Cooking Books -> Meats
How to Cook Meat
Published: October 8, 2002
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Want to learn about meat? Really learn? Then How to Cook Meat is your book. In great and enjoyable detail it explores beef, veal, lamb, and pork--which cuts to buy, what cooking methods suit each, how to judge doneness, and much, much more.
Authors Chris Schlesinger and John Willoughby, responsible for the bestselling Thrill of the Grill, also provide more than 200 explicit recipes that comprise a wide range of dishes, from prime-rib roasts to hearty stews, lamb-shoulder braises to grilled
pork fillets--and they even cover innards and specialty cuts such as ham hocks. It's hard to imagine a meat lover who wouldn't benefit from this comprehensive yet approachable investigation.
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.
From Publishers Weekly
Here is a well-rounded and wonderfully thought out
bible of beefsteak. Schlesinger and Willoughby (The Thrill of the Grill, License to Grill, etc.) begin with a single premise: that it is imperative to match the method of cooking to the cut of meat you have at hand. Dry heat, like grilling, is choice for
the more tender cuts while moist heat, like stewing, is best for the tougher stuff. This holds true for beef, veal, lamb and pork, all of which are represented in their own in-depth sections.... read more --This text refers to an out of print or
unavailable edition of this title.
How to Cook Meat offers recipes and techniques for anyone who wants to savor the flavor of meat.
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