MEAT: Everything You Need to Know

MEAT: Everything You Need to Know

NOOK Book(eBook)

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Product Details

ISBN-13: 9781476726014
Publisher: Atria Books
Publication date: 09/02/2014
Sold by: SIMON & SCHUSTER
Format: NOOK Book
Pages: 256
Sales rank: 626,958
File size: 70 MB
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About the Author

Pat LaFrieda’s first introduction to the meat world was in the summer of 1981, when he was just ten years old and learning the tricks of the trade at his father’s butchering business. Thirty years later, Pat, his father, and cousin own and operate New York City’s most prestigious and valued meatpacking facility. Pat LaFrieda Meat Purveyors supplies the finest restaurants in New York City, Philadelphia, DC, Las Vegas, Miami, Chicago, and more. They also operate four retail locations at Citi Field—home to the New York Mets—including two Pat LaFrieda Original Steak Sandwich stands, a LaFrieda Meatball Slider stand, and the sit-down restaurant, Pat LaFrieda Chop House. In 2014 they became the "Official Burger of the Mets." Pat has appeared on countless national TV shows including Today, The Chew, Rachael Ray Show, CNN, Anthony Bourdain: No Reservations, and Martha Stewart. More information can be found at www.lafrieda.com.

Carolynn Carreño is a James Beard award–winning writer for magazines including Bon Appétit, Saveur, The Los Angeles Times, Gourmet, and Food & Wine and coauthor of books with chefs Nancy Silverton, Kenny Shopsin, and Sara Foster. Her cookbooks are known for their distinct voice and storytelling style.

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Meat

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    MEAT: Everything You Need to Know 5 out of 5 based on 0 ratings. 3 reviews.
    DIANE-FROM-OHIO More than 1 year ago
    I would call this a book for the serious cook. It is way to learn about, and prepare quality meats while respecting the product. It is beautiful. My husband told me this is the best cookbook in my collection of about the 1000 I own. It will not disappoint.
    SailingPug More than 1 year ago
    Wonderful resource book for professionals and home cooks. Shows where cuts come from on a range of meats. Is a very interesting read and recipes (at least the 2 I've tried) are well tested. Was waiting for this one to come out and was not disappointed at all.
    Anonymous More than 1 year ago
    It's a big book (did not expect to be that big), but with great content!