Steaks, Chops, Roasts & Ribs

Editors of Cook's Illustrated Magazine

ISBN 10: 0936184787 / ISBN 13: 9780936184784

Published by Boston Common Pr (edition First Edition), 2004

About this Item

It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Seller Inventory # 0936184787-11-6

Bibliographic Details

• Title: Steaks, Chops, Roasts & Ribs
• Publisher: Boston Common Pr (edition First Edition)
• Publication Date: 2004
• Language: English
• ISBN 10: 0936184787
• ISBN 13: 9780936184784
• Binding: Hardcover
• Edition: First Edition.
• Condition: Very Good

About this title

Synopsis

Presents over three hundred tested recipes for all kinds of meat dishes and a shopping guide for selecting cuts of meat.

Reviews

Forget the spinach, forget the potatoes: many Americans dream of a dinner with a glistening, juicy, well-caramelized steak. But with high-end steaks pushing $20 a pound, there’s little room to experiment, which makes this collection of fail-proof recipes by the editors of Cook’s Illustrated (The Best Recipe; etc.) all the more valuable. Reading the volume is like taking a crash-course at the butcher’s: the first 20 pages explain and rate various different cuts of beef, veal, pork and lamb, as well as various cooking methods (grill-roasting, pan-searing, braising, etc.). Subsequent chapters are organized to satisfy all kinds of kitchen hankerings (e.g. "I Want to Cook Meat on a Stick," "I Want to Make Pot Roast") using simple and easy techniques. Ever concerned with efficiency and affordability, the C.I./America’s Test Kitchen team devised many innovations for this collection, among them a tasty Beef Goulash that doesn’t require beef stock and a method for slicing beef for Philly Cheesesteak Sandwiches with a food processor. Attractive line drawings illustrate important techniques like making a pan sauce and working with supermarket puff pastry. From simple recipes like Pan-Fried Breaded Pork Cutlets (complemented by an excellent recipe for homemade Japanese Tonkatsu sauce) to more time-consuming ones like the flavor-bursting Braised Lamb Shanks with Lemon and Mint, the recipes streamline traditional dishes without loosing an ounce of flavor. Perhaps in response to complaints that Cook’s Illustrated recipes can be boring, this cookbook includes several contemporary sauce ideas-such as Roasted Red Pepper and Smoked Paprika Butter for steaks and assertive wet-rubs for pork tenderloin-that would not be out-of-place in a professional kitchen. This cookbook could quickly become indispensable to any carnivore’s dinner dreams.
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