Description
Meat Illustrated is a comprehensive guide to understanding and cooking with various cuts of meat. Written by the editors of America’s Test Kitchen, this foolproof guide includes detailed explanations of different cuts, cooking techniques, and recipes to help you create flavorful and delicious meals. Whether you’re a novice cook or a seasoned chef, this book is a must-have for meat lovers.
Price: $45.00 - $24.98
(as of Sep 29, 2024 07:11:59 UTC – Details)
Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds is a must-have resource for any meat lover. Whether you’re a novice in the kitchen or a seasoned chef, this book has something for everyone.
Comprehensive Coverage of Cuts
With Meat Illustrated, you’ll learn everything there is to know about different cuts of meat. From steaks to roasts to ribs, this book breaks down each cut and provides detailed instructions on how to cook them to perfection.
Expert Tips and Techniques
The authors of Meat Illustrated have years of experience in the culinary world, and their expertise shines through in this book. You’ll find plenty of tips and techniques to help you make the most of your meat dishes.
Step-by-Step Instructions
One of the best things about Meat Illustrated is the step-by-step instructions for each recipe. Whether you’re grilling, roasting, or braising, you’ll find clear and concise directions to guide you through the cooking process.
Mouthwatering Recipes
Meat Illustrated is packed with delicious recipes that are sure to satisfy even the pickiest of eaters. From classic dishes like beef stew to more adventurous recipes like lamb kabobs, there’s something for everyone in this book.
Beautiful Photography
The photography in Meat Illustrated is stunning, making it easy to drool over the mouthwatering dishes. Each recipe is accompanied by a beautifully styled photo that will inspire you to get into the kitchen and start cooking.
Practical Tips for Buying Meat
Not sure what to look for when buying meat? Meat Illustrated has you covered. The book includes practical tips for selecting the best cuts of meat at the grocery store or butcher shop, ensuring that you always get the highest quality ingredients.
Healthy and Delicious Options
If you’re looking for healthier options, Meat Illustrated has plenty of recipes that are both nutritious and delicious. Whether you’re watching your calories or trying to incorporate more veggies into your diet, you’ll find plenty of options in this book.
A Foolproof Guide for Meat Lovers
In conclusion, Meat Illustrated is a foolproof guide for anyone who loves meat. With its comprehensive coverage of cuts, expert tips and techniques, and mouthwatering recipes, this book is a must-have for any home chef. Pick up a copy today and take your meat skills to the next level.
Price: $45.00 - $24.98
(as of Sep 29, 2024 07:11:59 UTC – Details)
Product Description
MEAT EATERS, REJOICE: Increase your meat counter confidence with this award-winning meat cookbook that shows you how to cook 72 cuts of meat in 300+ kitchen-tested recipes!
With chapters organized by animal and its primal cuts, Meat Illustrated is the meat eater’s go-to meat cookbook and handbook! Discover essential information and techniques that will empower you to make steakhouse-worthy meals and explore everything your butcher shop has to offer. Inside you’ll find:
• 300+ recipes covering 72 cuts of meat—including beef, pork, lamb, and veal
• Cut-specific guidance on buying, prepping, storing, cooking, and more
• Step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations
• Need-to-know techniques, from smoking and grilling to braising and curing
Learn the best methods for center-of-the-plate meats like Butter-Basted Rib Steaks (spooning hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), and meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat). And get ideas on how to complete your meals with delicious sides like Fried Brown Rice with Pork and Shrimp or Libyan-style chickpea and orzo soup!
So, don’t just go to the butcher—become the butcher. Full of comprehensive, hands-on guidance, this ultimate meat cookbook takes the mystery out of buying and cooking meat like a pro.
From the Publisher
Meat Illustrated
72 cuts, 350 delicious recipes, countless techniques
Best Roast Prime Rib
Inside your Foolproof Meat Guide Beef & Veal: Chuck, Rib, Short Loin, Tenderloin, Sirloin, Round, Brisket, Plate, Flank, Short Ribs, Shank and Oxtails, and Veal Lamb: Soulder, Rib and Loin, Leg and Shanks Pork: Blade Shoulder, Arm Shoulder, Pork Loin, Side, Leg Ground Meat: Ground Beef, Pork, and Lamb
Become a Meat Master
Increase your meat counter confidence
Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated provides essential information and techniques to empower you to explore options and recipes that make those cuts shine. With 300 recipes for cooking beef, pork, lamb, and veal, you’ll learn the tricks and techniques behind your favorite primal cuts.
Chapters are organized around cuts: Unlike books that are separated only by protein, this cookbook is broken down into sections on primal cuts so cooks try more. Spreads on the cuts build confidence: Each meat is introduced with thoughtful essays on how to buy, prep, and cook it. Instruction and illustrations set you up for success with recipes that follow. Become the butcher: Impress by grinding your own burger blends, smoking your own baking, and making Homemade Sausage (without a sausage maker). Learn how to make smaller cuts from larger roasts.
Beef
Beef is favored for many reasons; in fact, our bodies just might be wired to crave it. You might coat a tenderloin in a horseradish crust for company during the holidays, look forward to ordering a crusty rib eye when you go to a steakhouse, pile a beef burger high with your favorite toppings, seek out supreme brisket with an impressive smoke ring, or cook a warming beef stew on a winter night. The meat for these timeless (and, we’d say, essential) recipes comes from the animal with the most primal cuts, each of which cooks a bit differently.
Veal
Veal has long been revered in Europe for its supreme tenderness and delicate flavor; here in the United States, it’s not as popular and is seen in restaurants more often than home kitchens. But veal doesn’t have to be fancy (or pricey); you can make veal dishes easily at home. The delicate meat takes well to delicate flavors—often those from France—and more collagen-rich veal cuts, like those from the shoulder and shank, are nice when stewed.
Pork
Pork is the mose beloved meat internationally, though it’s the runner-up to beef in popularity in the United States. While beef’s flavor lives on a simple spectrum from milder with little fat to beefier with more fat, pork possesses a range of flavors, depending on where the cut is from: Pork can be mild and almost poultry-like if from the loin, fatty and unctuous around the belly, sweet and robust from the shoulder, meaty and rich from the back end.
Publisher : Cook’s Illustrated; Illustrated edition (October 27, 2020)
Language : English
Hardcover : 432 pages
ISBN-10 : 1948703327
ISBN-13 : 978-1948703321
Item Weight : 3.8 pounds
Dimensions : 9.06 x 1.13 x 10.69 inches
Price: $45.00 - $24.98
(as of Sep 29, 2024 07:11:59 UTC – Details)
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