Steaks, Chops, Roasts and Ribs: By the Editors of Cook's Illustrated Magazine
Meat May be America's Favorite Main Dish, but it still provokes plenty of questions. Are prime steaks worth the extra money? Can you make real barbecue at home? Is there a good way to keep pork chops from drying out as they cook? What's the secret to a foolproof holiday ham? If you have ever wondered about the best way to cook a particular cut of meat, then you will find Steaks, Chops, Roasts, and Ribs indispensable. Packed with more than 300 recipes, this book represents the cumulative...
Search in google:
Would you barbecue 150 pounds of baby back ribs to find the ultimate recipe, one guaranteed to yield fall-off the-bone meat with intensely smoky flavor? We did. Here are more than 300 foolproof recipes for every favorite cut of meat. While most books are organized by the animal beef, veal, lamb, pork the Editors of Cook s Illustrated magazine organized this book by how the home cook thinks about meat (I Want to Make Stew, I Want to Grill Steak, I want to Grill Chops, I want to Cook Cutlets, etc). This is both a very appealing and practical way to approach the topic of cooking meat. Finally, this title features a comprehensive and illustrated shopping guide to buying meat. All information about cuts is grouped in the front of the book, where we present illustrations of the 70 best cuts, along with ratings for flavor and costs, detailed tasters notes, alternative names and the best ways to cook. The New York Times - Dwight Garner Here's another book from America's Test Kitchen. It's heavily researched, full of good advice and packed with solid recipes. Buy it for the carnivorous straight-A student in your life.
Welcome to America's Test KitchenxiPrefacexiiiAn Illustrated (and Opinionated) Buying Guide for Meat3Cooking Meat 10119Chapter 1I Want to Grill a Steak23Chapter 2I Want to Cook a Steak Indoors43Chapter 3I Want to Cook Meat on a Stick65Chapter 4I Want to Grill Chops79Chapter 5I Want to Cook Chops Inside91Chapter 6I Want to Cook Cutlets113Chapter 7I Want to Stir-Fry133Chapter 8I Want to Make a Stew145Chapter 9I Want to Make Pot Roast181Chapter 10I Want to Cook a Roast227Chapter 11I Want to Grill a Roast279Chapter 12I Want to Make Chili or Curry299Chapter 13I Want to Barbecue Something Smoky323Chapter 14I Want to Cook Ground Meat343Chapter 15I Want to Cook Ham, Sausages, or Bacon371Chapter 16Rubs, Sauces, Salsas, and Gravy395Index409
\ Dwight GarnerHere's another book from America's Test Kitchen. It's heavily researched, full of good advice and packed with solid recipes. Buy it for the carnivorous straight-A student in your life. \ — The New York Times\ \ \ \ \ Library JournalThe latest in a popular series from Cook's Illustrated, this big book includes more than 300 recipes for meat lovers, from classic Steak au Poivre to Thai Red Curry. In the magazine's signature style, each recipe features extensive testing notes, giving readers a look at how the authors came up with their "best" version. While the recipes could stand alone, the book is packed with information, from an excellent, illustrated meat-buying guide to a series of miniprimers on techniques (e.g., "Pan Sauces 101") to ratings and recommendations of kitchen equipment. There are dozens of step-by-step illustrations as well, along with a 16-page color insert. Highly recommended. Copyright 2004 Reed Business Information.\ \
