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Shawn Donley: IMG Gabrielle Zevin: The Powells.com Interview



Gabrielle ZevinThe American Booksellers Association collects nominations from bookstores all over the country for favorite forthcoming titles. The Storied Life of... Continue »
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    The Storied Life of A. J. Fikry

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The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal

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The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal Cover

 

Synopses & Reviews

Publisher Comments:

Whether its a perfectly grilled steak, an expertly done roast, slow-cooked ribs, or a robustly flavored stew, theres nothing like the satisfying savor of meat. However, todays cuts, which are naturally lean, need special treatment and updated cooking techniques so they turn out tender, juicy, and flavorful. Called the book “for the new meat world order” by the Los Angeles Times and hailed as “definitive” by countless reviewers, this authoritative guide ensures that youll get superb results every time, whether youre a confirmed carnivore or a sometime meat eater.

Everything you need to know is here, including • straight talk on how to choose the right cut for every occasion: a great steak, a pork roast for a weeknight, or a leg of lamb thats easy to carve • simple seasoning techniques, such as dry rubs, wet marinades, flavor brines, herb pastes, and fast sauces • advice on how to cook each cut to just the right temperature • more than 230 recipes, ranging from the ethnic and eclectic to everyday classics, from Nogales Steak Tacos and Tuscan Herb-Infused Pork to Lisas Lazy Pot Roast • hundreds of tips on meat cookery that will enlighten even expert cooks.

Synopsis:

Whether it's a perfectly grilled steak, an expertly done roast, slow-cooked ribs, or a robustly flavored stew, there's nothing like the satisfying savor of meat. However, today's cuts, which are naturally lean, need special treatment and updated cooking techniques so they turn out tender, juicy, and flavorful. Called the book for the new meat world order by the Los Angeles Times and hailed as definitive by countless reviewers, this

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.

Table of Contents

Introduction — Meat basics — Cooking today's meat — Beef : America's most popular meat — Pork : the most versatile meat — Lamb : ethnic favorite and epicure's delight — Veal : a tender delicacy — Seasoning chart.

Product Details

ISBN:
9780547347608
Subtitle:
A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal
Publisher:
Houghton Mifflin Harcourt
Author:
Bruce Aidells
Author:
Kelly Denis
Author:
Aidells, Bruce
Author:
Kelly, Denis
Subject:
Meat
Subject:
General
Subject:
Specific Ingredients - Meat
Subject:
Cookery (meat)
Subject:
Cooking and Food-Meats
Subject:
main_subject
Subject:
all_subjects
Edition Description:
Trade Cloth
Publication Date:
20010925
Binding:
Electronic book text in proprietary or open standard format
Language:
English
Pages:
592
Dimensions:
10.25 x 7.13 x 1.19 in 2.94 lb

Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » General

The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal
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Product details 592 pages Houghton Mifflin Harcourt - English 9780547347608 Reviews:
"Synopsis" by , Whether it's a perfectly grilled steak, an expertly done roast, slow-cooked ribs, or a robustly flavored stew, there's nothing like the satisfying savor of meat. However, today's cuts, which are naturally lean, need special treatment and updated cooking techniques so they turn out tender, juicy, and flavorful. Called the book for the new meat world order by the Los Angeles Times and hailed as definitive by countless reviewers, this
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