1,592円 Where’s the beef? It’s on the dinner table tonight! This focused collection of recipes offers 50 tasty ways to serve up protein-rich beef meals without a lot of fuss. Flavorful beef suppers (Cheeseburger Soup, Shepard’s Pie Mac & Cheese) are featured along with new classics (Sheet Pan Steak Fajit...

1,725円 For backyard grilling enthusiasts, smoking has become an essential part of the repertoire. Butcher and charcuterie expert Jake Levin’s comprehensive guide, Smokehouse Handbook, guarantees mouthwatering results for producing everything from the perfect smoked salmon to a gorgeous smoked brisket. L...

1,592円 Discover just how luscious and indulgent both steak and cake can be with Elizabeth Karmel, Southern baker extraordinaire and one of America’s leading pitmasters. Let them eat cakeーand steak! This unique cookbook shares more than 100 recipes that beg to be prepared, paired, and eaten with pure jo...

1,592円 Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the worldーoutside on the grill, as well as in the kitchen. Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it...

1,725円 Home Sausage Making is the most comprehensive go-to reference on the subject ー and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step ph...

1,725円 From “America’s master griller,” (Esquire) and author of Project Griddle comes a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, with 100 innovative recipes for every kind of food from starters to desserts that will make your plates roar with flavor. Here’s how to choose the ...

1,990円 Learn how to humanely slaughter cattle and butcher your own beef with ths straightforward guide. In Butchering Beef, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, ...

1,327円 Say it loud, say it proud: the Best Ribs Ever. The perfect single-subject cookbook for every meat-loving griller, this book, formerly titled Ribs, Ribs, Outrageous Ribs, and updated with a menu chapter’s worth of new recipes, delivers a match made in BBQ heaven: 100 lip-smackingest, mouth-waterin...

564円 Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country ...

564円 This introductory guide explains the basics of butchering your meat at home, from preparing your animals and equipment through to storing your meat. Covers rabbits, poultry, sheep, goats, veal calves, beef, and hogs and includes information on how to process and use organ meats, pelts and hides, ...

1,725円 "The biggest, baddest, best salute to our passion for barbecue, in glorious full-color, from “America’s master griller” (Esquire). A celebration of sizzle and smoke, Steven Raichlen’s award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, ...

2,671円 Since its first publication in 1948, the Good HousekeepingCookery Book has sold over 2 million copies, firmly establishing it as the ultimate cook’s bible. This updated edition celebrates 90 years of the Good Housekeeping Institute and contains their ultimate collection of over 500 delicious, tri...