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

Aidells, Bruce & Denis Kelly

ISBN 10: 0395904927 / ISBN 13: 9780395904923

Published by Houghton Mifflin, New York, 1998

About this Item

First Edition, with complete number line on copyright page, SIGNED by both authors. This is an association copy. Inscribed on half-title page by Bruce Aidells: "To Neal, my old roomate. Hi good friend. - Bruce Aidells." ("Neal" was Cornelius O'Donnell, a cookbook author, food writer, and more who lived in Corning, NY). Beneath that inscription the author Denis Kelly has signed his name as well. The book is signed on again on the title page by a string of people: "For Neal - Good cooking! XOXOJana, Jon, Ali and Brooke." The book is bound in clean burgundy paper-covered boards with gold lettering on spine. Binding is tight and square, pages and edges are clean and bright. Illustrated with drawings, charts, full color photographs. 604 pages with Index. Clean bright dust jacket is unchipped, no tears, not price clipped; nice photo of both authors on rear panel; enclosed in new archival quality removable mylar cover. A complete guide to the bewildering number of meat cuts available at the market, seasoning techniques, cooking techniques. More than 230 recipes and hundreds of tips that will surprise even experts. Seller Inventory # 32742

Bibliographic Details

Title: The Complete Meat Cookbook A juicy and ...

Publisher: Houghton Mifflin, New York

Publication Date: 1998

Binding: Hardcover

Condition: Fine

Dust Jacket Condition: Fine

Signed: Signed by Author(s)

Edition: First Edition, First Printing.

About this title

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.

Review:

"Frankly, we love meat." Thus spake Bruce Aidells and Denis Kelly, their first words in The Complete Meat Cookbook. "This book," these well-informed authors tell us, "is written for those who share this carnivorous inclination." As the authors of Hot Links and Country Flavors, Real Beer and Good Eats, and Flying Sausages, these guys know meat. And their mission in life is to share what they know. With gusto.

The divisions are obvious: beef, pork, lamb, veal. But packed into each chapter is more information than any single reader might think possible. There's history and anthropology; there's anatomy and kitchen chemistry. And all of it is aimed at what the authors call the "new meat." It's a leaner product--less fat than ever before. So to get the succulence and the flavor that resides in memory (coming from a time of fattier cuts) sliced and onto the plate, today's cook has to use a different, more informed approach. You will find that guidance in this book. How to select and buy, how to prep, how to intensify the flavor, how to cook, how to store: it's all here. There is no other book like it.

Heavily illustrated, The Complete Meat Cookbook opens with a section on meat basics, including a little meat eating history and a terrific doneness chart. Then there's a long section covering all the basic cooking techniques and which cuts of which meat work best with each technique. Once the book breaks out into sections by kind of meat--beef, pork, lamb, veal--the depth of information focuses and intensifies, and the recipes roll right along for more than 600 pages.

Myth busting (like, don't salt meat before cooking, it will dry it out: wrong) is highlighted throughout the book. And each recipe is labeled for ease, speed, budget consciousness, serve to company, etc. The recipes take into account the world of meat eating. This is no Eurocentric text--it is, as the title proclaims, complete. If you are going to eat meat, do it right. This is the book to show you how. No cookbook bookshelf is complete without a copy of The Complete Meat Cookbook. --Schuyler Ingle