Customer Reviews (5)

Limited Value
This book tries to cover everything and succeeds at very little.It covers everything from how to build a smoker from a used refrigerator to recipes.But.. none of these topics are covered extensively or very well.

The illustrations are weak; the recipes are very weak; and, the general process discussions are haphazardly organized.

I bought this book on the strength of the other reviews, but am very disappointed.

My Old Buddy
I purchased this book WAY back in the late 70's when I was a meat smoking fool. Many years have past since those smoky days and now I find that I'm back at it again. (Smoking meat that is)Sadly my old copy of this book did not withstand the rigors of time...May it RIP! I was THRILLED when I found my old trusted friend listed here on Amazon.

This is a GREAT book if you're just starting or if you've been doing the smoking thing for years. You get recipes for different kinds of brines, seasonings, basting techniques and just about anything else you'll need to know for smoking.

This is a MUST HAVE book IMO! You can't beat the detailed in depth instructions on how to smoke and cure just about anything. I'm glad to see that after all those years this book is still right on top, this speaks volumes of how good a book it really is.

Ciao!

Useful Smoking Advice
This book discusses smokers you can build, or purchase instead, and also gives tips on how to run your smoker for optimum results. Various fuels to use in smokers are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more. Another book you may find of interest is THE QUICK AND EASY ART OF SMOKING FOOD by Chris Dubbs and Dave Heberle.

An old but good reference book.
I've owned this book since 1972, then gave it to a friend. Now ordering another. Excellent fish brine! Unfortunately there is no index and a confusing "table of contents" but after I've brined and smokedover 1000 lbs of salmon/stugeon with rave reviews I would say it is a bookworth the cost. A great seasoned salt recipe is also included.

Good on process, low on recipe's
The book covers the process of smoking well. Good information on brining, sausage making, and processing smoked foods is provided. It lacks fundamental data such as internal temperatures of smoke cook meats. A fewrecipes are presented, but this is not a cookbook. ... Read more

Book Description
First published in the United Kingdom, THE RIVER COTTAGE MEATBOOK quickly became an underground hit among food cognoscenti around theworld. Now tailored for American cooks, this loving, authoritative, andgalvanizing ode to good meat is one part manifesto on high-quality, local,and sustainable meat production; two parts guide to choosing and storingmeats and fowl; and three parts techniques and recipes for roasting,cooking, barbecuing, preserving, and processing meats and getting the mostout of leftovers. With this thought-provoking and practical guide, meateaters can knowledgeably buy and prepare meat for better health and betterliving, while supporting the environment, vibrant local economies, andrespectful treatment of animals. ... Read more

Customer Reviews (13)

Well written & enthusiastic, but a bit too much focus on the UK
I found his analysis of the food industry original (why it is not necessary to be vegetarian) and inspiring. It is a tough and often depressing subject, but Fearnley-Whittingsall covers it in a very readable way, offsetting the bad news with an enthusiastic account on how things can be mended. I was a bit disappointed about his axclusively British focus. If we are only allowed to eat British produce, what should we as non-Brits do? Import everything? Surely there is excellent beef in other countries! But this is only a minor objection to an otherwise splendid book!

The Encyclopedia of Meat
Any and everything you need to know about meat in an easy to understand format.

Much more than I was expecting!
I bought this book because I was curious not only on how to prepare meat, but what makes great meat, and why do you want to prepare certain cuts of certain animals using certain methods.

This book goes through all of this in an easy to read/understand way.On top of which, it teaches you to shop for great meat, and recognize it, which is probably the most crucial part of the whole cooking process; buying quality, well raised, respectfully slaughtered, well hung, and well packaged meat.

Not only that, it builds confidence to try new things.As a novice cook, I was blown away by the fruits of my experimentation.And it provides the cook with fundamentals so that one is not always dependent on a recipe.

Furthermore, it generates a real concern in the cook for the welfare of the animal being cooked.And ideally, it would lead more people to be much more selective about the meats they purchase so that we can abolish intensive farming systems.

Fabulous book for serious cooks. I'm in love with it.
I've had my eye on this book for a couple of years, but acquiring it meant getting it from the UK. Finally, it's available in an American edition -- complete with American measurements. Most of the text is the same as in the UK (so he's referring to British resources, not the least of which is the availability of grouse and venison) but an afterward adds details for us Yanks.

This is, without a doubt, among the most authoritative cookbooks I have encountered. It's less a collection of recipes than it is the "theory and philosophy of meat," except that description sounds dreadfully dull. And Hugh Fearnley-Whittingstall is never, never dull. His text is engaging and entertaining as well as educational. He teaches you how to _think_ about cooking meat successfully -- the steps and the scientific reasons behind them -- so that you can cook well without recipes.

Roasting, for example, is a three step process: the half hour sizzle at high heat, the cooking (at 325-350), and the time in which you let the meat rest. This is not a 3-page vague arm wave. It's 19 pages plus pictures, and not a word is pedantic.

The first section of the book -- 200 pages -- is called "Understanding Meat," and it begins with a remarkably thoughtful philosophical examination of the ethics of eating it. Fearnley-Whittingstall is a firm believer in treating animals well, and the health reasons we must do so; as a result, you'll be convinced to buy organic and farm-raised meat rather than mass produced stuff. If you aren't already. Anyway, he has chapters on beef and veal; lamb and mutton; pork and bacon; poultry; game; and offal. Each explains how to shop for the stuff, what the different cuts are, relevant instruction (how to joint a chicken or skin a rabbit -- the latter a necessity if your supplier is the local hunter), and so on. There's more than you'd find in most cookbooks: poultry isn't just chicken, but also turkey, duck, geese, guinea fowl, and quail.

Part Two is about cooking the meat, and chapters are devoted to each method: roasting, slow cooking, fast cooking (such as frying), barbecuing, preserving and processing (curing, sausages, etc.), and "meat thrift," which tells you how to make stock and soup and to use leftovers. Each of those chapters goes into wonderfully exhaustive detail... and then there are the recipes.

I'm sure the recipes are chosen largely to illuminate some part of his instruction, but heck, you could ignore all the rest and just pay attention to the recipes... and the photos, which make me think, "Heck yeah, we need to have a party, so I can serve this 'serves 20 or more' 'Aromatic shoulder of pork Donnie Brasco'!" (a whole shoulder of pork slow-cooked with garlic, five spice powder, chile, and soy sauce). I have my eye on his Oxtail-and-Tongue braise with rich red wine sauce. I'm screwing up my courage to try his deviled kidneys (if anything could convince me, this would be it). And when I'm ready to roast a full roast beef, these are the instructions I'll turn to.

Awesome book. I'm in love. You'll pry it out of my cold, dead hands.

A great comprehensive guide for anyone
I ordered Hugh's book after watching his shows and knowing he has a great understanding and respect for food. This book is very hard to put down and gives valuable information needed to take your cooking to the 'next level'. Hugh is a master of what he does and we are merely students!
Great book. ... Read more

Amazon.com
"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 IngleBook 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. ... Read more

Customer Reviews (43)

Complete Meat Cookbook
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.

so little time, so many good recipes
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.

Fantastic resource
I've owned this book for a total of about 2 months and it has already become an irreplaceable staple in my kitchen. Every recipe I've tried has been reliable and delicious, and I've learned so much already from the instructions on how to choose, buy, and prepare difference kinds of meat. The sheer number of recipes in this book is almost mind-boggling, an effect made more profound by the incredible variety of tastes, ethnicities, and techniques represented. It'll probably take me years to try every recipe, and I doubt I'll ever get bored.

They should have called this book "The Meat Bible". Because it surely is.

HIGHLY recommended.

Awesome Cookbook
I learned so much about choosing & cooking beef just in the first chapters of this book.It is a very practical guide to helping laymen identify different cuts of meat, the characteristics of each, and the best methods of cooking.It has definately helped my ability to choose & prepare meat selections.I would highly recommend this book to everyone from casual weekend cook to seasoned cooks.

Great book
This is the most complete book on meat I've seen.Everything you want to know about the cuts and what cooking method they're best suited for.
Every recipie is very good, right down to different wet and dry "rubs".
I have learned so much from this book, and now enjoy meat I never thought I liked.
You can't go wrong with this one! ... Read more

Book Description
From Harvest Direct, Inc., one of America's leading manufacturers of soy products, comes a tasty assortment of recipes using textured soy protein, the quick-to-cook meat substitute. Learn how to use a variety of types of textured soy in dishes that are a cinch to prepare and real family-pleasers. Adding more nutrition to your diet was never more delicious. ... Read more

Customer Reviews (4)

same name, same diet
well, i've personally never read the book...but my name is also roger kilburn(I think i should get a free book for that reason alone), but not the same roger kilburn that wrote the book, and i happen to be a vegetarian...so solely for the fact that we have the same name and share the same diet ideals, i'm gonna have to give this guy an A+

Not what I expected.
After purchasing this book, I found that most of the TVP products needed to be purchased from an online store rather than making it yourself.Unless you want to keep running to your local Health Food store or buying online, I would look elsewhere for TVP meat substitute cooking ideas.

Personally, I would rather make my own Chiken (that's how they spell it) strips, nuggets, etc. or beef substitutes, as a right of passage rather than buying them.That's what I thought I was getting when I bought this book, but no...

Not worth it.
Judging from the titles, the book should instruct how to make your own faux chicken, beef, and pork.This is not the case.All of the recipes call for prepackaged meat substitutes.Personally, I don't want to have to rely on a grocer's, Whole Foods included, poor selection of soy products.Almost everyone out there can figure out how to make traditional recipes vegetarian using meat substitutes.If you are new to the veg lifestyle, and have never cooked a meal in your life, this book might be somewhat useful; otherwise it's not worth it.

Excellent!
So you've looked in your local health food store and seen the "Veggie Ribs" and "Chiken Patties" mixes and thought, "Ya,right! " Well think again! The mixes in and of themselves aresurprisingly wonderful. Great for families where all members are notvegetarian. They can fool the most ferocious meat-eater. Once you try one,you'll want to try more. Enter this book. It is a great tool for learning avariety of ways in which to incorporate textured soy into your diet throughthe use of these wonderful mixes. The recipes in this book are terrific,for example, try the Smokey Mountain Barbecue Chiken Tenders or the ChikenBreasts Dijon. Besides tasting great, the recipes are all very low in fat,but high in nutritional value (nutritional information is given for allrecipes) and very easy. If you thought eating soy meant eating only tofu,try this book and open up a world of better health and taste! Your familywill thank you for it. ... Read more

Book Description

Customer Reviews (7)

An easy to use vegan cookbook
Most recipes that I've tried from this cookbook have been excellent, my favorites being the Thai Leek and Sweet Potato Soup (it is fantastic) and the Fruit Coffee Cake.The directions are clear and many recipes use unusual flavor combinations that work well. Also, they don't rely on any meat substitutes of excessive use of tofu/tempeh, which I like. I'd recommend this as a good addition to a vegetarian cookbook collection.

Deeelicious
This book rocks!Some of the most delicious, healthy and fun vege recipes I have tried in a while.Mostly pretty easy, but a few challenges make it fun as well.Check it out, I bought an extra to give to some lucky friend.

Venturesome Vegetarian Cooking: Bold Flavors for Meat & Dairy Free Meals
I found the book to be very good but as I have not tried all of the recipes yet I can not give a OK to all recipes. But what I have tried were very god.

Glad I Ventured
This book is great for those who want to get some variety and experiment with new flavors.The Asian-inspired dishes, the breaded eggplant with sweet tomato sauce, all really wowed me and made me want to try more.There are photos, which is nice, too, so you can check out what some of the recipes will look like in their finished form.

GreatVeganCook Book
I have many vegan cook books, but this is one of the top 5 books I always cook with, doesn't take alot of ingredients, the pictures are beautiful. However to make it an even better book it would have been nice to have had some better desserts. ... Read more

Book Description
Fat leads to illness but most fat-reducing meals are either too expensive to buy on a regular basis or are bland to our taste buds. Now, there's finally a way to satisfy your taste buds and eat healthy TOO! In her new book Compete With Meat vegetarian cooking expert Mary Curtis shows how to make mouth-water meatless burgers ready for the summer barbecue, traditional Italian lasagna and family-pleasing pizza, burritos, chili, and more! Easy-to-prepare and money-saving recipes, plus Mary's guide to cooking healthier and making your own protein-packed meat substitute. Just like their meat counterparts, the recipes in this unique collection are nutritious and delicious but will not overload you with fatty cholesterol and pound-producing calories. Mary has developed her own HEALTHY RECIPES to help herself and her own family eat better. She has won praise for her vegetarian recipes and is now making her gourmet vegetarian recipes available to you! ... Read more

Customer Reviews (2)

Compete With Meat Really Does Compete
I purchased this book after trying the veggie loaf recipe from a borrowed copy. I wanted to compare the veggie loaf recipe to my meat loaf recipe. The veggie loaf was so good, I did not miss the meat at all. Based on my experience, I would say this book lives up to it's name. I can't wait to try the lasagna.

Compete With Meat Satisfies Everyone in the Family
Easy to prepare recipes which are all meatless but you won't miss the meat; all ingredients are commonly found in the grocery store.Step-by-step recipe instructions make preparation simple and you won't waste time.Even if you are not a vegetarian, you will enjoy these dishes and save calories too. ... Read more

Product Description
This book contains 53 authentic Korean meat and poultry dishes selected especially for their popularity with both Korean and non-Korean palates. Included in this book are recipes for stews, stir-fried dishes, skewered foods and charcoal-grilled Pulgogi, Korea's best known beef dish. It offers a wealth of excellent foods and joy in preparing and eating basic Korean cuisine. Over 340 color photos will lead you quickly and easily through each cooking step.
See also Practical Korean Cooking ... Read more

Customer Reviews (1)

Unusual Format, good culinary content, great pics
The three glossy, Golden Book styled Korean cookbooks by Noh Chin-hwa and Copyreader Shirley A. Dorow form a rather oddly titled collection of pretty good recipes covering the width and breadth of Korean cuisine. One really wishes these three volumes had been published as a single volume, especially as there is no index spanning the three volumes. These books are entitled `Healthful Korean Cooking, Meats & Poultry', `Low-Fat Korean Cooking Fish, shellfish & Vegetables', and `Traditional Korean Cooking, Snacks and Basic Side Dishes'.

Aside from the very non-European way of organizing these topics, the most difficult thing may be the mislabelling of various Korean techniques. Classic Korean barbecue is really a high heat fast cooking method, much more like grilling than smoke-based slow cooking barbecue. It's most distinguishing feature is that it is done on the tabletop on a grill very similar to the Japanese Hibachi. In other places, the name `broiling' is given to what is essentially another instance of grilling.

While I have eaten several meals at a Korean restaurant, I have never reviewed other books on Korean cuisine, so I can only judge this as if I were judging a book on French or Italian or Southern American cuisine.

One very dramatic feature of all three volumes is the fact that each and every recipe is accompanied with a series of very good color pictures illustrating the main steps in the procedure. This is in addition to a larger picture of the completed dish. Another very good aspect of the photographs in these books is that all the dishes are plated on similarly colored and shaped plates, so the essential difference from photo to photo is in the food and not in the crockery.

The photographer really gets a chance to do his stuff with the double page pics of typical table settings.

While it does me little good, I liked the fact that each dish is clearly named with an English name, a Korean name in English script, and the Korean name in Korean pictographs. For Korean speaking readers, I suspect this is a good thing.

The one thing I found most annoying about the way the recipes were written is in the fact that the list of ingredients is not in tabular form. That is, the amount and name of the first ingredient begins at the beginning of the first line, followed immediately by the amount and name of the second ingredient without a line break, if there is room remaining on the first line.

Ultimately, the most annoying thing about this collection is that the division of dishes between the volumes makes little sense to a Western cook, there is no combined index, and so much material in the introductions, glossaries, and table setting pics is duplicated in all three books.

And yet, until I review any more Korean cookbooks, these volumes' strengths outweigh its weaknesses if you are an amateur cook and really want to reproduce dishes from your local Korean eatery. I would prefer seeing a more general approach similar to the many excellent books on European cuisines such as Diane Kochilas' book on Greek food and Penelope Casas' early book on Spanish food.
... Read more

Book Description
When it comes to meat, the Lobel family of New York is recognized as the prime purveyor and authority. Whether it's beef, pork, lamb, poultry, or game, they know not only how to choose it, but also the very best ways to prepare each cut. Here they describe and integrate the flavors of wine and reveal which of its components are the most food-friendly. And then there are nearly 100 recipes. From the easy-to-prepare rib steaks, marinated in Pinot Noir, to the delicious surprise of a gratin of chicken and Gruy re cheese cooked in Bourgogne blanc, each recipe gives detailed wine notes and, where appropriate, butcher's notes and make-ahead tips. Lobel's Meat and Wine is a cut above. ... Read more

Customer Reviews (3)

A winner any public lending library will want
"Lobel's Meat and Wine: Great Recipes for Cooking and Pairing" comes from the Lobel family of New York, purveyors of meats. Their knowledge allows for more than just another meat cookbook: "Lobel's Meat and Wine" covers all the basics, ranging from if one should marinate before cooking meat, to understanding how salt affects meat flavorings, to what happens during browning. Additionally, this basic knowledge is accompanied with fail-safe, tested recipes paired with detailed wine notes . Add color photos throughout and you have a winner any public lending library will want and one which would grace any dedicated kitchen cook's personal reference collection.

Diane C. Donovan
California Bookwatch

Very nice
This is a very interesting book to read and play with, especially since there is such a dearth of books that advise on food / wine pairings beyond simple colors.This book not only recommends kinds of wines, but explains the why and how of it - additionally, most of the recipes - almost all of them - include wine as an ingredient.

This is a big book, and it can lay flat, which is also a plus.It's really a sort of hybrid cookbook, recipes along with advice and a crash course in wine.

Of course, it's all about cooking meat, so your results will be directly proportionate to the quality of the cut of meat that you use.Reading these recipes, it's obvious that a better cut will pay off in preparation.

I would have liked more pictures, though, as there are only about four or five per chapter, although they are full color and full page.I just like to see what i'm aiming for, and my girlfriend likes looking at good food photos too (her English isn't so good, so the pictures help even more).Still, it's a minor niggle compared to the quality of this oversized hardcover, and it is highly recommended for more serious kitchen cooks - I wouldn't recommend it for a straight up beginner, though.

Wonderfully Original Treatment of the Subject. Buy It!
`Lobel's Meat and Wine' by Stanley, Leon, Evan, Mark, and David Lobel (of Lobel's Meats in upper East side Manhattan) plus Mary Goodbody and David Whiteman totally reversed my negative attitude toward `cooking with wine' books, and has seriously brought into question my review of the Lobel's earlier book, `Lobel's Prime Cuts'.

For starters, it is perfectly obvious to limit a book on wine cookery to meats (including poultry and game meats), as wine is simply not an important player in cooking practically everything else, including finfish and shellfish.

But the main interest is perfectly stated in David Rosengarten's Foreword where he says the two introductory chapters, `How to Choose Food-Friendly Wines' and `Cooking with Meat and Wine in Today's Kitchen' are simply worth the price of the book all by themselves. The best part of the first chapter is that it describes wines for the total novice, like me. It also tickles me to see it treat with importance one of the very few corners of wine knowledge I happen to have visited, that being the wines of Austria, which are famous for their very young, green, almost raw white wines.

The heart of the whole book is the second of these two chapters, which is nothing less than a monograph reporting on a series of cooking experiments varying wine cooking with various different styles of dishes. I am impressed that the authors say that even they were surprised by some of the results based on time-honored techniques.

After these groundbreaking findings are eight (8) chapters of recipes with the usual categories of meat and poultry recipes. Just another little touch to make this book even better is the fact that all recipes are listed after the chapter title page. These chapters are:

Beef (15 recipes) with a fair selection of all our favorite beef and wine classics such as `Beef in the Style of Burgundy' and `Hungarian Beef Goulash'. The authors go the extra mile in providing a superior recipe for making classic Hungarian dumplings to go along with this dish. As in all the other chapters, the authors are not claiming these are all `classic' or `traditional' recipes, since some traditional ingredients may be left out here and there, but they are all close, as far as I can see.

Veal (9 recipes) including classic Roman `Veal Scallopini with Prosciutto and Sage' and `Traditional Milanese-Style Braised Veal Shanks'.

Pork (10 Recipes) including `Pork Cutlets with Apples, Onions, and Marjoram' and `Medallions of Pork with Prunes in the Style of the Loire Valley'.

Lamb (12 Recipes) including `Marinated Greek-Style Lamb Kabobs and `Rioja-Style Grilled Lamb Chops'.

Chicken and Rabbit (13 Recipes) including `Classic Chicken in Red Wine' and `Portuguese-Style Jugged Chicken'.

Game Birds and Other Game (7 recipes) including `Venison Stew with Grappa-Herbed Cream' and `Squab with Sweet Tuscan Wine Sauce'.

Organ and Mixed Meats (6 Recipes) including `Tuscan Style Meat Loaf' and `Madrid-Style Tripe with Oxtail and Chorizo'.

Stocks and Seasoning Pastes (9 recipes) including `Portuguese Style Hot Red Pepper Paste' and `Italian Style Lard Paste'.

As should be evident from this selection of recipe names, almost all recipes come from French, Italian, Spanish, Portuguese, or Greek roots, the homelands of ancient viniculture. I'm just a bit surprised that there are not more recipes from Germany or other parts of `Mitteleuropa'. In reading the recipes, it is also apparent that without even mentioning this principle, the authors almost always follow the hoary old French principle of `terroir', or pairing wines and principle ingredients from the same location.

While these recipes may not be `authentic', most of them are so well known, you will not have any trouble tracking down more authentic versions in your well-worn copies of Julia Child, Paula Wolfert, Penelope Casas, Diane Kochilas, or Elizabeth David. And, you will be well prepared to improvise on and improve any wine choices these venerable authors made for their versions of these dishes.

While this book is a great addition to any carnivore's culinary library, it is not a complete meat cookery book. For that, I suggest either Aidells and Kelly's `The Complete Meat Cookbook' or Schlesinger and Willoughby's `How to Cook Meat'. For poultry, see `Cook's Illustrated's `The Complete Book of Chicken'.

An excellent read and collection of recipes for any serious cook!
... Read more

Book Description
This new volume combines 20 years experience and 58 of the best grilling recipes from Cooking Light magazine, all tested multiple times to ensure that theyre easy to prepare, supremely healthy, and, of course, incredibly delicious. Where to put it, thats the question. In the kitchen, where youll use it daily, or on the coffee table with your other fine art objects? (Yes, its that good looking.) ... Read more

Customer Reviews (1)

Great little book for the grilling man in your life.
I bought this book for my BF who loves to grill, but also loves to pack on the Calories.He loves to cook for me, but often I can only eat a bite or two because he likes to slather oil and butter. I thought the pictures of meant done "lighter" might inspire a more harmonious meal time. It definitely worked and he loves the book. He's tried 5 or 6 ideas and they all came out delicious. Plus, it's lighter so we're both happy. ... Read more

Book Description
The rules of the Meat Club: - You have to be a girl - You have to eat meat (any kind) - You have to love to talk about meat - What's said in the Meat Club, stays in the Meat ClubTired of eating Caesar salads and poached chicken breasts every time they got together with the girls, Vanessa, Gemma, and Kristina confided their guilty secret to each other (for what, after all, are girlfriends for?): What they really wanted to eat was meat. And so the Meat Club was formed. The Meat Club Cookbook is a collection of tried-and-true recipes culled from the authors' favorite meals together. Roasted, braised, sauteed, stewed, or grilled (yes, these girls can handle a grill with the best of them), as long as it's meat, they'll cook it up and eat with gusto. With tips on how to choose and cook the most popular cuts, cute gatefolds revealing the different cuts of meat, and a convenient lay-flat binding, this substantial book is the perfect companion for girls who want to have their beef, their pork, their lamb -- and eat it too. ... Read more

Customer Reviews (1)

Real utility behind the cute design
The premise - girls who get together to eat MEAT - and the format - trimmed out in vintage needlework - may be cute, but this book's utility is quickly evident. First there's the opening chapter on shopping (cuts, grades, organic), cooking techniques and equipment. Each chapter opens with a pink embroidered cow, pig or lamb illustrating their respective cuts and the recipes are step-by-step straightforward. This is a book for the kitchen. It's even spiral bound and modest-sized for easy use.

There are recipes for every cut and once you get past the too-cute names: Busty Burgers Three-Way Filet, Slow-Lovin' Beef Brisket; there's a wealth of solid information and good ideas like the warm onion relish for steak, and burgers with blue cheese inside. Actually the cutesy names mostly peter out after the Beef chapter, giving way to more descriptive names like Tangy Tarragon Pork Roast and Bacon, Basil, and Apple Sandwich.

Even a novice can turn out great chops, roasts, braises and stews with the Meat Club girls.

--Portsmouth Herald ... Read more

Product Description
Over 300 simple yet savory recipes include flavors from many cultures. The dishes offered include Asian Chicken and Lime Salad, Creamy Pepper Steak, Irish Stew, Pad Thai, and Vegetable Salad with Ham. May have a small remainder mark on the edge. Well illustrated in color. ... Read more

Book Description
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life. ... Read more

Book Description

For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs.

This new edition of The Meat Buyer's Guide features:

• New uses for muscles in meat carcasses
• New trim, cut, and processing options
• More than 60 new photographs

NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products.

NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier.

To find a NAMP Meat Specialist near you, visit www.namp.com ... Read more

Customer Reviews (3)

bought it based on review in Saveur
I bought this book based on a review in Saveur.It did not give me the information that I wanted and at $50+, I thought that it was very overpriced.

As the title implies, for meat lovers
At $65.00, this book is primarily intended for libraries, but also for those who often buy and cook meat. It is an encyclopedia with lots of color illustrations of the various animals, and cuts of meat.

Meat Buyers Guide
The guide is easy to follow and logical.The pages are laminated so that the guide can be used in kitchen environments
... Read more

Book Description
An almost limitless number of international dishes fromSouthwestern Barbecued Pork to Russian Beef Saute fall into twocategories: quick weekday recipes and slow-cooked soups and stews. ... Read more

Book Description
Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical examples and helpful diagrams. ... Read more

Book Description
The most comprehensive and complete meat indentification manual ever published for the foodservice industry, this book contains more than 295 illustrated cuts, buying and ordering procedures, nutrition data, food safety, USDA grading standards, and NAMP/IMPS identification numbers. ... Read more

Customer Reviews (3)

meat lover
if you want to no the different kind of cuts meats, then this is the book for you. this book will change your shopping for meats. enjoy.

Meat buyer's guide
As a professional personal chef, it is important that I can identify multiple cuts of meat.This book has been and continues to be an invaluable resource for me.It is in my opinion that those who are chefs, students, or somewhere in back of the house operations need to have this book upon their shelves and take the time to read it or review it when deciding on types and cuts of meat when purchasing.

Excellent Guide
I am a student at The Culinary Institute of America, and we use this bookin class.It is an excellent resource to have in the industry.If youhave any questions please contact me with the an re of "CulinaryArts", my email is Drogo4@aol.com ... Read more