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Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes

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Buy him this book:

The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes

We feature 425 recipes for beef, pork, lamb, veal, chicken, and turkey in a sturdy hardcover. With practical tips, easy to follow recipes, and trustworthy test kitchen expertise on every one of its 500+ pages, The Cook's Illustrated Meat Book is the only resource you'll need for great results every time you cook meat.

And forward him the following info as he learns to cook:

Start with Helen Rennie below. Then Mark Bittman and Michael Rhulman.

When learning to cook or even improve if you have experience, the most important thing is to use reliable sources for recipes that are based on "food science" which will tell you the hows and why's so you become a better cook—for life.

The following are suggested sources for cookbooks and videos based on food science with tested recipes.

Helen Rennie Cooking School - videos
How to Cook Everything by Mark Bittman (recipes and videos)
Visit Kenji's youtube channel, find what dish looks interesting, watch, make it
The Food Lab: Better Home Cooking Through Science cookbook by Kenji
Christopher Kimball’s "Milk Street" youtube channel (co-founder of Cook's Illustrated)
The Joy of Cooking *O*ne of the best cookbooks to have around in your permanent library. The more than 4,600 recipes (what a bargain!) are all tested and tried and true over decades. There are large sections on ingredient choices and kitchen basics.
America's Test Kitchen: videos + cookbooks
Serious Eats: The Food Lab Unraveling the mysteries of home cooking through science with J. Kenji López-Alt, videos, techniques, recipes
"Good Eats" series by Alton Brown, Seasons 1-7 Full Episodes
The 4-Hour Chef: The Simple Path to Cooking Like a Pro by Tim Ferriss - so much more than just a cookbook
The New Best Recipe by Cook's Illustrated
The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated
Jacque Pepin Essential Pepin and Jacques Pépin Cooking At Home | KQED
Jacques Pépin New Complete Techniques by Jacque Pepin
Ruhlman's Twenty: The "Twenty" in the title refers to 20 fundamentals that every single cook should know by Michael Rhulman
Salt Fat Acid Heat by Samin Nosrat
Harvard & MIT offer a free edX course: Science and Cooking
The Elements of Cooking: Translating the Chef's Craft for Every Kitchen by Michael Rhulman
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee
KitchenWise: Essential Food Science for Home Cooks by Shirley O. Corriher
Milk Street with Christopher Kimball (videos) + (cookbooks)
Learn to Cook Like a Chef, from a Chef with Chef Jacob Burton (videos)
Cooking for Geeks cookbook by Jeff Potter
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg

Cooks illustrated meat book is on sale at barnes and noble 12$- great pick up. amazon link to the book only-https://www.amazon.com/Cooks-Illustrated-Meat-Book-Game-Changing/dp/1936493861

Are you only interested in meat? The Cook's illustrated Meat book has super detailed recipes and lots of background information to make sure you're doing everything right.

I've been cooking meat my whole life, and I found lots of new stuff here http://www.amazon.com/Cooks-Illustrated-Meat-Book-Game-Changing/dp/1936493861/ref=sr_1_1?ie=UTF8&qid=1439081252&sr=8-1&keywords=cooks+illustrated+meat

Pick yourself up any of the cookbook series under the "Cooks' Illustrated" series. It's made by the guys from America's Test Kitchen, and they do a great job of teaching along with giving recipes. I have this one.

Alton Brown is my patron saint.