The Great Meat CookbookBook - 2012
In the last decade since the publicationnbsp;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.nbsp;Today's shoppernbsp;confrontsnbsp;a host ofnbsp;bewildering, often misleadingnbsp;labels: "certified organic," "humanely raised," "vegetarian diet," and many more.
Whether the cooknbsp;shops atnbsp;the local farmers' marketnbsp;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 ofnbsp; recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan andnbsp;Proscuitto; budget-friendlynbsp;dishes like Melt-in-Your-Mouth Pork Shoulder; speedynbsp;dinners like Mushroom-Stuffed T Bone Lamb Chops,nbsp;and charcuterie and sausage selections,nbsp;Aidells provides all the information needed for juicy results every time.