From the nationally renowned Lobel'sNew York City's first family of butcherscome 130 recipes revealing the secrets to getting the most from meat and poultry. These recipes serve up a wide range of cooking styles and flavors, from grilled steak with horseradish butter and braised ribs in ginger beer to spicy ground chicken kebabs and slow-roasted lamb in a pistachio crust. A chapter on game features delicious recipes for duck, quail, pheasant, rabbit, and venisonmeats that can now be found at most local gourmet markets. With clear descriptions of the different cuts of meat, the best knives and cooking equipment for the job, the importance of the proper cooking temperatures, plus simple freezing and meat safety tips, Lobel's Prime Cuts provides the last word on meat and poultry, from the folks who know it best.
|Publisher:||Chronicle Books LLC|
|Product dimensions:||1.00(w) x 1.00(h) x 1.00(d)|
About the Author
Stanley Leon, Evan, Mark and David Lobel -- M. Lobel and Sons -- is owned and operated by brothers Leon and Stanley Lobel, along with their sons Evan, Mark, and David. Part of a close-knit family, the shop was passed down from their father Morris, who
Rita Maas is an award-wining photographer specializing in food and still lifes for over sixteen years. Her work has appeared in Gourmet, Health, and Parents Magazine. She lives and works in New York City.