American Grill: 125 Recipes for Mastering Live Fire (Tyler Florence)
The Complete Nose to Tail (Fergus Henderson)
Franklin Steak: Dry-Aged. Live-Fired. Pure Beef (Aaron Franklin, Jordan McKay) *Signed*
The Whole Duck: Inspired Recipes from Chefs, Butchers, and the Family at Liberty Ducks (Jennifer Reichardt)
Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods (Taylor Boetticher, Toponia Miller)
Sheet Pan Chicken: 50 Simple and Satisfying Ways to Cook Dinner (Cathy Erway)
The Good Cook: Terrines, Pates & Galantines (Richard Olney, ed.)
Charcuterie: Pâtés, Terrines, Savory Pies (Ferrandi)
Charcuterie: The Craft of Salting, Smoking, and Curing (Michael Ruhlman, Brian Polcyn)
Chicken and Charcoal: Yakitori, Yardbird, Hong Kong (Matt Abergel)
(*NEW ARRIVAL*) (Charcuterie) Stephane Reynaud. Terrine
Meat Pies: An Emerging American Craft (Brian Polcyn, Michael Ruhlman)
Recipes from an Italian Butcher: Roasting, Stewing, Braising (The Silver Spoon Kitchen)
And for mains...(Gaz Smith, Rick Higgins)
Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie (Brian Polcyn, Michael Ruhlman)
Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things (Hank Shaw)
