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"Meat and poultry" as a book category covers works focused on preparing, cooking, sourcing, preserving and understanding red meat, pork, game, and birds. It includes cookbooks with recipes and menus, technique manuals (butchery, jointing, roasting, grilling, smoking, charcuterie), food-safety and storage guides, and practical references on cuts, equipment, temperatures and flavor pairings. The category also embraces related nonfiction—food science, sustainability and ethical-farming discussions, hunting and raising poultry, regional meat traditions and culinary histories, and memoirs from chefs or butchers. Books in this category target home cooks and professionals alike, offering everything from quick weeknight recipes to in-depth technical instruction and cultural context.

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