Book by Binns, Brigit
"synopsis" may belong to another edition of this title.
A Note from the Cook
"I've been on a mission to master meat cookery ever since I served a raw standing rib roast to my new British in-laws. That dinner happened long before I authored my first cookbook, and it played a big role in my decision to both learn about and write about food. I never wanted anything like that to happen again.
Through the years, I have been fortunate to work with some wonderful butchers and chefs who have shared with me some of their secrets for preparing and cooking meat. In this book, I've adapted those lessons and incorporated them into the recipes so that the home cook can benefit from a few flavor-boosting tricks of the trade while making everyday meals. Most of their techniques are surprisingly simple, such as letting meat come to room temperature and seasoning it generously before cooking, and roasting low and slow to ensure maximum tenderness and flavor. But the most important lesson I've learned from the pros is also the simplest: rely on a meat thermometer rather than a timer to judge when meat is perfectly cooked.
As you'll see in these pages, my approach is and always will be that of a home cook. Because when I'm done working, I like to cook. Meat. In my home kitchen. Which is just like yours. I hope you will enjoy using this collection of my favorite meat recipes to prepare memorable meat dishes for your own dinner table."
- Brigit L. BinnsFrom the Inside Flap:
In this innovative look at a favorite subject, author Brigit Binns draws on tips and trick learned from renowned butchers and expert steak-house chefs to show you the best - and most delicious - ways to cook beef, pork, lamb, and veal at home. Meat is the star in this collection of over 100 modern recipes, which use fresh, seasonal ingredients and a wide range of cooking methods -stir-frying, sautéing, panfrying, grilling, roasting, braising, smoking - to create irresistible dishes.
Binns introduces us to such flavor-boosting cooking practices as residual-heat roasting, which slowly cooks large cuts to perfection in the lingering heat of a turned-off oven; double-searing steaks and chops on both ends of a long resting period to develop a tempting crust and melt-in-your-mouth texture; and seasoning meat before and during cooking. She also demystifies both the everyday and the novel techniques you've always wondered about, like how to make jerky; how to grind meat at home for sausages and burgers; how to butterfly, stuff, and tie meat; and how to pound, bread, and cook various cuts for the best results.
In a FAQ column that opens each chapter, "rock star butcher" Tom Mylan, owner of The Meat Hook in Brooklyn, New York, answers many of the most common questions asked by his customers. Plus, more than twenty butchers from across the country chime in with both practical and offbeat "Notes from the Butcher" for many of the recipes, offering everything from savvy shortcuts and suggestions for alternative cuts to tips on how to talk to your local butcher. Among the other practical tools you'll find are chalk-drawn meat charts that illustrate where specific cuts are found on each animal and easy-to-reference guides to doneness temperatures and cues.
Packed with flavor, personality, and inspiring full-color photographs, this book promises to turn any home cook and meat aficionado into a seasoned professional.
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Book Description Weldon Owen, 2011. Hardcover. Book Condition: New. Bookseller Inventory # DADAX1616281138