The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat
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The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat Details
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.
Featured Recipes from The Great Meat Cookbook
The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat Features
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Most Underlined Buyer Review : Become an expert
Bruce Aidells has written a big heavy comprehensive cookbook about meat. There is probably more written concerning meat than there are recipes. You can learn much by reading the extensive advice within the pages. The basic meats covered are; beef and bison, pork, making your own sausages, pates, potted meats and cured meats, lamb and goat, and veal.
The advice included covers what is organic, grass fed, commodity, naturally raised, etc. You can learn how to read the labels, storing, safe handling, cooking methods, judging when the meat is done - all excellent information, even for experienced cooks. Illustrations are included of marbling, the different cuts and some pictures of the finished dishes. Each recipe has detailed explanations; there are variations and recipes for side dishes.
The recipes are labeled with comfort food, great leftovers, freezes well, cheap eats, family meal, fit for company and many other descriptions, there is an index separating the recipes...
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Bruce talks right to you in your kitchen
I love Bruce Aidells new The Great Meat Cookbook. I started at the beginning,reading it like a novel. He knows his stuff and shares his knowledge in an engaging way. As you read his "cook's notes" that accompnay his recieps, you feel like he's talking right to you. And he wants you to understand how to best serve up a good meal. Bruce's recipes are simple to follow and produce great results. The book is layed out well and the type is big enough that I can follow it as I stir the pot. I love that he offers various ways to serve a recipe. I prepared his Itlaian-inspried braised oxtails with friend capers and sage leave. WOW! I impressed my guest and loved the leftovers the next day.
Hey, remember, this book will make a perfect Christmas gift; everyone in my extended family is getting one!
Great Meat is also a Great Read!
The Great Meat Cookbook is fantastic! Bruce Aidells has achieved the perfect blend of all the elements of greatness and meaty taste in a single definitive text that is as much fun to read as it is to use for cooking. The Melt-in-Your Mouth Pork Shoulder really did! And, to be true, Frank Boyer's BBQ Brisket is heaven on Earth. Wow! Thai Goat & Noodle soup-Khao Soi captured the essence of the Siamese palette. The accompanying vegetables dishes are so thoroughly flavorful that, if I may be so bold as to make a superstorm prediction, power vegans shall be inspired by The Great Meat Cookbook. Try the Crispy Cauliflower and Heirloom Cherry Tomato Salad with the Fried Rainbow Potatoes. If that is not enough, grill anything with Mexican Rub. For a Mediterranean upgrade, use the Moroccan Mint and Lemon Paste with Tahini Sauce. I double the recipe because it works for everything from Lamb Chops to eggplant. The rubs and sauces are delicious. The recipes are clear and work every time...
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