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Lobel's Meat Bible: All You Need to Know About Meat and Poultry Hardcover – 1 May 2009

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Lobel's Meat Bible: All You Need to Know About Meat and Poultry + The Complete Book of Butchering, Smoking, Curing, and Sausages: How to Harvest Your Livestock & Wild Game + The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat, Taught by the Masters
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Product Description

About the Author

M. Lobel and Sons is owned and operated by Stanley Lobel, along with Evan, Mark, and David Lobel. The Lobels work side-by-side at their butcher shop on Manhattan's upper East Side.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 19 reviews
53 of 54 people found the following review helpful
Total disappointment! No bible here. 17 July 2009
By D. Hoffmann - Published on Amazon.com
Format: Hardcover
I usually don't write reviews, but I think this is too deceptive of a title. There are no pictures of raw meat cuts outside of the cover. No butchering , trimming, or ageing techniques. Seriously, not even a diagram of any animal that you would consider a bible containing. You get a few color pics of dishes(not enough to qualify for a coffee table book even)and some average recipes. That's all. I truly was hoping for another level of meat and butchering knowledge. I quickly compared to what books I already had: "Cooking" (Peterson), "The Way to Cook" (Child), or even Best Recipe Meat series, and they were 100 times better. I felt cheated, and it came practically free from a book club. Buyer beware. It has been gifted already.
21 of 22 people found the following review helpful
Better on the Ouitside than the Inside! 27 Dec 2009
By Steve Fabrikant - Published on Amazon.com
Format: Hardcover
I got this book for Christmas. My wife gave it to me, and we, who live in New York City, and know Lobels for its high quality and very stratosphericaly expensive meats, thought that they would give up some of their secrets. That's how good cookbooks are sold! Read the first pages on beef, looked for the nonexistant pictures, and gave up. What a wasteand disappointment! They are not willing to educate.

Easier to give up this meat cookbook than a good Porterhouse. They'll be selling these books to their rich customers! Or probably giving them away at next year's Chanukah with their free deliveries!
21 of 24 people found the following review helpful
Where is the technique? Just a recipe book 21 Jun 2009
By self taught chef - Published on Amazon.com
Format: Hardcover
- Authors note that consumers are 'baffled' about what cuts look like - but then don't show photos. E.g. Pages 18-25
- Word descriptions need photos throughout. Black and white diagrams without word explanations are not ideal. E.g. page 184
- Wanted expert butchers who could explain in words and color pictures in a step by step fashion how to break down a chicken, prepare a certain cut of meat, etc.
- Did not need another recipe book. Will be returning it. Disappointed.
The Professional Chef (CIA) is better at showing how to trim, butterfly and prepare meats, poultry, etc.
Still searching for THE BIBLE on how to butcher and prepare meat, poultry, etc.
9 of 9 people found the following review helpful
Mislobeled 17 Oct 2010
By ACF Csc Chef - Published on Amazon.com
Format: Hardcover Verified Purchase
Being a professional chef, I found this book insulting. A Bible should contain everything you need to know, but this item was mislabeled and only contains recipes that are based for using meat. There is no butchering shown, no diagrams, no instruction. Not even how to break down poultry (which is insanely easy). No instruction in a meat bible... That doesn't sound like everything I need to know. Maybe they are just keeping all I need to know secret, so that they don't have more competition in the fading trade of butchering. With all the giant corporate meat packing in this country, you would think they would want to educate people, instead of retard them with this book. This book is a gimmick to get people to buy it.
6 of 6 people found the following review helpful
Thou shalt not title your recipe book: BIBLE 23 Sep 2010
By psbrasher - Published on Amazon.com
Format: Hardcover Verified Purchase
This book brought me nothing but frustration. I was expecting the alpha and omega of meat, but got a picture book without any pictures.

If you are going to title your book any kind of "<fill in the blank> BIBLE: All you need to know" I want to see a meat creation story, the ten commandments of meat written by the finger of the butcher God, I want to see the friggin parting of the red meat sea. I want to see a diagram of meat cuts, the quality each cut of meat yields, what its best uses are and WHY. I want to know what types of cows are used and which are best; the flavor and texture differences between grass and grain fed, 1-year, 2-year, and 3-4 year cattle. I want to know how aging is done, how if at all possible to do it in my barn, and what it does for the quality of the meat. I want to know the different effects of slow cooking, smoking, grilling, and roasting. The pluses and minuses of a marinade over a dry rub, how to best infuse flavors into red and white meat. This is not the greatest meat story ever told; it's the interrupting cow knock, knock joke.

Now it is excessively easy to be a critic, to take apart what other people have done, and I sincerely apologize to the Lodel's for doing it. I can read through the book and see what the Lobel's wanted to do, what they started to do, and what they were steered away from doing probably by a consumer focused publisher. If you are looking for cursory knowledge about meat cuts with some alright recipes here and there, this book is helpful. But if you want redemption, if you are looking for the carnivorous connoisseurs sermon on the mount, this is not the book for you.
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