Michael Symon's Carnivore: 120 Recipes for Meat Lovers: A CookbookCelebrity chef, restaurateur, and meat lover Michael Symon—of Food Network’s Iron Chef America and ABC’s The Chew—shares his wealth of knowledge and more than 100 killer recipes for steaks, chops, wings, and lesser-known cuts. Fans across the country adore Michael Symon for his big, charismatic personality and his seriously delicious food. But there's one thing Michael is known for above all else: his unabashed love of meat. A devoted carnivore, Michael calls the cuisine at his six Midwestern restaurants "meat-centric." Now, in Michael Symon's Carnivore, he combines his passion and expertise in one stellar cookbook. Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen, and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book. Michael's enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, Michael Symon's Carnivore is a rich and informative cookbook for every meat lover. |
Other editions - View all
Michael Symon's Carnivore: 120 Recipes for Meat Lovers: A Cookbook Michael Symon,Douglas Trattner No preview available - 2012 |
Common terms and phrases
½ teaspoon ¼ cup 30 minutes arugula bacon baking sheet bay leaves beef black pepper braising brisket canola oil celery cheese chicken broth chipotle chopped fresh flat-leaf chorizo cilantro cook coriander cumin cup chopped fresh dish dough duck Dutch oven extra-virgin olive oil flavor flour fresh flat-leaf parsley freshly ground black garlic cloves Grated zest ground black pepper ham hock jalapeño Kosher salt lamb liquid livers meat medium heat medium-high heat minced minutes per side mixing bowl mixture mustard oregano paprika parsley pasta peeled pinch of salt pork pounds Preheat the oven recipe red onion red pepper flakes refrigerate overnight Remove roast salad sauce sausage sauté pan Season serve shallot shanks simmer spicy spoon steaks sugar sweetbreads tablespoons tablespoons kosher salt tablespoons olive oil taste teaspoon teaspoon ground teaspoon kosher salt thinly sliced toasted and ground tomatoes turkey vinegar whisk zest and juice