If you're a meat aficionado there are four new indispensable meat-centric cookbooks that'll make a fine addition to your cookbook collection this year.
Whether you're into chicken, grilling, steak or burgers, each favourite is covered with such expert lip smacking depth and precision, you're likely to fall in love all over again.
Here they are:
How to Cook Meat in Four Specialist Cookbooks
1. Chicken on the Menu – March 31, 2017 by Luc Hoornaert, Kris Vlegels
If chicken's your thing, but you only have a handful of signature dishes, this is just the recipe cookbook to re-fresh your menu. 60 recipes are included by famous top chefs like Bocuse and Georges Blanc and range from everyday chicken dishes to chicken dishes around the world.
2. Prime: The Beef CookBook – May 2, 2017 by Richard H. Turner
If you love beef, you'll appreciate this "ode to all things beef" promised in Prime, by beef expert Richard H.Turner. Over 150 top recipes are organised by cooking method with dishes from around the world, from Burmese beef curry to Chilean Empanadas, along with contributions from some of the world's best chefs.
3. The World is Your Burger: A Cultural History – June 5, 2017 by David Michaels
Burgerphiles prepare to get hungry. This is the all-encompassing one-stop guide for home cooks to pop culture addicts, paying tribute to the iconic favourite. Covering everything from the burger's origins and impact, topped off with twenty-five delicious recipes, this is destined to be your new kitchen distraction.
4. Pitmaster: Recipes, Techniques, and Barbecue Wisdom – March 15, 2017 by Andy Husbands, Chris Hart, Mike Mills, Amy Mills
Want to become a true pitmaster this season? Then here's the definitive guide, whether you're new to the grill or a seasoned vet. Beginning with the basics from instructional tutorials to guest pitmasters you'll be able to develop your own signature barbeque cooking style, whether you go for Texas, Kansas City or the Carolinas whilst mastering butterfly pork butt Burnt Ends to Memphis-Style baby back ribs.