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Cooking and Food
Meats


There are 382 books in this aisle.
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Featured Titles in Cooking and Food - Meats
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The Meatball Shop Cookbook
The Meatball Shop Cookbook
by Daniel Holzman
Publisher Comments
HK... (read more)

List Price $28.00
Your price: $13.50
Used - Hardcover

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The River Cottage Meat Book
The River Cottage Meat Book
by Hugh Fearnley-whittingstall
Publisher Comments
HUGH FEARNLEY-WHITTINGSTALL is a renowned British broadcaster, writer, farmer, educator, and campaigner for real food. The author of seven books, Hugh lives with his wife and three children on the River Cottage farm in Devon, England.... (read more)

Your price: $40.00
New - Hardcover

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The Great Ribs Book
The Great Ribs Book
by Hugh Carpenter
Publisher Comments
The authors of our popular HOT series (over 200,000 books in print) team up to bring you the skinny on ribs. With dozens of color photographs and detailed discussion of different types of ribs, cooking techniques, and sauces, this slender wonder has... (read more)

List Price $16.99
Your price: $6.50
Used - Trade Paper

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The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat
The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat
by Tom Mylan
Publisher Comments
Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale--... (read more)

Your price: $37.50
New - Hardcover

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Beef: A Global History (Reaktion Books - Edible)
Beef: A Global History (Reaktion Books - Edible)
by Lorna Piatti-farnell
Publisher Comments
Hamburgers, pot roast, stew, steak, brisket—these mouthwatering dishes all have cows in common. But while the answer to the question, “Where’s the beef?” may be, “everywhere,” links to obesity and heart disease, mad... (read more)

Your price: $18.00
New - Hardcover

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Charcuterie: The Craft of Salting, Smoking, and Curing
Charcuterie: The Craft of Salting, Smoking, and Curing
by Michael Ruhlman
Publisher Comments
Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond,... (read more)

Your price: $35.00
New - Hardcover

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Meats & Poultry (Williams-Sonoma Kitchen Library)
Meats & Poultry (Williams-Sonoma Kitchen Library)
by Williams Sonoma
Publisher Comments
Culled from the award-winning, 43-volume Williams-Sonoma Kitchen Library, the recipes in this book cover the best of the best when it comes to meat and poultry dishes. Step-by-step photographs reveal how easy it can be to make wonderful entres. 200... (read more)

List Price $23.95
Your price: $14.95
Used - Hardcover

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Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated
Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated
by Hank Shaw
Publisher Comments
INTRODUCTION   Cooking a duck or a goose in today’s world is an act of expression. It  is a way to find that forgotten feast we Americans once enjoyed, to free ourselves from the Tyranny of the Chicken and shake our fists at the notion... (read more)

Your price: $24.99
New - Hardcover

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Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
by Adam (cor) Danforth
Publisher Comments
Quality Meat from Poultry, Rabbits, Sheep, Goats, and Pigs Locally raised animals, humanely slaughtered and expertly butchered. This is the best meat we can eat and, with Adam Danforth's comprehensive manual, you can learn the skills necessary to take an... (read more)

Your price: $24.95
New - Trade Paper

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Pig: King of the Southern Table
Pig: King of the Southern Table
by James Villas
Publisher Comments
Though beef, poultry, and fish all have their uses in Southern cookery, one animal stands snout and shoulders above the rest—the mighty pig. Whether served with coleslaw or baked beans, potato salad or collard greens, the pig holds pride of place... (read more)

List Price $34.95
Your price: $12.95
Used - Hardcover

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Complete Jerky Book : How To Dry, Cure, and Preserve Everything From Venison To Turkey (10 Edition)
Complete Jerky Book : How To Dry, Cure, and Preserve Everything From Venison To Turkey (10 Edition)
by Monte Burch
Publisher Comments
As more and more self-sufficiency methods rise out of todays waning economy and growing green movement, so does jerky. Jerky is one of the oldest forms of food preservation, and yet these days, a very popular hobby for the hunting enthusiast and a great... (read more)

Your price: $12.95
New - Trade Paper

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Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
by Ryan Farr
Publisher Comments
DIY fever + quality meat mania = old-school butchery revival Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef... (read more)

List Price $40.00
Your price: $27.50
Used - Hardcover

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Odd Bits: How to Cook the Rest of the Animal
Odd Bits: How to Cook the Rest of the Animal
by Jennifer Mclagan
Publisher Comments
In a world of costly prime cuts—stately crown roasts, plump pork chops, and regal racks of lamb—it’s easy to forget about (and steer clear of) the more economical, but less lovable parts of the beast—bellies, brains, cheeks, combs,... (read more)

Your price: $35.00
New - Hardcover

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Ginger Pig Meat Book
Ginger Pig Meat Book
by Tim Wilson
Publisher Comments
This much-anticipated book is packed with recipes and a wealth of expert information, providing every food lover with an indispensible guide to getting the very best out of the meat they buy.In The Ginger Pig, Tim Wilson, farmer and proprietor of The... (read more)

List Price $35.00
Your price: $14.98
Sale - Hardcover

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Meat and Potatoes: Simple Recipes That Sizzle and Sear
Meat and Potatoes: Simple Recipes That Sizzle and Sear
by Rahm Fama
Publisher Comments
RAHM FAMA grew up on a ranch in Santa Fe and cooked his way through Austin, Phoenix, Scottsdale, New York, Colorado Springs, and St. Lucia, and most recently was the executive chef of The Lodge at Vail. He is the corporate chef at US Foods, the nation... (read more)

List Price $22.50
Your price: $15.50
Used - Trade Paper

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Culinary Birds: The Ultimate Poultry Cookbook
Culinary Birds: The Ultimate Poultry Cookbook
by John Ash
Synopsis
More than 170 recipes for chicken, eggs, turkey, duck, goose, and small birds, plus proper storage, handling and preparation.... (read more)

List Price $30.00
Your price: $14.98
Sale - Hardcover

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Meat Smoking and Smokehouse Design
Meat Smoking and Smokehouse Design
by Stanley Marianski
Publisher Comments
Here is your complete reference on curing, smoking and cooking meats. Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats... (read more)

Your price: $19.95
New - Trade Paper

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Raising Steaks: The Life and Times of American Beef
Raising Steaks: The Life and Times of American Beef
by Betty Fussell
Publisher Comments
"Crisscrossing the nation, visiting everyone from small ranchers to famous chefs to corporate honchos, Fussell skillfully explains why beef, steak in particular, has come to symbolize what this country is all about,for good and ill ... You'll want... (read more)

List Price $15.25
Your price: $5.50
Used - Trade Paper

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Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
by Jennifer Mclagan
Publisher Comments
An appealing exploration of the glories of cooking fat—a component of food that's newly fashionable—with history and recipes. Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking... (read more)

List Price $35.00
Your price: $14.95
Used - Hardcover

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All about Roasting: A New Approach to a Classic Art
All about Roasting: A New Approach to a Classic Art
by Molly Stevens
Publisher Comments
Successful restaurateurs have always known that adding "roasted" to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat,... (read more)

List Price $35.00
Your price: $24.00
Used - Hardcover

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