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The divisions are obvious: beef, pork, lamb, veal. But packed into each chapter is more information than any single reader might think possible. There's history and anthropology; there's anatomy and kitchen chemistry. And all of it is aimed at what the authors call the "new meat." It's a leaner product--less fat than ever before. So to get the succulence and the flavor that resides in memory (coming from a time of fattier cuts) sliced and onto the plate, today's cook has to use a different, more informed approach. You will find that guidance in this book. How to select and buy, how to prep, how to intensify the flavor, how to cook, how to store: it's all here. There is no other book like it.
Heavily illustrated, The Complete Meat Cookbook opens with a section on meat basics, including a little meat eating history and a terrific doneness chart. Then there's a long section covering all the basic cooking techniques and which cuts of which meat work best with each technique. Once the book breaks out into sections by kind of meat--beef, pork, lamb, veal--the depth of information focuses and intensifies, and the recipes roll right along for more than 600 pages.
Myth busting (like, don't salt meat before cooking, it will dry it out: wrong) is highlighted throughout the book. And each recipe is labeled for ease, speed, budget consciousness, serve to company, etc. The recipes take into account the world of meat eating. This is no Eurocentric text--it is, as the title proclaims, complete. If you are going to eat meat, do it right. This is the book to show you how. No cookbook bookshelf is complete without a copy of The Complete Meat Cookbook. --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.
Highly recommended for anyone who loves their meat to be done just right.Published 2 months ago by Leo
I have had this book for about 5 years and like it very much. Like it enough to give as gifts to my two children.Published 6 months ago by Vernon Christie
I enjoyed this so much I am buying a copy for my best friend, who also loves to cook. She's 82 years old and always looking for new ideas...this cookbook will give them to her. Read morePublished 6 months ago by AZ Mountain Lady
I tried the Teriyaki flank steak. It was superb! Clearly written and many variations to suit almost every taste. Read morePublished 8 months ago by Glenis T. Shaffer
I had borrowed a copy of this book from a friend and discovered this was a book I wanted in my library. It was a used book and I was very pleased at the condition.Published 9 months ago by Jane Reed
A wealth of information!!! This book has made me a better cook! The resipies are the best and not overley complecated.Published 10 months ago by albert larrea
Great recipes and tried several this last summer. HOpe to try more as the year continues...More books on meat would be greatly encouraged.Published 11 months ago by Jlr
This text has been around for awhile but I just received it. "Tim the Tool Man Taylor" would have loved this book. Carnivores Unite! Read morePublished 13 months ago by Kenneth R. Howe
Before using this book and an instant read thermometer, my different cuts of meat were erratic - some med rare, some rare, some well done. Read morePublished 13 months ago by Stuart Schneider