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.
“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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