Jane Grigson Charcuterie and French Pork Cookery
(Grub Street isbn: 1 902304 88 8)
First published in 1967, a must have guide to making pates, sausages, terrines and sauces as well as classic pork dishes from the French larder.
Fergus Henderson The Whole Beast: Nose to Tail Eating
(HarperCollins isbn: 0-06-058536-6)
The reprint of the classic book by the chef of St. John restaurant in London. Much admired for his no holds barred take on British food, it contains wonderful recipes for meat and offal plus side dishes of vegetables and salads and excellent fish dishes.
Hugh Fearnley-Whittingstall The River Cottage Meat Book
(Hodder & Stoughton isbn: 0 340 82635 5)
A comprehensive guide to the world of meat by the popular author and television presenter. Contains information on buying, cooking and preserving- a beautiful book.
Elizabeth David French Provincial Cooking
Although not strictly a book on meat, it is, however, a source for classic meat dishes that have, sadly, gone out of fashion. Written by one of the greatest food writers of all time it is easy to lose oneself in a nostalgic era of peasant French cookery.
Pierre Koffman Memories of Gascony
Octopus/Amazon isbn: 1-855100-28-2)
One of the true greats of the London restaurant scene in the 70’s, 80’s and early 90’s. Pierre’s most famous protégé was Marco Pierre White who worked for him at Le Tante Claire in Chelsea. A beautiful book based on the seasons and his childhood in rural Gascony.
See also Meat Guide