How to Cook Meat by John Willoughby and Chris Schlesinger

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  • Grill-roasted rib roast (prime rib) with potato-garlic hobo pack, sour cream, and bacon bits

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Categories: Grills & BBQ; Main course
    • Ingredients: beef rib; potatoes; sage; sour cream; chives; bacon
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  • Cumin-crusted roasted chateaubriand with wild mushrooms and madeira

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Ingredients: beef tenderloin; coriander seeds; carrots; celery; wild mushrooms; tomatoes; red onions; Madeira wine
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  • Sage-rubbed roasted loin of beef with shallot-bourbon sauce

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Categories: Main course
    • Ingredients: sage; beef loin; carrots; celery; tomatoes; shallots; bourbon; parsley
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  • Grill-roasted whole loin of beef with yellow-tomato-ginger jam

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Categories: Grills & BBQ; Main course
    • Ingredients: beef loin; red onions; fresh ginger; raisins; yellow tomatoes; orange juice; ground coriander; limes; paprika; ground cumin
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  • Garlic-studded roast eye of round with sweet potatoes and South American parsley-caper sauce

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Categories: Main course
    • Ingredients: beef eye of round; ground cumin; sweet potatoes; parsley; capers
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  • Latin-flavored roasted beef chuck eye roast with lime-chipotle marmalade and fried plantains

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Ingredients: tomatoes; limes; canned chipotle chiles in adobo sauce; paprika; cumin seeds; coriander seeds; beef chuck; plantains
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  • Rump roast on a bed of red onions, leeks, and new potatoes

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Categories: Main course
    • Ingredients: beef rump; red onions; leeks; tomatoes; new potatoes; parsley; basil; dried oregano; sage
    • Accompaniments: Hoppin' John
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  • Old-fashioned braised beef with herbed potato dumplings and horseradish sauce

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Ingredients: beef shoulder; carrots; celery; allspice berries; bay leaves; parsley; black peppercorns; sour cream; horseradish; dill; potatoes; chives
    show

  • Cuban-style braised beef blade steak with olives, raisins, and fried sweet potatoes

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Categories: Stews & one-pot meals; Main course; Cuban
    • Ingredients: beef chuck; cumin seeds; tomato juice; green olives; raisins; sweet potatoes
    show

  • Old-school Yankee pot roast with root vegetables and fresh-tomato-fennel relish

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Categories: Stews & one-pot meals; Main course; American
    • Ingredients: rutabagas; beef rump; tomato ketchup; potatoes; parsnips; turnips; leeks; celery root; acorn squash; fennel; parsley
    show

  • Balsamic-braised pot roast with tomatoes, lemons, raisins, and black olive-pine nut relish

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Ingredients: beef shoulder; red onions; tomatoes; raisins; black olives; pine nuts; basil
    • Accompaniments: Mashed potatoes
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  • Lazy Sunday pot roast with caraway and green apples

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Ingredients: beef chuck; apple cider vinegar; bay leaves; caraway seeds; marjoram; apples
    • Accompaniments: Roasted potatoes
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  • Barbecued whole beef braised brisket with pastrami-style rub and grainy mustard-horseradish sauce

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Categories: Main course
    • Ingredients: beef brisket; bourbon; pickling spice; coriander seeds; horseradish; whole grain mustard
    show

  • Braised beef brisket with sauerkraut

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Ingredients: beef brisket; prunes; sauerkraut; bay leaves; allspice berries; cardamom seeds
    • Accompaniments: Parsleyed new potatoes
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  • Black pepper-crusted wine-braised short ribs with garlic and turnips

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

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  • Orange-braised short ribs with fennel seeds and oregano

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Categories: Main course
    • Ingredients: beef short-ribs; red onions; dried red pepper flakes; orange juice; tomato ketchup; whole grain mustard; dried oregano
    show

  • Puerto Rican vinegar-braised flank steak with cabbage, corn, and yucca salad

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Ingredients: ground cumin; dried red pepper flakes; beef flank steaks; celery; carrots; bay leaves; whole cloves; yuca root; corn; green cabbage; scallions; red peppers; limes; cilantro
    • Accompaniments: Spicy Latin black beans
    show

  • Flinstones-style bbq beef ribs with hot, sweet, and sour bone sauce

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Ingredients: paprika; ground cumin; beef rib; molasses; tomato ketchup; limes; orange juice; soy sauce; fresh ginger; chiles; scallions
    show

  • Sweet-and-sour braised bottom round steak with eggplant and ginger

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Categories: Main course
    • Ingredients: rice vinegar; beef bottom round; cardamom seeds; fresh ginger; chiles; eggplants; tomato paste; soy sauce; scallions; sesame oil; sesame seeds; Tabasco sauce
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  • Pan-seared delmonico with roasted figs and sherry-parsley sauce

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

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  • Broiled bacon-wrapped filet mignon with roasted endive and mushrooms and blue cheese butter

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Ingredients: blue cheese; endive; white mushrooms; parsley; beef fillets; bacon
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  • Mr. Perfect steak for two

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Categories: Main course; Cooking for 1 or 2
    • Ingredients: beef loin
    show

  • Black pan-seared tournedos with asparagus, crab and A-1 hollandaise

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Categories: Main course
    • Ingredients: limes; A.1. sauce; Tabasco sauce; parsley; beef tenderloin; asparagus; crabmeat
    • Accompaniments: French fries; Roasted potatoes
    show

  • White pepper-crusted black-and-blue steak stuffed with spicy sesame spinach with soy-wasabi dipping sauce

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

    • Categories: Main course
    • Ingredients: pickled ginger; beef loin; spinach; sesame oil; Tabasco sauce; soy sauce; wasabi powder
    show

  • Pan-seared thin strip loin steak in the style of Diane

    from How to Cook Meat How to Cook Meat by Chris Schlesinger and John Willoughby

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  • ISBN 10 0061913731
  • ISBN 13 9780061913730
  • Published Jun 01 2009
  • Format eBook
  • Page Count 480
  • Language English
  • Countries United States
  • Publisher HarperCollins eBooks
  • Imprint HarperCollins eBooks

Publishers Text

Meat is back, and this is the book for everyone who wants to celebrate and savor its uniquely enjoyable and satisfying flavor.

How to Cook Meat takes the guesswork out of meat cookery. Specifically written with the home cook in mind, it will erase the confusion that many of us feel when we walk up to the meat counter or turn on the oven.

Not sure whether you should buy rib chops or loin chops? Want to know about a steak that is more tender than a T-bone but costs about one-third as much? Looking for a pork roast with great flavor but no more fat than a boneless, skinless chicken breast? The answers to these and hundreds of other questions about beef, lamb, pork, and veal are right here.

In this comprehensive cookbook, there are more than 250 imaginative recipes for everything from steak, prime rib, and lamb chops to more unusual cuts such as veal shanks, fresh ham, and beef short ribs. In fact, whether it's custom-ordered from the uptown butcher or off the shelf at the local supermarket, there's hardly a cut of beef, pork, lamb, or veal that you won't find here.

With the companionable guidance of Chris Schlesinger and John (Doc) Willoughby, you'll learn how to disregard the phony hierarchy of meat values so you can coax tender, satisfying meals out of cheaper cuts of meat as well as baby along the expensive ones. You'll also find out how to talk to butchers so you really get what you want, and how to match each cut of meat to the proper cooking method. The authors shatter common misconceptions about meat cookery -- you'll learn, for example, that the shape of a roast, not its weight, determines how long it should be cooked.

Plus you'll find basic techniques for getting more flavor out of today's leaner meats, as well as ten-step guides to stewing, braising, grilling, and roasting.

Even those of us who are eating less meat these days want to be sure that it is truly delicious every time; with this book that wish will definitely come true. With fantastic recipes spanning the world's flavors, with the technical facts about each cut of meat right on the same page with the recipe, this is the handbook for cooking today's meat.

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