Meat

The River Cottage Cookbook

By Fearnley-Whittingstall, Hugh

Great British Cooking: a Well-kept Secret: More Than 200 Recipes - from Meat Pies to Plum Pudding - Adapted for American Cooks

By Garmey, Jane

Who Put the Beef in Wellington?: 50 Culinary Classics, Who Invented Them, When and Why. Foreword by James Martin

By James Winter

Chicken Dishes (Confident Cooking Ser.)

By Leith, Prue, Anon

Meat and Fish (Food and How To Cook It!)

By Llewellyn, Claire, O'shea Food technology teacher, Clare

A History of English Food

By Dickson Wright, Clarissa

Low Fat Chicken (Step-by-Step)

By Hildyard, Anne

Favourite Beef Recipes: Illustrated with Pastoral Cattle Scenes (Favourite Recipes)

Easy Meals With Meat : Weight Watchers :

By Sue Ashworth, Steve Lee

Pigs for the Freezer: A Guide to Small-Scale Production

By McDonald-Brown, Linda

Poultry: 13 (Food)

By Powell, Jillian, Bull, Peter

Elizabeth David's Christmas

By David, Elizabeth, Norman, Jill

The Book of Burger

By Ray, Rachael

NLP Made Easy

By Harris, Carol

Pigs & Pork : History, Folklore, Ancient Recipes

By Garavini, Daniel, Roveda, Gabriele

The WI book of poultry and game

By Hesketh, Pat

The WI book of meat cookery: Over 100 recipes tried and tested by the Women's Institute

By Angela Mottram

Chicken: Over two hundred recipes devoted to one glorious bird

By Phipps, Catherine

Favourite Egg Recipes

By J Salmon Ltd

Food in England: A Complete Guide to the Food That Makes Us Who We are

By Dorothy Hartley

Mrs Beeton's Chicken Other Birds and Game: Foreword by Valentine Warner

By Beeton, Isabella, Baker, Gerard

Mrs Beeton's Classic Meat Dishes: Foreword by Fergus Henderson

By Isabella Beeton

The Delia Collection: Chicken

By Smith, Delia

Billion Dollar Burger: Inside Big Tech's Race for the Future of Food

By Purdy, Chase

Meat: A Natural Symbol

By Fiddes, Nick

Perfect Poultry (Eat Well Live Well)

Mince!: 100 Fabulously Frugal Recipes

By Wilson, Mitzie

Food DIY: How to Make Your Own Everything: sausages to smoked salmon, sourdough to sloe gin, bacon to buns

By Hayward, Tim

Cooking on the Bone: Recipes, History and Lore

By Jennifer McLagan

Good Old-Fashioned Roasts: And Tasty Leftovers (National Trust Food)

By Laura Mason