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

Kelly, Denis; Aidells, Bruce

ISBN 10: 061813512X / ISBN 13: 9780618135127

Published by Houghton Mifflin Harcourt, 2001

About this Item

Book and dust jacket look really nice except for some shelf wear on the edges of the dust jacket. Binding is tight and square. Book is clean as a whistle but there is a stain on the inside first page. Over-sized book. Additional shipping charge will apply.

Seller Inventory # 052036

Bibliographic Details

• Title: The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal
• Publisher: Houghton Mifflin Harcourt
• Publication Date: 2001
• Language: English
• ISBN 10: 061813512X
• ISBN 13: 9780618135127
• Binding: Hardcover
• Condition: Very Good
• Dust Jacket Condition: Good

About this title

Synopsis

Two Julia Child Award winners provide a wealth of information on Meat cookery, including demystifying the meat-buying process, meat cuts, and such innovative seasoning techniques as rubs, wet marinades, herb pastes, and more, and feature more than 230 mouthwatering recipes for beef, pork, lamb, and veal, accompanied by humorous anecdotes. 15,000 first printing.

From the Inside Flap

Grass-fed. Organic. Natural. Pastured. Raised Without Antibiotics. Heirloom Breed. Meat has never been better, but the vast array of labels at today s meat counter can overwhelm even the savviest shopper. Which are worth the price? Which are meaningless? Bruce Aidells, America s foremost meat expert and the founder of Aidells Sausage Company, makes sense of the confusion and helps you choose the best steaks, chops, roasts, and ribs and match them to the right preparation method.

The definitive book for our time, The Great Meat Cookbook includes

hundreds of extraordinary recipes, from such Great Meat Dishes of the World as Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano to economical dishes that use small amounts of meat, like Thai Pork Salad, to American classics like Steak House Grilled Rib Eye
handy recipe tags like Fit for Company, In a Hurry, and Great Leftovers that help you match each dish to the occasion
at-a-glance guides to all the major cuts, with a full-color photo of each
recipes for handcrafted sausages, pâtés, confits, and hams
recipes for newly popular meats like bison, goat, heirloom pork, and grass-fed beef, veal, and lamb
recipes for underappreciated parts that make delicious dishes without breaking the bank

With straight talk and an affable voice, Aidells provides every single bit of information you need to get comfortable in the kitchen, from which thermometers are the most reliable, to instructions for thawing frozen meat from the farmers market, to tips that will make you a grill and barbecue pro.