Special sauce recommendations!

1. Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook by Fergus Henderson
2. Charcuterie by Michael Ruhlman
3. Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain
4. The French Laundry Cookbook by Thomas Keller
5. The River Cottage Meat Book by Hugh Fearnley-Whittingstall
6. Bouchon by Thomas Keller
7. Bones: Recipes, History, and Lore by Jennifer McLagan
8. Charcuterie and French Pork Cookery by Jane Grigson
9. Cooking by Hand by Paul Bertolli
10. Fish & Shellfish: The Definitive Cook's Companion by James Peterson
11. The Moro Cookbook by Sam Clark
12. The River Cafe Cook Book by Rose Gray
13. Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary Histor by Hervé This
14. Pork and Sons by Stephane Reynaud
15. English Food by Jane Grigson
16. The River Cottage Cookbook by Hugh Fearnley-Whitt
17. Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés by John Kinsella
18. Appetite by Nigel Slater
19. Le Bernardin Cookbook: Four-Star Simplicity by Maguy Le Coze
20. Real Cooking by Nigel Slater

Books with similar tags

1. The River Cottage Meat Book by Hugh Fearnley-Whittingstall
2. The Complete Meat Cookbook by Bruce Aidells
3. Charcuterie by Michael Ruhlman
4. How to Cook Meat by Christopher Schlesinger
5. Charcuterie and French Pork Cookery by Jane Grigson
6. Lamb by the editors of Time-Life Books
7. Beef and Veal by Time Life
8. Pork by Editors of Time-Life Books
9. Better Homes and Gardens Meat Cook Book by Better Homes and Gardens
10. All about meat by Leon Lobel
11. Cutting Up in the Kitchen by Merle Ellis
12. Variety Meats (The Good cook, techniques & recipes) by Time-Life Books
13. Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat by Bruce Aidells
14. Bones: Recipes, History, and Lore by Jennifer McLagan
15. Meat by Ambrose Heath

People with this book also have... (more obscure)

1. Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook by Fergus Henderson (expected 0.1, found 23)
2. Formulas for Flavour (Conran Octopus Interiors) by John Campbell (expected 0.1, found 10)
3. Essence: Recipes from Le Champignon Sauvage by David Everitt-Matthias (expected 0.1, found 10)
4. Seafood of South-East Asia by Alan Davidson (expected 0.1, found 8)
5. Raymond Blanc: Recipes from Le Manoir Aux Quat' Saisons by Raymond Blanc (expected 0.1, found 14)
6. Grand Livre De Cuisine by Alain Ducasse (expected 0.1, found 12)
7. Ma Gastronomie by Fernand Point (expected 0.1, found 14)
8. The Prawn Cocktail Years by Simon Hopkinson (expected 0.1, found 10)
9. Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés by John Kinsella (expected 0.1, found 8)
10. Cuisiniers à Roanne by Jean Troisgros (expected 0.1, found 9)
11. Week in Week Out by Simon Hopkinson (expected 0.1, found 9)
12. Bones: Recipes, History, and Lore by Jennifer McLagan (expected 0.2, found 17)
13. Under Pressure: Cooking Sous Vide by Thomas Keller (expected 0.1, found 11)
14. Tetsuya by Tetsuya Wakuda (expected 0.1, found 10)
15. Cooking by Hand by Paul Bertolli (expected 0.2, found 20)