The Great Meat Cookbook Everything You Need to Know to Buy and Cook Today's Meat

Description

Множество рецептов мясных блюд: на любой вкус, случай и бюджетот авторитета в своём деле.Bruce Aidells is the owner and founder of Aidells Sausage Company, whose productsare distributed nationally. He has recieved many awards from the NationalAssociation for Specialty Food Trade, and he writes a food column for the San JoseMercury News. He lives in Kensington, California.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 pickthe best steaks, chop, roasts, and ribs.«In this book I’ve tried to supply you with knowledge about all the major cuts no matterwhat type of meat you choose. Within each chapter, I’ve organized recipes by type(steaks, roasts) and by the basic cooking method, with dry-heat methods followed bythe slower moist-heat methods.»Each recipe is tagged with key words to help you to quickly identify the one that fitsyour needs. You may be cooking for your family or for a crowd. Sometimes you’reinterested in comfort food other times you want a recipe that’s fit for company.If you’re in a hurry, you’ll find recipes here that take 30 minutes or less. There arealso recipes for dishes that keep well, rewarm well, freeze well, and make greatleftovers. “Two-for-One” recipes are designed to turn leftovers into a completelydifferent dish. Recipes labeled “Meat as a Condiment” use less than 3 ounces of meatper portion. Other recipes were developed specifically for heirloom breeds—particularly heirloom pork—or for lean grass-fed beef, bison, lamb, and pasture-raised veal.