I took up meat-eating again about 4 years ago (after a break of some 20 years) and found this book invaluable.
It starts with a discussion of the ethics of meat-eating, and concludes that it's OK to kill to eat as long as you respect the creature, both in life (by treating it well) and in death (by cooking it well and not wasting any bits). My reason for abstinence was based in animal welfare, so this pretty much describes my views.
More importantly, HFW describes the principles of meat cookery rather than merely recipes for slavish adherence. As I'd given up meat round about the time that I started cooking, I'd never learned many techniques such as roasting, so I needed to understand the first principles. Invaluably therefore, after the ethical discussion, there follow sections on each type of animal, the various different cuts, and the broad differences in treatment that each meat and cut demands.
The "recipe" part of the book is divided into sections by cooking style, including roasting, slow cooking, fast cooking, curing, and thrift. Each section again begins with a discussion of the principles of that type of cooking - about 10 pages on achieving the perfect roast, for example.
Other than this, the original unillustrated English Seafood Cookery by Richard Stein (not Rick in those days) is a great compendium of recipes, including an excellent one for eel in red wine sauce - delicious!
The kitchen shelf in Tebb Towers also contains Elizabeth David, The Silver Spoon, and 50 Great Curries of India by Camellia Panjabi.