The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal
Author: Bruce Aidells
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.
- More than 230 recipes, ranging from the eclectic to the ethnic, such as Gordon's Grilled Rib-Eye Steak with Tomato-Chile Vinaigrette, Tuscan Herb-Infused Roast, and Chili Colorado.
- Many entertaining stories--and tips that will surprise even meat experts.
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. (Nov.)
Table of Contents:
| INTRODUCTION | 11 |
| Using This Book | 14 |
| MEAT BASICS | 25 |
| A Little History: Meat and the Human Diet | 25 |
| What Matters Most in Buying Meat | 31 |
| COOKING TODAY'S MEAT | 51 |
| How to Tell When It's Done | 55 |
| The Doneness Chart | 56 |
| Choosing the Right Cooking Method: Master Techniques | |
| Broiling | 58 |
| Pan-Broiling | 60 |
| Sauteing | 61 |
| Panfrying | 62 |
| Stir-Frying | 62 |
| Grilling | 63 |
| Barbecuing, or Slow-Roasting, in a Covered Grill | 66 |
| Oven-Roasting | 66 |
| Braising and Stewing | 70 |
| Poaching | 72 |
| Wet Basting | 72 |
| Steaming | 73 |
| Pressure-Steaming/Pressure-Cooking | 73 |
| Microwaving | 73 |
| BEEF: AMERICA'S MOST POPULAR MEAT | 75 |
| How to Choose a Great Steak | 92 |
| How to Choose the Best Braised Steak | 145 |
| How to Choose the Best Beef for Kebabs | 152 |
| How to Choose the Best Ground Beef and Hamburger | 155 |
| How to Choose the Best Roast Beef | 172 |
| How to Choose the Best Pot Roast | 190 |
| How to Choose the Best Stewing Beef | 206 |
| How to Choose the Best Short Ribs | 216 |
| Overlooked but Delicious Cuts | 226 |
| PORK: THE MOST VERSATILE MEAT | 235 |
| How to Choose Pork Chops, Steaks, and Cutlets | 260 |
| How to Choose a Pork Roast | 312 |
| How to Choose Ribs | 372 |
| Overlooked but Delicious Cuts | 387 |
| How to Choose Ham: All You Need to Know | 391 |
| How to Choose Bacon | 409 |
| Pork Sausage: Simple Links to a Glorious Past | 410 |
| LAMB: ETHNIC FAVORITE AND EPICURE'S DELIGHT | 427 |
| How to Choose Lamb Chops and Lamb "Steaks" | 438 |
| How to Choose and Prepare Lamb Kebabs | 466 |
| How to Choose Ground Lamb | 470 |
| How to Choose Rack of Lamb, Lamb Loin, and Lamb Shoulder | |
| Roasts, | 478 |
| How to Choose a Leg of Lamb | 484 |
| How to Choose the Best Cuts for Braised Lamb and Lamb Stew | 499 |
| Overlooked but Delicious Cuts | 521 |
| VEAL: A TENDER DELICACY | 529 |
| How to Choose the Best Veal Chops | 540 |
| How to Choose the Best Veal Scallopini | 546 |
| How to Choose the Best Veal Roast | 550 |
| How to Choose Meat for Veal Stew | 559 |
| Overlooked but Delicious Cuts | 572 |
| SEASONING CHART | 577 |
| SOURCES | 584 |
| ACKNOWLEDGMENTS | 587 |
| INDEX | 589 |
Cook's Book: Concise Edition
Author: Jill Norman
Taking the best of the techniques and recipes from The Cook's Book, this is a reduced format and extent concise edition at an affordable price.
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