Lobel's Meat Bible: All You Need to Know about Meat and Poultry from America's Master Butchers by Stanley Lobel and Evan Lobel and Leon Lobel and Mark Lobel and David Lobel

  • Steak tartare

    from Lobel's Meat Bible: All You Need to Know about Meat and Poultry from America's Master Butchers Lobel's Meat Bible by Stanley Lobel and Evan Lobel and Leon Lobel and Mark Lobel and David Lobel

    • Categories: Appetizers / starters
    • Ingredients: beef fillets; cornichons; capers; anchovies; parsley; egg yolks; grapeseed oil; chili sauce; Dijon mustard; Tabasco sauce; Worcestershire sauce; baguette bread
    show

  • Show all Recipes...

Notes about this book

Notes about Recipes in this book

  • Reuben sandwich

    • Fatrooster on January 03, 2025

      very good,especially Russian dressing.

  • Pampas-style stuffed, rolled flank steak

    • mjes on August 11, 2021

      I wish I knew when my butcher shop wasn't hectic - butterflying the flank steak was not fun when I lack the appropriate knife skills. The inclusion of hard boiled eggs and olives in the stuffing provided a pleasant surprise in the vegetable filling. I liked this especially because it is also good at room temperature making leftovers usable without drying them out.

  • Chicken pad Thai

    • mjes on August 11, 2021

      While this recipe is significantly different from my normal pad thai recipe, the use of fish sauce, tamarind, chili paste, and palm sugar gives the stir-fry a distinctively south-east Asian flavor. It is worth using the optional dried shrimp and pickled radish to enhance the sense of place. This is a quick dish for 1 or 2 that is forgiving on measurements. Because of the health concerns re: store bought mung bean sprouts, I either make my own or use canned - most often the latter.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Food52 by Dan Barber

    The 2010 Piglet Tournament of Cookbooks vs. Michael Ruhlman's Ratio

    Full review

  • Oregonian by Ivy Manning

    ...the book's strength is in the recipes, 135 in all...It's no bible, but it is a great font of ideas for worldly, meat-centric meals.

    Full review
  • ISBN 10 081185826X
  • ISBN 13 9780811858267
  • Published Mar 01 2009
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

For anyone who ever wanted to know the difference between Porterhouse and Chateaubriand, the Lobel family of master butchers has all the answers in the Meat Bible. Covering every imaginable meat--beef, veal, pork, lamb, poultry, rabbit, and more--the Lobels share their extensive knowledge of the differing tastes, textures, flavors, fat contents, and uses for each cut of meat. More than 150 recipes include such savory dishes as Thai Beef Salad, Braised Pork Tacos with Ancho Chile Sauce, Lamb Loin Chops with Eggplant Caponata and Andalusian-Style Quail with Dates and Almonds. How-to instructions take the mystery out of techniques such as butterflying a chicken. When it comes to meat, no one knows more than the Lobels.

Other cookbooks by this author