The New Meat Lover's Cookbook

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9780028603933: The New Meat Lover's Cookbook

You no longer have to feel guilty for loving meat. As the authors of The New Meat Lover's Cookbook explain, favorite foods like beef, pork, and lamb can fit into a healthy lifestyle. Leaner cuts and healthy cooking techniques are incorporated into delicious recipes that can be enjoyed without cringing. This book makes the perfect gift for any meat lover. 20 line drawings.

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Review:

The New Meat Lover's Cookbook supports eating meat in moderation as part of a varied, healthful diet. Janeen A. Sarlin and Diane Porter offer good information on why eating meat makes sense now that cattle are leaner than ever. They explain how to minimize the fat in meat dishes. The chapter on buying meat covers the basics for pork, veal, lamb, and venison as well as beef. There are chapters devoted to recipes for cooking roasts, stews, quick sautés, grilled meat, and ground meat dishes. Even when the dish is Fricassee of Boneless Brazilian Pork or Veal Ragout, the food has a middle-American simplicity reminiscent of the meat-and-potatoes 1950s. When you want easy meat dishes with style, this book includes good choices, like Spinach-Stuffed Roast Veal and Mustard Pork Tenderloin.

From Publishers Weekly:

This hefty collection of recipes from caterer and author Sarlin (Food from an American Farm) and Porter (coauthor of The Occasional Vegetarian) shows meat lovers how to have their steak in a variety of ways, with recipes geared to controlling fat content while maintaining flavor. In chapters organized mainly by method (Roasts; Sautes; Grills; Sequels, which are leftovers), the authors tackle most available meats, including venison. Stews include a Balsamic Brisket of Beef with juniper berries and Mrs. B.'s Old-Fashioned Brisket; there's Traditional Osso Bucco and American Osso Bucco (with the veal shanks dusted with cornmeal) and a Lamb Curry Ambrosia redolent with spices. A few dishes may seem fussy to those who like their meat-with-potatoes (Lamb Chop Parcels are first browned and then baked in aluminum-foil packets) but for cooks and diners looking to vary their fare, many feature welcome twists: Modern Orange Beef with fresh orange zest and sun-dried tomatoes; Aztec Burgers with cilantro and chipotle pepper; and the appetizer-size meatballs wrapped in whole basil leaves of Basil Beef en Brochette. Short suggestions and a glossary are also useful.
Copyright 1996 Reed Business Information, Inc.

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