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Meat
 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.
 Geist
Atlas of Canada: Meat maps and other strange cartographies
While this is not a recipe book, there are food refernces, it is a whimsical
off beat view of place names in Canada. There are food maps eg. The Doughnut
Map, The Map of Kitchen Implements, The Map of Toppings, amongst more off beat
The Map of Haircuts, The Map of Peggy's Canada (as in Atwood). Trivia buffs and
just the curious will have loads of fun. Trust us you can't read just one page!
$24.95.
 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, $45.00.
 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.
 The
Moose Cookbook
Colonel John J. Koneazny
You've driven home from hunting country with your kill tied to
the roof of the SUV. Now what to do with the 500 or so pounds o'meat?
Colonel Koneazny to the rescue with 100 recipes for everything
from fondue to mincemeat. The book features a freezer record section
to remind you
of where you captured your prey and how long it's been frozen.
Softcover, 154 pp, $12.95.
 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...$80.00. 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, $39.95.
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