presenter of Masterchef on BBC TV. For those of us who can't get enough beef. Hardcover, 256 pp. $52.95.
 Fat
Jennifer McLagan
After the successful first book Bones ($41.50), McLagan tackles a supposedly taboo subject, fat. However as we are finding out fat is good for us, and for those of us who never gave it up now's the chance to get out the butter, make crackling and feel good about it all. Hardcover, 232 pp. $37.95.
 River Cottage Meat
Hugh Fearnley-Whittingstall
Eccentric, strong minded, knowledgeable - all describe Fearnley-Whittingstall. This is probably the definitive book on meat. All kinds of meat, various preparations and flavourful recipes. At the same time the author is also passionate about the animals well being, raising his own livestock at River Cottage. A wonderful book for the collection. Hardcover, $50.00.
Carnivore Chic
Susan Bourette
Listen up, you holier than thou vegetarians! Carnivores are back big time. Forget
supermarkets to follow Bourette as she tastes polar in the north and fried ‘ gator
in the south. From bush to organic farm, get in touch with your inner hunter-gatherer
while discovering what constitutes the finest meat. Hardcover, 217 pp. $35.00.
 Great Sausage Recipes and Meat Curing 3rd Edition
Rytek Kutas
From Smithfield hams to andouille sausage, Great Sausage Recipes and Meat Curing is the classic text for aspiring sausage makers. Topics cover everything from sanitation issues to natural casings to curing and canning. Colour and black and white photos, line drawings. HC, 576 pp, $35.95.
 Foie Gras
Andre Bonnaure
With its quality paper and magnificent photos, this outsize European import perfectly reflects the luxury of its subject matter. Yet it is also a book with a sense of humor-witness the lollipop-like foie gras a al croque-au-sel and with a serious purpose. It showcases the technical expertise, nutritional knowledge, and cultural understanding of foie gras possessed by the author, a descendant of one of the great Perigueux foie gras dynasties. Now based in Spain, Andre Bonnaure is a master of modern foie gras preparation. Hardcover, 351 pp. $165.00.
 Charcuterie and French Pork Cookery
Jane Grigson
As charcuterie becomes fashionable again, interest has been renewed in this culinary classic, originally published in 1967, from renowned English writer Jane Grigson. The pig is transformed into an array of delicacies before the readers eyes. An abundance of information accompanies the recipes. Hardcover, 347 pp. $36.95.
 Pork & Sons
Stephane Reynaud
Phaidon Press (The Silver Spoon, $49.95; Breakfast Lunch Tea, $39.95) has published another stunning book, this time on French pork cookery. With both colour photos and drawings reminiscent of the E.H. Shepard illustrations for Winnie the Pooh, this is as much an art book as a cookbook. Author Stephane Reynaud is the son of a butcher and the owner of a pork-centric restaurant in Montreuil. There is a warning for the young, immune-compromised, and the very old warning of raw eggs, unpasteurized cheeses, and uncooked meats. Perhaps there should be a warning for the inexperienced that instructions are somewhat sketchy. Everyone else should stock up on the best pork money can buy, hurry to the kitchen and start cooking up slow-cooked ham hock with red cabbage, pork confit tart, or charcutier's meatloaf. Hardcover, 367 pp. $49.95.
 Field
Guide to Meat
Aliza Green
Long overdue a handy meat guide to help identify more than 200 cuts of meat,
from beef to poultry to game and cured meat. An excellent addition to the reference
area on your cookbook shelf. Softcover, 311 pp. $19.95.
 Seduced By Bacon
Joanna Pruess
How bacon is made, different types of bacon, how to store bacon, how to cook bacon, and a whole book of recipes that feature bacon, or at least include bacon for flavouring or as a garnish. Do you really need to know more? Mouthwatering photos included. Hardcover, 178 pp. $31.95.
 The Delia Collection Pork
Delia Smith
A collection of the best pork recipes from 34 years of iconic brit
food writer Delia Smith. Excellent, easy to follow recipes you
can trust. Other titles in the series include chicken, italian,
and soup.136 pp. $22.95.
 Bones:
Recipes History & Lore
Jennifer McLagan
To gnaw on bones in a world where most meat is sold skinless and
boneless in Styrofoam trays is almost a radical act. In championing
bone-in cooking, Toronto-based food writer and stylist Jennifer
McLagan reconnects us with the aromatic, flavour, and tactile experiences
which have largely been lost in modern cooking. From stocks to
desserts, from meat and game to fish,these dishes reward all the
senses. Colour photos. Hardcover, 257 pp, $41.50.
 The Grassfed Gourmet
Shannon Hayes
Armed with a doctorate in sustainable agriculture and community
development from Cornell, Shannon Hayes makes the case for consuming
pasture-raised foods and for developing a relationship with farmers.
Whether its pork, lamb, beef, dairy or chicken, Hayes provides
recipes to show the product at its best. Softcover, 267 pp, $31.95.
 Hamburgers & Fries
John Edge
The third in a series on iconic American foods (previous titles:
Fried Chicken, Apple Pie, each $28.00), Hamburgers & Fries combines
history, recipes and the addresses for some of America’s
best burger and chip joints. However with recipes like tallow-poached
burgers, it is not for the faint-of-heart. Hardcover, 189 pp, $28.00.
 All
About Braising
Molly Stevens
There are few things more comforting than a good stew whether short ribs braised
in porter ale with maple-rosemary glaze, rabbit with roasted red peppers and
merguez sausages or a beef ragu. A Fine Cooking contributing editor, Stevens
is strong on technique. Colour photos. Hardcover, 481pp, $51.00.
 Burgers
Paul Gayler
Paul Gayler pushes the burger way beyond ground meat to include everything from
cod burgers to pumpkin couscous in a pita. Equally inspired is the selection
of accompaniments including chickpea fries and beetroot and horseradish tzatziki.
Colour photos. Hardcover, 143 pp, $26.95.
 Sausage & Mash
Fiona Beckett
Lowfat, it ain't! However, it is British comfort food at its best.
Along with recipes employing ready-made links for everything
from pizza to jambalaya, there are also a few recipes for make-your-own
sausage.
Colour photos. Softcover, 158 pp, $29.95.
 Meat Harry
Harry Jordan
Sure, butcher Harry Jordan provides recipes for using meat, but
the real reason to buy this book is for the information-descriptions
and photos of cuts of beef, pork and poultry. Softcover, 151
pp, $19.95.
 Meat
Me in Manhattan: A Carnivore's Guide to New York
Mr. Cutlets
Mr. Cutlets serves up all the addresses and phone numbers you need
to consume the best meat in New York. Whether your cooking at home
or eating out, he'll send you in the right direction with a smile
on your
face. Black & white photos. Softcover, 197 pp, $18.00.
 Charlie Trotter's Meat and Game
Charlie Trotter
Another big and beautiful book by Charlie Trotter. Certainly not
meant for the home cook and sure to be copied by the professional,
this book with it's glossy photos
could easily pass for a coffee table book. If you have a local
purveyor of exotic game this could be the book for you if looking
for new inspiration. Otherwise it
remains the stuff that chef's dreams are made of...$60.00. Recipe: Braised
Beef Short Ribs with Horseradish- Potato Purée, Parslied Shallots
and Red Wine Jus.
 Nose to Tail Eating
Fergus Henderson
The book includes rolled pig's
spleen, salad of sorrel, chicory and crispy ear and duck hearts on toast. A
few of the odd yet tasty -- and inexpensive -- dishes one can create by looking
beyond boned chicken breasts or strip steaks. Hardcover, 202.pp, $42.95.
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