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How to Cook Meat offers recipes and techniques for anyone who wants to savor the flavor of meat.
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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 won't remain shelved for long. --Arthur Boehm
Chris Schlesinger is the chef/owner of the award winning East Coast Grill in Cambridge, Massachusetts, and Back in Eddy in Westport, Massachusetts, and the 1996 winner of the James Beard Award for the Best Chef in the Northeast.
John Willoughby is the senior editor of Cook's Illustrated, a regular contributor to most major food magazines, and a graduate-level-writing instructor at the Radcliffe Seminars at Harvard University. With Chris Schlesinger, he is coauthor of five other cookbooks, including License to Grill and the award winning Thrill of the Grill. For the past six years they have been writing monthly features for the New York Times Dining section.
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