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Books : The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal |
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Books : The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal |
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by: Bruce Aidells
Dewey Decimal Number: 641.66 EAN: 9780395904923 ISBN: 0395904927 Label: Houghton Mifflin Harcourt Manufacturer: Houghton Mifflin Harcourt Number Of Items: 1 Number Of Pages: 688 Publication Date: November 05, 1998 Publisher: Houghton Mifflin Harcourt Sales Rank: 66679 Studio: Houghton Mifflin Harcourt Editorial Review: Related Items:
Average Rating:
 Rating:  - Fantastic - the best cookbook I own.I've had this book for awhile now. You can just read through it for insight into particular types and cuts of meat, or look for specifics. Every recipe has been great, but the real value has been learning the skills to cook meat perfectly almost every time! Rating:  - Excellent referenceThis book passes the only test a collection of recipes needs to pass: the food tastes great. I am pretty sure I have loved everything I have prepared from this book, including the chili Colorado, the oven-roasted tri-tip, the garlic-roasted pork loin, the pork and coleslaw sandwich, the roasted leg of lamb, the roasted pork tenderloin with rum pecan glaze over sweet potatoes, the boneless short ribs with tomato and fennel, the Korean short ribs, the Chinese braised pork loin, the Thai pork curry, the Catahoula smoky short ribs and, of course, the pot roast and brisket. Unlike a previous reviewer, I do not find that the recipes call for exotic ingredients, and unlike another reviewer, I do often consult this book for last-minute meal ideas. An excellent reference and kitchen companion. Rating: - Best of the BestThis is one of the finest cookbooks for anyone who has shunned a vegan lifestyle. The marinades and dry rub recipes are worth the price of the book alone, and to be frank, I haven't had one mediocre meal from this cookbook. Bruce Aidells makes his livelyhood as a meat packer and sausage maker. In this book you become very aware that he loves his work. Buy the book! You will be very pleased with the meals that come from it! Rating: - Milk braised carnitas.... I was sooooo disappointed with my butcher who told me the cut of pork I'd anticipated making a roast from was unavailable. All he had left was lowly pork shoulder! My meat purveyor came to the rescue with a recipe from this cookbook for Milk-Braised Carnitas. "Wow! Amazing! Fantastic! Awe-Inspiring!" were the words my guests used to describe the melt-in-your-mouth food-gasm that resulted. Subsequently I bought the book and have learned much from it. Highly recommended!
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