A reference guide for the beeferati

MoB | Beef Books

Culture : Books By Photo by Eric Yang

People always ask us, “How do you find time to read when you’re busy eating all that beef?” We kill two steer with one stone — that’s how. The market for beef books is robust, so we’ve winnowed the list of our favorite beef-related cookbooks and resources to only five. That should be easy enough to digest. Can’t say the same for that brisket we just ate, which has thrown us into a beef coma.

Books on beef, a Month of Beef feature, after the jump.

The Meatball Shop Cookbook

Native New Yorkers and restaurant biz lifers Daniel Holzman and Michael Chernow opened their first outpost of The Meatball Shop in the city’s Lower East Side neighborhood in 2010. Since then they’ve opened two more locations, serving all manner of balls and ball accoutrements in combinations as varied as the outcomes of a chess match. This is the restaurant cookbook. The first recipe? Classic beef meatballs.

Standout Recipe: Steak ‘N’ Bacon Cheddar Balls

Buy Now: $28

Michael Symon’s Carnivore: 120 Recipes for Meat Lovers

Michael Symon is perhaps best known for having the highest winning percentage on Iron Chef, for those who follow those things. He’s also a James Beard Award winner and owner of several Cleveland-area restaurants, including Lola Bistro. This book, released in 2012, is his meat opus.

Standout Recipe: Double-Trouble Meat Loaf

Buy Now: $23

The Art of Living According to Joe Beef: A Cookbook of Sorts

Joe Beef is an institution in Montreal’s Little Burgundy neighborhood. According to the proprietors, It’s named after an early 19th century restaurateur and former sergeant in the British Army, nicknamed Joe Beef for his ability to source beef in tough times (quite a virtue, if you ask us). In that spirit, this book is equal parts kitchen companion and man’s guide to doing cool stuff. To wit: 10 variations on the strip loin steak and tips for welding your own cake mold.

Standout Recipe: Montreal Steak Spice

Buy Now: $26

Primal Cuts: Cooking with America’s Best Butchers

This book is a no brainer for true beef aficionados: nearly 300 pages of recipes by butchers from shops across the States. It’s food for straight shooters, people who would rather eat flank steak fajitas than something sauced with béarnaise.

Standout Recipe: Horseradish-Crusted Roast Beef

Buy Now: $26

The River Cottage Meat Book

Page 1: meat cleaver on wooden table. That photo sets the tone for the rest of the book, which is as beautiful as it is earnest. Much more than a collection of recipes by Hugh Fearnley-Whittingstall, chef and producer of the River Cottage TV series in England, it’s a comprehensive resource for meat eaters. The first 200 pages deal in knowledge, covering everything from buying meat in the supermarket to exhaustive descriptions of each cut of beef.

Standout Recipe: Potted Hough (Beef Shank)

Buy Now: $26