The Complete Meat Cookbook: A Juicy and Authorative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal - Hardcover

Aidells, Bruce; Kelly, Denis

Hardcover

ISBN 10: 0395904927 ISBN 13: 9780395904923

Publisher: Houghton Mifflin (Trade), 1998

Synopsis

Two Julia Child Award winners provide a wealth of information on meat cookery, including demystifing the meat-buying process, meat cuts, and seasoning techniques such as rubs, wet marinades, herb pastes, and more, and features more than two hundred mouthwatering recipes, accompanied by humorous anecdotes. Tour.

About this title

From the Author:

Frankly, we love meat -- our book shares that love with you.
Frankly we love meat and with the leaner meat available in markets today, we just weren't getting the kind of flavor and juciness we remember from earlier days. So we decided to write a book that would be "A Juicy and Authoritative Guide to Cooking Today's Beef, Pork, Lamb, and Veal." This is the first time meat cookery has been looked at in this way in more than 20 years. Our tricks include flavor steps and proper cooking methods or each cut of meat. We correct a lot of the myths of meat cookery such as not salting meat before cooking and cooking pork to death. We also provide colorful stories and memories that will give you a chuckle or two. We ofer plenty of information that will let you enjoy delicious meat once again. You'll find out how to choose the best cuts for the right dishes and how to talk to the meat guys to get the tenderest and most flavorful meat possible. The book offers 230 recipes for all types of meat cuts including many delicious and under-utilized cuts such as lamb shank, beef chuck, and pork shoulder. The recipes run the gamut from traditional favorites like Liza's Lazy Pot Roast to new and creative dishes such as Sesame Coated Pork Medallions with Thai Citrus Glaze. We feel The Complete Meat Cookbook gives any cook the confidence to prepare superb meat dishes with ease and flair.

About the Author:

Bruce Aidells is the owner and founder of Aidells Sausage Company, whose products are distributed nationally. He has recieved many awards from the National Association for Specialty Food Trade, and he writes a food column for the San Jose Mercury News. He lives in Kensington, California.

About this edition

• Publisher: Houghton Mifflin (Trade)
• Publication date: 1998
• ISBN 10: 0395904927
• ISBN 13: 9780395904923
• Binding: Hardcover
• Number of pages: 604