Q: What is Meat Illustrated about?
It's America's Test Kitchen's guide to buying, storing and cooking beef, veal, pork, lamb and ground meat, organized by animal and cut with recipes for each.
LA894 - Meat Illustrated
This extensive guide, published by America’s Test Kitchen, shows how to successfully prepare widely available cuts of beef, veal, pork and lamb, as well as ground meat. More than a recipe book, it demystifies meat cuts, explaining how large primal cuts sold wholesale eventually arrive as roasts, steaks and chops for purchase at the meat counter.
The authors begin by explaining how to buy, store and prepare meat for cooking. They cover a range of cooking techniques from roasting, pan searing, braising and stewing to grilling and slow cooking. Recipes for spice rubs to use before cooking are provided, as well as recipes for sauces, relishes, chutneys and butters to serve with meats.
The following chapters are organized by type of meat and then by cut. Each contains information on the meat animal as well as a diagram showing the source of various cuts, and expert advice on preparing the cuts. Tutorials show how to prepare highlighted recipes.
In addition to the alphabetical index, a recipe list organized by type of meat and cut is included. Supplemented with color photos, unit conversions and equivalents charts, as well as nutritional information for the more than 350 recipes in the book, the guide makes an invaluable reference for any home cook’s library.
Hardcover, 9" × 10 1/2", 420 pages, 2020.
It's America's Test Kitchen's guide to buying, storing and cooking beef, veal, pork, lamb and ground meat, organized by animal and cut with recipes for each.
Meat Illustrated includes more than 350 recipes, along with spice rubs, sauces and condiments to go with them.
Yes, it explains buying, storing and basic cooking methods step by step, so a beginner can follow along, while the depth of technique gives an experienced cook something to reference too.
| Materials | Hardcover; paper |
| Dimensions | 9" × 10 1/2"; 420 pages |
| Includes | Book |
| Package Quantity | 1 item |
| Warranty | Lee Valley Satisfaction Guarantee |
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Meat Illustrated
This extensive guide, published by America’s Test Kitchen, shows how to successfully prepare widely available cuts of beef, veal, pork and lamb, as well as ground meat. More than a recipe book, it demystifies meat cuts, explaining how large primal cuts sold wholesale eventually arrive as roasts, steaks and chops for purchase at the meat counter.
The authors begin by explaining how to buy, store and prepare meat for cooking. They cover a range of cooking techniques from roasting, pan searing, braising and stewing to grilling and slow cooking. Recipes for spice rubs to use before cooking are provided, as well as recipes for sauces, relishes, chutneys and butters to serve with meats.
The following chapters are organized by type of meat and then by cut. Each contains information on the meat animal as well as a diagram showing the source of various cuts, and expert advice on preparing the cuts. Tutorials show how to prepare highlighted recipes.
In addition to the alphabetical index, a recipe list organized by type of meat and cut is included. Supplemented with color photos, unit conversions and equivalents charts, as well as nutritional information for the more than 350 recipes in the book, the guide makes an invaluable reference for any home cook’s library.
Hardcover, 9" × 10 1/2", 420 pages, 2020.
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