β Scribed by Chris Schlesinger, John Willoughby
No coin nor oath required. For personal study only.
Want to learn about meat? Really learn? Then How to Cook Meat is your book. In great and enjoyable detail it explores beef, veal, lamb, and pork--which cuts to buy, what cooking methods suit each, how to judge doneness, and much, much more. Authors Chris Schlesinger and John Willoughby, responsible for the bestselling Thrill of the Grill, also provide more than 200 explicit recipes that comprise a wide range of dishes, from prime-rib roasts to hearty stews, lamb-shoulder braises to grilled pork fillets--and they even cover innards and specialty cuts such as ham hocks. Its hard to imagine a meat lover who wouldnt benefit from this comprehensive yet approachable investigation.
Staring with illuminating notes on butchering and meat grading, the supermarket versus butcher meat-buying issue, and other related matters, the book then provides ample notes on cooking techniques. Recipes for the major meat types follow, organized usefully by cut size and tenderness these treat the most melting cuts, which can stand quick cooking, to the tougher (though often more flavorful) ones that demand braising or stewing. Particularly attractive recipes include Sage-Rubbed Roasted Loin of Beef with Shallot-Bourbon Sauce Veal, Sausage, and Fava Bean Stew with Lemony Greens and Traditional Dry-Rubbed Saint Louis-Style Pork Spareribs. With additional recipes for the likes of hash browns and rice, beans, and vegetable sides, plus useful tips, nomenclature, and substitution notes, the book is a real addition to the kitchen library, though it wont remain shelved for long.
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How to Cook Meat offers recipes and techniques for anyone who wants to savor the flavor of meat.
<h3>Amazon.com Review</h3><p>Want to learn about meat? <em>Really</em> learn? Then <em>How to Cook Meat</em> is your book. In great and enjoyable detail it explores beef, veal, lamb, and pork--which cuts to buy, what cooking methods suit each, how to judge doneness, and much, much more. Authors Chri
<DIV><P>Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for saleβand tailoring your cuts to what you wa
Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for saleβand tailoring your cuts to what you want to co
<DIV><DIV><DIV>Whether itβs a simple steak or slow-cooked brisket with red wine and mushrooms, this passionate recipe collection shows how to give any meat dish restaurant-quality flavor with minimum fuss. Covering all the basics and every meat varietyΒincluding beef, pork, poultry, venison, and gam