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1 Burnside Cooking and Food- Meats

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

by

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

ISBN13: 9780547241418
ISBN10: 0547241410
Condition: Standard
Dustjacket: None
All Product Details

Only 1 left in stock at $23.00!

 

Synopses & Reviews

Publisher Comments:

“Grass-fed.” “Organic.” “Natural.” “Pastured.” “Raised Without Antibiotics.” “Heirloom Breed.” Meat has never been better, but the vast array of labels at today’s meat counter can overwhelm even the savviest shopper. Which are worth the price? Which are meaningless? Bruce Aidells, America’s foremost meat expert and the founder of Aidells Sausage Company, makes sense of the confusion and helps you choose the best steaks, chops, roasts, and ribs and match them to the right preparation method.

The definitive book for our time, The Great Meat Cookbook includes

• hundreds of extraordinary recipes, from such “Great Meat Dishes of the World” as Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano to economical dishes that use small amounts of meat, like Thai Pork Salad, to American classics like Steak House Grilled Rib Eye

• handy recipe tags like “Fit for Company,” “In a Hurry,” and “Great Leftovers” that help you match each dish to the occasion

• at-a-glance guides to all the major cuts, with a full-color photo of each

• recipes for handcrafted sausages, pâtés, confits, and hams

• recipes for newly popular meats like bison, goat, heirloom pork, and grass-fed beef, veal, and lamb

• recipes for underappreciated parts that make delicious dishes without breaking the bank

With straight talk and an affable voice, Aidells provides every single bit of information you need to get comfortable in the kitchen, from which thermometers are the most reliable, to instructions for thawing frozen meat from the farmers’ market, to tips that will make you a grill and barbecue pro.

Review:

"Just as the consumer electronics industry has split its focus between miniature mobile devices and mammoth home entertainment units, so has the cookbook industry traveled two divergent paths. There are the small, boutique books focused on a single subject such as meatballs, charcuterie, or sandwiches. Then there are the massive tomes that attempt comprehensive coverage of an entire food group. Aidells, whose credentials include 11 cookbooks plus the meat chapters of The All New Joy of Cooking, enters into this latter camp with the print equivalent of a 48-inch HDTV. There are charts, preservation methods, 250 recipes, and more than 100 color photos providing instruction and creative inspiration for dishes of beef, bison, pork, lamb, goat, and veal. To aid in selecting what dinner to prepare, each recipe is tagged with several defining key phrases such as 'Fit for Company,' 'Family Meal' and 'Great Leftovers.' Chapters are organized by meat type and then by cut and cooking method. The veal section, for example, begins with grilled chops, then surveys a roast, ground veal, various stews, and, finally, sweetbreads. There are also a handful of entries that have earned the mantle of 'Great Meat Dishes of the World.' These are ethnic classics such as Vietnamese rice noodles and grilled pork, an Italian beef fillet stuffed with prosciutto and cheese, and a good ole U.S. grilled rib eye." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Synopsis:

Sixteen years after his authoritative Complete Meat Cookbook, America's favorite meat expert and the founder of Aidells Sausage Company offers a completely new, comprehensive tour of the modern landscape of beef, pork, lamb, veal, bison, and goat, with an emphasis on sustainable meat and more than 250 recipes.

Synopsis:

America is proudly falling in love again—with meat. Whether it's a grilled beefsteak, a succulent lamb chop, a juicy pork loin, or a well-seasoned veal shank, there's nothing like red meat. We're eating it with gusto—about twenty pounds more than we did a decade ago, according to the New York Times. In the past few years, more than one thousand new steak houses have opened. And because today's cuts are leaner than ever, they need special treatment and cooking techniques to make them flavorful, tender, and juicy. Now two colorful collaborators and Julia Child Award winners tell us everything we need to know about cooking meat. In The Complete Meat Cookbook, readers will find: Straight talk on how to make sense of the bewildering variety of meats at the supermarket—the authors discuss their favorite cuts and provide tips on which butchers' favorites to request; Advice on how to season with innovative techniques like dry rubs, wet marinades, brining, herb pastes, and fast sauces.

Synopsis:

In the last decade since the publicationand#160;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 availableand#8212; not only of beef, pork, lamb, and veal, but also of bison, venison, and goat.and#160;Today's shopperand#160;confrontsand#160;a host ofand#160;bewildering, often misleadingand#160;labels: "certified organic," "humanely raised," "vegetarian diet," and many more.

Whether the cookand#160;shops atand#160;the local farmers' marketand#160;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 ofand#160; recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan andand#160;Proscuitto; budget-friendlyand#160;dishes like Melt-in-Your-Mouth Pork Shoulder; speedyand#160;dinners like Mushroom-Stuffed T Bone Lamb Chops,and#160;and charcuterie and sausage selections,and#160;Aidells provides all the information needed for juicy results every time.

About the Author

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.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

askanne, October 25, 2012 (view all comments by askanne)
I was asked to comment on the Title of the book! It's perfect - the book is about meat and the "Great" has
references to the book being great and what's in the book being great! It's a great title!
Was this comment helpful? | Yes | No
(0 of 2 readers found this comment helpful)

Product Details

ISBN:
9780547241418
Author:
Aidells, Bruce
Publisher:
Houghton Mifflin
Author:
Kelly, Denis
Subject:
Meat
Subject:
Cooking and Food-Barbecue Grill Cookouts
Subject:
Cooking and Food-Meats
Edition Description:
Trade Cloth
Publication Date:
20121031
Binding:
HARDCOVER
Language:
English
Illustrations:
4-color throughout
Pages:
592
Dimensions:
10 x 7.94 in 9.99 lb

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Related Subjects


Cooking and Food » By Ingredient » Meats » General
Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Featured Titles » General

The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat Used Hardcover
0 stars - 0 reviews
$23.00 In Stock
Product details 592 pages Houghton Mifflin Harcourt (HMH) - English 9780547241418 Reviews:
"Publishers Weekly Review" by , "Just as the consumer electronics industry has split its focus between miniature mobile devices and mammoth home entertainment units, so has the cookbook industry traveled two divergent paths. There are the small, boutique books focused on a single subject such as meatballs, charcuterie, or sandwiches. Then there are the massive tomes that attempt comprehensive coverage of an entire food group. Aidells, whose credentials include 11 cookbooks plus the meat chapters of The All New Joy of Cooking, enters into this latter camp with the print equivalent of a 48-inch HDTV. There are charts, preservation methods, 250 recipes, and more than 100 color photos providing instruction and creative inspiration for dishes of beef, bison, pork, lamb, goat, and veal. To aid in selecting what dinner to prepare, each recipe is tagged with several defining key phrases such as 'Fit for Company,' 'Family Meal' and 'Great Leftovers.' Chapters are organized by meat type and then by cut and cooking method. The veal section, for example, begins with grilled chops, then surveys a roast, ground veal, various stews, and, finally, sweetbreads. There are also a handful of entries that have earned the mantle of 'Great Meat Dishes of the World.' These are ethnic classics such as Vietnamese rice noodles and grilled pork, an Italian beef fillet stuffed with prosciutto and cheese, and a good ole U.S. grilled rib eye." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by ,

Sixteen years after his authoritative Complete Meat Cookbook, America's favorite meat expert and the founder of Aidells Sausage Company offers a completely new, comprehensive tour of the modern landscape of beef, pork, lamb, veal, bison, and goat, with an emphasis on sustainable meat and more than 250 recipes.

"Synopsis" by ,
America is proudly falling in love again—with meat. Whether it's a grilled beefsteak, a succulent lamb chop, a juicy pork loin, or a well-seasoned veal shank, there's nothing like red meat. We're eating it with gusto—about twenty pounds more than we did a decade ago, according to the New York Times. In the past few years, more than one thousand new steak houses have opened. And because today's cuts are leaner than ever, they need special treatment and cooking techniques to make them flavorful, tender, and juicy. Now two colorful collaborators and Julia Child Award winners tell us everything we need to know about cooking meat. In The Complete Meat Cookbook, readers will find: Straight talk on how to make sense of the bewildering variety of meats at the supermarket—the authors discuss their favorite cuts and provide tips on which butchers' favorites to request; Advice on how to season with innovative techniques like dry rubs, wet marinades, brining, herb pastes, and fast sauces.
"Synopsis" by , In the last decade since the publicationand#160;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 availableand#8212; not only of beef, pork, lamb, and veal, but also of bison, venison, and goat.and#160;Today's shopperand#160;confrontsand#160;a host ofand#160;bewildering, often misleadingand#160;labels: "certified organic," "humanely raised," "vegetarian diet," and many more.

Whether the cookand#160;shops atand#160;the local farmers' marketand#160;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 ofand#160; recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan andand#160;Proscuitto; budget-friendlyand#160;dishes like Melt-in-Your-Mouth Pork Shoulder; speedyand#160;dinners like Mushroom-Stuffed T Bone Lamb Chops,and#160;and charcuterie and sausage selections,and#160;Aidells provides all the information needed for juicy results every time.

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