Paperback: 480 pages
Publisher: William Morrow Cookbooks (October 8, 2002)
Language: English
ISBN-10: 0060507713
ISBN-13: 978-0060507718
Want to learn about meat? Really learn? Then How to Cook Meat is your book. In
great and enjoyable detail it explores beef, veal, lamb, and pork--which cuts
to buy, what cooking methods suit each, how to judge doneness, and much, much
more. Authors Chris Schlesinger and John Willoughby, responsible for the
bestselling Thrill of the Grill, also provide more than 200 explicit recipes
that comprise a wide range of dishes, from prime-rib roasts to hearty stews,
lamb-shoulder braises to grilled pork fillets--and they even cover innards and
specialty cuts such as ham hocks. It's hard to imagine a meat lover who
wouldn't benefit from this comprehensive yet approachable investigation.
Staring with illuminating notes on butchering and meat grading, the supermarket
versus butcher meat-buying issue, and other related matters, the book then
provides ample notes on cooking techniques. Recipes for the major meat types
follow, organized usefully by cut size and tenderness; these treat the most
melting cuts, which can stand quick cooking, to the tougher (though often more
flavorful) ones that demand braising or stewing. Particularly attractive
recipes include Sage-Rubbed Roasted Loin of Beef with Shallot-Bourbon Sauce;
Veal, Sausage, and Fava Bean Stew with Lemony Greens; and Traditional
Dry-Rubbed Saint Louis-Style Pork Spareribs. With additional recipes for the
likes of hash browns and rice, beans, and vegetable sides, plus useful tips,
nomenclature, and substitution notes, the book is a real addition to the
kitchen library, though it won't remain shelved for long. --Arthur Boehm --This
text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
Here is a well-rounded and wonderfully thought out bible of beefsteak.
Schlesinger and Willoughby (The Thrill of the Grill, License to Grill, etc.)
begin with a single premise: that it is imperative to match the method of
cooking to the cut of meat you have at hand. Dry heat, like grilling, is choice
for the more tender cuts while moist heat, like stewing, is best for the
tougher stuff. This holds true for beef, veal, lamb and pork, all of which are
represented in their own in-depth sections. With this dictum, the authors go
off on a fascinating tour of all things carnivorous. The lengthy and highly
instructional introduction delves into such minutiae as how fat stimulates our
salivary glands to produce the sensation of juiciness. Then come the more than
200 recipes. The beef chapters run the gamut from a joy-of-gnawing dish called
Flintstone-Style BBQ Beef Ribs with Hot, Sweet, and Sour Bone Sauce to a Kuala
Lumpur-inspired Gingered Beef Stew with Red Onion-Lime Sambal. And the lamb
section includes not only the domesticated Double-Thick Lamb Rib Chops with
Slicked-Up Store-Bought Mint Jelly Sauce but also North African-Style Braised
Lamb Shanks. Nothing goes to waste since the authors employ a surprisingly
large number of offal recipes. There are, of course, a basic sweetbread and
calf brains, but these shy in comparison to Lamb Tongues on Toast and the
virtually unmentionable Head Cheese Reuben. Most every recipe is accompanied by
useful sidebars that detail the cut of meat to use, offer alternative cuts and
even tell you how the dish holds up as a leftover. With humor, clarity and
expertise, these two renowned food writers have created a requisite text for
any serious meat lover. (Oct.)
Copyright 2000 Reed Business Information, Inc. --This text refers to an out of
print or unavailable edition of this title.
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