Product Description
Discusses smokers you can build or purchase and gives tips on how to run them for optimum results. Various fuels to use 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. ... Read more

Customer Reviews (7)

Good book
Down to earth, simple recipes and information to turn out tasty and good smoked fish and meat at a reasonble expenditure of money and effort.

Too basic.
I didn't need a book that was so basic. I paid only $0.78 used and feel jipped.

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. ... Read more

Product Description

Customer Reviews (5)

Sure winner
A lot of people, myself included, are uneasy about eating supermarket meat because of the way the animals are treated and for health reasons.This excellent book shows you how to create a whole new relationship to meat.First, Deborah Krasner confirms the health hazards and inhumanity that go into industrial meat, but then she shows you how 100% grass fed, humanely raised meat is actually a nutritious, health giving food that helps restore both our environment and our relations to farmers.In other words, you can have your meat and eat it too.

Changing to grass fed meat turns out to be relatively easy.Krasner shows you how to find grass fed meat either locally or on the Internet.She also shows you step by step, with illustrations and diagrams, how to fill out the sometimes intimidating order form, called a "cut sheet," if you're ordering a quarter, half, or whole animal.This means you get the cuts you like and don't wind up with 200 pounds of hamburger!!As far as I know, there's no other book that does this.

But it doesn't end there.As other reviewers have mentioned, the book is full of delicious recipes.Anybody who tells you that grass fed meat is hard to cook or tough should read this book and hang his/her head in shame.My personal favorites include the braised beef shanks, which came out amazingly tender and full of flavor, and the pork loin stuffed with Armagnac and prunes--just luscious.

One more-- There's a recipe for popcorn with bacon fat, bacon bits and maple syrup that is truly an addictive substance.

Finally, this is a beautiful book, large and lavishly illustrated with gorgeous photographs of animals and what appears to be the Vermont countryside.Combine the visual appeal with the great information and superb recipes and you've got a sure winner.Treat yourself or your friends and family to a copy of this book.It might just change your life, and it will definitely give you a lot of good eating.

a gorgeous book full of information and good recipes
I agree with another reviewer that this book is tremendously helpful to people who buy animals whole or in shares.The explanations of the choices of cuts available for each animal are invaluable in filling out cut sheets.The book is just as useful for those who buy their grass-fed meat by the piece and want to understand better how to choose and prepare different cuts.While the book includes recipes for the unusual cuts you get when buying a whole animal, there are many more recipes for the cuts you are most likely to find and purchase individually.
I know Deborah Krasner and was a recipe tester for this book, so I have already had a chance to make many of the recipes.I have been most impressed by the variety of recipes and the thought that went into writing them.Krasner's love for the food of the Mediterranean shines in recipes like Sicilian Chicken Thigh Stew with Capers, Middle Eastern Lamb Meatballs with Cinnamon and Cherries, and Rabbit and Prunes Marinated in Red Wine.But Asian influences abound - one of my favorite recipes is Ants Climbing Trees, a Szechuan noodle dish that has entered my regular dinner rotation.Krasner's location in Vermont is unmistakably present in recipes such as New England-Style Slow Pork Butt Roast, and in the beautiful photographs of happy farm animals at home in lush Vermont pastures.This is my favorite kind of cookbook - highly informative, full of recipes I want to make, and written by someone with a passion for good food.I'm sure that I will enjoy reading it and cooking from it for years to come.

Delicious Meat!
When my roommate decided to buy a side of grass-fed beef from a co-worker 10 years ago, she came home with a single sheet of paper in her hand.
"What is it?" I asked, holding the sparsely typed page gingerly, noting where we were to indicate our preference for steaks or roasts or ground beef.
"The farmer says it's a cut sheet." she shrugged, "I guess we fill it out." She pulled down the old Joy of Cooking from above the fridge, saying, "This book has some diagrams in it, maybe it will help."
We struggled with the cut sheet for a few hours before coming to any decisions.We also bought a second-hand freezer as well, because we thought it might be a good idea to have some extra room for all of that beef.It was a very good idea.We didn't know what we were doing, but after tasting the quality of the grass-fed meat, we were hooked.
Ten years of buying sides and shares of beef and lamb, CSA shares of pork and whole chickens, turkeys, geese and ducks have passed since then.I'm married now, with a growing family to feed, a second freezer and yet I still struggle with filling out a cut sheet.
Thrilled I am, indeed, to find Deborah Krasner's recent book, "Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat".In this book, what was perennially intimidating has been laid out for me, in one book, clearly and with lots of diagrams - just the way I like it.
Ms. Krasner has organized her book into sections dealing with each animal, how to source them, what cuts come from which primal, how to ask for what you want, and how to cook the cuts you get to the best advantage.Diagrams, color photos and clear instructions lead each chapter, even before the recipes begin.
The recipes I tried were delicious.My husband said of the Sirloin Steak with Red Wine, "This tastes like something you'd get in a restaurant!"What home cook doesn't secretly want to hear that!For lamb, I loved the Merguez Sausages, saving half the recipe for the freezer to put into a cassoulet later.Black Bean Soup with Smoked Hocks and Sherry introduced me to this wonderful cut.As a result, I'll always have some on hand in my freezer.
From the Poultry section, our favorite has become the Roasted Cardamom, Oregano and Garlic Chicken Thighs.So aromatic, I think there is nothing more lovely than the smell of this chicken floating through the house.
For those who do not eat meat, Ms. Krasner has also included a large section on eggs and other side dishes, among which the Vermont Cheddar Souffle and the Clementine, Fennel and Olive Salad are standouts.
Even beyond the increasingly important issues of grass-fed vs. commercial meat: nutritional, environmental, good animal-husbandry, etc., the book reminds those among us who eat meat to look with honesty and clarity at where our meat comes from.She gives us the tools to access this world without too much stress.I know this for sure, thanks to "Good Meat", I'll never be anxious about filling out a cut sheet again.

Another amazing and creative book from Deborah Krasner
Deborah Krasner does it again.This is a treasure of information with incredible ideas and suggestions for something we cook all the time. This should be in every cook's library. Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat

Good Meat for Great Cooking!
Full disclosure:I know Deborah from having spent one amazing Autumn week at her cooking school in Vermont.From the terrific food we made then, I knew this book would be amazing.It is.The Salt-Seared Burger with Red Wine Reduction Sauce provides a new way to really amplify burgers.Pig Candy has become a family and friend favorite, creating a smile before even tasting! Deborah's thoughtful writing brings you very close to the animal -- from living being to the meal on your plate.I am delighted to see a huge range of recipes, from beef to lamb, rabbit, pig and poultry.The two that are tempting me next are:Marinated Lamb Shanks with Pomegranate Molasses, Tomatoes and Fresh Mint and Char Siu Bao, tiny pork stuffed buns.That picture alone just make my mouth water!Also included are many recipes for homemade spice blends. We used some of these at the school and we smelled all of them while perusing the spice drawer at Deborah's! ... Read more

Product Description
What's the difference between pork sirloin and pork tenderloin? Are Spanish chorizo and Mexican chorizo the same thing? Do quail and pheasant really taste just like chicken?Whether you're a casual griller or a haute foodie, you need the latest volume in our popular Field Guide series--Field Guide to Meat. With engaging text from award-winning chef Aliza Green, this illustrated guide shows how to identify and prepare more than 100 different kinds of meat, from beef and pork to lamb, poultry, wild game, sausages, and more. Featuring detailed descriptions, selection tips, and full-color photographs for easy identification, Field Guide to Meat is every carnivore's one-stop reference book. ... Read more

Customer Reviews (14)

Yes, a good quick reference
I like the short, to the point explainations she gives. Moreover, she gives, not only the common names of meat cuts, but also the less common/antique names that you sometimes find given in old recipes, or secret cuts offered by the best butchers that if you did not have this guide, you would be lost. I did not know what the beef "butterball" roast was, but when I ended up with a portion of this suculent cut in a side of beef I purchased, and loved it, it was this book that educated me as to what cut I had enjoyed (I now regularly go to my buthcher and request a Butterball). She also gives, what I have come to trust as some solid, culinary sound, recipe recomendations on how the meats can be prepared. This may not be a 1st buy reference guide for the novice cook, but if you are a new chef, or if you are a "back yard chef" looking for the knowledge to empress your friends, get this book. Get it.

good book
great book, nice pictures, good instructional wording. of course this book would not help you open a butcher shop, but for the average consumer, its a great book.. this seller delivers what they promise...

It's OK
If I would have seen its content in a book store I would have not bought it. It works OK as reference. Not worth returning it.

Please Understand Before You Write a Cookbook
It makes my heart heavy to suspect a cookbook author of lacking veracity, but here, J'ACCUSE. If you are looking for a book that will educate you how to choose a good piece of meat or learn how the cuts of meat differ, you must look elsewhere. Please do not buy this book. To answer your next question, this is a lousy book that should have been rejected out of hand by the editor and never seen the light of day.

NAMP (North American Meat Producers) has its official guide The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry to meat that is often used by professional chefs. It is quite informative, but also costs a Ulysses Grant. I applaud the effort to produce a similar, less expensive handbook for consumers that costs only an Andrew Jackson (or small enough to toss into your chef's bag), but this book ain't it.

The author genuinely does not seem to understand the subject of which he/she speaks. It would not surprise me to learn that the author is close to being a vegan (I would like to know how many nights a week the author features a huge chunk of meat as the main course for dinner). It is lacking in practical particulars and spectacularly unhelpful to the meat buyer puzzling over the meat case in a grocery store; the `how to choose' section is especially worthless if you are holding a Styrofoam and cellophane wrapped package in your hand at the supermarket. It seems to be one of those books `invented' in front of the word processor. I suggest you save your shekels and buy the NAMP if you must. Perhaps I am being overly critical because I have worked professionally as a retail butcher (I wonder if the author can say the same thing), but there is so much wrong here that I cannot be charitable.

I have serious issues with much of what the author states. Take, for example, the beef chapter (chapters on veal, pork, lamb, poultry, game, and sausage are equally questionable).

The grades of beef are mentioned, but the basis on which this is determined or what the relevance is to the cook is not mentioned. Aging beef is covered, yet the reasons why this is done is likewise not mentioned. The section `beef primal cuts' is surprising about how much practical information it does not have. In (Beef.2) the author inexplicably and confusingly combines marrow and knuckle; these have nothing to do with each other, except that they both come from a cow. In `Bottom Round' (`Description'), the statements about `stew meat' and `kabob meat' are simply not true. `Well marbled whole brisket'? Ain't no such thing unless you are thinking of the fat cap that separates the point from the flat. Ground beef and cube steak have absolutely nothing to do with each other except the author's laziness or never having eaten either one (there are tremendous differences at the retail store level, and each should have an important mini essay of its own to educate and warn the consumer). One of the few sections I think are correct are `Hanging Tender' and `Oxtail'. The `Rib' (as in prime rib) section is hopelessly confused, parroting other cookbooks without complete understanding, and partially wrong. The `Rump' section is questionable; it might be a regional thing. In SF, a `rump roast' is a chunk of meat from the bottom round, and is especially tough and flavorless and unworthy of your carnivore dollars even if on sale; yet, the author implies that it comes partially from the sirloin. Note that here, the author does not list the NAMP number, so who knows what cut of meat the author is referring to; I note that the publishers, and presumable the author, are both from New England (Philadelphia actually, but from my vantage on the `left coast', it is all the same thing). In the `Shank' section, the author eschews traditional uses of this cut for an obscure Korean recipe (which is, I can say, delicious, but not acceptable as a basic of this cut of beef for people who are trying to learn what this cut of meat is about). The recipe for New York Steak (`strip loin') is only for the whole roast (rather unusual) instead of the almost ubiquitous individual NY steak (again, I suspect this is a New England sort of preference).Some of the more expensive cuts of beef (top sirloin, flatiron, filet mignon, porterhouse) receive more coherent treatments, perhaps because the author has actually eaten/cooked them. In the offal section, the author clearly has never prepared or eaten any of them, and seems to be parroting other cookbooks.

Each cut of meat has a recipe, which I applaud. However, the recipes are remarkably generic and unhelpful unless you already know how to cook that particular piece of meat. The recipes are so generic and vague that they are sometimes laughable and usually useless unless you are a foodservice professional.

It has a system of graphic symbols; however, they serve only to categorize the various steps in the rather questionable recipes. It would have been more useful to come up with a system of symbols that tells the reader what the best preparation methods are for each cut of meat.

Each meat has a `Flavor Affinities' section; forgive me for doubting that the author has tested all of these flavor combinations. I wonder where the author cribbed these lists from. There is also a `how to choose' section for each cut; they are consistently off-target and unhelpful.

Not Perfect but Still a Good Value
If you end up buying hamburger every time because it is the only meat you know how to cook, or can't figure out why one cut of beef makes a tender steak while another cooks up like a bus tire, do yourself a favor and buy this book.

First, what I didn't like: I often wished for better illustrations showing where on the animal cut resides. The one diagram in the front of each section was not as detailed as I would have liked and it was a bit of a pain to turn back to it all the time.

Now, what I did like: The description of each cut includes cooking method and flavor affinities. If you know some basic techniques and have some common herbs and spices in your cupboard you have enough of a recipe right there to turn your meat into a meal.

There is also great coverage of charcuterie and game. ... Read more

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.Amazon.com Review
"Frankly, we love meat." Thus spake Bruce Aidells and DenisKelly, their first words in The Complete Meat Cookbook. "Thisbook," these well-informed authors tell us, "is written for those whoshare this carnivorous inclination." As the authors of Hot Links and CountryFlavors, RealBeer and Good Eats, and Flying Sausages,these guys know meat. And their mission in life is to share what theyknow. With gusto.

The divisions are obvious: beef, pork, lamb,veal. But packed into each chapter is more information than any singlereader might think possible. There's history and anthropology; there'sanatomy and kitchen chemistry. And all of it is aimed at what theauthors call the "new meat." It's a leaner product--less fat than everbefore. 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 willfind 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 allhere. There is no other book like it.

Heavily illustrated, TheComplete Meat Cookbook opens with a section on meat basics,including a little meat eating history and a terrific donenesschart. Then there's a long section covering all the basic cookingtechniques and which cuts of which meat work best with eachtechnique. Once the book breaks out into sections by kind ofmeat--beef, pork, lamb, veal--the depth of information focuses andintensifies, and the recipes roll right along for more than 600pages.

Myth busting (like, don't salt meat before cooking, it willdry it out: wrong) is highlighted throughout the book. And each recipeis labeled for ease, speed, budget consciousness, serve to company,etc. The recipes take into account the world of meat eating. This isno Eurocentric text--it is, as the title proclaims, complete. If youare going to eat meat, do it right. This is the book to show youhow. No cookbook bookshelf is complete without a copy of TheComplete Meat Cookbook. --Schuyler Ingle ... Read more

Customer Reviews (55)

Good book on meat
I liked the complete description of beef lamb and pork.The authors do not cover chicken. Liked the stories and some of the recipies.

Meat Bible
A great source of information about meat. How to cook the different cuts, new recipies to try, a little bit of history. I love it and use it often!

The Complete Meat Cookbook
Received very timely and in excellent condition.

Very thorough presentation of diverse meat recipies and related discussion of food preparation and presentations.A voluminous discussion also of sources of meat cuts.

Useful resource for adventuresome cooks
Despite trying to be a cookbook, this book is something else:A general resource on cooking meat.The recipes are somewhat disappointing, but the overall book is extremely valuable, and many of the recipes can be adapted in slight variations to make very delicious meals.It has changed the way I cook meat, but I have found the recipes to be the least valuable part of the book.

One good example is the recipe for chile colorado.They include beans(!) which to my knowledge no Mexican cook would add, and they make it in the oven (which is fine, I suppose).However, I had wanted to make a more traditional stove-top chile colorado, so I took the recipe, dropped the beans, adapted it to the stove top, and it worked out nicely.I had made a couple of other modifications as well, such as the use of fresh tomatoes.In the end, I found the commentary on the recipe more helpful than the actual recipe in learning how to make this dish.

Additionally the book is packed with information on cuts of meat, general cooking tips, and information about storage and treatment of meats.

My recommendation is to sit down and read this book like a textbook, all the way through.Then, if you are trying a recipe, read the description carefully, compare it to the recipe, and make adjustments as you see fit.You are likely to learn a lot and your cooking is likely to change.

Update:As Mr Aidells points out, I slightly misremembered the recipe.The description mentions the possibility of adding beans but the recipe mentions potatoes which is the ingredient I left out.I also added fresh tomatoes and cooked on the stove-top (I might have added tomato paste if cooking in the oven).I am also adjusting up to five stars because the other information in the book and the description of the dish which was attached to the recipe gave me the basis for adjusting the recipe to get what I wanted out of it.

This is the only cookbook for meat thatyou will ever need.
I borrowed this book from the library as it looked different, plus I don't own any cookbooks. I borrowed it several times in a row. It is a great helpnot only in cooking but I think mainly on buying meat. It has taken the whole mystery out of buying meat. When I go through the store flyer for sales I check this book and can tell if I am getting a good cut of meat. I just had to own this book. Something in it for everyone. ... Read more

Product Description
Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. The momentum of this revived butcher-love has created a carnivorous frenzy, pulling a new generation of home cooks straight into the kitchen—Primal Cuts: Cooking with America’s Best Butchers is their modern meat bible.

Marissa Guggiana, food activist, writer, and fourth generation meat purveyor, traveled the country to discover 50 of our most gifted butchers and share their favorite dishes, personal stories, and cooking techniques. From the Michelin star chef to the small farmer who raises free-range animals—butchers are the guide for this unique visual cookbook, packed with tons of their most prized recipes and good old-fashioned know-how. Readers will learn how to cook conventional and unconventional meat cuts, how to talk to their local butcher, and even how to source and buy their own whole animals for their home freezer.Much more than just a cookbook, Primal Cuts is a revealing look into the lives, philosophy, and work of true food artisans, all bound by a common respect for the food they produce and an absolute love for what they do.

• 50 Profiles and Portraits of America’s Best Butchers
• 100 Meat Recipes for the Home Cook
• Practical Advice on Techniques and Tools
• Hundreds of Diagrams, Illustrations, and Photos
• Home Butchering How-To
• Tons of Trade Secrets ... Read more

Product Description
Is any culinary combination more fundamental and complete than meat and potatoes? Whether roasted, braised, or grilled, turned into soups, salads, croquettes, or stews, meat and potatoes are the stuff of endless possibilities. Joan Schwartz, author of Macaroni and Cheese, brings us Meat and Potatoes, a new collection of outstanding recipes from celebrated chefs across the country, including Michael Anthony and Dan Barber, Bobby Flay, Anita Lo, and Nora Pouillon. These chefs work their magic with beef, lamb, veal, and pork in combination with a variety of both white and sweet potatoes. The results are dishes that can be hot or cold, spicy or mild, sentimental or cutting-edge.

Meat and Potatoes takes us from simple preparations such as Grilled Rosemary-Marinated New York Strip Steak with Potato Gratin to such eye-opening creations as Slow-Braised Veal and Vanilla Sweet Potato Shepherd’s Pie, Bomboa’s Braised Short Ribs with Mashed Boniatos and Gingered Baby Bok Choy, and Indian-Spiced Rack of Lamb with Potato Tikki and Mint Yogurt.

With the renaissance of comfort food in full swing, Meat and Potatoes is a must-have cookbook and an ideal gift for cooks of all levels. ... Read more

Product Description
"With the wide availability of 'tame' game and game birds, this book isn't just for hunters. Its contemporary recipes should appeal to a much wider audience."--The Chicago Tribune. Color insert and line illustrations. ... Read more

Customer Reviews (1)

Game Cookbook Returned - Exchanged for Separate Item
Was very happy with the order of this cookbook, but decided it was not exactly what I wanted for a gift to my son-in-law. ... Read more

Product Description
A fully updated and expanded edition of a best-selling title that sold over 350,000 copies. Dressing & Cooking Wild Game now includes even more mouth-watering wild game menus as well as complete dietary exchange and nutrition information for each recipe. Simple, concise text and detailed instructions provide everything you need to prepare a delicious wild-game meal.

Once it's harvested, proper field care of game has more to do with eating quality than any other single factor. The second section of the book contains the most complete information and instructions in print on how to properly dress all types of wild game.

Highlights:
Features the most complete step-by-step field-dressing, quartering and skinning information published in one book.
Includes preparing game for the freezer.
Provides updated nutrition information for every recipe.
Contains over 100 appetizing wild game dishes.
Provides preparation techniques and unique recipes with unsurpassed appeal, such as Zesty Venison Stew and Spicy Elk Kabobs.

The Complete Hunter Series has been a first-choice resource for hunting enthusiasts since 1982.Authoritative information, step-by-step instruction and spectacular action-filled color photographs make these books unique in the field.Look no further for the tips and techniques you need to improve your hunting successes. ... Read more

Customer Reviews (20)

This is a good cookbook
This book has recipes that are not commonly known. I have a library of over 300 cookbooks and this one is unique.

Dressing & Cooking Wild Game

My sons are hunters and needed a cookbook to prepare of the game they brought home.This cookbook does not only give recipes for most any game they brought in but how to dress it, store it and recipes to cook it.A great cookbook.

This book is an Excellant Product
This book is well laid-out, gives point by point directions for all game preparation and field dressing. Super recipes and pictorials. I would recommend this book to anyone who hunts or prepares wild game.

very good for newbie
I'm a newbie at harvesting my own meat.This book is just great.The photos are outstanding.I just wish they would have shown some more "sub-steps" in the process.Perhaps I am wrong, maybe it's really easy and any "sub-steps" would have been a waste...maybe it's just easy and makes sense when actually doing it.So what I'm saying is that I don't quite have the authority to be quoted on this subject.

Just So You Know !
I purchased the books "The Wild Butcher From Field to Tableand "Dressing and Cooking Wild Game". Both books are excellent when it comes to pictures of "How To", from field dressing to actually cutting and butchering the meat of any game animal. There is a lot of information for processing the meat you hunt and a lot of pictures to show you how. The problem with me was, both books duplicated each other on content and pictures but not necessarily the same page numbers. These two books mirror each other on their content. Save yourself some money and either buy one or the other. They're both the same,both excellent choices,both published by Creative Publishing International. I'm giving one of the two to my son for his reference! ... Read more

Product Description
Introduces seitan, a tofu-like food made from wheat, and shares a variety of recipes featuring it. ... Read more

Customer Reviews (7)

Seitan Quickly
Cookbook on Cooking with Seitan was in excellent condition and arrived very promptly.The book itself wasn't all I had hoped--too many weird ingredients that I can't begin to find--but that is NOT the fault of Amazon or the bookseller who sent the order.

Is this book worth it?ABSOLUTELY
As a vegetarian I am always looking for cookbooks that will expand my cooking experience.This is a well written book with many well thought out recipes that are easy to follow.It is a keeper for my kitchen library and will be passed on to a "deserving" friend or family member only upon my death.I highly reccomend this book to anyone who is NOT gluten intolerant.

Preliminary Review
I want to note that although this book says it's a vegetarian cookbook, it is not.It WOULD be an ovo-vegetarian cookbook but for the sea life recipe(s).

A disappointment!
Having made the change to Veganism recently, and discovering Seitan, I was expecting this cookbook to open the door to non-meat Paradise!The description of the book, and the reviews of others made it sound like the Holy Grail.

Bah.

I'd say 40-50% of the recipes using the prepared Seitan call for the "wheat-meat" to be battered and deep fried.So WHERE is the healthy cooking in THAT?I was looking for recipes for the actual Seitan preparation, using different seasonings and flavors, and then hoping to find a fake meatloaf recipe, or a fake turkey and stuffing for Thanksgiving.

I'm still looking.

Save Money, Save Your Health!
Gluten has been a well-kept secret of certain religions and peoples of our society.It is finally coming into the light in today's health-conscious society.

With quality whole wheat available now to anyone with a postal address, the technique of cooking with gluten, either as a meat substitute or a meat filler, can be practiced by everyone.I first discovered gluten in the seventies in a Magic Mill Mormon cookbook.As the making of gluten is fairly time-consuming, I learned to make a lot at a time and storing it for future use.

I have made countless meat dishes with either only gluten or gluten and meat, and most people wouldn't realize any difference!I hope shoppers aren't deceived by the idea that most recipes available are Oriental; gluten can be used by everyone.Certainly, the making of gluten can be easier using a large mixer, but can actually be done by the strong of hand.

Highly recommended book, an excellent resource! ... Read more

Product Description
Information on the basic cuts of meats and varieties of potatoes and buying and storing them accompanies recipes for thirty-five winning dishes ranging from basic burgers and baked potatoes to heaven-and-earth pork pie. ... Read more

Customer Reviews (3)

Delicious and Informative
Loved this book--loads of informative facts and tips--clear, concise and interesting recipes for meats, potatoes, and the combination of the two.I've tried 12 of the 50+ recipes and all of them worked and all of themwere delicious (the Smoky Spiced Brisket & Apples is outstanding!)Ifyou love to cook and want some interesting ideas, this one's for you.

don't waste your money
this book was a big dissapointment,with very few recipes,none of them too exciting & even if its discounted,which it is not at this time,it offers very little for your money,there are much better choices on thissubject out there.

Great information and delicious recipes
I love to cook, it's an ongoing process. In our fat crazed days I sort of ignored good ol' meat & potatoes. Well these recipes are very creative and delicious. The preparation is straight forward and leaves room for your own family taste buds. This lady has helped me find an alternative to Chili and Sloppy Joes for my two sons.

Great Job. ... Read more

Product Description
Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundamentals of cooking.
 
Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.
 
Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.
 
Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with:
 
Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more.
 
No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.Amazon.com Review
Fall into Cooking Featured Recipe from James Peterson's Meat: Roast Rack of Lamb

Meat is based on the seemingly paradoxical philosophy that we should eat less meat than the 8 ounces per person per day Americans put away now. Instead of so much meat, we should eat better meat. Insisting on better quality and approaching meat with a degree of understanding will lead butchers and ultimately the meatindustry to raise animals in a humane and sustainable way.

I give a recipe for rack of lamb because it's one of those cuts that intimidates but that is really very simple. The whole trick is cooking it to the right degree of doneness. This is very easy to determine by pressing against the two ends of the rack and taking it out of the oven as soon as the two ends feel firm and bounce back to the touch. --James Peterson

Makes 4 main-course servings

Ingredients

1 American rack of lamb (8 chops) or 2 New Zealand racks of lamb (16 chops total), about 1 1/2 pounds, ribs frenched
Salt
Pepper
1 pound lamb stew meat or trimmings, cut into 1/2-inch strips
1/2 onion, coarsely chopped
2 cups chicken broth

Let the rack(s) come to room temperature and season all over with salt and pepper. Preheat the oven to 450°F.

Spread the stew meat and onion on the bottom of a roasting pan just large enough to hold the rack(s). Place the rack(s) on top. Slide the pan into the oven and roast for about 25 minutes, or until an instant-read thermometer inserted into the center of the roast without touching bone reads 125°F to 130°F or until the meat feels firm when you press both ends of the rack(s).

Transfer the rack(s) to a platter or cutting board, tent loosely with aluminum foil, and let rest for 15 minutes before carving.

While the rack(s) are resting, make the jus. Put the roasting pan on the stove top over high heat and stir around the pieces of meat until the meat is browned and any juices have caramelized on the bottom of the pan. Discard the fat and return the pan to high heat. Deglaze the pan with 1/2 cup of the broth, scraping up any brown bits on the bottom of the pan with a wooden spoon. Boil down the broth until it caramelizes into a crusty brown layer with a layer of clear fat on top. Pour off the fat, return the pan to high heat, and deglaze the pan with a second 1/2 cup broth, again boiling it down. Deglaze the pan with the remaining 1 cup broth, stirring until the crust has dissolved into the liquid, and then strain the liquid through a fine-mesh strainer into a warmed sauceboat.

Carve the rack(s), cutting between the ribs. Pass the jus at the table.

---

... Read more

Product Description

Meat of all varieties is enjoying an astounding comeback in the American home, taking its traditional place at the center of the dining table and knocking high-carb pastas and grains off their longtime pedestals. The International Meat Book is a flavor-packed collection of sixty of the world's favorite recipes featuring lamb, beef, game, and pork, fully illustrated with glorious color photographs. With dishes from Europe, Asia, North and South America, and beyond, this follow-up to The International Soup Book celebrates meat's centrality to global cuisine with simple, tasty, no-fail preparations.

Product Description
For anyone who ever wanted to know the difference between Porterhouse and Chateaubriand, the Lobel family of master butchers has all the answers in the Meat Bible. Covering every imaginable meat beef, veal, pork, lamb, poultry, rabbit, and more the Lobels share their extensive knowledge of the differing tastes, textures, flavors, fat contents, and uses for each cut of meat. More than 150 recipes include such savory dishes as Thai Beef Salad, Braised Pork Tacos with Ancho Chile Sauce, Lamb Loin Chops with Eggplant Caponata and Andalusian-Style Quail with Dates and Almonds. How-to instructions take the mystery out of techniques such as butterflying a chicken. When it comes to meat, no one knows more than the Lobels. ... Read more

Customer Reviews (11)

Mislobeled
Being a professional chef, I found this book insulting. A Bible should contain everything you need to know, but this item was mislabeled and only contains recipes that are based for using meat. There is no butchering shown, no diagrams, no instruction. Not even how to break down poultry (which is insanely easy). No instruction in a meat bible... That doesn't sound like everything I need to know. Maybe they are just keeping all I need to know secret, so that they don't have more competition in the fading trade of butchering. With all the giant corporate meat packing in this country, you would think they would want to educate people, instead of retard them with this book. This book is a gimmick to get people to buy it.

Thou shalt not title your recipe book: BIBLE
This book brought me nothing but frustration. I was expecting the alpha and omega of meat, but got a picture book without any pictures.

If you are going to title your book any kind of " BIBLE: All you need to know" I want to see a meat creation story, the ten commandments of meat written by the finger of the butcher God, I want to see the friggin parting of the red meat sea. I want to see a diagram of meat cuts, the quality each cut of meat yields, what its best uses are and WHY. I want to know what types of cows are used and which are best; the flavor and texture differences between grass and grain fed, 1-year, 2-year, and 3-4 year cattle. I want to know how aging is done, how if at all possible to do it in my barn, and what it does for the quality of the meat. I want to know the different effects of slow cooking, smoking, grilling, and roasting. The pluses and minuses of a marinade over a dry rub, how to best infuse flavors into red and white meat. This is not the greatest meat story ever told; it's the interrupting cow knock, knock joke.

Now it is excessively easy to be a critic, to take apart what other people have done, and I sincerely apologize to the Lodel's for doing it. I can read through the book and see what the Lobel's wanted to do, what they started to do, and what they were steered away from doing probably by a consumer focused publisher. If you are looking for cursory knowledge about meat cuts with some alright recipes here and there, this book is helpful. But if you want redemption, if you are looking for the carnivorous connoisseurs sermon on the mount, this is not the book for you.

Great Resource
I haven't really used this book yet, but I love having the resource available at my fingertips.

Glad Meats Back!
I like the book very much. Lots of great things to do with meat without being difficult.I especially like the way thechapters start out with explanations on all the different cuts of meat.A great book.

Better on the Ouitside than the Inside!
I got this book for Christmas. My wife gave it to me, and we, who live in New York City, and know Lobels for its high quality and very stratosphericaly expensive meats, thought that they would give up some of their secrets. That's how good cookbooks are sold! Read the first pages on beef, looked for the nonexistant pictures, and gave up. What a wasteand disappointment! They are not willing to educate.

Easier to give up this meat cookbook than a good Porterhouse. They'll be selling these books to their rich customers! Or probably giving them away at next year's Chanukah with their free deliveries! ... Read more

Customer Reviews (1)

Grandpa's cookbook...
Jack Ubaldi was, obviously, my grandfather.He knew a great deal about cooking from his restaurant and butcher shop, the cooking classes he taught, and just from the experience of cooking.His book contains not only the very fancy dishes, but quite a bit of how-to information on meat.I boned my first chicken breast with his book propped open!The illustrated hands are his, demonstrating each step.Plus, the stories he has printed are the ones with which I grew up; Italian immigrant who lived the dream! ... Read more

Product 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

Product Description
Venturesome Vegetarian Cooking (Surrey Books, $21.95) busts the veggie mold, focusing on flavor and innovative recipes, rather than on philosophy and persuading tofu to taste like tenderloin. These are great recipes that just happen to be vegetarian.

This mother-son team offers more than 150 vegan recipes (and more than 100 color photographs) that are simple enough to pull together during the week, yet daring and delicious enough for dinner parties. This is vegetarian cooking for people who love to eat.

The book includes a world of meat- and dairy-free meals drawn from the authors’ culinary explorations – spanakopita from Greece, crostini and pasta from Italy, pad Thai and aromatic soups from Thailand, sushi and earthy noodle dishes from Japan, and plenty of comforting favorites from home – creamy mashed potatoes, fluffy biscuits, rich gravy and thick corn chowder.

Packed with advice for keeping cooking easy, efficient and always an adventure, Venturesome Vegetarian Cooking draws on J.M. and Michelle’s deep knowledge of vegetarian cooking and their pleasure in breaking the rules. They turn a simple Italian bread and tomato soup into something extraordinary with Southeast Asian spices, and give hummus a makeover with hot peppers and cashew butter.

John Mackey, founder of Whole Foods Market, offers an informative forward. ... Read more

Customer Reviews (11)

Fantastic book of recipes
I wanted simple, tasty recipes for my vegetarian diet.This book is all I was hoping for. Recipes are simple, directions easy to follow, and the results scrumptous.Thank you so much.

They mean vegan
This isn't a vegetarian cook book, its vegan.I wish they had stated that in the title, because I feel like I've been tricked into vegan recipes, which I wasn't interested in.

An oldie, but a goodie!
This is a great cookbook. The recipes are not difficult and truly are healthy AND delicious. I am vegan and it is one of my favorite veg cookbooks (and I have many!). It really utilizes whole healthful foods and does not rely on dairy and soy products to make great vegetarian meals. This is a great cookbook for vegans, vegetarians, and omnivores looking for better recipies. Some favorite recipes of mine are the chocolate pudding and the eggplant parmesan.

Useful cookbook
I hate cooking. This is a problem, since I'm a vegan and not a millionaire. Since I have to cook, I tend to gravitate toward recipes that are tasty. In addition, these recipes also have to be simple to make (i.e., not require two hours and two pages of instructions).
When I first saw this book in the store, I figured it was just another ovo-lacto book filled with recipes that had a lot of cheese, milk and eggs. However, as I looked through it, I realized that 99.9% of the recipes are suitable for vegans. The only recipes that weren't vegan involved the usage of honey. Because of the way honey is used in the recipes, it looked as though it'd be easy to substitute agave nectar.
The recipes that I've tried are fairly easy to make. However, there are recipes that do require some effort. But if you want to skip them or save them for a rainy day, they're there. For example, there is a vegan chocolate cake that was created by the chefs at Cook's Illustrated. They were challenged to create a tasty, vegan, chocolate cake. Even though it involves baking, I might actually try it one day.
In addition, the book minimizes the use of fake meats. Instead, it stays focused on more natural ingredients. While I personally enjoy the usage of seitan and other fakes, there are other vegans/ovo-lacto vegetarians who appreciate a choice in the matter.
The book is divided into appetizers, breads, salads, soups/stews, vegetables, pasta, grains/legumes, sauces/dressings/marinades, desserts and breakfasts. Even if you cook only a fraction of the recipes offered, you'll have plenty of great dishes to eat.

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. ... Read more

Product Description

How to Cook Meat offers recipes and techniques for anyone who wants to savor the flavor of meat.

Staring with illuminating notes on butchering and meat grading, the supermarket versus butcher meat-buying issue, and other related matters, the book then provides ample notes on cooking techniques. Recipes for the major meat types follow, organized usefully by cut size and tenderness; these treat the most melting cuts, which can stand quick cooking, to the tougher (though often more flavorful) ones that demand braising or stewing. Particularly attractive recipes include Sage-Rubbed Roasted Loin of Beef with Shallot-Bourbon Sauce; Veal, Sausage, and Fava Bean Stew with Lemony Greens; and Traditional Dry-Rubbed Saint Louis-Style Pork Spareribs. With additional recipes for the likes of hash browns and rice, beans, and vegetable sides, plus useful tips, nomenclature, and substitution notes, the book is a real addition to the kitchen library, though it won't remain shelved for long. --Arthur Boehm ... Read more

Customer Reviews (18)

Best book on meat I have ever found
I thought I knew all about cooking meat.I've been doing it for a long, long time.This book is full of information & tips I didn't know.Great recipes.I have over a hundred cookbooks, but I'm really glad to have this.

Not perfect but pretty darn good!
The best thing about this book is that it will inspire you to broaden your horizens and try cooking different cuts of meat that you hadn't thought about or would otherwise be too intimidated to try to buy and make into a recognizable meal.I like the way the recipes are organized into large and small cuts of meat as well as tender versus tough cuts.I also like the detailed descriptions of the cuts used in the recipes at the head of each, along with advice on where to buy them and how expensive they'll be.In addition, there are some very nice-sounding side dishes to try in the end chapters, although I haven't made any yet.A further plus is that many of the recipes have really tasty vegetable accompaniments embedded in them directly - that's nice because in other cases you might get a decent meat recipe but then not really have a good idea what to serve it with in terms of appropriate veggies and starchy sides.And the writing is good and in places even funny - some of the recipes have goofy titles (like "A Severe Tounge Hashing").It's great to have cookbook authors who don't take themselves too seriously.

That said, this book is not encyclopedic in the sense that you will not find a receipe for every cut of meat there is.For example, I bought some boneless beef shanks once on a whim, figuring there'd probably be a recipe in there for something to make with them - but nope.(Although, I substituted them in a recipe for another cut with good results.)

Perhaps the biggest failing in my view though, is that often the recipes call for seasoning amounts that lead to crazy levels of spiciness.For people who love everything extra-spicy, that's fine, but for those who prefer more moderation or variety in their eating, it can be a little wearing, and I've personally taken to quartering some of their seasoning amounts to avoid making my poor pepper-sensitive husband melt with sweat as he eats.For example, if I recall correctly there was a pot roast recipe that called for something like 3 tablespoons of black pepper.Now, that is a whole heck of a lot of pepper for a dish that is basically supposed to be a little on the bland side by nature.And the hoisin-braised pork loin had so much ginger and pepper that it was basically inedible, and I actually ended up WASHING OFF the spicy juices before applying the hoisin sauce.

A couple of other quibbles are that in trying to make some of the recipes I've ended up with super fatty cuts from the butcher, and I never know if they were supposed to be that fatty or if I just accepted a bad cut - it'd be nice to have advice for when to ask to have the fat cut off, or how to trim off the fat myself.(Example, I ended up spending $60 on a veal shoulder roast (!!!), only to find it so fatty that my husband pooh-poohed it.)Also, although the authors offer an interesting sprinkling of offal recipes at the end of each chapter, I would have liked to see more of them, just because I'm a big offal fan.But I guess that's why we have Fergus Henderson, right?

I've Escaped Vegan Jail to Tasty Freedom!!!
Cry Freedom!!! The Dipper has escaped from the non-greasy clutches of his merciless (and meatless) vegan jailers and been whisked away to nirvanah with the help of Schlesinger's "How to Cook Meat"!!! I have learned through experience that one should not mess with or even approach the upwind aerospace (their meat-sniffing sniffers are amazingly capable) of those humorless and vindictive cud-chewing herbivores! An ex-girlfriend and a book on vegan cooking sapped all joy out of me and then filled me up with enough plant-matter induced gas to burst the Graf Zeppelin seven times over. Four weeks of meatless perdition ended in me popping a wheelie in my Kia to McDonald's after my doctor suggested some animal flesh to ease my gastrointestinal woes. A double quarterpounder and three beef jerkies were a good start on my return to carnivore status, but good sense and a plan was needed for these scrumptious waters ahead. Amazon came through nicely for me on this one introducing me to Chris Schlesinger and friends and their tome to taste "How to Cook Meat". This book arrived at my doorstep just as I had finished assembling a brand new top-of-the-line stainless steel barbeque grill and had raided the local butchershop for their meaty best. There is tons of information in here on everything imaginable regarding turning furry animals into delectable dinner. I tried to read as much as I could, but my meat starved stomach was eyeing my liver when I came across the recipe for Traditional Dry-Rubbed Saint Louis-Style Pork Spareribs. My belly leaped with joy realizing my butcher boodle included several top-shelf hunks of this little piggy! Trying to keep from drooling on myself in anticipation, I zoomed down to the local supermarket to get the few needed extra ingredients. Chris' instructions for this recipe (and many others) were superb and excellent photos made everything easy and clear. The only hic-cup along the way was my total lack of patience and self-restraint as I burned my lower lip and roof of my mouth "previewing" these spareribs. When things literally cooled off, I actually got to taste a little as I wolfed the ribs down finding them to be piquant and sublime - much better than eating grass and roots. I've read some additional pages since then and grow more informed on everything 'meat' with each tasty word. Yes, I do eat my lima beans and chomp on an apple after the meal is done, but in the world of Ol' Dipper, Schlesinger's "How to Cook Meat" is always the main course! Highly recommended!

A Meaty Book Indeed
Meat cooking guides are not new, but few match the comprehensiveness of this volume. The best compliment I can give this book is that I actually use it. Many other general cookbooks give some pointers and guidelines for popular cuts of meat; this book covers it all. I particularly appreciate the recipes and techniques Schlesinger and Willoughby give for dealing with larger and tougher cuts of meat; this is well in line with today's trend toward long slow cooking. This is the kind of book you get kitchen stains all over, the kind you keep on a kitchen counter rather than a bookshelf.

Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com

Essential Reference for Making Meat More Interesting
This is the easiest type of cookbook to review because it is simply the most useful type of cookbook to have, so if you find anything which detracts from the books utility, it is a sure sign that the book is not up to snuff. The fact that the two authors are recognized experts on their subject makes the job even easier, because it generally means you can sit back and take their advice with the assurance that they know what they are talking about. These are not two interior decorators who write cookbooks as a sideline. One thing to beware of regarding the authors' reputations is that unlike their earlier books, this book is not exclusively about grilling meats. In fact, grilling is a relatively minor part of this book.

By `meat' the authors mean the flesh of domesticated cattle, sheep, and pigs. This follows the conventions of almost all other cookbook authors I have read. It does not mean flesh of fowl, rabbits, or game such as venison. One advantage of this distinction means that many methods useable for one `red meat' animal can often be used for a similar cut of meat from another red meat animal.

The main object of the authors in writing this book is to deal with the fact that while eating a large amount of meat may lead to ingesting an excessive quantity of undesirable fats, eating a reasonable amount of meat provides a high amount of complete proteins essential to human nutrition. The object, then, is to make these reasonable portions as desirable as possible to eat. One result of this objective is to make as wide a range of meat cuts accessible to the home cook as possible. Limiting oneself to steaks, pork loin, and lamb chops will not only become dull after a while, it is also expensive.

An important insight from the authors is that the cost of a cut of meat has nothing to do with the (food) value of the cut. In fact, many writers have claimed that most of the less expensive cuts are actually the most flavorful. I think it is fair to say that the cost of a cut of meat is inversely proportional to the amount of time and effort required to convert the meat into a tasty dish. While an eight dollar a pound fillet can be sautéed and pan roasted in 20 minutes, a three-dollar a pound cut of chuck may take two hours to brown and braise. The reward, however, is that the braised chuck will taste great the next day without any help while the cold beefsteak may need some help to be appealing.

My favorite part of this book is the fact that I share with the authors a love of lamb. This means the authors have devoted a sizable portion of the book to recipes for various cuts of lamb, conveniently divided into a number of chapters based on the types of cooking methods most appropriate to the lamb primal.

The first such chapter deals with the large tender cuts of lamb. This includes the very expensive rack of lamb, the crown roast, bone in and butterflied leg of lamb, lamb saddle, lamb loin and a shoulder roast, prepared in a fashion very similar to the leg of lamb methods.

The second lamb chapter presents recipes for large tough cuts of lamb including lamb shanks and two recipes for braised or barbecued lamb shoulder (you didn't think you could keep these guys away from the barbecue for the whole book).

The third lamb chapter is for small tender cuts such as loin chops, rib chops, lamb tenderloin, leg steaks, and Denver Lamb ribs. This chapter concentrates on grilling techniques for lamb, especially for lamb on skewers.

The fourth chapter is my favorite, after roasted leg of lamb, in that it gives stewing and braising recipes for small tough cuts of lamb. This includes Irish stew, Shepherd's pie, and curried lamb dishes.

The last chapter on lamb has two recipes from `the fifth quarter' otherwise known as offal. It has a recipe for lamb kidneys and lamb tongues.

Between this book and constant harping from my hero Mario Batali, lamb shoulder has come to replace leg of lamb as my favorite lamb cut. They have convinced me that it has better flavor while being substantially less expensive. I have also discovered that it is becoming much easier to find than it may have in the past. Check out farmers market butchers.

In addition to excellent recipes, the book offers general tips on various cooking methods and many tips for making requests of butchers to have them do some of the hard work in preparing the meat for the pot. When roasting a shoulder, I would recommend asking the butcher to fillet the shoulder after it is weighted for sale and give you the bones separately to make lamb stock. Speaking of stocks, this book gives no recipes for them, which I actually consider a plus, as there are more than enough good books with excellent stock recipes. No sense taking up space here for a well-worn subject. Check out Judy Rodgers Zuni Café cookbook for the best stock recipes I've ever seen.

I always look here first when I want a recipe for lamb or veal or pork or beef. It not only gives me the right stuff on what to look for at the butcher, but also how to get the best value from what the butcher can do for me.

This book is highly recommended. ... Read more

Product Description
Create fresh and tasty vegetarian meals with these mouthwatering recipes for soups, starters, appetizers, salads, main courses, side dishes and disserts. ... Read more

Product 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 Gruyère 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 (4)

For the Meat Lover in all of us!
Some great recipes from a family in New York that's been doing it for quite awhile!

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!
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