How to Cook Meat

Front Cover
Harper Collins, 2009 - Cooking - 100 pages

How to Cook Meat offers recipes and techniques for anyone who wants to savor the flavor of meat.

 

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Contents

ACKNOWLEDGMENTS
INTRODUCTION
REAL KITCHEN Solutions
AMERICAS MEAT
GUESS WHOS COMINGto DINNER?
IT MIGHTas WELL beSPRING
SWINE of theTIMES
FAVORITE CLASSIC Side DISHES
HOBO PACKS
SEARCHABLE TERMS
OTHER BOOKS BY CHRIS SCHLESINGER AND JOHN WILLOUGHBY
Credits
Copyright
About the Publisher
Copyright

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About the author (2009)

Chris Schlesinger is the chef/owner of the award winning East Coast Grill in Cambridge, Massachusetts, and Back in Eddy in Westport, Massachusetts, and the 1996 winner of the James Beard Award for the Best Chef in the Northeast.

John Willoughby is the senior editor of Cook's Illustrated, a regular contributor to most major food magazines, and a graduate-level-writing instructor at the Radcliffe Seminars at Harvard University. With Chris Schlesinger, he is coauthor of five other cookbooks, including License to Grill and the award winning Thrill of the Grill. For the past six years they have been writing monthly features for the New York Times Dining section.

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