The ultimate meat craver's cookbook--from the star of cable TV's Cookin' USA. In 536 superb recipes, traditional and new, plain and fancy, Ellis shows readers the most satisfying ways to broil, bake, roast, stew, braise, boil, or saute beef, lamb, pork, and veal; how to select various cuts of meat; and how to summon up the richest and subtlest flavors and textures. 40 photos & drawings.
Book Description
Editorial Reviews
Amazon.com Review
In The Great America Meat Book, Merle "The Butcher" Ellis gives you everything you need to know to buy meat knowledgeably and cook it well. The son of a butcher, Ellis grew up in Iowa and followed his father into the business before he took to writing and teaching. He writes like a guy you'd like to hang out with. Ellis draws on recipes from the ranchers and farmers he's met over the years, and from his family's kitchen. Easy to follow, the dishes they make are not dull. Ellis knows how to bring out the flavor in every cut of every kind of meat, in recipes from Meatloaf and Pork Chop-Sweet Potato Casserole to Twenty Garlic Cloves Lamb Shanks and Veal Marengo.
From Publishers Weekly
Carnivores will thrill to this good-natured overview of meat dishes. Historical favorites like Second-Best Chili (so-named because it uses second-best meat) and Basic Meat Loaf are interspersed with newer ideas like Lemon Pork in Cream and Curried Kabobs with Peanut Butter Sauce, made with lamb. A few less successful adaptations of ethnic dishes (Ham and Vermicelli Carbonara; Mexican Beef Stir-Fry) float in a netherworld between the two. The 536 recipes are generally easy to follow, and the abundant tips on cooking methods, preparation and cutting techniques are comprehensive and useful. Ellis offers readers who haven't previously sought out a neighborhood butcher prime motivation to do so: some ingredients will not be found in the supermarket meat section. Lamb Rib Chops with Tarragon Mousse are encased in a layer of caul fat, and a chapter devoted to offal, called "Odds 'n' Ends and Innards," contains Brains and Scrambled Eggs, Pigs' Feet and Sauerkraut and even Rocky Mountain Oysters. The writing here is folksy, drawing on the author's career as a butcher and the history of meat-related topics like cow branding and barbed wire, although Ellis (Cutting Up in the Kitchen, 1975) might better have stayed away from apologies and explanations. His lengthy responses to common protests about veal-raising ring awkwardly defensive and are not likely to assuage readers with those concerns. For meat eaters and cookers, however, this is a valuable overview of a venerable culinary tradition.
Copyright 1996 Reed Business Information, Inc.
Copyright 1996 Reed Business Information, Inc.
Product Details
Would you like to update product info or give feedback on images?
|
More About the Author
Discover books, learn about writers, read author blogs, and more.
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
5.0 out of 5 stars
Worth searching for.,
This review is from: The Great American Meat Book (Knopf Cooks American Series) (Hardcover)
My mom has a copy of this book. When my husband needed to eat low carb this was the cookbook she recommended but she would not loan me her copy. We searched and find our copy at a local used book store. The recipes are organized by type of meat so I can buy whatever beef, pork or lamb on sale and then find a recipe that will be good for that type of meat. I just wish he had written a follow up book on chicken, turkey and fish.
5.0 out of 5 stars
The Great American Meat Book,
By Michelle Kohn (WASHINGTON, DC, US) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: The Great American Meat Book (Knopf Cooks American Series) (Hardcover)
Very interesting content. I bought the book to learn more about different cuts of meat and tips for cooking it correctly. This book does both of these things. It also includes a lot of history on meat in the US. I have not tried any of the recipes yet.
5.0 out of 5 stars
Great book on meats,
Amazon Verified Purchase(What's this?)
This review is from: The Great American Meat Book (Knopf Cooks American Series) (Hardcover)
Great book on meats and how to prepare them. Written by a butcher...so you know he knows his stuff. Fun info along with the recipes and tips. Couple great sausage recipes as well!
Share your thoughts with other customers: Create your own review
|
|
What Other Items Do Customers Buy After Viewing This Item?
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
