In the last decade since the publication of Bruce Aidells's hugely successful The Complete Meat Cookbook, called by the Washington Post "authoritative" and "all-encompassing," the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available— not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today's shopper confronts a host of bewildering, often misleading labels: "certified organic," "humanely raised," "vegetarian diet," and many more.
Whether the cook shops at the local farmers' market or the supermarket, The Great Meat Cookbook is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. With hundreds of recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan and Proscuitto; budget-friendly dishes like Melt-in-Your-Mouth Pork Shoulder; speedy dinners like Mushroom-Stuffed T Bone Lamb Chops, and charcuterie and sausage selections, Aidells provides all the information needed for juicy results every time.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Featured Recipes from The Great Meat CookbookDownload the recipe for Spicy Goat Kebabs Download the recipe for Pork Stew with Fennel and Butternut Squash Download the recipe for Pot Roasted Beef with Winter Root Vegetables From the Back Cover:
Carnivores rejoice! For those of us who put meat on the table many days of the week, this book will quickly become our best friend. Sara Moulton, host of the PBS show Sara's Weeknight Meals, and author, Sara Moulton's Everyday Family Dinners
I bow before Bruce's Great Meat knowledge. You could not be taken by the hand by a nicer chap to guide you through the delights animals have to offer. So go and make a dry Martini, sit down with his book, and enjoy a meaty moment or two. Fergus Henderson, author, The Whole Beast: Nose to Tail Eating
The Great Meat Cookbook is loaded with recipes for tasty but less-understood cuts, and Aidells covers the globe in search of recipes that will bring delight and good eating for many years worth of meals. Rick Bayless, id TK
Bruce Aidells's magnum opus spans every possible cut and cuisine. For intrepid carnivores, it's the perfect all-in-one guide, from sausage making, to sourcing and searing the perfect steak. Dan Barber, executive chef and co-owner, Blue Hill and Blue Hill at Stone Barns
When I want sound guidance on cooking meat, (and I generally do need guidance), I turn to Bruce Aidells, and especially this book. It s richly informative and thorough in scope. Deborah Madison, author, Local Flavors and Vegetable Literacy
Rarely has the title of a cookbook so thoroughly captured its essence as this carnivore s treasure does. The Great Meat Cookbook is simply the best, most comprehensive cookbook about meat of all time. Nancy Silverton, founder, La Brea Bakery and co-owner, Mozza
Thankfully, people are paying more attention to what happens to meat before it reaches their table. Bruce Aidells has now put together an invaluable resource to be their guide and inspiration. Bill Niman, rancher and founder, Niman Ranch and B N Ranch
Bruce Aidell s The Great Meat Cookbook is an amazing reflection of the author s depth of knowledge. From the pictures and recipes, to the cooking techniques and definitions of local, sustainable, and organic meat, you will find an answer to any question you might have. Nell Newman, president, Newman s Own Organics
ONE QUOTE TK: ALLOW 3 LINES
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
Descrizione libro Houghton Mifflin Company 2012-10-02, 2012. Hardcover. Condizione libro: New. Hardcover. Publisher overstock, may contain remainder mark on edge. Codice libro della libreria 9780547241418B
Descrizione libro Houghton Mifflin, U.S.A., 2012. Hardcover. Condizione libro: New. Condizione sovraccoperta: New. 1st Edition. Very scarce 2012 hardcover first edition book and dj both in new condition. Many color photos. Hundreds of recipes. Oversize and very heavy book. Extra shipping charges for sales outside of the U.S. Codice libro della libreria 6454
Descrizione libro Rux Martin/Houghton Mifflin Ha, 2012. Hardcover. Condizione libro: New. Never used!. Codice libro della libreria P110547241410
Descrizione libro Rux Martin/Houghton Mifflin Harcourt. Condizione libro: Brand New. FREE domestic ground shipping. Fast priority express available. Tracking service included. Ships from USA (United States of America). Codice libro della libreria 0547241410