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Highlights Brochure – Clients OMNI – Fall 2020

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    9781948703338 Electronic book text, Reflowable, , EPUB, $50 CAD
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    For sale with exclusive rights in: AD AE AF AG AI AL AM AO AQ AR AS AT AU AW AX AZ BA BB BD BE BF BG BH BI BJ BL BM BN BO BQ BR BS BT BV BW BY BZ CA CC CD CF CG CH CI CK CL CM CN CO CR CU CV CW CX CY CZ DE DJ DK DM DO DZ EC EE EG EH ER ES ET FI FJ FK FM FO FR GA GB GD GE GF GG GH GI GL GM GN GP GQ GR GS GT GU GW GY HK HM HN HR HT HU ID IE IL IM IN IO IQ IR IS IT JE JM JO JP KE KG KH KI KM KN KP KR KW KY KZ LA LB LC LI LK LR LS LT LU LV LY MA MC MD ME MF MG MH MK ML MM MN MO MP MQ MR MS MT MU MV MW MX MY MZ NA NC NE NF NG NI NL NO NP NR NU NZ OM PA PE PF PG PH PK PL PM PN PR PS PT PW PY QA RE RO RS RU RW SA SB SC SD SE SG SH SI SJ SK SL SM SN SO SR SS ST SV SX SY SZ TC TD TF TG TH TJ TK TL TM TN TO TR TT TV TW TZ UA UG UM US UY UZ VA VC VE VG VI VN VU WF WS YE YT ZA ZM ZW
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    Distributor: Random House, Inc. Availability: On Sale Date:Oct 27, 2020 Carton Quantity:8 $50.00 CAD
    $40.00 USD
  • Catalogues

Meat Illustrated
A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
9781948703321 Hardcover English General Trade COOKING / Specific Ingredients / Meat Oct 27, 2020
$50.00 CAD
Active 9.19 x 10.6 x 1.11 in | 3.61 lb 432 pages America''s Test Kitchen Cook's Illustrated
Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes.

Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine.

Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba.

Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you’ll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.

Chapters are organized around cuts to increase meat counter intelligence: Unlike books that are separated only by protein (find cow, pig, lamb, and veal here), Meat Illustrated is broken down into sections on primal cuts so cooks try more (buy that tri-tip that’s on sale; pick up veal rib chops).

Essay spreads on the cut at hand build confidence: Like with the book’s predecessor Vegetables Illustrated, we introduce each meat cut with thoughtful essays on how to buy, prep (should or shouldn’t you marinate, salt, or brine a cut?), and cook it (will braising, roasting, searing, or sous videing give a cut the best texture?). Instruction and illustrations set you up for success with recipes that follow.

Recipes also capture a modern look at how we eat meat: We perfect cornerstone steaks, roasts, and chops, but also incorporate meat into complete meals like Vietnamese Lemongrass Beef with Rice Noodles. Vegetables, grains, and spices shine, too.

Don’t just go to the butcher, become the butcher: Impress by grinding your own burger blends (in the food processor), smoking your own bacon, and making Homemade Sausage and Peppers from scratch (without a sausage maker). Learn how to make smaller cuts from larger roasts to save money and get exactly what you want.

A whole new approach to meat from America’s Test Kitchen: We far expand the scope of our first meat exploration, the Cook’s Illustrated Meat Book with a new organization focusing on cuts from the whole animal, modern approaches to meat cookery (DIY curing, sous-vide cooking, more global flavors), and 65 percent new recipes.

America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Author Residence: Boston, MA

Author Hometown: Boston, MA

Publicity: Publicity campaign targeting national and local media outlets

Outreach to online and social media influencers with video

Promotion with 2/3 emails prior to sale date to drive maximum discoverability

Email promotion to 3.1M and newsletter audiences over 1M

Promotion on cover wraps to all Magazine subscribers

Social media posts for every book including backlist titles

Year long audience build campaign for new books through social and PR

Paid search and advertising campaigns

Companion to best-selling Vegetable Illustrated as featured on CBS Sunday Morning

“If you’ve struggled to cook meat to perfection in the past, this big, beautiful book should fix the problem. From the dedicated writers at America’s Test Kitchen, Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds is a well-written graduate course in how to turn out a succulent steak, flavourful stew or quickie burger.”—Montreal Gazette 

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