Omaha Steaks Meat: Beef, Veal, Pork, Lamb, Venison and Game, Poultry and Fowl

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Done right, it is the most appetizing of meals, and nothing is so primally satisfying. We dream of lamb so tender, it slips away from the bone; chicken so juicy, tears spring to our eyes; steak so mind-blowingly savory, its flavor runs a tingling course up and down our spines. If meat is your thing, Omaha Steaks Meat may have you lying awake at night, counting sheep and licking your chops.

From the visit to the butcher to the first slice carved from that perfectly pink roast, ...

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Overview

Done right, it is the most appetizing of meals, and nothing is so primally satisfying. We dream of lamb so tender, it slips away from the bone; chicken so juicy, tears spring to our eyes; steak so mind-blowingly savory, its flavor runs a tingling course up and down our spines. If meat is your thing, Omaha Steaks Meat may have you lying awake at night, counting sheep and licking your chops.

From the visit to the butcher to the first slice carved from that perfectly pink roast, veteran cookbook authors John Harrisson and Frederick J. Simon guide you through the world of meat with great expertise. More than 150 recipes, accompanied by 40 mouthwatering full-color photographs, range from down-home hearty comfort food like Roast Rack of Pork with Red Cabbage, Apples, and Cranberries Braised in Red Wine to such epicurean fare as Steak Canapes with Roquefort Cream and Caramelized Pears and Onions on Garlic Toasts.

Omaha Steaks Meat is the final frontier of meat as we know it. Those with culinary wanderlust will find destinations in dishes like Vietnamese Summer Rolls with Beef, Shrimp, and Peanut Dipping Sauce or Ethiopian Chicken Stew with Berbere Sauce and Injera Bread, while those who are game will appreciate the many recipes for meats relatively new to the market -- ostrich, quail, duck, venison, rabbit, goat, buffalo, and wild boar. Whether from someplace familiar or far-flung, each recipe includes instructions for a simple side, sauce, salsa, rub, relish, chutney, compote, dressing, glaze, or marinade -- in short, those extra details that make every dish in the book a meal in itself, worthy of company. If you love meat, then you have found your cookbook.

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Editorial Reviews

Library Journal
On a much larger scale than the authors' recent Let's Grill, this cookbook presents more than 150 recipes for meat, ranging from Herb-Crusted Strip Steaks to Navajo Lamb Fajitas to Wild Boar Sausage. Bruce Aidells and Denis Kelly's The Complete Meat Cookbook (LJ 12/98) and Chris Schlesinger and John Willoughby's How To Cook Meat (Morrow, 2000) are two other big meat books that have appeared in recent years. As both include more basic information on cuts, techniques, etc., they should be the first choices on the topic. However, unlike those titles, Harrison and Simon's book also includes recipes for poultry and game, and larger collections and those where their grilling book has been particularly popular will want to consider adding it, too. Copyright 2001 Cahners Business Information.
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Product Details

  • ISBN-13: 9780609607770
  • Publisher: Crown Publishing Group
  • Publication date: 9/25/2001
  • Edition description: 1ST
  • Pages: 240
  • Product dimensions: 7.86 (w) x 9.59 (h) x 0.87 (d)

Meet the Author

John Harrisson has coauthored more than twenty cookbooks with such culinary luminaries as Stephan Pyles, Douglas Rodriguez, Norman Van Aken, and Mark Miller, as well as the first three Omaha Steaks books, The Steak Lover’s Companion, Beef for All Seasons, and Omaha Steaks: Let’s Grill. Born in England, he now lives in Hawaii.

Frederick J. Simon is an owner and vice president of Omaha Steaks, Nebraska, as well as coauthor of the first three Omaha Steaks books. He collaborated with the late James Beard for eleven years. He lives in Omaha.

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Table of Contents

Acknowledgments 5
Introduction 7
General Notes on Meat 8
Chapter 1 Beef 10
Chapter 2 Veal 56
Chapter 3 Pork 85
Chapter 4 Lamb 126
Chapter 5 Venison and Red Game Meat 154
Chapter 6 Poultry and Fowl 180
Basic Recipes, Techniques, and Definitions 224
Index 232
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