- 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)
MEAT: Everything You Need to Know Hardcover – 11 Sep 2014
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"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.
Inside This Book(Learn More)
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Top Customer Reviews
Most Helpful Customer Reviews on Amazon.com (beta)
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.
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.