How to Cook Meat

By Chris Schlesinger and John Willoughby

Book Overview

Describes how to choose the right meat to buy and how to cook it to perfection, including information on everything from steak to meat loaf. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0688161995
• ISBN13: 9780688161996
• Release Date: November 2000
• Publisher: William Morrow Cookbooks
• Length: 480 Pages
• Weight: 2.88 lbs.
• Dimensions: 10.0" x 1.4" x 8.0"

Customer Reviews

All-Star Work on Meat

This is truly a magnificent compendium on meat: from beef to pork to lamb and veal. They do a thorough job of explaining where the cuts come from and the proper cooking techniques to use on each individual cut. On top of this, there is just an outstanding section on how to communicate with one's butcher, be it from a supermarket or specialty butcher store. Also, pictures on given on each cut so that one can know what you're looking for when shopping.The recipe sections are by cut, and they are plentiful and very creative. I would not describe the majority as requiring the "too hard to find ingredients or techniques that are difficult." These are unique, solid recipes, such as the ones tried so far: a Basil-Crusted Meat Loaf with Brandy, Walnuts and Spicy Wine Tomato Sauce (this is superb, and makes heavenly sandwiches);Lazy Sunday Pot Roast with Caraway and Green Apples; Fennel-Crusted Flank Steak with Orange=Black Olive Relish and Spicy Mint Honey;Grill-Roasted Bone-In Leg of Lamb with Grilled Peaches and Red Onion-Cilantro Salsa;Hoisin-Glazed Grilled Pork Blade Chopes with Spicy Korean Vegetables.What is unique also is that with each recipe there is included: "Other Names," "Other Cuts You Can Use," "ButcherSpeak" and my favorite: "Cook Once,Eat Twice" which provides advice on the delicious leftovers.This is so well thought out, researched and presented. On top of all this, the recipes are so creative and excellent and turn out as listed. Not every recipe has a color photo, although there is a sufficient number of color shots in the middle insert.Just the best resource on these meats I have found. All chefs really into it will enjoy using this reference.

My butcher is treating me with a new respect

I've done a lot of cooking, but stayed away from big, scary cuts of meat because I didn't know what to do them. This book is changing that -- great explanations of the treatment of all cuts and types of red meat (if you don't eat red meat, don't bother ordering this one)with basics that you can use with any recipes. The sage-rubbed loin roast with bourbon sauce was so good, I can't believe it came from MY kitchen. Not many pictures of the food dishes, but a useful photo layout of the meat cuts.

This book is meaty and delicious!

This is another winner by Willoughby and Schlesinger and in some cases I think it is their best yet. The recipes are clear, easy to follow and well written. Unlike many other cookbooks, nearly all the recipes are designed for the home chef -- not many fancy ingredients or complicated directions. The organization of the book is excellent as well. Meat is back and this book will help you enjoy it even more!