In the last decade since the publication of Bruce Aidells's hugely successful The Complete Meat Cookbook, called by the Washington Post qauthoritativeq and qall-encompassing, q the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is availablea 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: qcertified organic, q qhumanely raised, q qvegetarian diet, q 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 qGreat Meat Dishes of the Worldq 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.CHOPS. Heirloom. Pork. Serves. 4. Sometimes a marinade is more than a marinade and becomes the base for a great sauce. Fresh plums smack ... Because T-bone loin chops tend to be lean, make sure not to overcook them. Better still, useanbsp;...
|Title||:||The Great Meat Cookbook|
|Publisher||:||Houghton Mifflin Harcourt - 2012-10-02|