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Meat: A Kitchen Education

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Meat: A Kitchen Education Cover

 

 

Excerpt

James Peterson is a food writer, cooking instructor, and photographer who began his culinary career as a restaurant cook in Paris in the 1970s. Returning to the United States in the 1980s, he honed his French cooking techniques during his tenure as chef-partner at Le Petit Robert in New York. A highly regarded cooking instructor for more than two decades, Peterson teaches at the Institute of Culinary Education (formerly Peter Kump’s New York Cooking School). His first book, Sauces, won two 1992 James Beard Awards; Vegetables, Glorious French Food, Cooking, and Baking have earned him four more James Beard Awards. Peterson cooks, writes, and photographs from Brooklyn, New York.

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Stephen Moore, January 1, 2012 (view all comments by Stephen Moore)
Peterson is the master. His books on sauces and soups are the best in their field. This is at least as good. Buy it.
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Product Details

ISBN:
9781580089920
Subtitle:
Everything You Need to Know to Buy and Cook Today's Meat
Author:
Peterson, James
Author:
Aidells, Bruce
Publisher:
Rux Martin/Houghton Mifflin Harcourt
Subject:
Specific Ingredients - Meat
Subject:
Meat
Subject:
Cooking and Food-Meats
Edition Description:
Trade paper
Publication Date:
20121002
Binding:
Electronic book text in proprietary or open standard format
Grade Level:
General/trade
Language:
English
Illustrations:
500 4-COLOR PHOTOS
Pages:
640
Dimensions:
10 x 7.94 x 1.65 in 4.28 lb

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Related Subjects

Cooking and Food » Award Winners » General
Cooking and Food » By Ingredient » Meats » General
Featured Titles » General

Meat: A Kitchen Education Used Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 640 pages Ten Speed Press - English 9781580089920 Reviews:
"Synopsis" by , Award-winning author and culinary expert Peterson presents a comprehensive guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson's unassuming yet authoritative style.
"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 , 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.

"Synopsis" by , A comprehensive visual guide to cooking all cuts of meat using every cooking method, from an award-winning cookbook author.

James Peterson is renowned for his encyclopedic cookbooks that are cornerstones in kitchen libraries across the country. His latest, Meat, offers over 175 classic recipes and 500 step-by-step photographs for preparing poultry, beef, pork, lamb, veal, game, pâtés, stocks, and sausages. Peterson explains the various cooking methods for meat, from sauteing to grilling to stir-frying, and his photos illustrate how to work with different cuts, critical points during the cooking process, and carving techniques. Whether it’s Slow-Roasted Duck Thighs with Sauerkraut or Moroccan-Style Braised Lamb Shoulder, Meat contains all the instruction needed to achieve perfect results.

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