Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds by Cook's Illustrated Magazine

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  • Brining pork cuts (page 11)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: How to...; Dressings & marinades
    • Ingredients: pork
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  • Salting meat cuts (page 11)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: How to...
    • Ingredients: salt; meat of your choice
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  • Meat doneness temperatures (page 11)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: How to...
    • Ingredients: meat of your choice
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  • Barbecue rub (page 20)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Spice / herb blends & rubs; Cooking ahead
    • Ingredients: chile powder; ground cayenne pepper
    show

  • Classic steak rub (page 20)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Spice / herb blends & rubs; Cooking ahead
    • Ingredients: black peppercorns; coriander seeds; dried dill; dried red pepper flakes
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  • Herbes de Provence (page 20)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Spice / herb blends & rubs; Cooking ahead; French
    • Ingredients: dried thyme; dried marjoram; dried rosemary; fennel seeds
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  • Five-spice powder (page 20)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Spice / herb blends & rubs; Cooking ahead; Chinese
    • Ingredients: fennel seeds; white peppercorns; whole cloves; whole star anise; cinnamon sticks
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  • Jerk rub (page 20)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Spice / herb blends & rubs; Cooking ahead; Jamaican
    • Ingredients: allspice berries; black peppercorns; dried thyme; garlic powder; dry mustard; ground cayenne pepper
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  • Southwestern rub (page 20)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Spice / herb blends & rubs; Cooking ahead; American
    • Ingredients: cumin seeds; coriander seeds; ground cinnamon; chile powder; dried red pepper flakes
    show

  • Salsa verde (page 21)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Sauces for meat; Cooking ahead; Italian
    • Ingredients: parsley; white sandwich bread; capers; anchovies; lemons; olive oil
    • Accompaniments: Holiday strip roast
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  • Lemon-basil salsa verde (page 21)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Sauces for meat; Cooking ahead; Italian
    • Ingredients: parsley; white sandwich bread; capers; anchovies; lemons; olive oil; basil
    show

  • Salsa verde with arugula (page 21)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Sauces for meat; Cooking ahead; Italian
    • Ingredients: parsley; white sandwich bread; capers; anchovies; lemons; olive oil; arugula
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  • Chermoula (page 21)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Spice / herb blends & rubs; Cooking ahead; North African; Vegetarian; Vegan
    • Ingredients: cilantro; garlic; ground cumin; paprika; ground cayenne pepper; lemons
    show

  • Chimichurri (page 21)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Sauces for meat; Cooking ahead; Argentinian; Vegetarian; Vegan
    • Ingredients: dried oregano; parsley; cilantro; garlic; dried red pepper flakes
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  • Mint persillade (page 22)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Sauces for meat; Sauces, general; Cooking ahead; French
    • Ingredients: mint; parsley; garlic; anchovies; lemons
    show

  • Gremolata (page 22)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Spice / herb blends & rubs; Italian
    • Ingredients: parsley; lemons
    show

  • Hollandaise sauce (page 22)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: egg yolks; ground cayenne pepper; butter
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  • Yogurt-herb sauce (page 22)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

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  • Za'atar yogurt sauce (page 22)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Sauces for meat; Sauces, general; Cooking ahead; Vegetarian
    • Ingredients: yogurt; za'atar; lemons
    • Accompaniments: Lamb kofte
    show

  • Horseradish-sour cream sauce (page 22)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Sauces for meat; Sauces, general; Cooking ahead; Vegetarian
    • Ingredients: sour cream; prepared horseradish
    • Accompaniments: Slow-roast beef
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  • Gorgonzola vinaigrette (page 23)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Dressings & marinades; Sauces for meat; Cooking ahead; Vegetarian
    • Ingredients: Gorgonzola cheese; shallots; parsley; store-cupboard ingredients
    • Accompaniments: Bacon-wrapped filets mignons
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  • Romesco (page 23)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Sauces for meat; Sauces, general; Cooking ahead; Spanish; Vegetarian; Vegan
    • Ingredients: white sandwich bread; slivered almonds; roasted red peppers; tomatoes; sherry vinegar; ground cayenne pepper
    show

  • Spicy avocado-sour cream (page 23)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Sauces for meat; Sauces, general; Cooking ahead; Vegetarian
    • Ingredients: sour cream; avocados; jalapeño chiles; limes
    show

  • Classic burger sauce (page 23)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Sauces for meat; Cooking ahead; Vegetarian
    • Ingredients: mayonnaise; tomato ketchup; sweet pickle relish; distilled white vinegar
    show

  • Onion-balsamic relish (page 23)

    from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Meat Illustrated by Cook's Illustrated Magazine

    • Categories: Chutneys, pickles & relishes; Cooking ahead; Vegetarian; Vegan
    • Ingredients: red onions; garlic; balsamic vinegar; mint
    show

Notes about this book

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Notes about Recipes in this book

  • Spice-rubbed rib eyes

    • bob.mack on April 18, 2023

      I like this technique of getting a great crust on the steak in a nonstick pan over moderate heat. My steak was particularly thick so I finished in a 250 °F oven until desired internal temp was hit.

  • Porchetta

    • Rinshin on October 26, 2021

      Aromatic, super tender, and succulent. Makes great first dinner dish simply sliced and served with it’s own au jus. For leftovers, made fantastic porchetta sandwich using ciabatta brushed with mustard aioli. I could not shave the meat into extra thin slices like in Italy, but the taste was there.

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  • ISBN 10 1948703327
  • ISBN 13 9781948703321
  • Published Oct 27 2020
  • Format Hardcover
  • Page Count 432
  • Language English
  • Edition Illustrated
  • Countries United States
  • Publisher Cook's Illustrated

Publishers Text

Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes.

Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated provides essential information and techniques to empower you to explore options (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib-Eye Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba.

Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderlize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.

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