How to Cook Meat offers recipes and techniques for anyone who wants to savor the flavor of meat.
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How to Cook Meat offers recipes and techniques for anyone who wants to savor the flavor of meat.
Staring with illuminating notes on butchering and meat grading, the supermarket versus butcher meat-buying issue, and other related matters, the book then provides ample notes on cooking techniques. Recipes for the major meat types follow, organized usefully by cut size and tenderness; these treat the most melting cuts, which can stand quick cooking, to the tougher (though often more flavorful) ones that demand braising or stewing. Particularly attractive recipes include Sage-Rubbed Roasted Loin of Beef with Shallot-Bourbon Sauce; Veal, Sausage, and Fava Bean Stew with Lemony Greens; and Traditional Dry-Rubbed Saint Louis-Style Pork Spareribs. With additional recipes for the likes of hash browns and rice, beans, and vegetable sides, plus useful tips, nomenclature, and substitution notes, the book is a real addition to the kitchen library, though it won't remain shelved for long. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.
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By `meat' the authors mean the flesh of domesticated cattle, sheep, and pigs. This follows the conventions of almost all other cookbook authors I have read. It does not mean flesh of fowl, rabbits, or game such as venison. One advantage of this distinction means that many methods useable for one `red meat' animal can often be used for a similar cut of meat from another red meat animal.
The main object of the authors in writing this book is to deal with the fact that while eating a large amount of meat may lead to ingesting an excessive quantity of undesirable fats, eating a reasonable amount of meat provides a high amount of complete proteins essential to human nutrition. The object, then, is to make these reasonable portions as desirable as possible to eat. One result of this objective is to make as wide a range of meat cuts accessible to the home cook as possible. Limiting oneself to steaks, pork loin, and lamb chops will not only become dull after a while, it is also expensive.
... Read more ›They do a thorough job of explaining where the cuts come from and the proper cooking techniques to use on each individual cut. On top of this, there is just an outstanding section on how to communicate with one's butcher, be it from a supermarket or specialty butcher store. Also, pictures on given on each cut so that one can know what you're looking for when shopping.
The recipe sections are by cut, and they are plentiful and very creative. I would not describe the majority as requiring the "too hard to find ingredients or techniques that are difficult." These are unique, solid recipes, such as the ones tried so far: a Basil-Crusted Meat Loaf with Brandy, Walnuts and Spicy Wine Tomato Sauce (this is superb, and makes heavenly sandwiches);Lazy Sunday Pot Roast with Caraway and Green Apples; Fennel-Crusted Flank Steak with Orange=Black Olive Relish and Spicy Mint Honey;Grill-Roasted Bone-In Leg of Lamb with Grilled Peaches and Red Onion-Cilantro Salsa;Hoisin-Glazed Grilled Pork Blade Chopes with Spicy Korean Vegetables.
What is unique also is that with each recipe there is included: "Other Names," "Other Cuts You Can Use," "ButcherSpeak" and my favorite: "Cook Once,Eat Twice" which provides advice on the delicious leftovers.
This is so well thought out, researched and presented. On top of all this, the recipes are so creative and excellent and turn out as listed. Not every recipe has a color photo, although there is a sufficient number of color shots in the middle insert.
Just the best resource on these meats I have found. All chefs really into it will enjoy using this reference.