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Complete Meat Cookbook by Denis Kelly and Bruce Aidells (2001, Hardcover)

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The Complete Meat Cookbook

About this product

Product Identifiers

PublisherTaunton Press, Incorporated

ISBN-10061813512X

ISBN-139780618135127

eBay Product ID (ePID)2309474577

Product Key Features

Book TitleComplete Meat Cookbook

Number of Pages592 Pages

LanguageEnglish

TopicSpecific Ingredients / Meat

Publication Year2001

IllustratorYes

GenreCooking

TypeTextbook

AuthorDenis Kelly, Bruce Aidells

FormatHardcover

Dimensions

Item Height1.2 in

Item Weight46.9 Oz

Item Length10.2 in

Item Width7.1 in

Additional Product Features

Intended AudienceTrade

LCCN98-028216

Reviews"Rambling good humor . . . inventive, eclectic recipes." The Los Angeles Times "The Text is fun to read, and the recipes are . . .diverse . . . Highly recommended." Library Journal

Dewey Edition21

TitleLeadingThe

Dewey Decimal641.6/6

Edition DescriptionTeacher's edition

Synopsis"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 choosethe 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, p'tés, 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., "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, p t s, 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., America is proudly falling in love again--with meat. Whether it's a grilled beefsteak, a succulent lamb chop, a juicy pork loin, or a well-seasoned veal shank, there's nothing like red meat. We're eating it with gusto--about twenty pounds more than we did a decade ago, according to the New York Times. In the past few years, more than one thousand new steak houses have opened. And because today's cuts are leaner than ever, they need special treatment and cooking techniques to make them flavorful, tender, and juicy. Now two colorful collaborators and Julia Child Award winners tell us everything we need to know about cooking meat. In The Complete Meat Cookbook , readers will find: Straight talk on how to make sense of the bewildering variety of meats at the supermarket--the authors discuss their favorite cuts and provide tips on which butchers' favorites to request; Advice on how to season with innovative techniques like dry rubs, wet marinades, brining, herb pastes, and fast sauces., "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, p'tés, 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.

LC Classification NumberTX749.A36 1998