How to Cook Meat

Front Cover
Harper Collins, Oct 8, 2002 - Cooking - 466 pages
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Featuring more than 200 recipes, "How to Cook Meat" is the best reference book around on beef, lamb, veal, and pork. Matching meat to the appropriate cooking method is so crucial to the success of a recipe that the entire book is organized around this concept. of color photos.
 

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Contents

Acknowledgments
ALL THE MEAT THATS FIT TO EAT 1
RealKitchen Solutions 31
GUESS WHOS COMING TO DINNER? 159
IT MIGHT AS WELL BE SPRING 241
SWINE OF THE TIMES 319
FAVORITE CLASSIC SIDE DISHES 407
HOBO PACKS 439
Index 445
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About the author (2002)

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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