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

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

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by Bruce Aidells

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In the last decade since the publication of Bruce Aidells's hugely successful The Complete Meat Cookbook, called by the Washington Post "authoritative" and "all-encompassing," the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available— not only of beef, pork, lamb,

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In the last decade since the publication of Bruce Aidells's hugely successful The Complete Meat Cookbook, called by the Washington Post "authoritative" and "all-encompassing," the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available— 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: "certified organic," "humanely raised," "vegetarian diet," 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 "Great Meat Dishes of the World" 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.

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Editorial Reviews

Publishers Weekly
Just as the consumer electronics industry has split its focus between miniature mobile devices and mammoth home entertainment units, so has the cookbook industry traveled two divergent paths. There are the small, boutique books focused on a single subject such as meatballs, charcuterie, or sandwiches. Then there are the massive tomes that attempt comprehensive coverage of an entire food group. Aidells, whose credentials include 11 cookbooks plus the meat chapters of The All New Joy of Cooking, enters into this latter camp with the print equivalent of a 48-inch HDTV. There are charts, preservation methods, 250 recipes, and more than 100 color photos providing instruction and creative inspiration for dishes of beef, bison, pork, lamb, goat, and veal. To aid in selecting what dinner to prepare, each recipe is tagged with several defining key phrases such as “Fit for Company,” “Family Meal” and “Great Leftovers.” Chapters are organized by meat type and then by cut and cooking method. The veal section, for example, begins with grilled chops, then surveys a roast, ground veal, various stews, and, finally, sweetbreads. There are also a handful of entries that have earned the mantle of “Great Meat Dishes of the World.” These are ethnic classics such as Vietnamese rice noodles and grilled pork, an Italian beef fillet stuffed with prosciutto and cheese, and a good ole U.S. grilled rib eye. (Oct.)
From the Publisher

"A great reference for today's meat lovers."
-Library Journal

"Cooks everywhere will find this magnum opus practical and inspiring despite its daunting heft. In addition to dozens of intriguing recipes reflecting just about every culinary tradition on this carnivorous planet, Aidells offers prodigious, authoritative data on cuts of red meat, how to identify and select them, how to prepare them optimally, and even what to do with those inevitable leftovers. Aidells’ reputation and the comprehensiveness of this volume make this an indispensible reference work for any cookery collection."

Carnivores rejoice! For those of us who put meat on the table many days of the week, this book will quickly become our best friend.” — Sara Moulton, host of the PBS show Sara's Weeknight Meals, and author, Sara Moulton's Everyday Family Dinners

“I bow before Bruce's Great Meat knowledge. You could not be taken by the hand by a nicer chap to guide you through the delights animals have to offer. So go and make a dry Martini, sit down with his book, and enjoy a meaty moment or two.”
—Fergus Henderson, author, The Whole Beast: Nose to Tail Eating

The Great Meat Cookbook is loaded with recipes for tasty but less-understood cuts, and Aidells covers the globe in search of recipes that will bring delight and good eating for many years’ worth of meals.
—Rick Bayless, chef/owner of Frontera Grill, Topolobampo and XOCO, Chicago

“Bruce Aidells's magnum opus spans every possible cut and cuisine. For intrepid carnivores, it's the perfect all-in-one guide, from sausage making, to sourcing and searing the perfect steak.”
—Dan Barber, executive chef and co-owner, Blue Hill and Blue Hill at Stone Barns

“When I want sound guidance on cooking meat, (and I generally do need guidance), I turn to Bruce Aidells, and especially this book. It’s richly informative and thorough in scope.”
—Deborah Madison, author, Local Flavors and Vegetable Literacy

“Rarely has the title of a cookbook so thoroughly captured its essence as this carnivore’s treasure does. The Great Meat Cookbook is simply the best, most comprehensive cookbook about meat of all time.
— Nancy Silverton, founder, La Brea Bakery and co-owner, Mozza

“Thankfully, people are paying more attention to what happens to meat before it reaches their table. Bruce Aidells has now put together an invaluable resource to be their guide and inspiration.” 
—Bill Niman, rancher and founder, Niman Ranch and B N Ranch

“Bruce Aidell’s The Great Meat Cookbook is an amazing reflection of the author’s depth of knowledge. From the pictures and recipes, to the cooking techniques and definitions of local, sustainable, and organic meat, you will find an answer to any question you might have.” 
—Nell Newman, president, Newman’s Own Organics

 “Bruce is our nation's most pleasantly loquacious and intellectually curious meat man. After perusing his new tome, I know how to define cow pooling, understand that grass-fed beef is a seasonal product, believe that meat can be employed as a condiment, and can cook feijoada — a traditional Brazilian dish — with a very nontraditional hunk of pastrami.
—John T. Edge, author, The Truck Food Cookbook 

Library Journal
Changes in meat labeling and increased awareness of the shortcomings of industrial agriculture prompted Aidells (Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker) to write a new guide to selecting and preparing beef, bison, pork, lamb, goat, and veal. This isn't a revision of the author's classic The Complete Meat Cookbook; while the heavily illustrated buying guides are similar, the recipes (e.g., Steak with Porcini-Shallot Sauce, Smoky Bison Cheeseburgers, Smoked Boston Butt) are new. VERDICT It's refreshing to see a comprehensive meat bible among proliferating single-subject titles. A great reference for today's meat lovers.

With mammoth offerings like Bruce Aidells' Complete Sausage Book, Bruce Aidells' Complete Book of Pork and The Complete Meat Book, the author of this book has established his kitchen cred as an cleaver-equipped expert on meat. The founder/monarch of the Aidells gourmet sausage empire aims at amplitude: His new Great Meat Cookbook walks professionals and home cooks through every step of picking, dressing, and cooking steaks, chops, roasts, and ribs of every variety; in addition to beef, lamb, pork, veal, this 640-page book also covers bison, venison, and goat. But this large hardcover isn't just a detailed guide to meat cuts and cooking methods; it's also a full-bred illustrated cookbook, complete with 250 recipes and a generous selection of color photographs. Mouth-watering; vegetarians need not apply.

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Product Details

Houghton Mifflin Harcourt
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Product dimensions:
8.30(w) x 10.10(h) x 1.30(d)

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The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
Both my husband and I really enjoy this book as it shows the different cuts of meat and where they come from on the animal. We have an older Meat Cookbook by a different author but there is nothing in it about the cuts of meat that we can now get in the grocery or butcher store. Example: flat iron and skirt steaks, etc. We plan on trying quite a few of the recipes in the Great Meat Cookbook. It is a "winner" for us.