The Great Meat Cookbook

by Bruce Aidells

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  "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.

Genres: Cookbooks, Cooking, Food, Nonfiction

632 pages, Hardcover

First published January 1, 2012

Reviews

[Lara · Rating 5 out of 5]

Really inspirational and full of useful information. I'll be going to this book to get inspired often.

[Robert · Rating 1 out of 5]

Good recipes, but ....

There are only 3 photographs in the entire book, including the cover. A cookbook should have at least 1 photograph per recipe.

[Jane · Rating 5 out of 5]

The first recipe I tried, the braised steak with tequila, tomato and oranges was stellar. The aroma that fills your home when you add the Tequila was divine and then it changed into this warm, comforting presence that your stomach was aching to try. I'll be making much more. Very informative about today's meat choices.

[Serge Pierro · Rating 4 out of 5]

This large tome of 600+ pages contains a fountain of information. Covering Beef, Pork, Lamb, Veal, Bison and Goat, the book presents all of the different cuts available for each animal, and gives excellent instructions on the relevant cooking methods for each cut. Both the photographs and recipes are of a high caliber. Recommended for those who are serious about meat.

[Leigh · Rating 2 out of 5]

This book is a thick as a rump roast and just as heavy. It's a VERY comprehensive book of cooking meat and includes all kinds of information and ideas and of course, recipes. If cooking meat is a religion with you, here's your Bible. If you just want to know how to cook a good steak, this isn't the book for you.

[Ietrio · Rating 4 out of 5]

This is a big book about meats. But beware that it can be quite tied to the American tradition.