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MEAT: Everything You Need to Know Hardcover – 11 Sep 2014

3.7 out of 5 stars 3 customer reviews

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Product details

  • Hardcover: 256 pages
  • Publisher: Atria Books (11 Sept. 2014)
  • Language: English
  • ISBN-10: 1476725993
  • ISBN-13: 978-1476725994
  • Product Dimensions: 23.5 x 3.3 x 27.6 cm
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 22,510 in Books (See Top 100 in Books)

Product Description

Review

"A valuable reference that will give readers a greater appreciation for not only their favorite cuts of meat, but their butcher as well.” (Publishers Weekly)

“The Magician of Meat.” (New York magazine)

“Pat LaFrieda does everything right as a butcher. MEAT stands out to me as the best handbook there is on this subject.” (Mario Batali chef and entrepreneur)

“Pat LaFrieda has led the ‘butcher revolution’ in the United States. Every serious cook needs this instructional, well-illustrated, and very well written book.” (Martha Stewart founder of Martha Stewart Living Omnimedia)

“It made me laugh, it made me smile, it made me miss my grandpa. I absolutely adore this book.” (Rachael Ray New York Times bestselling author)

“If you want to know about meat, this is the book. The recipes are great and each one has a story to tell.” (Andrew Carmellini chef and owner of The Dutch, Locanda Verde, and Lafayette)

MEAT by master butcher Pat LaFrieda is officially the carnivores' holy grail and my new reference point for all things meat.” (Chef Michael White)

“The recipes and techniques in this book are things that can be used in any kitchen whether it’s at home or in the restaurant.” (Marc Forgione chef and owner of Restaurant Marc Forgione, American Cut, and Khe-Yo)

“A celebration of Pat’s enormous skill set, his encyclopedic understanding of meats and their various cuts and how to best use them. Butcher extraordinaire!" (Chef Alex Guarnaschelli Butter restaurant)

“Certain to make meat-lovers’ mouths water.” (Danny Meyer CEO of Union Square Hospitality Group)

“A must-have for any home cook, it will surely be a valuable resource for years to come.” (Chef Daniel Humm Eleven Madison Park and The NoMad)

MEAT is a superb, detailed sourcebook that I am thrilled to have on my shelf.” (Chef Geoffrey Zakarian)

“A fantastic resource for both the professional chef and the home cook.” (Chef Missy Robbins)

“A genuinely good read.” (Cooking Light)

“If you want to know about meat, go straight to the meat man: New York City-area butcher Pat LaFrieda has released his meaty magnum opus." (EATER National)

"New York City's ultimate butcher, the man behind the famous LaFrieda burger blends, penned the definitive cookbook on all things meat." (Fathom)

“I loved absolutely everything about this book.” (SanFranciscoBookReview.com)

Meat is unsurpassed and truly sets the standard for a book that offers both recipes and education.” (Cooking by the Book)

About the Author

Pat LaFrieda’s first introduction to the meat world was in the summer of 1981, when he was just ten years old and learning the tricks of the trade at his father’s butchering business. Thirty years later, he owns and operates New York City’s most prestigious and valued meatpacking facility. Pat LaFrieda Meat Purveyors sells to more than 1,000 customers in New York City, Las Vegas, Miami, and Chicago.

Carolynn Carreño is a James Beard award–winning writer for magazines including Bon Appétit, Saveur, The Los Angeles Times, Gourmet, and Food & Wine and coauthor of books with chefs Nancy Silverton, Kenny Shopsin, and Sara Foster. Her cookbooks are known for their distinct voice and storytelling style.

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Inside This Book

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Customer Reviews

3.7 out of 5 stars
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Top Customer Reviews

Format: Hardcover
Ok, if your American, but calling it everything you want to know about meat is misleading. For someone with a huge reputation on beef etc..to totally disregard grass fed beef is outrageous, he must be paid by the cattle lots in the US. Grass beef is as good if not better then any grain fed beef, it's not all about marbling (this is how it is graded in the states), it's about lifestyle, slaughter, feed, genetics, weather..terroir if you must. If you want a great unbiased book on meat the Hawksmoor is best, and if you want to read about how poor US meat is read STEAK. P.S. The recipes are tired and boring aswell.....
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Format: Hardcover Verified Purchase
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Format: Hardcover Verified Purchase
I am still going through it; I see this book is more a consulting book. I go in detail over " the meats" I usually cook or consume more.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0x98a876cc) out of 5 stars 137 reviews
14 of 14 people found the following review helpful
HASH(0x97d0f264) out of 5 stars This beautifully written book is like a meat textbook 13 Sept. 2014
By Bruce Weiser - Published on Amazon.com
Format: Hardcover Verified Purchase
Don't Read on an empty stomach. This beautifully written book is like a meat textbook . So much information,detailed diagrams, recipes from famous restaurants and more.
39 of 46 people found the following review helpful
HASH(0x9831c5f4) out of 5 stars Missing the "everything", still need to know more.... 11 Oct. 2014
By Christopher Pitts - Published on Amazon.com
Format: Hardcover Verified Purchase
Good information on meat, I like seeing the individual cuts shown one by one. My disappointment started was when I got to the dry ageing of the beef, and says the beef is "put on racks in a temperature and humidity controlled room". I feel like this is quite obvious and it would have been more informational to actually put temperatures and humidity levels to ensure its properly aged rather sticking a steak in your fridge for 21 days and expecting the to see the steak from the book. The whole reason I bought the book was seeing the grand photo of the dry age room thinking they might actually share some knowledge on how to do it properly.

My only other concern was seeing a few cuts of braised meat that were bright red. Braised meat isnt red unless you add curing salts. I can understand the author not including them in recipes to prevent people from using improper amount and getting sick. Just be warned if you braise a calf tongue according to the recipe in the book, Im sure it will taste great, just not the stunning red color you see in the book.

Really just splitting hairs about the meat color, like I said, very knowledgeable, just wanted more from the book.
10 of 10 people found the following review helpful
HASH(0x9831c4f8) out of 5 stars Oh, Man. Such a Good Book! 28 Oct. 2014
By Erik_In_Vegas - Published on Amazon.com
Format: Hardcover
This book really increased my confidence in knowing my meats & how to order from a butcher shop.

The photos are modern and make the book fun and easy to read. The book tells the story of the family business, teaches you all you need to know about meat, and also shows photos and good family recipes you're not likely to find anywhere else.

The chapters are divided into sections on veal, beef, lamb, pork and chicken - plus a whole chapter about chopped meat and sausage making.

There are decades of meat experience (buying, storing, maintaining, cutting, etc.) packed into this book along with his mother's (and his) personal recipes - as well as how to cook the perfect steak & ham.

I'm totally pleased with this book. And also can't wait to try one unusual recipe called Macaroni Pie.

This book will keep you up-to-date about the current culture of meat, plus raise your standards on how to get the best flavor for your food budget.

I can't imagine any restaurant chef or family cook not being completely pleased with this book. It will make a unique Christmas present to give to any guy you know.

My dad (an army cook and lifelong barbecue expert) would have loved receiving this book.
6 of 6 people found the following review helpful
HASH(0x97d0f69c) out of 5 stars Educational and Beautifully Simple. 18 Oct. 2014
By Bryan K, Wilborn - Published on Amazon.com
Format: Hardcover
I am loving this cookbook. It's educational and informative on all cuts of meat. Each recipe seems well explained, which leaves out the intimidation of cooking something you may be unfamiliar with. He explains exactly how you should order cut meats from the butcher, which is so helpful! The Four-Meat Meatloaf recipe is hands down the best meatloaf I have ever had--and I cooked it! It was a huge success that my guests still rave about. I'm cooking the osso buco recipe now and my house smells unbelievable. This would be a fantastic book for a male cook, as well. My husband has been reading the educational sections, just to up his carnivore knowledge.
6 of 6 people found the following review helpful
HASH(0x97d0f84c) out of 5 stars this is by far the best. The description of the various meats provided me ... 1 Dec. 2014
By charles g michel - Published on Amazon.com
Format: Kindle Edition Verified Purchase
I have purchased many food related books, this is by far the best. The description of the various meats provided me with a new understanding of the meat that I prepare. The recipes included many from NYC restaurants and some from Pat LaFrieda's family. The recipes were interesting and made me want to cook immediately. I have tried a number of them and the results have been outstanding. I would recommend this book to everybody whether you like to cook or not. The photographs of the various meat cuts were beautiful and presented perfectly.
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