Award-Winning BBQ Sauces and How to Use Them: The Secret Ingredient to Next-Level Smoking (Ray Sheehan)
One Pan Chicken: 70 All-in-One Chicken Recipes For Simple Meals, Every Day (Claire Thomson)
Olympia Provisions: Cured Meats and Tales from an American Charcuterie (Elias Cairo, Meredith Erickson)
Wild Meat: From Field to Plate – Recipes from a Chef who Hunts (Ross O'Meara)
Sausage Making: The Definitive Guide with Recipes (Ryan Farr)
Charcuterie and French Pork Cookery (Jane Grigson)
*Pre-Order* Barbecue: Smoked & Grilled Recipes From Across the Globe (Hugh Mangum, Shana Liebman)
Make Sausages Great Again (Stanley Marianski and Adam Marianski)
The Complete Guide to Smoking Meat: 100 Smokin' Good Recipes for BBQ and More (Derrick Riches, Sabrina Baksh)
Meat, Poultry & Game: Recipes and Techniques from the Ferrandi School of Culinary Arts (FERRANDI Paris)
(*NEW ARRIVAL*) (Charcuterie) Tina G. Mueller. The Professional Chef's Book of Charcuterie: Pates, Terrines, Timbales, Galantines, Sausages, and Other Culinary Delights
(*NEW ARRIVAL*) Lucky Peach. Guts
Charcuterie: The Craft of Salting, Smoking, and Curing (Michael Ruhlman & Brian Polcyn)
(*NEW ARRIVAL*) (Charcuterie) Pierre Cotte Marcel and Deport, Jean-Francois and Odeau, Jean-Pierre. Professional Charcuterie Series
Hamburger Gourmet (David Japy , Elodie Rambaud, & Victor Garnier)
Guga: Breaking the Barbecue Rules (Gustavo Tosta)
