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The Complete Meat Cookbook: A Juicy and Authorative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal

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The Complete Meat Cookbook: A Juicy and Authorative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal (Hardcover)

by Bruce Aidells (Author), Denis Kelly (Author)

3.8 out of 5 stars See all reviews (4 customer reviews)

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Hardcover	�23.54	�21.32	21 used & new from �16.89

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Product details

Hardcover: 688 pages
Publisher: Houghton Mifflin (Trade) (21 Jun 1999)
Language English
ISBN-10: 0395904927
ISBN-13: 978-0395904923
Product Dimensions: 26.9 x 19 x 4 cm

Average Customer Review: 3.8 out of 5 stars See all reviews (4 customer reviews)

Amazon.co.uk Sales Rank: 1,784,550 in Books (See Bestsellers in Books)

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Product Description

Review
"Rambling good humor . . . inventive, eclectic recipes."

Synopsis
Demystifies the meat-buying process, meat cuts, and seasoning techniques, and includes more than two hundred recipes.

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Customer Reviews

4 Reviews

5 star:		(2)
4 star:		(0)
3 star:		(1)
2 star:		(1)
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Average Customer Review

3.8 out of 5 stars (4 customer reviews)

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4 of 4 people found the following review helpful:

3.0 out of 5 stars A SLIGHT DISAPPOINTMENT, 23 April 2008

By	D. J. Adler (London, England) - See all my reviews (REAL NAME)

This review is from: The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal (Hardcover)

It was not clear that this book was geared towards the US market. The cuts of meat were the ones used in the US, and all the measurements were in US units and temperatures in degrees Fahrenheit, necessitating constant conversions to the current metric units. This limited the use of this book in the UK.

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3 of 3 people found the following review helpful:

5.0 out of 5 stars A Fabulous Cookbook, 10 May 1999

By A Customer

This is by far the best cookbook I have (and I have a lot). The book is not only a collection of great recipes, but it teaches you how to select the best cuts of meat. I've never been a big meat eater, but I've tried at least two dozen recipes from this book, and loved every one. The recipes are very easy to follow and don't use strange or hard to find items. Definitely 5 stars! A must for every kitchen!

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3 of 3 people found the following review helpful:

5.0 out of 5 stars This book delivers what it promises!!!!, 26 Nov 1998

By A Customer

Upon reading this book I now understand all of the different cuts of meat, where they come from and how they are to be prepared. I have changed the way I shop and where I shop. My family can't believe the difference. I now confidently go up to the butcher and tell him which cut I want (even the rib numbers I want...they are not all the same). I can now spot bad meat a mile away and won't go near the stuff I would have previously bought. Meat is too expensive to guess at. I highly recommend this book!!!! The recipes are great too.

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Most Recent Customer Reviews

2.0 out of 5 stars Did they test the recipes?
Not-Like-Mom's Meat Loaf was very good although a little too moist. Oakland-Style Barbecue Sauce was a loser - a waste of good ingredients as well as time. Read more

Published on 1 Dec 1998

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