Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. Read more...
Customers Also Bought
Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook s Illustrated understand that preparing meat doesn t start at the stove it starts at the store.
The Cook s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining).
Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sauteing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don t.
425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more.
The Cook s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook s Illustrated Meat Book covers all the bases"
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2014-09-01
- Reviewer: Staff
One would think that with over 50 recipe-packed books on their list that the folks at America’s Test Kitchen has said all that needs to be said about making the perfect meatloaf, burger, and chicken wings. But as they prove here, yet again, one would be wrong. This impressive collection of meaty mains runs the gamut, from basics like the perfect grilled T-bone and barbecued pork spareribs to regional classics like Baltimore pit beef, Philly cheesesteaks, and ethnic favorites cassoulet and Greek pastitsio. There’s plenty of juicy tidbits to be found in the margins as well, helpful tips on how to clean a spice grinder (use raw white rice), tie two pork tenderloins together in order to grill them evenly, and pick the best ketchup (go for Heinz Organic). Those familiar with America’s Test Kitchen’s recipes are likely aware that creating the “best” of anything often takes time; readers are advised to read recipes through a couple times before heading out to the grocery store. That said, carnivores with an obsession for perfection will likely have found their new bible in this comprehensive collection. (Oct.)