The Brisket Book: A Love Story with Recipes (Stephanie Pierson)

Curing & Smoking Made at Home (Dick Strawbridge, James Strawbridge)

Salumi: The Craft of Italian Dry Curing (Michael Ruhlman, Brian Polcyn)

Pure Charcuterie: The Craft and Poetry of Curing Meats at Home (Meredith Leigh)

The Rabbit Cook (J.C. Jeremy Hobson, Philip Watts)

Meathead: The Science of Great Barbecue and Grilling (Meathead Goldwyn)

The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making (Philip Hasheider)

Goat: Meat, Milk, Cheese (Bruce Weinstein, Mark Scarbrough)

The Smoking Bacon & Hog Cookbook: The Whole Pig & Nothing But the Pig BBQ Recipes (Bill Gillespie)

*Sale* Low & Slow: The Art and Technique of Braising, BBQ, and Slow Roasting (Robert Briggs)

Terrine: Verdure, Carni, Pesci, Frutta (Catherine Quevremont)

Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast (Hank Shaw)

Come gestire i salumi in sicurezza (Agostino Macrì, Gianluigi Valsecchi)

Tout Est Bon Dans le Cochon (Christian Etchebest)

A Peine Cru (Stephane Jego)

Terrines: Pâtés en Croûte, Rillettes, Charcuteries...: Recettes et Techniques d'une Ecole d'Excellence (Ferrandi Paris)