How to Cook Meat by Chris Schlesinger and John Willoughby

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    • Ingredients: shrimp shells; canned anchovies; fresh ginger; chiles; beer; pineapple juice; molasses; tomato paste; whole cloves; ground cumin; bourbon; soy sauce; limes; mushrooms; sage; thyme; dried oregano; dry sherry; beef steaks
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    • Categories: Grills & BBQ; Main course
    • Ingredients: dried oregano; paprika; cumin seeds; whole grain mustard; beef sirloin steaks
    • Accompaniments: Mushroom and kale hobo pack
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    • Ingredients: soy sauce; limes; dried red pepper flakes; sesame oil; green cabbage; red cabbage; carrots; beef sirloin steaks; fresh ginger; scallions; peanuts
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    • Categories: Salads; Main course; Laotian
    • Ingredients: sticky white rice; tomatoes; cucumbers; green beans; basil; beef sirloin steaks; red chiles; limes; fish sauce; scallions; mint; cilantro
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    • Ingredients: bacon; molasses; limes; soy sauce; dried red pepper flakes; beef tenderloin; sesame oil; pineapple; red peppers
    • Accompaniments: Simple rice pilaf; Roasted asparagus
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    • Ingredients: parsley; Tabasco sauce; sage; rosemary; thyme; basil; dried oregano; beef top round; red onions
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    • Ingredients: soy sauce; coriander seeds; beef skirts; sesame oil; limes; fresh ginger; chiles; arugula; mint; cilantro; Thai basil; carrots; red peppers; cucumbers; peanuts
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    • Ingredients: beef skirts; limes; cumin seeds; cilantro; green olives; red chiles
    • Accompaniments: Simple rice pilaf
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    • Ingredients: dried red pepper flakes; beef skirts; dried oregano; lettuce; black olives; cucumbers; tomatoes; feta cheese
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    • Ingredients: red onions; oranges; black olives; orange juice; parsley; mint; cumin seeds; dried red pepper flakes; honey; fennel; beef flank steaks
    • Accompaniments: Simple rice pilaf
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    • Ingredients: soy sauce; rice vinegar; fresh ginger; chiles; green cabbage; cucumbers; red peppers; carrots; beef short-ribs; limes; cilantro; ground coriander
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    • Categories: Main course
    • Ingredients: cornmeal; ground cumin; beef bottom round; tomatoes; chipotle chiles; butternut squash; orange juice; cinnamon sticks; dried oregano
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    • Categories: Soups
    • Ingredients: beef chuck; red peppers; dark-colored beer; canned tomatoes; thyme; bay leaves; whole cloves; bread; parsley
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    • Categories: Soups
    • Ingredients: beef chuck; cumin seeds; coriander seeds; chipotle chiles; black beans; red onions; cilantro; limes; dried red pepper flakes; plantains
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: ground cayenne pepper; ground cinnamon; ground cloves; beef chuck; fresh ginger; curry powder; chiles; sweet potatoes; red onions; limes; mint; coconut milk; cilantro; peanuts
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: beef chuck; bacon; fresh ginger; chiles; tomatoes; potatoes; sweet potatoes; yuca root; cumin seeds; mustard seeds; coriander seeds
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    • Categories: Soups
    • Ingredients: bacon; beef chuck; red onions; corn; tomatoes; carrots; parsley
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    • Categories: Chili; Main course
    • Ingredients: yuca root; Scotch bonnet chiles; mango juice; beef bottom round; red onions; red peppers; fresh ginger; ground cumin; ground coriander; paprika; ground cinnamon; curry powder; beer; mangoes; cucumbers; limes; cilantro
    • Accompaniments: Sauteed broccoli with garlic and oil
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    • Categories: Soups
    • Ingredients: beef short-ribs; ground cumin; chile powder; chiles; plantains; sweet potatoes; corn; cilantro; red onions; limes
    • Accompaniments: Latin-style black beans and rice
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    • Categories: Soups
    • Ingredients: red onions; red peppers; white mushrooms; parsley; beef; Tabasco sauce; tomato ketchup; bread
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    • Categories: Soups; Asian
    • Ingredients: beef top round; sesame oil; fresh ginger; lemongrass; fish sauce; tomatoes; coriander seeds; hoisin sauce; cellophane noodles; scallions; mint; cilantro; chile paste; limes; peanuts; bean sprouts
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: A.1. sauce; parsley; sweet potatoes; half and half cream; red onions; red peppers; green peppers; chiles; cumin seeds; coriander seeds; ground cinnamon; ground beef; molasses; tomato ketchup
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    • Ingredients: red onions; coconut; fresh ginger; cilantro; limes; dried red pepper flakes; yogurt; mint; cumin seeds; coriander seeds; whole cloves; chiles; curry powder
    • Accompaniments: Crispy fried okra
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    • Ingredients: oxtail; red onions; carrots; canned tomatoes; spinach; dried oregano; Parmesan cheese
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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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