The Complete Meat Cookbook

by Bruce Aidells, Denis Kelly

“Grass-fed.” “Organic.” “Natural.” “Pastured.” “Raised Without Antibiotics.” “Heirloom Breed.” Meat has never been better, but the vast array of labels at today’s meat counter can overwhelm even the savviest shopper. Which are worth the price? Which are meaningless? Bruce Aidells, America’s foremost meat expert and the founder of Aidells Sausage Company, makes sense of the confusion and helps you choose the best steaks, chops, roasts, and ribs and match them to the right preparation method.

The definitive book for our time, The Great Meat Cookbook includes

• hundreds of extraordinary recipes, from such “Great Meat Dishes of the World” as Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano to economical dishes that use small amounts of meat, like Thai Pork Salad, to American classics like Steak House Grilled Rib Eye
• handy recipe tags like “Fit for Company,” “In a Hurry,” and “Great Leftovers” that help you match each dish to the occasion
• at-a-glance guides to all the major cuts, with a full-color photo of each
• recipes for handcrafted sausages, pâtés, confits, and hams
• recipes for newly popular meats like bison, goat, heirloom pork, and grass-fed beef, veal, and lamb
• recipes for underappreciated parts that make delicious dishes without breaking the bank

With straight talk and an affable voice, Aidells provides every single bit of information you need to get comfortable in the kitchen, from which thermometers are the most reliable, to instructions for thawing frozen meat from the farmers’ market, to tips that will make you a grill and barbecue pro.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference

604 pages, Hardcover

First published November 5, 1998

Reviews

[Rebecca Dale · Rating 4 out of 5]

Though it's not a diet book (you'll realize this immediately when you see the authors' pictures on the back of the dust jacket), I bought it back in 1999 while doing Atkin's. I ditched the diet long ago. The book has nevertheless become one of the top 5 most frequently used cookbooks in my collection. I turn to Aidells and Kelly again and again for inspiration and advice. The Complete Meat Cookbook, while possessing one of the more unimaginitive titles I've seen is, like it's name, straightforward and accessible, even for beginners. They also wisely chose to include some personal anecdotes about lovely food, cooking and travel, which makes for an entertaining read... In addition to the mouth watering recipes they include lessons in basic beef/pork/lamb/veal anatomy, general tips for cooking various cuts, how to choose the best cuts, how to do unusual things like making your own sausage and brining (oh how they taught me to love brining!) a valuable list of dry rubs, marinades and brines....this is the gold we HUNT for on the internet and it's all in one place, proffered by arguably two of the finest grill masters in the US (Have you seen Aidells' outdoor kitchen? Sick!) with gorgeous color pics to boot.... I highly recommend this one.

[StrangeBedfellows · Rating 3 out of 5]

An extremely useful book. It has tips on buying, preparing, and cooking different varieties of meat. I think if anyone should have one cookbook in their home, this is it. Bruce Aidells definitely knows his stuff, and I've pulled off some big dinner winners using the information from this book. Tough steaks and overcooked roasts are a thing of the past. There are recipes included, but I mostly use this as a how-to guide.

[Karen H · Rating 5 out of 5]

I think this is a fabulous reference for cooking meat. All kinds of meat. I've never had a miss while using this book.

[Christie Funaro · Rating 5 out of 5]

I’ve had this cookbook for over 10 years and I still love it. The North African marinade for flat iron steaks and Lisa’s Lazy day pot roast are two of my favorites.

[Alessandro Schümperlin · Rating 4 out of 5]

Comprato durante il viaggio di nozze in Irlanda, comodo ricettario con alcuni spunti validissimi per cucinare in modo diverso la carne.

[Timothy · Rating 4 out of 5]

I have only tried a few of the recipes in there but they've all been good so far. Furthermore, there is a story in this book about driving to Mexico and eating steak tacos that makes me ache with longing deep in my core. I salivate wildly every time I read it.

[Emily · Rating 3 out of 5]

Some of the discussion about meat and grocery stores in general is a bit out of date now, but the recipes and prep recommendations look great. I've had this one on my shelf for almost ten years and haven't used it yet--time to give it a try.

[Tuck · Rating 3 out of 5]

tongue and cheek stew
puebla-style tongue in chipotle chile sauce

only has two tongue recipes, but loads and loads of other meat related news. an essential mainstream reference for meat cooking. good index, b/w line drawings. well laid out recipes. both authors on hefty side.

[Peter Chamberlain · Rating 5 out of 5]

One of the best cookbooks on my shelf. It's a must have for those of you that love meat.

[Anne Brockhoff · Rating 4 out of 5]

Good all-around meat book from a barbecue master. Buy or borrow? Borrowed once, will probably check it out again but not convinced I should buy.

[Catherine Woodman · Rating 5 out of 5]

the book we turn to when we are cooking meat--great pork recipes and covers under-used cuts