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3 Home & Garden Cooking and Food- Meats

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:

“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.

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:

Bruce Aidells and Denis Kelly give home cooks the definitive guide to choosing, cooking, and carving meat.

 

Whether its a perfectly grilled steak, a slow-cooked roast, fork-tender ribs, or a robustly flavored stew, theres nothing like the satisfying savor of meat. Praised as the book “for the new meat world order” by the Los Angeles Times, this authoritative cookbook ensures that youll get superb results every time—particularly when you're working with leaner cuts, which need a little extra attention to turn out juicy and flavorful. Everything you need to know is here, including • 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 • hundreds of tips on meat cookery that will enlighten even expert cooks.

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.

Product Details

ISBN:
9780395904923
Subtitle:
A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal
Author:
Aidells, Bruce
Author:
Kelly, Denis
Publisher:
Rux Martin/Houghton Mifflin Harcourt
Location:
Boston
Subject:
Cookery
Subject:
Meat
Subject:
Cookery (meat)
Subject:
Specific Ingredients - Meat
Copyright:
Edition Description:
Trade Cloth
Publication Date:
19981105
Binding:
Electronic book text in proprietary or open standard format
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
592
Dimensions:
0.0 x 0.0 x 0.0 in 3.02 lb

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Related Subjects

Cooking and Food » By Ingredient » Meats » General

The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal Used Hardcover
0 stars - 0 reviews
$9.95 In Stock
Product details 592 pages Houghton Mifflin Company - English 9780395904923 Reviews:
"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 , Bruce Aidells and Denis Kelly give home cooks the definitive guide to choosing, cooking, and carving meat.

 

Whether its a perfectly grilled steak, a slow-cooked roast, fork-tender ribs, or a robustly flavored stew, theres nothing like the satisfying savor of meat. Praised as the book “for the new meat world order” by the Los Angeles Times, this authoritative cookbook ensures that youll get superb results every time—particularly when you're working with leaner cuts, which need a little extra attention to turn out juicy and flavorful. Everything you need to know is here, including • 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 • hundreds of tips on meat cookery that will enlighten even expert cooks.

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