This post contains affiliate links.
If you are a carnivore, you need at least one of these bestselling meat cookbooks.
The incredible authors of these cookbooks will help teach you how to prepare the best meat-filled meals. Think of these best selling meat cookbooks as your roadmaps with everything you need (except the ingredients) to become an amateur “rotisseur” aka master of meat!
Whether you’re looking for a quick weeknight family dinner, decadent chicken wings, 14-hour smoked pork butt, roasted chicken, or grilled salmon these bestselling meat cookbooks will provide you with everything you need to confidently make the greatest meat-filled meals.
What are your favorite cookbooks for us meat-eaters? | Have a cookbook we should add? Email us!
Bestselling Meat Cookbooks
Step up your venison cooking game with fresh field-to-table recipes that make the most of your whole harvest from shoulder to shank. Venison cooking is for everyone, and Allie Doran, the creator of Miss Allie’s Kitchen, shows you how to make sure every meal you make is as tender, flavorful, and easy as possible, from the Easiest Black Pepper Jerky to Red Wine–Braised Short Ribs with Herb Gremolata. In this recipe collection, you’ll learn all the skills you need to start cooking the best game meals of your life beyond basic stewing. Soon you’ll find there’s no such thing as a bad cut of meat when you’re cooking it right with the help of Allie Doran’s top-selling game meat cookbook.
Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more!
Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry.
For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth-generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers and the philosophy behind it.
It can be intimidating to shop for seafood! Let this deliciously smart cookbook lure you to Pacific coast seafood that’s good for your health and good for the planet. Chef and seafood advocate Becky Selengut helps simplify sustainable seafood choices for consumers in this fully revised and expanded edition that now includes lingcod, Pacific cod, wahoo (or ono), mahi-mahi, and herring.
In this best selling cookbook, there are recipes for Clams, mussels, oysters, Dungeness crab, shrimp, scallops, wild salmon, Pacific halibut, black cod, lingcod, rainbow trout, albacore tuna, Pacific cod, Arctic char, mahimahi, wahoo (or ono), sardines, herring, squid, and caviar.
A game-changing collection of 60 new-fashioned chicken recipes from chef Tyler Kord and Food52, the award-winning online kitchen and home destination.
Sautéed, fried, or nestled in a sheet pan, chicken is a clear winner for home cooks around the world–from jerk chicken and chicken adobo to Vietnamese chicken noodle soup, pho ga. But because chicken is so popular, you may feel like you’ve run out of new ways to love it. That’s where Food52 and Tyler Kord come in, bringing you a clever collection of deliciously inventive chicken dishes. In this book, you’ll find creative recipes for every occasion: Winning weeknight dinners and ambitious-but-worth-it weekend projects; meals to impress guests and satisfy picky kids; and cozy comfort foods to curl up with.
So even if chicken’s already your trusty dinner go-to, this bestselling cookbook will have you eating lots more of it, and never getting bored.
For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This cookbook is the definitive guide to the concepts, methods, equipment, and accessories of barbeque and grilling.
This bestselling cookbook blends chemistry, physics, meat science, and humor. Lavishly designed with full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many outside the box creations.
In The South’s Best Butts, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belt’s most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pig—the foundation of Southern BBQ.
Because no meat plate is complete in the South without “all the fixin’s” to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certain…this book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process.
The only turkey cookbook you’ll ever need! Never worry about whether your turkey is dry or underdone again—The Perfect Turkey Cookbook takes all of the mystery and guesswork out of the equation. With helpful cooking charts and easy-to-follow recipes with accompanying illustrations and full-color photographs, this handy little cookbook will be your faithful sidekick whenever turkey is in the menu plan…and no need to stick to the same old standbys of mashed potatoes, squash, and stuffing (although you can if you want to—those are here, too!)! Mix it up a bit with creative new takes on the classics, or totally step outside of your culinary comfort zone with brand new, mouth-watering recipes.
In preparing to open his barbecue restaurant, Mabel’s BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City–to name just a few–as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further than this best selling grilling cookbook.