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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
Item arrived as expected with NO scratches, tears, problems, or hassles. Great informational book for the cuts of meat information. Great transaction. Thank you.Published 17 months ago by S. Henry
Most great cookbooks tell you how to take good raw materials and make them better. Not this one.
How can you mess up a choice grade rib-eye roast of beef? Read more
Loving the book so far. Great insights and better humor! I like the break down of the animal parts and diagrams.Published on May 29, 2013 by jeskam
I am buying this as a gift because it is one of the best cookbooks I've ever come across. I can't remember how I came to own it, but it sat among my dozens of cookbooks for a long... Read morePublished on November 9, 2012 by Huckleberry
This book is a great addition to any kitchen. I learned a great deal about meat and how to prepare it. I do wish the recipes were organized by cut though.Published on January 18, 2012 by Jeremy L. Milligan
This is one of the best meat cooking books i have found, it contains lots of good recipes and ideas and is easy to understand.Published on December 21, 2011 by kp
I thought I knew all about cooking meat. I've been doing it for a long, long time. This book is full of information & tips I didn't know. Great recipes. Read morePublished on October 16, 2010 by Harry T. Dubetz