MEAT: Everything You Need to Know and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $39.99
  • Save: $13.51 (34%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
MEAT: Everything You Need... has been added to your Cart
+ $3.99 shipping
Used: Like New | Details
Sold by Off Price Books
Condition: Used: Like New
Comment: All Orders Ship Within 24 Hours, Monday - Friday. 100% Money Back Guarante
Sell yours for a Gift Card
We'll buy it for $6.30
Learn More
Trade in now
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 9 images

MEAT: Everything You Need to Know Hardcover – September 2, 2014


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$26.48
$14.46 $13.88

The Amazon Book Review
The Amazon Book Review
Check out The Amazon Book Review, our editors' fresh new blog featuring interviews with authors, book reviews, quirky essays on book trends, and regular columns by our editors. Explore now
$26.48 FREE Shipping on orders over $35. In Stock. Ships from and sold by Amazon.com. Gift-wrap available.

Frequently Bought Together

MEAT: Everything You Need to Know + Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck
Price for both: $40.94

Buy the selected items together


Editorial Reviews

Review

"A valuable reference that will give readers a greater appreciation for not only their favorite cuts of meat, but their butcher as well.” (Publishers Weekly)

“The Magician of Meat.” (New York magazine)

“Pat LaFrieda does everything right as a butcher. MEAT stands out to me as the best handbook there is on this subject.” (Mario Batali chef and entrepreneur)

“Pat LaFrieda has led the ‘butcher revolution’ in the United States. Every serious cook needs this instructional, well-illustrated, and very well written book.” (Martha Stewart founder of Martha Stewart Living Omnimedia)

“It made me laugh, it made me smile, it made me miss my grandpa. I absolutely adore this book.” (Rachael Ray New York Times bestselling author)

“If you want to know about meat, this is the book. The recipes are great and each one has a story to tell.” (Andrew Carmellini chef and owner of The Dutch, Locanda Verde, and Lafayette)

MEAT by master butcher Pat LaFrieda is officially the carnivores' holy grail and my new reference point for all things meat.” (Chef Michael White)

“The recipes and techniques in this book are things that can be used in any kitchen whether it’s at home or in the restaurant.” (Marc Forgione chef and owner of Restaurant Marc Forgione, American Cut, and Khe-Yo)

“A celebration of Pat’s enormous skill set, his encyclopedic understanding of meats and their various cuts and how to best use them. Butcher extraordinaire!" (Chef Alex Guarnaschelli Butter restaurant)

“Certain to make meat-lovers’ mouths water.” (Danny Meyer CEO of Union Square Hospitality Group)

“A must-have for any home cook, it will surely be a valuable resource for years to come.” (Chef Daniel Humm Eleven Madison Park and The NoMad)

MEAT is a superb, detailed sourcebook that I am thrilled to have on my shelf.” (Chef Geoffrey Zakarian)

“A fantastic resource for both the professional chef and the home cook.” (Chef Missy Robbins)

“A genuinely good read.” (Cooking Light)

“If you want to know about meat, go straight to the meat man: New York City-area butcher Pat LaFrieda has released his meaty magnum opus." (EATER National)

"New York City's ultimate butcher, the man behind the famous LaFrieda burger blends, penned the definitive cookbook on all things meat." (Fathom)

“I loved absolutely everything about this book.” (SanFranciscoBookReview.com)

About the Author

Pat LaFrieda’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 father’s butchering business. Thirty years later, Pat, his father, and cousin own and operate New York City’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. They also operate four retail locations at Citi Field—home to the New York Mets—including two Pat LaFrieda Original Steak Sandwich stands, a LaFrieda Meatball Slider stand, and the sit-down restaurant, Pat LaFrieda Chop House. In 2014 they became the "Official Burger of the Mets." Pat has appeared on countless national TV shows including Today, The Chew, Rachael Ray Show, CNN, Anthony Bourdain: No Reservations, and Martha Stewart. More information can be found at www.lafrieda.com.

Carolynn Carreño is a James Beard award–winning writer for magazines including Bon Appétit, Saveur, The Los Angeles Times, Gourmet, and Food & Wine and coauthor of books with chefs Nancy Silverton, Kenny Shopsin, and Sara Foster. Her cookbooks are known for their distinct voice and storytelling style.
NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Hardcover: 256 pages
  • Publisher: Atria Books; First Printing edition (September 2, 2014)
  • Language: English
  • ISBN-10: 1476725993
  • ISBN-13: 978-1476725994
  • Product Dimensions: 9.2 x 1.3 x 10.9 inches
  • Shipping Weight: 3.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (91 customer reviews)
  • Amazon Best Sellers Rank: #7,558 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Great book with Vivid photos, extremely detailed information, and great recipes.
Josh C.
I haven't tried every recipe in this book, but the ones I have, are pretty good.
MGunz
This is a fantastic book and I highly recommend it to anyone who is a carnivore.
divelove

Most Helpful Customer Reviews

10 of 10 people found the following review helpful By Bruce Weiser on September 12, 2014
Format: Hardcover Verified Purchase
Don't Read on an empty stomach. This beautifully written book is like a meat textbook . So much information,detailed diagrams, recipes from famous restaurants and more.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
22 of 27 people found the following review helpful By Christopher Pitts on October 11, 2014
Format: Hardcover Verified Purchase
Good information on meat, I like seeing the individual cuts shown one by one. My disappointment started was when I got to the dry ageing of the beef, and says the beef is "put on racks in a temperature and humidity controlled room". I feel like this is quite obvious and it would have been more informational to actually put temperatures and humidity levels to ensure its properly aged rather sticking a steak in your fridge for 21 days and expecting the to see the steak from the book. The whole reason I bought the book was seeing the grand photo of the dry age room thinking they might actually share some knowledge on how to do it properly.

My only other concern was seeing a few cuts of braised meat that were bright red. Braised meat isnt red unless you add curing salts. I can understand the author not including them in recipes to prevent people from using improper amount and getting sick. Just be warned if you braise a calf tongue according to the recipe in the book, Im sure it will taste great, just not the stunning red color you see in the book.

Really just splitting hairs about the meat color, like I said, very knowledgeable, just wanted more from the book.
3 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
5 of 5 people found the following review helpful By Erik_In_Vegas on October 27, 2014
Format: Hardcover
This book really increased my confidence in knowing my meats & how to order from a butcher shop.

The photos are modern and make the book fun and easy to read. The book tells the story of the family business, teaches you all you need to know about meat, and also shows photos and good family recipes you're not likely to find anywhere else.

The chapters are divided into sections on veal, beef, lamb, pork and chicken - plus a whole chapter about chopped meat and sausage making.

There are decades of meat experience (buying, storing, maintaining, cutting, etc.) packed into this book along with his mother's (and his) personal recipes - as well as how to cook the perfect steak & ham.

I'm totally pleased with this book. And also can't wait to try one unusual recipe called Macaroni Pie.

This book will keep you up-to-date about the current culture of meat, plus raise your standards on how to get the best flavor for your food budget.

I can't imagine any restaurant chef or family cook not being completely pleased with this book. It will make a unique Christmas present to give to any guy you know.

My dad (an army cook and lifelong barbecue expert) would have loved receiving this book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By Bryan K, Wilborn on October 18, 2014
Format: Hardcover
I am loving this cookbook. It's educational and informative on all cuts of meat. Each recipe seems well explained, which leaves out the intimidation of cooking something you may be unfamiliar with. He explains exactly how you should order cut meats from the butcher, which is so helpful! The Four-Meat Meatloaf recipe is hands down the best meatloaf I have ever had--and I cooked it! It was a huge success that my guests still rave about. I'm cooking the osso buco recipe now and my house smells unbelievable. This would be a fantastic book for a male cook, as well. My husband has been reading the educational sections, just to up his carnivore knowledge.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
10 of 13 people found the following review helpful By Forjoy1 on September 5, 2014
Format: Hardcover Verified Purchase
Absolutely love this cook book. I have a collection of many.......... cookbooks but this is the best book that's all about "Meat". It tells you anything you would want to know about all cuts of meat.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By Dominick Minervini on December 9, 2014
Format: Hardcover Verified Purchase
If you are a meat lover, this is a great book. I saw some commentator remark that it was a personal story, which was dull, and little to do on food. I do not know if he was reading the same book I read. The personal stories were interesting, but only a sidebar. If you are going to be a chef, and include eating meat (veal, lamb, pork, poultry, beef) you have to get this book. If you remember the old time butcher with a chart of the different cuts of beef described on a wall chart, this is an expanded version of that. If the book was cut by 80% to just include the list of the different cuts of beef, and a description of each cut, the book would still be worth the price.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By MGunz on November 25, 2014
Format: Hardcover Verified Purchase
Great book, great pictures and some great recipes. I haven't tried every recipe in this book, but the ones I have, are pretty good. The author obviously knows his business and explains everything is a very straight forward way. Though I grew up butchering both farm animals and wild game, I learned a lot of new information. The author provides some surprising insight on "Grass Fed" beef, and Veal production. I liked everything about this book. You know how you know this is a good book on the subject? When you look through it, you get hungry.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By Mohamed Khaled Arafa on January 1, 2015
Format: Kindle Edition Verified Purchase
A bit disappointing. Almost an autobiography of someone as opposed to real tips and tricks of to ensure meat is cooked to perfecrion. Was expecting more.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews

Set up an Amazon Giveaway

Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more
MEAT: Everything You Need to Know
This item: MEAT: Everything You Need to Know
Price: $39.99 $26.48
Ships from and sold by Amazon.com