Opening book details…
Can I read The Complete Meat Cookbook : a Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal on EtoBox?
The Complete Meat Cookbook : a Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal by Bruce Aidells and Denis Kelly; photographs by Beatriz Da Costa; illustrations by Mary DePalma is a cooking available to read on EtoBox.
What is The Complete Meat Cookbook : a Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal about?
Grass-fed. Organic. Natural. Pastured. Raised Without Antibiotics. Heirloom Breed. Meat has never been better, but the vast array of labels at todays meat counter can overwhelm even the savviest shopper. Which are worth the price? Which are meaningless? Bruce Aidells, Americas foremost meat expert and the founder of Aidells Sausage Company, makes sense of the confusion and helps you choose the best steaks, chops, roasts, and ribs and match them to the right preparation method. The definitive book for our time, The Great Meat Cookbook includes hundreds of extraordinary recipes, from such Great Meat Dishes of the World as Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano to economical dishes that use small amounts of meat, like Thai Pork Salad, to American classics like Steak House Grilled Rib Eye handy recipe tags like Fit for Company, In a Hurry, and Great Leftovers that help you match each dish to the occasion at-a-glance guides to all the major cuts, with a full-color photo of each recipes for handcrafted sausages, pts, confits, and hams recipes for newly popular meats like bison, goat, heirloom pork, and grass-fed beef, veal, and lamb recipes for underappreciated
Who reads The Complete Meat Cookbook : a Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal?
It is typically read by readers building habits, skills, productivity or wellbeing.
Common subject areas: self-improvement, productivity, wellness.
- Author
- Bruce Aidells and Denis Kelly; photographs by Beatriz Da Costa; illustrations by Mary DePalma
- Publisher
- Houghton Mifflin; Rux Martin/Houghton Mifflin Harcourt
- Published
- 2001
- Language
- EN
- ISBN
- 9780618135127
- Category
- cooking
- Subjects
- Fiction, Home & Lifestyle, Cooking
- Rating
- 4.36 / 5 (79 ratings)
- Updated
- 2026-03-14
Other editions & translations
More by Bruce Aidells and Denis Kelly; photographs by Beatriz Da Costa; illustrations by Mary DePalma
Similar books
- Great Meat : Classic Techniques and Award-Winning Recipes for Selecting, Cutting, and Cooking Beef, Lamb, Pork, Poultry, and Game — Dave Kelly, John Hogan, Glenn Keefer (2013)
- The Butcher's Guide To Well Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More — Joshua Applestone, Jessica Applestone, Alexandra Zissu (2011)
- The Meat Buyer's Guide : Beef, Lamb, Veal, Pork, and Poultry — NAMP North American Meat Processors Association (2006)
- Beef, Veal, Lamb & Pork (Cooking With Bon Appetit Series) — Knapp Press (1984)
- The Great Meat Cookbook : Everything You Need to Know to Buy and Cook Today's Meat — Bruce Aidells (2012)
- Basic Butchering of Livestock & Game : Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison — John J. Mettler, Jr. (2003)