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The Complete Meat Cookbook

By Bruce Aidells and Denis Kelly

 

The Complete Meat Cookbook America is proudly falling in love again—with meat. Whether it's a grilled beefsteak, a succulent lamb chop, a juicy pork loin, or a flavorful veal shank, there's nothing like red meat. We're eating it with gusto—about twenty pounds a year more than we did just a decade ago. But because today's cuts are leaner than ever, they need special treatment and cooking techniques to make them tender and juicy. Now two meat experts and Julia Child Award-winning cookbook authors tell us everything we need to know about cooking today's leaner meats.

In The Complete Meat Cookbook, readers will find:

  • The latest seasoning techniques: dry rubs, wet marinades, flavor brines, herb pastes, and fast sauces.
  • How to choose great steaks, chops, and roasts.
  • A fully illustrated guide to the cuts, including little-known butchers' favorites, with straight talk on how to deal with the bewildering array of meats at the market and how to talk to "the meat guys.
  • More than 230 recipes, ranging from the eclectic to the ethnic to Mom's home cooking, and including Gordon's Grilled Rib-Eye Steak with Tomato-Chile Vinaigrette, Tuscan Herb-Infused Pork Roast, Nogales Steak Tacos, Slow-Cooked Barbecued Ribs, Sautéed Lamb Chops with Fresh Mint Vinaigrette, and Not-Like-Mom's Meat Loaf.
  • Hundreds of tips that will surprise even meat experts.
  • Personal stories, witty anecdotes, friendly advice, history, folklore, and colorfully written opinions on the subject of meat.
 

The Complete Meat Cookbook
By Bruce Aidells and Denis Kelly
A Chapters Book
688 pages
16 color photos and black and white illustrations
Hardcover, $35.00
ISBN 0-395-90492-7
Information provided by the publisher.

 

The Complete Meat Cookbook

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This page created November 1998


 


 
 

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