Jess Pryles, cofounder of the Australasian Barbecue Alliance, showcases her expertise in Hardcore Carnivore: Cook Meat Like You Mean It. In section one, "Forequarter," she discusses different meat cuts and how properly to prepare them. Pryles notes that cooking the perfect piece of meat is dependent upon a number of factors: "If temperature has the most significant influence on meat, without a doubt salt is a close runner up." This leads into the second and larger part, "Hindquarter," which offers more than 50 recipes, along with many side dishes. Chicken, beef, pork, lamb and game are all represented, with recipes like Lamb and Barley Stew and Chile-Crusted Roast Beef. Sides like Smoked Garlic Potato Salad and condiments such as Sweet Rib Glaze round out the perfect carnivorous meal. Full-page color photographs of the clearly written recipes are featured throughout. This cookbook is perfect for meat lovers everywhere. --Cindy Pauldine, bookseller, the river's end bookstore, Oswego, N.Y.