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Guests | May 6, 2013
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This title in other editionsHow to Cook Meat
Synopses & ReviewsPublisher Comments:With more than 200 recipes and 48 pages of four-color photos, How to Cook Meat is the best reference book on beef, lamb, veal, and pork. But what makes this book different from all the other competition is its depth of knowledge and how-to information. 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. For each of the four types of meat, the recipes are divided by the size and texture of the cuts. “ Large Tender” (loin or rib roasts), “ Large Tough” (shoulder roasts or brisket), “ Small Tender” (chops and steaks) and “ Small Tough” (usually stew meat). And there are overlooked cuts that bring surprising results to those who seek them out.
Synopsis:How to Cook Meatoffers recipes and techniques for anyone who wants to savor the flavor of meat.
Synopsis: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 AuthorChris 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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Related SubjectsCooking and Food » By Ingredient » Meats » General
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