The Complete Meat Cookbook
by Aidells, Bruce; Kelly, DenisFormat: Hardcover
Pub. Date: 1998-11-01
Publisher(s): Houghton Mifflin Harcourt
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Summary
The authors of "Hot Links and Country Flavors" and "Real Beer and Good Eats" offer a comprehensive guide to choosing, seasoning and preparing beef, pork, lamb, and veal to suit contemporary tastes. Stories and tips accompany the more than 230 recipes. 16 color photos.
Author Biography
Bruce Aidells is the owner and founder of Aidells Sausage Company, whose products are distributed nationally. He has recieved many awards from the National Association for Specialty Food Trade, and he writes a food column for the San Jose Mercury News. He lives in Kensington, California.
Table of Contents
| Introduction | p. 11 |
| Using This Book | p. 11 |
| Meat Basics | p. 25 |
| A Little History: Meat and the Human Diet | p. 25 |
| What Matters Most in Buying Meat | p. 31 |
| Cooking Today's Meat | p. 51 |
| How to Tell When It's Done | p. 55 |
| The Doneness Chart | p. 56 |
| Choosing the Right Cooking Method: Master Techniques Broiling | p. 58 |
| Pan-Broiling | p. 60 |
| Sauteing | p. 61 |
| Panfrying | p. 62 |
| Stir-Frying | p. 62 |
| Grilling | p. 63 |
| Barbecuing, or Slow-Roasting, in a Covered Grill | p. 66 |
| Oven-Roasting | p. 66 |
| Braising and Stewing | p. 70 |
| Poaching | p. 72 |
| Wet Basting | p. 72 |
| Steaming | p. 73 |
| Pressure-Steaming/Pressure-Cooking | p. 73 |
| Microwaving | p. 73 |
| Beef: America's Most Popular Meat | p. 75 |
| How to Choose a Great Steak | p. 92 |
| How to Choose the Best Braised Steak | p. 145 |
| How to Choose the Best Beef for Kebabs | p. 152 |
| How to Choose the Best Ground Beef and Hamburger | p. 155 |
| How to Choose the Best Roast Beef | p. 172 |
| How to Choose the Best Pot Roast | p. 190 |
| How to Choose the Best Stewing Beef | p. 206 |
| How to Choose the Best Short Ribs | p. 216 |
| Overlooked but Delicious Cuts | p. 226 |
| Pork: the Most Versatile Meat | p. 235 |
| How to Choose Pork Chops, Steaks, and Cutlets | p. 260 |
| How to Choose a Pork Roast | p. 312 |
| How to Choose Ribs | p. 372 |
| Overlooked but Delicious Cuts | p. 387 |
| How to Choose Ham: All You Need to Know | p. 391 |
| How to Choose Bacon | p. 409 |
| Pork Sausage: Simple Links to a Glorious Past | p. 410 |
| Lamb: Ethnic Favorite and Epicure's Delight | p. 427 |
| How to Choose Lamb Chops and Lamb "Steaks" | p. 438 |
| How to Choose and Prepare Lamb Kebabs | p. 466 |
| How to Choose Ground Lamb | p. 470 |
| How to Choose Rack of Lamb, Lamb Loin, and Lamb Shoulder Roasts | p. 478 |
| How to Choose a Leg of Lamb | p. 484 |
| How to Choose the Best Cuts for Braised Lamb and Lamb Stew | p. 499 |
| Overlooked but Delicious Cuts | p. 521 |
| Veal: A Tender Delicacy | p. 529 |
| How to Choose the Best Veal Chops | p. 540 |
| How to Choose the Best Veal Scallopini | p. 546 |
| How to Choose the Best Veal Roast | p. 550 |
| How to Choose Meat for Veal Stew | p. 559 |
| Overlooked but Delicious Cuts | p. 572 |
| Seasoning Chart | p. 577 |
| Sources | p. 584 |
| Acknowledgments | p. 587 |
| Index | p. 589 |
| Table of Contents provided by Syndetics. All Rights Reserved. |
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