The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal - Hardcover

Aidells, Bruce; Kelly, Denis

Hardcover

ISBN 10: 0395904927 ISBN 13: 9780395904923

Publisher: Houghton Mifflin Harcourt, 1998

Synopsis

Two Julia Child Award winners provide a wealth of information on meat cookery, including demystifing the meat-buying process, meat cuts, and seasoning techniques such as rubs, wet marinades, herb pastes, and more, and features more than two hundred mouthwatering recipes, accompanied by humorous anecdotes. Tour.

About this title

About the Author

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.

Reviews

The leaner cuts of meat now on the market require extra attention to ensure they don't toughen and dry during preparation, and with that in mind Aidells?owner of Aidells Sausage Company?and Kelly (both coauthored Hot Links & Country Flavors and Flying Sausages) offer more than 230 recipes certain to attract meat-fanciers. They address how to buy meat, flavor it and cook it; specify the temperatures at which various meats should be cooked; and advise using a digital instant-read thermometer to check degrees. Recipes are identified as Fit for Company, In a Hurry, Cooking on a Budget, Great Leftovers and other categories, and they range from familiar?Philly Cheese Steaks, the Classic Hamburger and Grilled Lamb Chops?to nicely inventive: Braised Beef Shanks with Coconut Milk, Ginger and Cumin shows a Pacific Rim influence, while Sauteed Pork Chops with White Wine and Vanilla Sauce adds an even more unusual twist. Master recipes are followed by variations, as in the basic Roast Rack of Lamb and one flavored with Black Bean-Mustard Coating or a Fresh Herb Crust. Complete is a fit adjective for this highly recommended book. Photos not seen by PW. BOMC main selection.
Copyright 1998 Reed Business Information, Inc.

This thorough celebration of red meat (no poultry here) by the authors of the award-winning Hot Links and Country Flavors (Knopf, 1990) provides lots of useful information about beef, veal, lamb, and pork?how they are cut, what cuts are culled, what to look for when buying meat, and how best to prepare each type of meat. More than 230 recipes, many with several variations, are presented along with charts and illustrations to help the reader understand different types of meat. Cooking and eating anecdotes, scattered throughout the book, also offer an entertaining look into the lives of these two experienced food writers. (Aidells also owns a gourmet sausage company.) Sometimes the strong personal bias of the authors?disparaging comments about (surprise!) vegetarians and an emphasis on cooking meat very rare contrary to USDA safety guidelines?undercuts their book's objectivity. Recommended as a supplement to large cookery collections or those with a special interest in food. [BOMC main selection.]?Mary A. Martin, CAPCON Lib. Network, Washingto.
-?Mary A. Martin, CAPCON Lib. Network, Washington
Copyright 1998 Reed Business Information, Inc.

Excerpt. © Reprinted by permission. All rights reserved.

Impress your family and friends this holiday season with Bruce and Denis's Standing Rib Roast. For more holiday recipes from Houghton Mifflin's cookbooks, see Bruculinu, America by Vincent Schiavelli, The Perfect Recipe by Pam Anderson, The Complete Italian Vegetarian by Jack Bishop, and Garlic, Garlic Garlic, by Linda and Fred Griffith.

Standing Rib Roast
Serves about 8

Flavor Step
Dry Rub for Roast Beef;
(For a 3- or 4-bone roast; double the recipe for a 5-bone or larger roast)
3 garlic cloves, minced
1 tablespoon kosher salt
2 teaspoons coarsely ground black pepper
2 teaspoons chopped fresh thyme or rosemary or 1 teaspoon dried (optional)

1 3-, 4-, or 5-bone standing rib roast (6-12 pounds), external cap of fat and meat removed and fat trimmed to about 1/2 inch (bone-in rib-eye roast)

Flavor Step

Crush the garlic and salt together with a mortar and pestle or mix them well in a small bowl. Mix in the pepper and the optional herbs. Rub all over the roast, especially in any spaces between the meat and bones. Let the roast sit at room temperature for up to 2 hours, loosely covered, before cooking.

Preheat the oven to 450 degrees F. Lay the roast, bone side down, in a large, shallow roasting pan and roast for 15 minutes. Turn the oven down to 350 degrees F (don't open the door). After about 45 minutes, check the internal temperature of the roast with an instant-read meat thermometer. If it is not 115 degrees F, continue roasting, checking every 15 minutes or so, until it reaches 115 degrees F. This temperature will give you a mostly rare roast, except for the end cuts, which will be medium-rare to medium; you can roast it a little longer to 120 to 125 degrees F if you like it a little more done, but be careful not to overcook it. Remove the roast from the oven and cover loosely with foil. Let it rest for at least 15 minutes and up to 30 minutes. During this time the retained heat will continue to cook the roast and the juices within the roast will stabilize.

After 15 minutes, if you removed the roast at 115 degrees F, the internal temperature will have risen about 10 degrees, to 125 degrees F. After 30 minutes, the internal temperature may even read 130 degrees F, which is still rare to medium-rare. Carve the roast and serve.

Edition details

• Publisher: Houghton Mifflin Harcourt
• Publication date: 1998
• Language: English
• ISBN 10: 0395904927
• ISBN 13: 9780395904923
• Binding: Hardcover
• Edition number: 1
• Number of pages: 688