Synopses & Reviews
Pat LaFrieda, the third generation butcher and owner of Americaand#8217;s premier meatpacking business, presents the ultimate book of everything meat. With more than 75 mouthwatering recipes for beef, pork, lamb, veal, and poultry, this magnificent cookbook is a feast for all the senses as it celebrates the food that people really love to eat.andlt;BRandgt;andlt;BRandgt;In andlt;Iandgt;Meatandlt;/Iandgt;, Pat introduces you to cuts beyond chops and tenderloinsand#8212;including inexpensive and unusual cutsand#8212;so you can venture outside your everyday selections. With detailed, step-by-step photos, he provides instruction in the best butchering skills for the home cook, such as needling, frenching, rolling, and tying.andlt;BRandgt; andlt;BRandgt;Through heartwarming reminiscences and personal memories, youand#8217;ll learn of the history of the LaFrieda familyand#8217;s great American success story and how they created a business thatand#8217;s lasted over one hundred years, becoming a New York City landmark along the way. The city even named a street after them in the meatpacking district, andlt;iandgt;Pat LaFrieda Lane. andlt;/iandgt;andlt;BRandgt; andlt;BRandgt;In addition to Pat's favorite family recipes, youand#8217;ll find even more delectable recipes contributed by a who's who of New York City's greatest chefs, including Lidia Bastianich, Josh Capon, and Jimmy Bradley.andlt;BRandgt; andlt;BRandgt;Dubbed by andlt;Iandgt;New York andlt;/Iandgt;magazine as the andlt;iandgt;King of Meatandlt;/iandgt;, Pat Jr. is the mastermind behind the celebrated burgers at many famous restaurants, and he has created over one hundred custom hamburger blends. Now, Pat will reveal to everyone how to create the perfect burger with his all-time favorite burger blend recipes.andlt;BRandgt; andlt;BRandgt;Bringing together three generations of experience and exuberant passion for good, satisfying food, this lavishly illustrated and beautifully designed book is sure to be a staple in countless home kitchens for years to come.
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"A valuable reference that will give readers a greater appreciation for not only their favorite cuts of meat, but their butcher as well.and#8221;
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andlt;iandgt;and#8220;The Magician of Meat.and#8221;andlt;/iandgt;
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and#8220;Pat LaFrieda does everything right as a butcher. andlt;iandgt;MEAT andlt;/iandgt;stands out to me as the best handbook there is on this subject.and#8221;
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and#8220;Pat LaFrieda has led the and#8216;butcher revolutionand#8217; in the United States. Every serious cook needs this instructional, well-illustrated, and very well written book.and#8221;
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and#8220;It made me laugh, it made me smile, it made me miss my grandpa. I absolutely adore this book.and#8221;
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and#8220;If you want to know about meat, this is the book. The recipes are great and each one has a story to tell.and#8221;
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and#8220;andlt;iandgt;MEATandlt;/iandgt; by master butcher Pat LaFrieda is officially the carnivores' holy grail and my new reference point for all things meat.and#8221;
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and#8220;The recipes and techniques in this book are things that can be used in any kitchen whether itand#8217;s at home or in the restaurant.and#8221;
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and#8220;A celebration of Patand#8217;s enormous skill set, his encyclopedic understanding of meats and their various cuts and how to best use them. Butcher extraordinaire!"
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and#8220;Certain to make meat-loversand#8217; mouths water.and#8221;
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and#8220;A must-have for any home cook, it will surely be a valuable resource for years to come.and#8221;
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and#8220;andlt;iandgt;MEATandlt;iandgt; andlt;/iandgt;andlt;/iandgt;is a superb, detailed sourcebook that I am thrilled to have on my shelf.and#8221;
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and#8220;A fantastic resource for both the professional chef and the home cook.and#8221;
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and#8220;A genuinely good read.and#8221;
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and#8220;If you want to know about meat, go straight to the meat man: New York City-area butcher andlt;bandgt;Pat LaFriedaandlt;/bandgt; has released his meaty magnum opus."
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"New York City's ultimate butcher, the man behind the famous LaFrieda burger blends, penned the definitive cookbook on all things meat."
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and#8220;I loved absolutely everything about this book.and#8221;
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and#8220;andlt;Iandgt;Meat andlt;/Iandgt;is unsurpassed and truly sets the standard for a book that offers both recipes and education.and#8221;
About the Author
Pat LaFriedaand#8217;s first introduction to the meat world was in the summer of 1981, when he was just ten years old and learning the tricks of the trade at his fatherand#8217;s butchering business. Thirty years later,andnbsp;Pat, his father, and cousin own and operate New York Cityand#8217;s most prestigious and valued meatpacking facility. Pat LaFrieda Meat Purveyors supplies the finest restaurants in New York City, Philadelphia, DC, Las Vegas, Miami, Chicago, and more.andnbsp;They alsoandnbsp;operateandnbsp;four retail locations at Citi Fieldand#8212;home to the New York Metsand#8212;including two Pat LaCarolynn Carreand#241;o is a James Beard awardand#8211;winning writer for magazines including andlt;iandgt;Bon Appand#233;titandlt;/iandgt;, andlt;iandgt;Saveurandlt;/iandgt;, andlt;iandgt;The Los Angeles Timesandlt;/iandgt;, andlt;iandgt;Gourmetandlt;/iandgt;, and andlt;iandgt;Food andamp; Wineandlt;/iandgt; and coauthor of books with chefs Nancy Silverton, Kenny Shopsin, and Sara Foster. Her cookbooks are known for their distinct voice and storytelling style.