Incoming Resources
- 400 dao rou lei sheng jing, Meat bible, [zhu bian Li Xinyi ; she ying Yang tao wen hua]
- Jia ting bi bei lu rou liao li da shou lu, [shi pu zuo zhe Yang tao wen hua]
- La ciencia de la carne, la química del filete y el asado, Dario Bressanini ; fotografías de Barbara Torresan ; traducción, Marc Cornelis
- Six basic cooking techniques, culinary essentials for the home cook, Jennifer Clair ; photographs by Meredith Heuer
- Katei ryōri hyaku no kihon, Oishii Kenkō hen
- Meat illustrated, a foolproof guide to understanding and cooking with cuts of all kinds, America's Test Kitchen
- Michael Symon's playing with fire, BBQ and more from the grill, smoker, and fireplace, Michael Symon and Douglas Trattner ; photographs by Ed Anderson
- Low and slow, how to cook meat, Neil Rankin
- The Cook's illustrated meat book, the game-changing guide that teaches you how to cook meat and poultry with 425 bulletproof recipes, the editors at America's Test Kitchen
- Hun cai jian kang chi fa dong wen xi da, Chen Zhitian zhu bian
- Jia chang rou hun, Zhong ying liang pin wen hua chuan bo ji gou chu pin
- El manual del parrillero, William Archer
- The carnivore cookbook, the complete guide to success on the carnivore diet with over 100 recipes, meal plans, and science, Maria Emmerich & Craig Emmerich
- Asada, the art of Mexican-style grilling, Bricia Lopez with Javier Cabral
- Butcher + beast, mastering the art of meat, Angie Mar ; with Jamie Feldmar ; photographs by Johnny Miller
- Rou pin sheng jing, zuo zhe Yase Kaina (Arthur Le Caisne) ; shui cai cha tu Shang Geluosong (Jean Grossan) ; yi zhe Han Shuyan]
- Field guide to meat, how to identify, select, and prepare virtually every meat, poultry, and game cut, by Aliza Green
- Yuan qi man man rou bian dang, 36 kuan ying yang fan he x 50 dao bu fu re pei cai, Choutijishui DiDi zhu
- In the charcuterie, the Fatted Calf's guide to making sausage, salumi, pates, roasts, confits, and other meaty goods, Taylor Boetticher and Toponia Miller ; photography by Alex Farnum
- A burger to believe in, recipes and fundamentals, Chris Kronner, with Paolo Lucchesi ; photography by Eric Wolfinger
- The new charcuterie cookbook, exceptional cured meats to make and serve at home, Jamie Bissonnette, chef/owner of Toro NYC, Coppa and Toro Boston, winner of the James Beard Best Chef: Northeast award ; photography by Ken Goodman ; foreword by Andrew Zimmern
- The paleo chef, quick, flavorful paleo meals for eating well, Pete Evans ; photography by Mark Roper
- The MeatEater fish & game cookbook, recipes and techniques for every hunter and angler, Steven Rinella with Krista Ruane ; photography by John Hafner ; additional photography by Garret Smith
- Prime, the beef cookbook, Richard H. Turner
- Shi shang zui wan zheng jia ting quan rou pin ying yang tu jian, 55 zhong ju jia chang bei rou pin de wan zheng jie shao, Zhang Chenrong, Cai Jia'en zuo ; Hao shi cai yan jiu tuan dui bian
- Minna no karāge, Nihon karāge kyōkai
- Rang xiao hai xiu xiu zhang gao de ri ri hao rou, Xu Huiyuan zhu ; [yi zhe Peng Yijun]
- An xin chi shou gong rou pin, Huang Chunhui zhu
- Global meatballs, around the world in over 100+ boundary breaking recipes, from beef to bean and all delicious things in between, Adeline Myers
- Root, Rob Howell ; photography by Alexander J. Collins
- Meat, (the art of cooking meat), recipes and food styling by Valery Drouet ; photography by Pierre-Louis Viel
- The jerky bible, how to dry, cure, and preserve beef, venison, fish, and fowl, Kate Fiduccia
- Art of the burger, more than 50 recipes to elevate America's favorite meal to perfection
- The food lover's guide to meat and potatoes, Sharon Tyler Herbst
- Michael Symon's carnivore, 120 recipes for meat lovers, Michael Symon with Douglas Trattner ; photographs by Jennifer May
- Meat for thrifty meals, [prepared by Bureau of Human Nutrition and Home Economics, Agricultural Research Administration, U.S. Department of Agriculture]
- Jin jin you wei tan, Chen Cunren zhu, [2]
- The meat cookbook, Nichola Fletcher ; recipes by Christopher Trotter, Elena Rosemond-Hoerr, Rachel Green
- Meat, a kitchen education, James Peterson
- Meat, everything you need to know, Pat LaFrieda and Carolynn Carreño ; photographs by Evan Sung
- 150 dao can ting bi dian rou lei liao li, [shi pu zuo zhe Yang tao wen hua]
- 100 dao mei wei rou liao li, kao, chao, lu, zha, kuai su shang zhuo!, Cheng Anqi zhu
- Whole beast butchery, Ryan Farr with Brigit Binns ; photographs by Ed. Anderson
- Dan dan rou, da man zu, Hearty meat-filled recipes, [zuo zhe Jackie 5weijia]
- Jiu ai chi rou, gen zhe Han'guo zhu chu xue ming dian ren rou liao li, Lin Shenggen zhu ; Zhang Yuqi yi
- Texas BBQ, platefuls of legendary Lone Star flavor
- 365 zhong lu rou lu wei wan quan shou lu, [shi pu zuo zhe: Jiang Lizhu, Yang tao wen hua]
- "Wu rou bu huan, zhe yang chi rou cai jian kang, Chen Peiyi zhu bian.\"
- Bai jia shao wei, Celebrity chefs' favorite barbecue recipes, Bai yi can yin ji shi xie hui bian zhu
- Jiu ai chi rou!, ren sheng jin huan, rou yu heng liu : yi qi xiang yong Su Dongpo de yang ji gu, Shi Xiangyun de kao lu rou, Cunshang Chunshu de niu pai, yi ji Shanghai jiang ya, Shandong pa ji, he Xibanya dun niu wei, Li Shu zhu bian