How to Cook Meat by Chris Schlesinger and John Willoughby

  • 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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  • ISBN 10 0061913715
  • ISBN 13 9780061913716
  • Published Dec 01 2009
  • Page Count 480
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins e-books

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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