Author: James Peterson
Buy It: $22.60
Why You Should Own It: The problem with cookbooks like The Joy of Cooking is they present seemingly the entire world of food in such a way that the reader thinks they can jump in anywhere and start cooking. It's far better to devote time to a specific technique or ingredient until you've become comfortable before you start tackling everything. Enter Meat, James Peterson's encyclopedia. Pouring over this book is a class in the fundamentals of one extremely complicated and varied ingredient. But with an understanding of this ingredient, you step up your game enormously, allowing you to step into a far-reaching text with greater confidence.