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The Complete Meat Cookbook
by Bruce Aidells, Denis Kelly
Product Group: Book
Publisher: Houghton Mifflin (2001-09-25)
ISBN: 061813512X
EAN: 9780618135127
UPC: 046442135122
Dewy Decimal #: 641.66
Hardcover: 604 pages
Edition: 1
SKU: 03107
Condition: Used: Very Good Firs
Comments: First edition hardback with dust jacket, and number line in good condition
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Editorial Reviews
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Product Description
Whether it's a perfectly grilled steak, an expertly done roast, slow-cooked ribs, or a robustly flavored stew, there's nothing like the satisfying savor of meat. However, today's cuts, which are naturally lean, need special treatment and updated cooking techniques so they turn out tender, juicy, and flavorful. Called the book "for the new meat world order" by the Los Angeles Times and hailed as "definitive" by countless reviewers, this authoritative guide ensures that you'll get superb results every time, whether you're a confirmed carnivore or a sometime meat eater.
Everything you need to know is here, including
• straight talk on how to choose the right cut for every occasion: a great steak, a pork roast for a weeknight, or a leg of lamb that's easy to carve
• simple seasoning techniques, such as dry rubs, wet marinades, flavor brines, herb pastes, and fast sauces
• advice on how to cook each cut to just the right temperature
• more than 230 recipes, ranging from the ethnic and eclectic to everyday classics, from Nogales Steak Tacos and Tuscan Herb-Infused Pork to Lisa's Lazy Pot Roast
• hundreds of tips on meat cookery that will enlighten even expert cooks.
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Amazon.com Review
"Frankly, we love meat." Thus spake Bruce Aidells and Denis Kelly, their first words in The Complete Meat Cookbook. "This book," these well-informed authors tell us, "is written for those who share this carnivorous inclination." As the authors of Hot Links and Country Flavors, Real Beer and Good Eats, and Flying Sausages, these guys know meat. And their mission in life is to share what they know. With gusto. The divisions are obvious: beef, pork, lamb, veal. But packed into each chapter is more information than any single reader might think possible. There's history and anthropology; there's anatomy and kitchen chemistry. And all of it is aimed at what the authors call the "new meat." It's a leaner product--less fat than ever before. So to get the succulence and the flavor that resides in memory (coming from a time of fattier cuts) sliced and onto the plate, today's cook has to use a different, more informed approach. You will find that guidance in this book. How to select and buy, how to prep, how to intensify the flavor, how to cook, how to store: it's all here. There is no other book like it. Heavily illustrated, The Complete Meat Cookbook opens with a section on meat basics, including a little meat eating history and a terrific doneness chart. Then there's a long section covering all the basic cooking techniques and which cuts of which meat work best with each technique. Once the book breaks out into sections by kind of meat--beef, pork, lamb, veal--the depth of information focuses and intensifies, and the recipes roll right along for more than 600 pages. Myth busting (like, don't salt meat before cooking, it will dry it out: wrong) is highlighted throughout the book. And each recipe is labeled for ease, speed, budget consciousness, serve to company, etc. The recipes take into account the world of meat eating. This is no Eurocentric text--it is, as the title proclaims, complete. If you are going to eat meat, do it right. This is the book to show you how. No cookbook bookshelf is complete without a copy of The Complete Meat Cookbook. --Schuyler Ingle
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Customer Reviews
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Excellent reference
Rating  (4)
Date: 2008-07-15
This book passes the only test a collection of recipes needs to pass: the food tastes great. I am pretty sure I have loved everything I have prepared from this book, including the chili Colorado, the oven-roasted tri-tip, the garlic-roasted pork loin, the pork and coleslaw sandwich, the roasted leg of lamb, the roasted pork tenderloin with rum pecan glaze over sweet potatoes, the boneless short ribs with tomato and fennel, the Korean short ribs, the Chinese braised pork loin, the Thai pork curry, the Catahoula smoky short ribs and, of course, the pot roast and brisket. Unlike a previous reviewer, I do not find that the recipes call for exotic ingredients, and unlike another reviewer, I do often consult this book for last-minute meal ideas. An excellent reference and kitchen companion.
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Best of the Best
Rating  (5)
Date: 2008-07-02
1 out of 1 customers found this reveiw helpful
This is one of the finest cookbooks for anyone who has shunned a vegan lifestyle. The marinades and dry rub recipes are worth the price of the book alone, and to be frank, I haven't had one mediocre meal from this cookbook.
Bruce Aidells makes his livelyhood as a meat packer and sausage maker. In this book you become very aware that he loves his work.
Buy the book! You will be very pleased with the meals that come from it!
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Milk braised carnitas....
Rating (5)
Date: 2008-04-07
1 out of 1 customers found this reveiw helpful
I was sooooo disappointed with my butcher who told me the cut of pork I'd anticipated making a roast from was unavailable. All he had left was lowly pork shoulder!
My meat purveyor came to the rescue with a recipe from this cookbook for Milk-Braised Carnitas. "Wow! Amazing! Fantastic! Awe-Inspiring!" were the words my guests used to describe the melt-in-your-mouth food-gasm that resulted.
Subsequently I bought the book and have learned much from it. Highly recommended!
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Complete Meat Cookbook
Rating (5)
Date: 2007-07-09
1 out of 1 customers found this reveiw helpful
This book helps bridge the gap between those that are accurate for "yesterdays" meats and the extremely LEAN mrats we get today.
It contains much that will help the Home cook prepare "good" meals.
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so little time, so many good recipes
Rating (5)
Date: 2007-03-27
2 out of 2 customers found this reveiw helpful
I've always been intimidated by cooking meat...I'm much better at veggies, fish and poultry. This book will take me a lifetime to get through but all my first tries have been hits. Well organized. Lots of variety. THE source on cooking meat.
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