The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal by Bruce Aidells and Denis Kelly

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Notes about Recipes in this book

  • Sautéed pork chops with pan sauce

    • EdM on January 19, 2021

      Herb rub (with or without basil) is key. Broth not necessary in pan sauce, but helps. Quality of dish depends mostly on top quality pork, cooking technique and timing.

  • Roasted pork tenderloins with blackberry and black currant sauce

    • EdM on July 24, 2019

      Use fresh sage if possible. Flavor of sauce entirely dependent on high quality blackberries (ripe, not sour), and currant jam. Remove from oven when pork reaches 145 at thickest section. Careful - last 10 degrees of temp rise happens in 5 minutes or less.

  • Lamb chops with pearl onions and red wine

    • EdM on May 19, 2017

      Intense flavored rub and sauce. (Don't need to add salt to sauce.) Sides suggestion - polenta and salad.

  • Lamb shoulder chops with roasted red bell peppers

    • EdM on March 26, 2018

      Sauce works just with chops, without pasta. Doesn't need crème fraiche, which just dulls/dilutes the sauce flavors, which may be desirable for pasta.

  • Roast leg of lamb

    • EdM on June 03, 2017

      Cook on "Roast", not "Bake". Good flavor, but sauce or jus would help as meat dries a bit after a few minutes on serving plate. Don't add potatoes and/or carrots to pan, because their flavor suffers sitting in lamb fat.

  • Matambre (rolled stuffed flank steak)

    • vwchang on May 18, 2011

      Beautiful and tasty - perfect for company. Saves a lot of time (at least for me) to ask butcher to butterfly steak for you.

  • Thai red or green pork curry

    • katesmom99 on September 06, 2014

      Use a larger can (approx 19 oz) coconut milk. A little more sauce is needed.

    • katesmom99 on September 06, 2014

      Fabulous recipe. Next time use a 19 oz can coconut milk for more sauce.

  • Pork braised in port and balsamic vinegar sauce

    • mamacrumbcake on October 23, 2018

      I cannot comment on the method for cooking the pork since I used sous vide for the pork chops. However, the pan sauce is delicious.

  • Chili Colorado, the lazy way

    • ellencooks on June 11, 2017

      I didn't have any dried chiles so increases the chile powder a bit. This was fantastic! I did add the optional diced red potatoes and used sone IPA rather than Mexican beer.

  • Herb rub for pork, lamb, or beef

    • anya_sf on July 11, 2021

      I used dried herbs, everything except rosemary (didn't have). I wasn't sure if the salt was table or kosher; I used Diamond kosher and the saltiness seemed just right on brined pork chops. Great flavor.

  • Grilled pork chops

    • anya_sf on July 11, 2021

      Excellent method. I grilled 1" bone-in rib chops, brined (just water, salt, and sugar) 3 hours, then coated with the herb rub from this book. Super flavorful.

  • Sautéed filet mignon

    • billcranecos on October 05, 2020

      The balsamic/soy pan sauce has become a new household favorite. This is a repeat recipe in our house.

  • Casserole-roasted pork with 40 cloves of garlic

    • billcranecos on February 28, 2021

      I asked my wife to rate this on a scale of 1 to 10, and she gave it a 12. This is a new household favorite.

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  • ISBN 10 061813512X
  • ISBN 13 9780618135127
  • Linked ISBNs
  • Published Sep 25 2001
  • Format Hardcover
  • Page Count 604
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt

Publishers Text

The critics agree: there is no better book to help cooks choose the perfect steak, the right grind for hamburger, or the juiciest cuts of pork or lamb.
  • More than 230 recipes specially created for the lean cuts on the market today.
  • Innovative seasoning methods: dry rubs, wet marinades, flavor brines, herb pastes, and fast sauces.
  • Hundreds of illustrations and straight talk on which are the best cuts for each cooking method.


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