Cookbooks
Charcuterie: The Craft of Salting, Smoking, and Curing written by Michael Ruhlman and Brian Polcyn
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes written by Jennifer McLagan
The Whole Beast: Nose to Tail Eating by Fergus Henderson
Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook by Fergus Henderson
The River Cottage Meat Book by Hugh Fearnley-Whittingstall
The French Laundry Cookbook by Thomas Keller
