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Synopsis
Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. <p/>Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated provides essential information and techniques to empower you to explore options (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib-Eye Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. <p/>Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderlize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.
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About the Author
America's Test Kitchen publishes award-winning cookbooks along with Cook's Illustrated and Cook's Country magazines and produces public television's top-rated shows, America's Test Kitchen and Cook's Country. It is a very real 15,000 square-foot kitchen located in Boston's Seaport district and is home to more than 60 test cooks, editors, and tasting and testing experts.
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Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
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Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
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Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
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Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
Published by
Cook's Illustrated (edition Illustrated), 2020
ISBN 10: 1948703327
ISBN 13: 9781948703321
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Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
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Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardback. Condition: Good. MEAT EATERS, REJOICE: Increase your meat counter confidence with this award-winning meat cookbook that shows you how to cook 72 cuts of meat in 300+ kitchen-tested recipes! With chapters organized by animal and its primal cuts, Meat Illustrated is the meat eater's go-to meat cookbook and handbook! Discover essential information and techniques that will empower you to make steakhouse-worthy meals and explore everything your butcher shop has to offer. Inside you'll find: .300+ recipes covering 72 cuts of meat-including beef, pork, lamb, and veal .Cut-specific guidance on buying, prepping, storing, cooking, and more .Step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations .Need-to-know techniques, from smoking and grilling to braising and curing Learn the best methods for center-of-the-plate meats like Butter-Basted Rib Steaks (spooning hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), and meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat). And get ideas on how to complete your meals with delicious sides like Fried Brown Rice with Pork and Shrimp or Libyan-style chickpea and orzo soup! So, don't just go to the butcher-become the butcher. Full of comprehensive, hands-on guidance, this ultimate meat cookbook takes the mystery out of buying and cooking meat like a pro. Seller Inventory # 00104603716
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Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
Published by
Cook's Illustrated (edition Illustrated), 2020
ISBN 10: 1948703327
ISBN 13: 9781948703321
Used
Hardcover
Seller: BooksRun, Philadelphia, PA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Fair. Illustrated. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way. Seller Inventory # 1948703327-7-1-13
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Meat Illustrated : A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
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Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
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Condition: good. Book is considered to be in good or better condition. The actual cover image may not match the stock photo. Hard cover books may show signs of wear on the spine, cover or dust jacket. Paperback book may show signs of wear on spine or cover as well as having a slight bend, curve or creasing to it. Book should have minimal to no writing inside and no highlighting. Pages should be free of tears or creasing. Stickers should not be present on cover or elsewhere, and any CD or DVD expected with the book is included. Book is not a former library copy. Seller Inventory # SEWV.1948703327.G
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Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
Seller: World of Books Inc, Montgomery, IL, U.S.A.
Seller rating 4 out of 5 stars
Hardback. Condition: Good. MEAT EATERS, REJOICE: Increase your meat counter confidence with this award-winning meat cookbook that shows you how to cook 72 cuts of meat in 300+ kitchen-tested recipes! With chapters organized by animal and its primal cuts, Meat Illustrated is the meat eater's go-to meat cookbook and handbook! Discover essential information and techniques that will empower you to make steakhouse-worthy meals and explore everything your butcher shop has to offer. Inside you'll find: .300+ recipes covering 72 cuts of meat-including beef, pork, lamb, and veal .Cut-specific guidance on buying, prepping, storing, cooking, and more .Step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations .Need-to-know techniques, from smoking and grilling to braising and curing Learn the best methods for center-of-the-plate meats like Butter-Basted Rib Steaks (spooning hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), and meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat). And get ideas on how to complete your meals with delicious sides like Fried Brown Rice with Pork and Shrimp or Libyan-style chickpea and orzo soup! So, don't just go to the butcher-become the butcher. Full of comprehensive, hands-on guidance, this ultimate meat cookbook takes the mystery out of buying and cooking meat like a pro. Seller Inventory # CIN1948703327G