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

Aidells, Bruce & Denis Kelly

ISBN 10: 0395904927 / ISBN 13: 9780395904923

Published by Houghton Mifflin, New York, 1998

About this Item

First Edition, with complete number line on copyright page, SIGNED by both authors. This is an association copy. Inscribed on half-title page by Bruce Aidells: "To Neal, my old roomate. Hi good friend. - Bruce Aidells." ("Neal" was Cornelius O'Donnell, a cookbook author, food writer, and more who lived in Corning, NY). Beneath that inscription the author Denis Kelly has signed his name as well. The book is signed on again on the title page by a string of people: "For Neal - Good cooking! XOXOJana, Jon, Ali and Brooke." The book is bound in clean burgundy paper-covered boards with gold lettering on spine. Binding is tight and square, pages and edges are clean and bright. Illustrated with drawings, charts, full color photographs. 604 pages with Index. Clean bright dust jacket is unchipped, no tears, not price clipped; nice photo of both authors on rear panel; enclosed in new archival quality removable mylar cover. A complete guide to the bewildering number of meat cuts available at the market, seasoning techniques, cooking techniques. More than 230 recipes and hundreds of tips that will surprise even experts.

Seller Inventory # 32742

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, New York
• Publication Date: 1998
• Language: English
• ISBN 10: 0395904927
• ISBN 13: 9780395904923
• Binding: Hardcover
• Edition: First Edition, First Printing.
• Condition: Fine
• Dust Jacket Condition: Fine
• Signed: Signed by Author(s)
• Seller catalogs:
  • Cookbooks
  • SIGNED Editions

About this title

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 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.