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2 Home & Garden Cooking and Food- Meats

The Meat Bible

by and and and and and

The Meat Bible Cover

 

Synopses & Reviews

Publisher Comments:

For anyone who ever wanted to know the difference between Porterhouse and Chateaubriand, the Lobel family of master butchers has all the answers in the Meat Bible. Covering every imaginable meatbeef, veal, pork, lamb, poultry, rabbit, and morethe Lobels share their extensive knowledge of the differing tastes, textures, flavors, fat contents, and uses for each cut of meat. More than 150 recipes include such savory dishes as Thai Beef Salad, Braised Pork Tacos with Ancho Chile Sauce, Lamb Loin Chops with Eggplant Caponata and Andalusian-Style Quail with Dates and Almonds. How-to instructions take the mystery out of techniques such as butterflying a chicken. When it comes to meat, no one knows more than the Lobels.

Review:

"And it came to pass that Stanley Lobel, son of Morris, and his own sons and nephew, did toil on the island Manhattan, and grew wise in the ways of butchery, of the cleaver and of the cutting board, so that they may bring unto us this season these eight chapters and lead us into temptation. They tell of the beast that chews its cud so that we may know the difference between the shell steak and the tenderloin, the hanger steak and the skirt. And that we may know the proper ways to beget steak tartare, beef jerky and carbonade of beef in Belgian beer. Lo, the cloven-hoofed animal shall be known by its pancetta and prosciutto. It will lieth down in an Alsatian pork-and-potato casserole and riseth up in Kansas City — style baby back ribs. That which cock-a-doodles shall ne'er be overlooked, but shall be stewed in a spicy tomato-peanut sauce with okra. And its sister, the guinea hen, shall ramble in rosemary and white wine when it is braised. And so it is also with the veal and with the lamb, the hare and the quail. Stocks, sauces and chutney will make covenant with the flock so that chimichurri sauce might enliven beef, and Russian dressing make whole a Reuben sandwich. Recipes number 135, well photographed and indexed. And it is good." Publishers Weekly (Copyright Reed Business Information, Inc.)

About the Author

M. Lobel and Sons is owned and operated by Stanley Lobel, along with Evan, Mark, and David Lobel. The Lobels work side-by-side at their butcher shop on Manhattan's upper East Side.

David Whiteman is a writer and chef in New York City.

Mary Goodbody is a food writer and cookbook editor who lives in Connecticut.

Product Details

ISBN:
9780811858267
Author:
Stanley Lobel and Evan Lobel and Mark Lobel and David Lobel and Mary Goodbody and David Whiteman
Publisher:
Chronicle Books
Author:
Lobel, Evan
Author:
Lobel, David
Author:
Lobel, Leon
Author:
Lobel, Stanley
Author:
Lobel, Mark
Subject:
Cookery (meat)
Subject:
Meat
Subject:
Specific Ingredients - Meat
Subject:
Cooking and Food-Meats
Subject:
Non-Classifiable
Copyright:
Publication Date:
20090520
Binding:
Hardback
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
Y
Pages:
320
Dimensions:
10.00x8.00x1.10 in. 3.25 lbs.
Age Level:
from 13 up to 99

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Related Subjects

Arts and Entertainment » Art » Art Business Guides
Arts and Entertainment » Art » Illustration
Cooking and Food » By Ingredient » Meats » General
History and Social Science » World History » General

The Meat Bible Used Hardcover
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$27.00 In Stock
Product details 320 pages Chronicle Books - English 9780811858267 Reviews:
"Publishers Weekly Review" by , "And it came to pass that Stanley Lobel, son of Morris, and his own sons and nephew, did toil on the island Manhattan, and grew wise in the ways of butchery, of the cleaver and of the cutting board, so that they may bring unto us this season these eight chapters and lead us into temptation. They tell of the beast that chews its cud so that we may know the difference between the shell steak and the tenderloin, the hanger steak and the skirt. And that we may know the proper ways to beget steak tartare, beef jerky and carbonade of beef in Belgian beer. Lo, the cloven-hoofed animal shall be known by its pancetta and prosciutto. It will lieth down in an Alsatian pork-and-potato casserole and riseth up in Kansas City — style baby back ribs. That which cock-a-doodles shall ne'er be overlooked, but shall be stewed in a spicy tomato-peanut sauce with okra. And its sister, the guinea hen, shall ramble in rosemary and white wine when it is braised. And so it is also with the veal and with the lamb, the hare and the quail. Stocks, sauces and chutney will make covenant with the flock so that chimichurri sauce might enliven beef, and Russian dressing make whole a Reuben sandwich. Recipes number 135, well photographed and indexed. And it is good." Publishers Weekly (Copyright Reed Business Information, Inc.)
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