Meat

A Kitchen Education

By James Peterson
(Ten Speed Press, Hardcover, 9781580089920, 336pp.)

Publication Date: October 26, 2010

List Price: $35.00*
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Description
Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks--each one a master course in the fundamentals of cooking.
Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. "Meat: A Kitchen Education" is Peterson's guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson's unassuming yet authoritative style.
Instruction begins with an informative summary of meat cooking methods: sautEing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pAtEs, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques--from trussing a whole chicken to breaking down a whole lamb.
Whether you're planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you'll find it in "Meat" along with:
"Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more."
No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in "Meat" will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.

Winner - 2011 James Beard Cookbook Award - Single Subject Category.




About the Author
James Peterson has taught professional and home cooks at The French Culinary Institute and Peter Kump's New York Cooking School (now called The Institute of Culinary Education). A French-trained chef and former owner of a highly acclaimed French restaurant in New York, he is also the award-winning author of:
* SAUCES
Winner, 1992 James Beard Foundation
* SPLENDID SOUPS
Nominee, 1994 James Beard Foundation
* FISH AND SHELLFISH
Winner, 1997 International Association of Culinary Professionals
* VEGETABLES
Winner, 1999 James Beard Foundation
* ESSENTIALS OF COOKING
Nominee, 2000 International Association of Culinary Professionals and Nominee, 2000 James Beard Foundation
* SIMPLY SALMON
* SWEET WINE
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