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The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal Hardcover – 25 Sep 2001

4.0 out of 5 stars 5 customer reviews

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Product details

  • Hardcover: 604 pages
  • Publisher: Houghton Mifflin (25 Sept. 2001)
  • Language: English
  • ISBN-10: 061813512X
  • ISBN-13: 978-0618135127
  • Product Dimensions: 18.1 x 7.6 x 26 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: 836,444 in Books (See Top 100 in Books)

Product Description

Synopsis

Demystifies the meat-buying process, meat cuts, and seasoning techniques, and includes more than two hundred recipes. --This text refers to an out of print or unavailable edition of this title.

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. --This text refers to an out of print or unavailable edition of this title.


Customer Reviews

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Top Customer Reviews

Format: 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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Format: Hardcover
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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By A Customer on 9 May 1999
Format: Hardcover
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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Format: Hardcover Verified Purchase
Perfect service book perfect
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Format: Hardcover
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.
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