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.
"A great reference for today's meat lovers."
"Cooks everywhere will find this magnum opus practical and inspiring despite its daunting heft. In addition to dozens of intriguing recipes reflecting just about every culinary tradition on this carnivorous planet, Aidells offers prodigious, authoritative data on cuts of red meat, how to identify and select them, how to prepare them optimally, and even what to do with those inevitable leftovers. Aidellsand#8217; reputation and the comprehensiveness of this volume make this an indispensible reference work for any cookery collection."
and#8220;Carnivores rejoice! For those of us who put meat on the table many days of the week, this book will quickly become our best friend.and#8221; and#8212; Sara Moulton, host of the PBS show Sara's Weeknight Meals, and author, Sara Moulton's Everyday Family Dinners
and#8220;I bow before Bruce's Great Meat knowledge. You could not be taken by the hand by a nicer chap to guide you through the delights animals have to offer. So go and make a dry Martini, sit down with his book, and enjoy a meaty moment or two.and#8221;
and#8212;Fergus Henderson, author, The Whole Beast: Nose to Tail Eating
and#8220;The Great Meat Cookbook is loaded with recipes for tasty but less-understood cuts, and Aidells covers the globe in search of recipes that will bring delight and good eating for many yearsand#8217; worth of meals.
and#8212;Rick Bayless, chef/owner of Frontera Grill, Topolobampo and XOCO, Chicago
and#8220;Bruce Aidells's magnum opus spans every possible cut and cuisine. For intrepid carnivores, it's the perfect all-in-one guide, from sausage making, to sourcing and searing the perfect steak.and#8221;
and#8212;Dan Barber, executive chef and co-owner, Blue Hill and Blue Hill at Stone Barns
and#8220;When I want sound guidance on cooking meat, (and I generally do need guidance), I turn to Bruce Aidells, and especially this book. Itand#8217;s richly informative and thorough in scope.and#8221;
and#8212;Deborah Madison, author, Local Flavors and Vegetable Literacy
and#8220;Rarely has the title of a cookbook so thoroughly captured its essence as this carnivoreand#8217;s treasure does. The Great Meat Cookbook is simply the best, most comprehensive cookbook about meat of all time.and#8221;
and#8212; Nancy Silverton, founder, La Brea Bakery and co-owner, Mozza
and#8220;Thankfully, people are paying more attention to what happens to meat before it reaches their table. Bruce Aidells has now put together an invaluable resource to be their guide and inspiration.and#8221;and#160;
and#8212;Bill Niman, rancher and founder, Niman Ranch and B N Ranch
and#8220;Bruce Aidelland#8217;s The Great Meat Cookbook is an amazing reflection of the authorand#8217;s depth of knowledge. From the pictures and recipes, to the cooking techniques and definitions of local, sustainable, and organic meat, you will find an answer to any question you might have.and#8221;and#160;
and#8212;Nell Newman, president, Newmanand#8217;s Own Organics
and#160;and#8220;Bruce is our nation's most pleasantly loquacious and intellectually curious meat man. After perusing his new tome, I know how to define cow pooling, understand that grass-fed beef is a seasonal product, believe that meat can be employed as a condiment, and can cook feijoada and#8212; a traditional Brazilian dish and#8212; with a very nontraditional hunk of pastrami.
and#8212;John T. Edge, author, The Truck Food Cookbookand#160;
How to Cook Meat offers recipes and techniques for anyone who wants to savor the flavor of meat.
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.
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.
How to Cook Meatoffers recipes and techniques for anyone who wants to savor the flavor of meat.
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.
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.