Synopsis
Grilled steak, roasted rack of lamb, sauteed pork chops, braised pork ribs - can meat be a part of a healthy lifestyle? Absolutely, according to the authors of The New Meat Lover's Cookbook. In the introduction, author Janeen Sarlin says "I love meat. I grew up on it, and I plan to continue eating it in healthful ways. That's what this book is about: eating moderate portions of nutritious, low-fat meats - cooked with little if any added fat - but with large dollops of flavorful spices and seasonings."
Reviews
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.
Sarlin is a New York City caterer, cooking teacher, and author of Food from an American Farm (S. & S., 1991); her coauthor, ironically, is the author of Almost Vegetarian (LJ 9/15/94). Their new book is part of what seems to be a growing backlash against the antimeat crowd. Sarlin doesn't advocate doing a lot of deep-frying or cooking with pounds of butter, instead favoring leaner cuts of meat and cooking techniques that don't use a lot of fat. The recipes, organized by cooking technique with a separate chapter on "Sequels" (a.k.a. leftovers), range from elegant but easy dishes like Balsamic Fillet of Beef to homey Just-for-Kids Sloppy Joes. Although Merle Ellis's The Great American Meat Book (LJ 9/96) includes more information on cuts of meat and so forth, Sarlin's recipes are more sophisticated and up-to-date. Highly recommended.
Copyright 1996 Reed Business Information, Inc.
The dangers of eating meat have been much exaggerated. With the advent of leaner cuts of pork and beef and with the emphasis on eating small portions, statistics on meat consumption have been creeping upward. Caterer Sarlin and writer Porter have collaborated to capitalize on that trend, preparing more than 150 recipes for our dining pleasure. Dishes take their inspiration from world cuisines, but the cooking tips and sidebars are geared to those unfamiliar with meat methodologies; the same expertise appears in many of the recipes. From the Arizona orange and garlic roast loin of pork to a fantasy meat pie with dried cherries and apricots, readers will discover little left to the cooking imagination. Barbara Jacobs
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