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
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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.