How to Cook Meat by Chris Schlesinger and John Willoughby

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    • Categories: Stews & one-pot meals
    • Ingredients: basil; ground beef; walnuts; prunes; bread; brandy; ground allspice; ground coriander; ground cinnamon; dried red pepper flakes; canned tomatoes; bay leaves; Parmesan cheese
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    • Categories: Main course
    • Ingredients: dried currants; corned beef; sweet potatoes; red onions
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    • Categories: Grills & BBQ; Main course; Peruvian
    • Ingredients: beef hearts; ground cumin; dried red pepper flakes; chiles; parsley
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: honeycomb tripe; peanut oil; dried oregano; ham hocks; canned white hominy; chiles; limes; cilantro; green cabbage; red onions; cumin seeds
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    • Ingredients: beef bones; parsley; French bread
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    • Ingredients: red peppers; tomatoes; red onions; chipotle chiles; parsley; limes; bacon; beef livers; cornmeal
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    • Categories: Main course
    • Ingredients: beef tongue; bay leaves; whole cloves; turnips; Swiss chard; parsley; bread
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    • Categories: Sandwiches & burgers
    • Ingredients: rye bread; head cheese; Russian dressing; Gruy√®re cheese; sauerkraut
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    • Categories: Main course
    • Ingredients: veal rack; red onions; celery; thyme; bread; veal stock; chestnuts; parsley; oranges; brandy; basil
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    • Categories: Main course
    • Ingredients: lemons; white wine; rosemary; veal rack; mushrooms; red onions; veal stock; parsley
    • Accompaniments: Hash browns
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    • Categories: Main course
    • Ingredients: veal loin; sweet potatoes; honey; bourbon; red onions; veal stock; ham; raisins; sage
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    • Categories: Main course
    • Ingredients: veal rump; carrots; celery; apples; honey; cinnamon sticks; cardamom seeds; Stilton cheese; thyme; whole cloves; veal stock; parsley
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    • Categories: Main course
    • Ingredients: green olives; tomatoes; rosemary; veal legs; celery; carrots; veal stock; thyme
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    • Categories: Grills & BBQ; Main course; South American
    • Ingredients: orange juice; canned chipotle chiles in adobo sauce; molasses; limes; cilantro; cumin seeds; dried oregano; Tabasco sauce; veal breast
    • Accompaniments: Sweet potatoe-raisin hobo pack
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    • Categories: Main course
    • Ingredients: veal breast; carrots; ham; dark-colored beer; bay leaves; allspice berries; turnip greens; turnips; veal stock
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    • Ingredients: veal shanks; tomatoes; veal stock; oranges; canned anchovies; parsley; pistachio nuts; pumpkin squash; Arborio rice; Parmesan cheese
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    • Ingredients: veal shanks; red onions; carrots; celery; tomatoes; raisins; dry sherry; canned anchovies; veal stock; parsley
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    • Ingredients: veal shoulder; red onions; orange juice; red cabbage; raisins; caraway seeds; fennel; parsley
    • Accompaniments: Mashed potatoes
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    • Categories: Main course
    • Ingredients: veal tenderloin; red onions; Madeira wine; veal stock; blue cheese; parsley; watercress; walnuts
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    • Categories: Main course
    • Ingredients: Port wine; whole grain mustard; veal tenderloin; grapes; hazelnuts; thyme; red onions; veal stock
    • Accompaniments: Parsleyed new potatoes
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    • Categories: Main course
    • Ingredients: portabello mushrooms; veal loin; bacon; red onions; shiitake mushrooms; chanterelle mushrooms; white mushrooms; dry sherry; parsley; dried oregano; cremini mushrooms
    • Accompaniments: Brussels sprouts in brown butter
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    • Categories: Grills & BBQ; Main course
    • Ingredients: green olives; sun-dried tomatoes; golden raisins; dried red pepper flakes; basil; pine nuts; veal loin
    • Accompaniments: Autumn vegetable hobo pack
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    • Ingredients: red onions; red peppers; fresh ginger; nectarines; apple cider vinegar; ground allspice; cucumbers; yogurt; mint; veal shoulder; coriander seeds
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    • Categories: Main course
    • Ingredients: spinach; prosciutto; figs; tomatoes; sage; veal loin; coriander seeds
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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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