The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat by Tom Mylan

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Meat Hook pastrami (page 41)

from The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat The Meat Hook Meat Book by Tom Mylan
Categories: Grills & BBQ; Main course; Cooking for a crowd

Ingredients: black peppercorns; coriander seeds; dried red pepper flakes; cinnamon sticks; kosher salt; pink curing salt; dry white wine; beef brisket

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ISBN 10 1579656145
ISBN 13 9781579656140
Published May 20 2014
Format eBook
Page Count 250
Language English
Countries United States
Publisher Artisan Publishers
Imprint Artisan Publishers

Publishers Text

Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world start by cutting up a chicken, and soon you ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak the be-all and end-all of grilling one-upmanship and a cooler full of ice-cold cheap beer). This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven t shopped there will become fans.