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How to Cook Meatby Christo Schlesinger
Synopses & Reviews
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.
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.
How to Cook Meatoffers recipes and techniques for anyone who wants to savor the flavor of meat.
Featuring more than 200 recipes, "How to Cook Meat" is the best reference book around on beef, lamb, veal, and pork. Matching meat to the appropriate cooking method is so crucial to the success of a recipe that the entire book is organized around this concept. of color photos.
About the Author
Chris Schlesinger is the chef/owner of the award winning East Coast Grill in Cambridge, Massachusetts, and Back in Eddy in Westport, Massachusetts, and the 1996 winner of the James Beard Award for the Best Chef in the Northeast.
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