Meat
A Kitchen Education [A Cookbook]
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4.5 • 4 Ratings
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- $6.99
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- $6.99
Publisher Description
Meat: A Kitchen Education is award-winning author James Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.
Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.
Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with:
Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more.
No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.
Winner – 2011 James Beard Cookbook Award – Single Subject Category
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The fifth entry in Patterson's all-ages Maximum Ride fantasy/thriller series finds the teenaged title character facing her greatest challenge yet. Max, leading her flock of virtually indestructible part-human/part-bird hybrids, must rescue her human mom, kidnapped by a criminal mastermind with an elaborate plan to wreak worldwide ecological catastrophe. But in order to rescue her, 14-year-old Max and the five younger members of her flock (genetically developed by an environmental group) must team up with the U.S. Navy to determine why millions of fish are dying off the coast of Hawaii. All this, and Max is falling in love, too. Patterson doesn't spend much time on character development, opting to propel his wild story with quick action scenes, plenty of dialogue and chapters seldom longer than three or four pages; unfortunately, though, life-and-death situations are often solved by implausible plot turns. Max narrates with a precocious, snarky voice, but makes it relatively easy to jump into her complicated tale midstream. Not surprisingly, the open-ended conclusion begs for a follow-up; it's also little wonder that a movie franchise is in the works.
