The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat

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Houghton Mifflin Harcourt, 2012 - Cooking - 632 pages
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In the last decade since the publication of Bruce Aidells's hugely successful The Complete Meat Cookbook, called by the Washington Post "authoritative" and "all-encompassing," the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available— not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today's shopper confronts a host of bewildering, often misleading labels: "certified organic," "humanely raised," "vegetarian diet," and many more.

Whether the cook shops at the local farmers' market or the supermarket, The Great Meat Cookbook is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. With hundreds of  recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan and Proscuitto; budget-friendly dishes like Melt-in-Your-Mouth Pork Shoulder; speedy dinners like Mushroom-Stuffed T Bone Lamb Chops, and charcuterie and sausage selections, Aidells provides all the information needed for juicy results every time.

  

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The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat

User Review  - Lisa Campbell - Book Verdict

Changes in meat labeling and increased awareness of the shortcomings of industrial agriculture prompted Aidells (Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker) to ... Read full review

Review: The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat

User Review  - Serge Pierro - Goodreads

This large tome of 600+ pages contains a fountain of information. Covering Beef, Pork, Lamb, Veal, Bison and Goat, the book presents all of the different cuts available for each animal, and gives ... Read full review

Contents

Introduction
1
Beef and Bison
21
Pork
232
Sausages Pâtés Potted Meats Cured Meats
403
Lamb Goat
449
Veal
543
Back Matter
597
Back Flap
633
Back Cover
634
Spine
635
Copyright

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About the author (2012)

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.

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