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Meat : Everything You Need to Know
by Pat Lafrieda and Carolynn Carreno and Evan Sung


Overview - Pat LaFrieda, the third generation butcher and owner of America's premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry.

For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating.  Read more...


 
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More About Meat by Pat Lafrieda; Carolynn Carreno; Evan Sung
 
 
 
Overview
Pat LaFrieda, the third generation butcher and owner of America's premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry.

For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat's seductive hold on our palates better than America's premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America's finest restaurants so delectable, LaFrieda--the butcher to the country's greatest chefs--has the answers, and the philosophy behind it.

In seventy-five recipes--some of them decades-old LaFrieda family favorites, some from New York City's best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley--the special characteristics of each type of meat comes into exquisite focus. Pat's signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more.

Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher's notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses.

Throughout the pages of Meat, Pat LaFrieda's interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family's century of devotion to their calling and are a tribute to a veritable New York City institution. Pat's reverence and passion for his subject both teach and inspire.

 
Details
  • ISBN-13: 9781476725994
  • ISBN-10: 1476725993
  • Publisher: Atria Books
  • Publish Date: September 2014
  • Page Count: 234
  • Dimensions: 11.28 x 9.56 x 1.09 inches
  • Shipping Weight: 3.66 pounds


Related Categories

Books > Cooking > Specific Ingredients - Meat

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2014-05-19
  • Reviewer: Staff

A purveyor to many of NYC’s high profile chefs, LaFreida may be the first celebrity butcher. His family’s business has been around for nearly 100 years, and here he takes readers behind the counter to show them what to look for and what to avoid when buying meat, as well as advice on how to prepare it—there are 75 recipes covering everything from common fare such as meat loaf, burgers, and sausage to show-stoppers like a beef Wellington with mushroom cream sauce, and a roasted calf’s head with whipped brain puree. LaFreida’s emphasis is in educating readers on the various animals, diagramming cuts, and showing how to best utilize them. Tips like how to break down a chicken or cut pockets in veal or pork chops for stuffing make this a valuable reference that will give readers a greater appreciation for not only their favorite cuts of meat, but their butcher as well. (Sept.)

 
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