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'Beef'
Recipes by John Torode
Photos by Jason Lowe
The Taunton Press -- 2009
Buy it at Amazon

Not just another meat and potatoes cookbook, this tome dives head first into the world of beef, how to properly cook it and how it's used in other parts of the world -- such as in Japan, where it is often topped with tobiko (fish roe). Torode's passion for the subject is evident, illuminating a clear understanding on how to spread the word to his readers in a non-intimidating way. Classics like Beef Wellington and Meat Ragu are on offer, but so are more adventurous dishes like Spiced Salad of Braised Beef with Roasted Rice and Anchovy, Fontina and Meat Sauce Calzone.

Takeaway tips: The first several pages go into depth about how to buy meat with an explanation of different breeds, beef cuts and terms like aging. For beginner carnivores, this information is vital in producing a successful dish. A handy beef source guide in the back allows readers to shop along with Torode at his top spots for grain and grass-fed beef.

See what we tested and whether it's worth buying after the jump.