Steaks, Chops, Roasts and Ribs: By the Editors of Cook's Illustrated Magazine »

Would you barbecue 150 pounds of baby back ribs to find the ultimate recipe, one guaranteed to yield fall-off the-bone meat with intensely smoky flavor? We did. Here are more than 300 foolproof recipes for every favorite cut of meat. While most books are organized by the animal beef, veal, lamb, pork the Editors of Cook s Illustrated magazine organized this book by how the home cook thinks about meat (I Want to Make Stew, I Want to Grill Steak, I want to Grill Chops, I want to Cook Cutlets, etc). This is both a very appealing and practical way to approach the topic of cooking meat. Finally, this title features a comprehensive and illustrated shopping guide to buying meat. All information about cuts is grouped in the front of the book, where we present illustrations of the 70 best cuts, along with ratings for flavor and costs, detailed tasters notes, alternative names and the best ways to cook.

The New York Times - Dwight Garner

Here's another book from America's Test Kitchen. It's heavily researched, full of good advice and packed with solid recipes. Buy it for the carnivorous straight-A student in your life.