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 publicationof Bruce Aidells's hugely successfulThe Complete Meat Cookbook, called by theWashington 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 shopperconfrontsa host ofbewildering, often misleadinglabels: "certified organic," "humanely raised," "vegetarian diet," and many more.

Whether the cookshops atthe local farmers' marketor the supermarket,The Great MeatCookbook 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 andProscuitto; budget-friendlydishes like Melt-in-Your-Mouth Pork Shoulder; speedydinners 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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Contents

Introduction
1
Beef and Bison
21
Pork
232
Sausages Pts 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 a contributing editor to Eating Well and writes for Bon App tit, Fine Cooking, Food & Wine, Cooking Light, and Real Food . He is the author of eleven cookbooks, including The Complete Meat Cookbook and Bruce Aidells's Complete Book of Pork.  He wrote the meat chapters for The All-New Joy of Cooking and the meat tips for The All-New Good Housekeeping Cookbook.

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