The Great Meat Cookbook
Everything You Need to Know to Buy and Cook Today's Meat
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- USD 17.99
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- USD 17.99
Descripción editorial
"Carnivores rejoice! For those of us who put meat on the table many days of the week, this book will quickly become our best friend."—Sara Moulton, host of the PBS show Sara's Weeknight Meals
In the last decade since the publication of Bruce Aidells's hugely successful The Complete Meat Cookbook, called "authoritative" and "all-encompassing" by the Washington Post, the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available—not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today's shopper confronts a host of bewildering, often misleading labels: "certified organic," "humanely raised," "vegetarian diet," and many more.
Whether the cook shops at the local farmers' market or the supermarket, The Great Meat Cookbook is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. With hundreds of recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan and Proscuitto; budget-friendly dishes like Melt-in-Your-Mouth Pork Shoulder; speedy dinners like Mushroom-Stuffed T Bone Lamb Chops; and charcuterie and sausage selections, Aidells provides all the information needed for juicy results every time.
"A great reference for today's meat lovers."—Library Journal
"Cooks everywhere will find this magnum opus practical and inspiring . . . an indispensable reference work for any cookery collection."—Booklist
"Loaded with recipes for tasty but less-understood cuts, and Aidells covers the globe in search of recipes that will bring delight and good eating for many years' worth of meals."—Rick Bayless, chef/owner of Frontera Grill, Topolobampo and XOCO, Chicago
PUBLISHERS WEEKLY
Just as the consumer electronics industry has split its focus between miniature mobile devices and mammoth home entertainment units, so has the cookbook industry traveled two divergent paths. There are the small, boutique books focused on a single subject such as meatballs, charcuterie, or sandwiches. Then there are the massive tomes that attempt comprehensive coverage of an entire food group. Aidells, whose credentials include 11 cookbooks plus the meat chapters of The All New Joy of Cooking, enters into this latter camp with the print equivalent of a 48-inch HDTV. There are charts, preservation methods, 250 recipes, and more than 100 color photos providing instruction and creative inspiration for dishes of beef, bison, pork, lamb, goat, and veal. To aid in selecting what dinner to prepare, each recipe is tagged with several defining key phrases such as "Fit for Company," "Family Meal" and "Great Leftovers." Chapters are organized by meat type and then by cut and cooking method. The veal section, for example, begins with grilled chops, then surveys a roast, ground veal, various stews, and, finally, sweetbreads. There are also a handful of entries that have earned the mantle of "Great Meat Dishes of the World." These are ethnic classics such as Vietnamese rice noodles and grilled pork, an Italian beef fillet stuffed with prosciutto and cheese, and a good ole U.S. grilled rib eye.
