Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut by Aliza Green £5.99

Field Guide to Herbs and Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market (Field Guide To...) by Aliza Green £7.49

Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market (Field Guide) by Aliza Green  (1)  £7.49

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

From the Author
Frankly, we love meat -- our book shares that love with you.
Frankly we love meat and with the leaner meat available in markets today, we just weren't getting the kind of flavor and juciness we remember from earlier days. So we decided to write a book that would be "A Juicy and Authoritative Guide to Cooking Today's Beef, Pork, Lamb, and Veal." This is the first time meat cookery has been looked at in this way in more than 20 years. Our tricks include flavor steps and proper cooking methods or each cut of meat. We correct a lot of the myths of meat cookery such as not salting meat before cooking and cooking pork to death. We also provide colorful stories and memories that will give you a chuckle or two. We ofer plenty of information that will let you enjoy delicious meat once again. You'll find out how to choose the best cuts for the right dishes and how to talk to the meat guys to get the tenderest and most flavorful meat possible. The book offers 230 recipes for all types of meat cuts including many delicious and under-utilized cuts such as lamb shank, beef chuck, and pork shoulder. The recipes run the gamut from traditional favorites like Liza's Lazy Pot Roast to new and creative dishes such as Sesame Coated Pork Medallions with Thai Citrus Glaze. We feel The Complete Meat Cookbook gives any cook the confidence to prepare superb meat dishes with ease and flair.

Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut by Aliza Green £5.99

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4 Reviews 5 star:  (2) 4 star:    (0) 3 star:  (1) 2 star:  (1) 1 star:    (0)           Average Customer Review (4 customer reviews)		Share your thoughts with other customers:
Most Helpful Customer Reviews   3 of 3 people found the following review helpful: 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!  Comment | Permalink | Was this review helpful to you? (Report this)   3 of 3 people found the following review helpful: 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.  Comment | Permalink | Was this review helpful to you? (Report this)   1 of 7 people found the following review helpful: Did they test the recipes?, 1 Dec 1998 By A Customer 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. Am now skeptical of the rest of the book.  Comment | Permalink | Was this review helpful to you? (Report this) › See all 4 customer reviews...		Most Recent Customer Reviews A SLIGHT DISAPPOINTMENT 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... Read more Published 23 days ago by D. J. Adler Search Customer Reviews Only search this product's reviews › See all 4 customer reviews...