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The Best Meat Cookbooks

I'm sorry I don't know where this should be posted, but here it goes. I need a cookbook for just meats. I mainly cook beef and pork for my husband. Please help! My husband is now running to the fast food chains once he hears I'm making steak or pork chops. I'm attempting to make a cross rib chuck roast and I marinated it last night and hoping to cook it tonight or tomorrow. Please hurry with your recommendations. Thanks

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  1. Michael Symon's Carnivore is a great choice: http://www.amazon.com/Michael-Symons-...

    Also check out the store Omnivore in Noe Valley at Church and Caesar Chavez. They have an incredible selection and are really really helpful.

    1 Reply
    1. re: KeepTreySober

      I absolutely love Carnivore. My vote is for it!

    2. Thank you for your recommendation. I heard of Omnivore bookstore and forgot all about them. I will be heading there this weekend and love Michael Symon. Thanks again

      1. Julia Child's How To Cook has good tips on meat. So does Joy of Cooking.

        1 Reply
        1. re: Robert Lauriston

          Out of all of the cookbooks I have, I do not own either of those cookbooks. It's time to get to the bookstore. Thank you for the recommendation

          1. re: Gio

            This looks like a nice blog and I like that she's from SF. It looks like I will be purchasing the Meat cookbook by James Peterson. Thanks

          2. If you need something right away for the roast you have, look at this old Chowhound thread: http://chowhound.chow.com/topics/284088 . The instructions Jim H posts on that thread to cook this kind of roast low and slow for several hours are really helpful. I think marinating it for 2 full days as he directs will help a lot, too. I think you HAVE to have a meat thermometer to pull off this kind of roast successfully. There are just too many variables to be able to just follow a recipe's timing and have it come out right.

            For a general meat cookbook, I think "How to Cook Meat", by Christopher Schlesinger and John Willoughby is a good place to start, especially to learn about beef cookery. There's a totally unrelated website by the same name that is pretty helpful, too: http://www.howtocookmeat.com/ . It will give you clear, step-by-step instructions on how to broil, bake, braise or pan-roast many types of meat.

            I'm a relatively new meat cooker too, and the most helpful tips for me, besides to get a meat thermometer, have been: to let meat come up to room temperature before cooking (this might take a couple of hours for a large cut like your roast); to pat meat dry before searing or roasting; to only cook meat to about 10 degrees below the temps they list on most "doneness" charts because the meat will continue to cook while resting; and to ALWAYS let the meat rest after cooking before cutting into it.

            Good luck.

            1 Reply
            1. re: ninrn

              I looked at the old post that you suggested and I will follow Jim H's cooking tip. It looks quite easy. My only concern is what kind of meat thermometer should I use? I have a standard dial one. Is there a better option? Thank you for your tips. I'm going to add another cookbook to my list.