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The Complete Meat Cookbook

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The Complete Meat Cookbook [Hardcover]

Bruce Aidells , Denis Kelly
4.4 out of 5 stars  See all reviews (97 customer reviews)

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Hardcover, September 25, 2001 --  
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Book Description

September 25, 2001
“Grass-fed.” “Organic.” “Natural.” “Pastured.” “Raised Without Antibiotics.” “Heirloom Breed.” Meat has never been better, but the vast array of labels at today’s meat counter can overwhelm even the savviest shopper. Which are worth the price? Which are meaningless? Bruce Aidells, America’s foremost meat expert and the founder of Aidells Sausage Company, makes sense of the confusion and helps you choose the best steaks, chops, roasts, and ribs and match them to the right preparation method.

The definitive book for our time, The Great Meat Cookbook includes

• hundreds of extraordinary recipes, from such “Great Meat Dishes of the World” as Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano to economical dishes that use small amounts of meat, like Thai Pork Salad, to American classics like Steak House Grilled Rib Eye
• handy recipe tags like “Fit for Company,” “In a Hurry,” and “Great Leftovers” that help you match each dish to the occasion
• at-a-glance guides to all the major cuts, with a full-color photo of each
• recipes for handcrafted sausages, pâtés, confits, and hams
• recipes for newly popular meats like bison, goat, heirloom pork, and grass-fed beef, veal, and lamb
• recipes for underappreciated parts that make delicious dishes without breaking the bank

With straight talk and an affable voice, Aidells provides every single bit of information you need to get comfortable in the kitchen, from which thermometers are the most reliable, to instructions for thawing frozen meat from the farmers’ market, to tips that will make you a grill and barbecue pro.

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Editorial Reviews Review

"Frankly, we love meat." Thus spake Bruce Aidells and Denis Kelly, their first words in The Complete Meat Cookbook. "This book," these well-informed authors tell us, "is written for those who share this carnivorous inclination." As the authors of Hot Links and Country Flavors, Real Beer and Good Eats, and Flying Sausages, these guys know meat. And their mission in life is to share what they know. With gusto.

The divisions are obvious: beef, pork, lamb, veal. But packed into each chapter is more information than any single reader might think possible. There's history and anthropology; there's anatomy and kitchen chemistry. And all of it is aimed at what the authors call the "new meat." It's a leaner product--less fat than ever before. So to get the succulence and the flavor that resides in memory (coming from a time of fattier cuts) sliced and onto the plate, today's cook has to use a different, more informed approach. You will find that guidance in this book. How to select and buy, how to prep, how to intensify the flavor, how to cook, how to store: it's all here. There is no other book like it.

Heavily illustrated, The Complete Meat Cookbook opens with a section on meat basics, including a little meat eating history and a terrific doneness chart. Then there's a long section covering all the basic cooking techniques and which cuts of which meat work best with each technique. Once the book breaks out into sections by kind of meat--beef, pork, lamb, veal--the depth of information focuses and intensifies, and the recipes roll right along for more than 600 pages.

Myth busting (like, don't salt meat before cooking, it will dry it out: wrong) is highlighted throughout the book. And each recipe is labeled for ease, speed, budget consciousness, serve to company, etc. The recipes take into account the world of meat eating. This is no Eurocentric text--it is, as the title proclaims, complete. If you are going to eat meat, do it right. This is the book to show you how. No cookbook bookshelf is complete without a copy of The Complete Meat Cookbook. --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly

The leaner cuts of meat now on the market require extra attention to ensure they don't toughen and dry during preparation, and with that in mind Aidells?owner of Aidells Sausage Company?and Kelly (both coauthored Hot Links & Country Flavors and Flying Sausages) offer more than 230 recipes certain to attract meat-fanciers. They address how to buy meat, flavor it and cook it; specify the temperatures at which various meats should be cooked; and advise using a digital instant-read thermometer to check degrees. Recipes are identified as Fit for Company, In a Hurry, Cooking on a Budget, Great Leftovers and other categories, and they range from familiar?Philly Cheese Steaks, the Classic Hamburger and Grilled Lamb Chops?to nicely inventive: Braised Beef Shanks with Coconut Milk, Ginger and Cumin shows a Pacific Rim influence, while Sauteed Pork Chops with White Wine and Vanilla Sauce adds an even more unusual twist. Master recipes are followed by variations, as in the basic Roast Rack of Lamb and one flavored with Black Bean-Mustard Coating or a Fresh Herb Crust. Complete is a fit adjective for this highly recommended book. Photos not seen by PW. BOMC main selection.
Copyright 1998 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Product details

  • Hardcover: 604 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt; 1st Edition (later printing) edition (September 25, 2001)
  • Language: English
  • ISBN-10: 061813512X
  • ISBN-13: 978-0618135127
  • Product Dimensions: 7.1 x 1.2 x 10.2 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (97 customer reviews)
  • Amazon Best Sellers Rank: #124,301 in Books (See Top 100 in Books)
  • If you are a seller for this product, would you like to suggest updates through seller support?

Customer reviews

Top customer reviews
53 of 53 people found the following review helpful
5.0 out of 5 stars WELL DONE! June 2, 2000
Format:Hardcover|Verified Purchase
Everything -and I mean EVERYTHING- you need to know about meat: from where does it come from to how to carve it, this book is a complete marvel! Do not confuse it with any of those "barbecue bibles" that tell you stuff you either already know or couldn't care less (i.e. lots of no-brainer tips or cookout recipes for weekend grilling-chef dads). This is not a cookbook, this is a TREATISE (also very entertaining reading)!
This book is for experts, made by experts! It describes the animals, their meat, its flavors, textures and consistency, the cuts, their handling, the cooking techniques for each and everyone of them and, needless to say, some not-your-usual-dinner exotic international recipes that'll water your mouth (it even features "cochinita pibil"!).
Too bad it only covers beef, veal, pork and lamb! It should also include game! But ...nobody's perfect! All in all, A MUST!
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5 of 5 people found the following review helpful
5.0 out of 5 stars Essential book for every kitchen! A must have! November 9, 2010
By CaGirl
Format:Hardcover|Verified Purchase
I purchased this book for myself a few years ago and have cooked through a large portion of it. I love to cook and am quite critical of recipes I choose to explore. There has not been a single recipe that my family did not LOVE. They are simple to moderate recipes in the collection. From the simple side, we LOVE the pork chops with pineapple sauce served with rice. The Matambre is fantastic! My personal favorite is the Lambshanks...Amazing and simple. How about cuban pork sandwiches or Carnitas. Try Stuffed fresh ham instead of turkey for the holidays. Recipes are easy to follow and authors give flavor options to change up the recipes by using dry rub options or marinades. I love this book so much that it is the first gift selection for any wedding I attend and I think I have given a dozen out as gifts for various family and friends! Bon apetit!
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2 of 2 people found the following review helpful
4.0 out of 5 stars HELPED ME BE A BETTER COOK June 27, 2015
Format:Hardcover|Verified Purchase
I though I knew so much about cooking meats. I'm 67 after all and love cooking, but this book has wonderful tips and recipes. I've learned a lot, and my Tri Tip now is soooo good as are other meats I'm now making using tips and recipes from this book. I've always said, If you know WHY you do something a certain way to produce a better result, you can duplicate it. This book helps you understand the WHYS of what you're doing. I recommend it even though it's a lot of reading.
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3.0 out of 5 stars An Informative Book April 19, 2017
Format:Hardcover|Verified Purchase
It is a solid book with lots of good information; however, to me, the writing style is pedestrian and so I don't find myself using it much as a reference.
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2 of 2 people found the following review helpful
5.0 out of 5 stars The meat bible!!! June 13, 2013
Format:Hardcover|Verified Purchase
I purchased this book to actually read what it had to offer about cooking meat more than for recipes and I was not disappointed in the least! I have already changed some of my meat cooking habits and the results are greatly proved in taste and tenderness and integrity if the cut. It has some really great charts that get you started with what cut is best for what type of cooking method and seasoning. I love to cook and love to create interesting dinners and i found this book gave me new insight about meat. Originally published on the days of cutting fat from our diets, I ignore some of that in the book because good animal fat is essential to good health. Highly recommend this!
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1 of 1 people found the following review helpful
5.0 out of 5 stars A must have cookbook January 13, 2013
By NJ Mom
Format:Hardcover|Verified Purchase
I have about 70 cookbooks, 3 binders full of recipes and many copies of Gourmet, Cooks Illustrated on my shelves. This book is one I turn to time and again and it never fails me. I have had it for about 10 years, and whether it is a simple recipe for the family or one that will wow my guests, I always end up looking like a star. If I could only keep a handful of books in my collection, this is one that would come with me without a doubt. In addition to the recipes being very easy to follow, there are notes at the top of each one that indicate whether they are "Good for a crowd," "Fit for company," "Cooking on a budget," "In a hurry," "Low-fat," "Great leftovers." There are master recipes for many different cuts of meat, and then delicious variations that follow. I cannot imagine anyone ever regretting this purchase.
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4.0 out of 5 stars glad I bought it April 13, 2017
Format:Hardcover|Verified Purchase
very educational book, glad I bought it. No disappointments with this one
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7 of 7 people found the following review helpful
5.0 out of 5 stars Everything you'd ever need to know about meat December 11, 2004
Format:Hardcover|Verified Purchase
With all of the different cuts of meat available today, it is easy to be confused about what to buy and how to cook it. I was particularly interested in how to bring out the flavor and tenderness in some of the cheaper cuts. So I bought this book, and it didn't disappoint. Not only do the authors explain everything under the sun about how to choose and buy meat and which cuts work best with different types of cooking methods, but they also provide scores of delicious recipes. For most types of meat, they will give you a "master recipe" outlining the basics, and then a range of flavor/sauce variations. The recipes range from good to excellent-- they call for a nice variety of ingredients, but they are not by any means overly-sophisticated or inaccessible. Lisa's Lazy Pot Roast is the best pot roast I've ever made.

The book has also introduced me to methods for improving my execution of dishes I was already familiar with. Thanks to the authors, my stovetop porkchops are much juicier than they had been before. The temperature doneness chart alone almost justifies the price of the book-- I'm constantly referring to it whether or not I'm using one of the book's recipes. I highly recommend this book for anyone who loves meat and wants to broaden their horizons in this area.
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