The Complete Meat Cookbook
A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and V
By Bruce Aidells
(Houghton Mifflin Harcourt, Hardcover, 9780395904923, 688pp.)
Publication Date: November 1998
Other Editions of This Title: Hardcover
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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 well-seasoned veal shank, there's nothing like red meat. We're eating it with gusto--about twenty pounds more than we did a decade ago, according to the New York Times. In the past few years, more than one thousand new steak houses have opened. And because today's cuts are leaner than ever, they need special treatment and cooking techniques to make them flavorful, tender, and juicy. Now two colorful collaborators and Julia Child Award winners tell us everything we need to know about cooking meat. In The Complete Meat Cookbook, readers will find: --Straight talk on how to make sense of the bewildering variety of meats at the supermarket. The authors discuss their favorite cuts and provide tips on which butchers' favorites to request. --Advice on how to season with innovative techniques like dry rubs, wet marinades, brining, herb pastes, and fast sauces. -
Bruce Aidells is the owner and founder of Aidells Sausage Company, whose products are distributed nationally. He has recieved many awards from the National Association for Specialty Food Trade, and he writes a food column for the San Jose Mercury News. He lives in Kensington, California.
"Rambling good humor . . . inventive, eclectic recipes." The Los Angeles Times
"The Text is fun to read, and the recipes are . . .diverse . . . Highly recommended." Library Journal