The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat - Hardcover

Aidells, Bruce

Hardcover

ISBN 10: 0547241410 ISBN 13: 9780547241418

Publisher: Rux Martin/Houghton Mifflin Harcourt, 2012

Synopsis

In the last decade since the publication of Bruce Aidells's hugely successful The Complete Meat Cookbook, called by the Washington Post "authoritative" and "all-encompassing," the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available— not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today's shopper confronts a host of bewildering, often misleading labels: "certified organic," "humanely raised," "vegetarian diet," and many more.

Whether the cook shops at the local farmers' market or the supermarket, The Great Meat Cookbook is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. With hundreds of  recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan and Proscuitto; budget-friendly dishes like Melt-in-Your-Mouth Pork Shoulder; speedy dinners like Mushroom-Stuffed T Bone Lamb Chops, and charcuterie and sausage selections, Aidells provides all the information needed for juicy results every time.

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Featured Recipes from The Great Meat Cookbook

Download the recipe for Spicy Goat Kebabs Download the recipe for Pork Stew with Fennel and Butternut Squash Download the recipe for Pot Roasted Beef with Winter Root Vegetables

From the Back Cover:

“Carnivores rejoice! For those of us who put meat on the table many days of the week, this book will quickly become our best friend.” — Sara Moulton, host of the PBS show Sara's Weeknight Meals, and author, Sara Moulton's Everyday Family Dinners

“I bow before Bruce's Great Meat knowledge. You could not be taken by the hand by a nicer chap to guide you through the delights animals have to offer. So go and make a dry Martini, sit down with his book, and enjoy a meaty moment or two.” —Fergus Henderson, author, The Whole Beast: Nose to Tail Eating

“The Great Meat Cookbook is loaded with recipes for tasty but less-understood cuts, and Aidells covers the globe in search of recipes that will bring delight and good eating for many years’ worth of meals. —Rick Bayless, id TK

“Bruce Aidells's magnum opus spans every possible cut and cuisine. For intrepid carnivores, it's the perfect all-in-one guide, from sausage making, to sourcing and searing the perfect steak.” —Dan Barber, executive chef and co-owner, Blue Hill and Blue Hill at Stone Barns

“When I want sound guidance on cooking meat, (and I generally do need guidance), I turn to Bruce Aidells, and especially this book. It’s richly informative and thorough in scope.” —Deborah Madison, author, Local Flavors and Vegetable Literacy

“Rarely has the title of a cookbook so thoroughly captured its essence as this carnivore’s treasure does. The Great Meat Cookbook is simply the best, most comprehensive cookbook about meat of all time.” — Nancy Silverton, founder, La Brea Bakery and co-owner, Mozza

“Thankfully, people are paying more attention to what happens to meat before it reaches their table. Bruce Aidells has now put together an invaluable resource to be their guide and inspiration.” —Bill Niman, rancher and founder, Niman Ranch and B N Ranch

“Bruce Aidell’s The Great Meat Cookbook is an amazing reflection of the author’s depth of knowledge. From the pictures and recipes, to the cooking techniques and definitions of local, sustainable, and organic meat, you will find an answer to any question you might have.” —Nell Newman, president, Newman’s Own Organics

ONE QUOTE TK: ALLOW 3 LINES

ISBN 978-0-547-24141-8

$40.00

About this edition

• Publisher: Rux Martin/Houghton Mifflin Harcourt
• Publication date: 2012
• ISBN 10: 0547241410
• ISBN 13: 9780547241418
• Binding: Hardcover
• Edition number: 1
• Number of pages: 640