The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat

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Название: The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat

Автор: Bruce Aidells

Издательство: Rux Martin/Houghton Mifflin Harcourt

Год: 2012

ISBN: 978-0547241418

Формат: pdf

Страниц: 898

Размер: 18 Mb

Язык: English / Английский

Множество рецептов мясных блюд: на любой вкус, случай и бюджет

от авторитета в своём деле.

Bruce Aidells is the owner and founder of Aidells Sausage Company, whose products

are distributed nationally. He has recieved many awards from the National

Association for Specialty Food Trade, and he writes a food column for the San Jose

Mercury News. He lives in Kensington, California.

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.

"In this book I’ve tried to supply you with knowledge about all the major cuts no matter

what type of meat you choose. Within each chapter, I’ve organized recipes by type

(steaks, roasts) and by the basic cooking method, with dry-heat methods followed by

the slower moist-heat methods."

Each recipe is tagged with key words to help you to quickly identify the one that fits

your needs. You may be cooking for your family or for a crowd. Sometimes you’re

interested in comfort food; other times you want a recipe that’s fit for company.

If you’re in a hurry, you’ll find recipes here that take 30 minutes or less. There are

also recipes for dishes that keep well, rewarm well, freeze well, and make great

leftovers. “Two-for-One” recipes are designed to turn leftovers into a completely

different dish. Recipes labeled “Meat as a Condiment” use less than 3 ounces of meat

per portion. Other recipes were developed specifically for heirloom breeds—

particularly heirloom pork—or for lean grass-fed beef, bison, lamb, and pasture-

raised veal.

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