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Michael Symon's Carnivore: 120 Recipes for Meat Lovers Hardcover – October 16, 2012


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Product Details

  • Hardcover: 256 pages
  • Publisher: Clarkson Potter; First Edition edition (October 16, 2012)
  • Language: English
  • ISBN-10: 0307951782
  • ISBN-13: 978-0307951786
  • Product Dimensions: 9.7 x 7.7 x 1.1 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (115 customer reviews)
  • Amazon Best Sellers Rank: #16,648 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Featured Recipe from Michael Symon: Smoked Lamb Ribs on the Grill with Lemon, Oregano & Honey

Smoked Lamb Ribs
Rib Ingredients
  • 3 tablespoons dried oregano
  • 3 tablespoons garlic salt
  • 2 tablespoons smoked paprika
  • 2 tablespoons coriander seeds, toasted and ground
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 6 racks lamb spareribs
  • Juice of 2 lemons
Glaze Ingredients
  • 3 tablespoons honey
  • 1⁄4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 1 cup minced red onion
  • 3 lemons
  • 1 teaspoon kosher salt
  • Flaky sea salt, such as Cyprus, Flake or Maldon, for serving
  • 3 tablespoons fresh oregano leaves
  • 3 tablespoons extra-virgin olive oil
Directions

1. To prepare the ribs: Mix together the dried oregano, garlic salt, paprika, coriander, pepper, and kosher salt. Moisten the ribs with the lemon juice and then coat all sides with the rub, making sure to distribute it evenly.

2. Set up your grill or smoker for indirect heat, meaning the ribs will not be directly over the heat source. Using low heat and apple-wood chips, put the ribs on the cool part of the grill, cover, and smoke for 1 hour.

3. Meanwhile, whisk together the glaze ingredients.

4. Arrange 2 of the lamb racks on a large piece of foil, overlapping them like roof shingles. Pour one-third of the glaze on top of the ribs and seal tightly in the foil, being careful not to tear it. Wrap in a second sheet of foil. Repeat twice, using the remaining racks and glaze.

5. Return the ribs to the grill and cook meat-side-down for 30 minutes over low heat. Flip the foil bundles and continue cooking for 30 minutes. Remove the ribs from the grill and let rest in the foil for 30 minutes.

6. Meanwhile, increase the grill heat to medium-high. Cut the lemons in half and grill flesh-side-down until nicely marked and slightly soft, 3 to 5 minutes.

7 Remove the ribs from the foil, put on the hot grill meat-side-down, and cook for 4 minutes. Flip and cook for 2 minutes. Remove the ribs from the grill and garnish with the grilled lemons, sea salt, fresh oregano, and extra-virgin olive oil.

About the Author

MICHAEL SYMON is a cohost of ABC’s The Chew, an Iron Chef on Food Network’s Iron Chef America, and the host of Cooking Channel’s Symon’s Suppers and Cook Like an Iron Chef. He is the chef and co-owner of the acclaimed restaurants Lola and Lolita in Cleveland, Ohio; three B Spot burger restaurants outside Cleveland; and Roast in Detroit, Michigan. Visit him at www.SymonSays.typepad.com.

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Customer Reviews

Gave it as a Xmas gift and my bro loved it.
wyogardener
The pictures are done well and it's and easy to follow book with some good recipes too.
R. Peckham
This book is full of great recipes that I can't wait to try!
SMW

Most Helpful Customer Reviews

40 of 42 people found the following review helpful By Josh Howard on October 22, 2012
Format: Hardcover Verified Purchase
Chef Michael Symon is serious about meat...and 100+ recipes on the topic proves it!

I am really enjoying the book and the layout of it. It is broken down by the different meats: Beef, Pork, Lamb & Goat, Poultry, Game, and a section on side dishes to accompany the various meat dishes. I was especially pleased to find the game section, as venison is one of my favorite meats. At the start of each section there is a guide for selecting the meat, and then a guide to proper cooking temperatures (safety first!). It's great that these are included, as they speak to cooks of all backgrounds, especially those that may not be as familiar cooking a particular type of meat.

The recipes are great (I have tried two so far, but read ALL of them), and I have recommended it to at least 3 friends already in the few short days I have had it.
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17 of 17 people found the following review helpful By SMW on November 5, 2012
Format: Hardcover Verified Purchase
So far we have tried about five different recipes from this book and each one has been great! They are not too complex to make, and the flavors are out of this world! We just tried the pork and beans recipe and oh my goodness was it delicious! Definitely not what you are thinking when you hear pork and beans. This book is full of great recipes that I can't wait to try!
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27 of 31 people found the following review helpful By K. Murphy on October 22, 2012
Format: Hardcover
Between this newly-released cookbook and the recipes that have already been shared on Symon's Suppers, we have already made a number of the selections and each one is top notch.

Michael Symon really knows how to present food in an approachable way offering solid tips on selecting and preparing quality meats. He has a genuine respect for quality ingredients and encourages getting to know your local meat purveryor and the folks at your local farmer's market.

The flavors in each recipe are well balanced and it's easy to see why he has earned the title of Iron Chef. I love how the cookbook is laid out by meat category and, like the previous reviewer, enjoyed reading through the entire cookbook and taking in the wonderful photos of prepared dishes. This will be our "go to" cookbook for weeknight meals as well as special occasions and relaxed weekend cooking.
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7 of 7 people found the following review helpful By W. Maite VINE VOICE on January 13, 2013
Format: Hardcover
My first encounter with a Michael Symon recipe was last Thanksgiving when his recipe for Brussels Sprouts appeared in a food magazine. I made it and was rewarded with a side dish of such indescribable deliciousness that it has become a fixture on our Thanksgiving menu... and every other menu, for that matter. My second encounter was a few months ago when I went to Cleveland and had dinner at one of Symon's restaurants. It was amazing and prompted my son to give this book to me for Christmas. In short order, it has become one of my favorite cookbooks.

So far, I have only made a few of the recipes, but what recipes they are!
-- The Pan-Roasted Sirloin with Chanterelles and Soy was easy and massively flavorful, and I have also made it with a mix of different, less expensive mushrooms than chanterelles with equally good results.
-- The Brick-Grilled Chicken was equally easy and so delicious that my husband refuses to order chicken in restaurants anymore since he'd rather have this one. Since it's currently not outdoor grilling season where I live, I made the chicken in a grill pan and can't imagine that it could have turned out any better. Wonderful flavor with the crispiest skin I've ever managed to get on a chicken. So, so good.
-- There's a recipe for wings with a delicious dipping sauce that can go with so many other things. I didn't make the wings, only the sauce which is simply equal parts sriracha sauce and honey is just too easy to be so good... but it is.
-- One disappointment was the Lamb Bolognese. Not that it wasn't good. It was as good as any truly good, rich Bolognese sauce, but it did not go beyond that in the way that I have come to expect from Symon.
Read more ›
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2 of 2 people found the following review helpful By lorp on December 25, 2012
Format: Hardcover Verified Purchase
I like this book a lot. It's got great tips on cooking every different kind of meat. There are great recipes and pictures to follow along with. What I like most is that not all the recipes are super complicated. I'm just learning to cook and I feel I could tackle some of these recipes.
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2 of 2 people found the following review helpful By Annette Macintyre on November 24, 2012
Format: Hardcover Verified Purchase
To begin with, I just like Michael Symon. I lived in Cleveland and ate at his restaurants. The book is good because it covers all the basic types of meat, offers easy to follow recipes and also has detailed photos of them all.
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1 of 1 people found the following review helpful By Catherine Rodgers on December 27, 2013
Format: Hardcover Verified Purchase
This cookbook is great for the Man Chef in your life! And all other men you know to get them inspired! I highly recommend this cookbook to anybody who loves cooking!
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1 of 1 people found the following review helpful By Frequent Online Shopper on June 29, 2013
Format: Kindle Edition Verified Purchase
De-mystifies the preparation and cooking of any meat or meat dish. The addition of less commonly served meats and easy home preparation of commonly purchased meat preparations such as bacon and sausage will painlessly expand your horizons out of the average comfort zone.
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