Stock photo. Cover may not represent actual copy or condition available.
The Complete Meat Cookbook
A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal
by Bruce Aidells ; Denis Kelly
ISBN: 0395904927
ISBN-13: 9780395904923
Format: Hardcover
|
Customer Reviews
Be the first to review this book!
Bibliographic Details
Publisher: Houghton Mifflin Published date: 1998 Size: 7.5 x 10.75 inches Weight: 3.1 pounds Pages: 688
Publisher's Notes
The authors of "Hot Links & Country Flavors" and "Real Beer and Good Eats" offer a comprehensive guide to choosing and preparing beef, pork, lamb, and veal to suit contemporary tastes. 230+ recipes 16 color photos.
Similar books

Lobel's Prime Cuts
by Leon Lobel
From New York's famous family of butchers comes a collection of 130 recipes that reveal how to get the most from each cut of meat or poultry, explaining how to use a variety of cooking styles and flavors, from grilled steak with horseradish butter to braised ribs in ginger beer, accompanied by a chapter on game, descriptions of the cuts of meat, and tips on equipment, storage, and preparation techniques.

Jerky
by A. D. Livingston

The Meat Buyer's Guide
by North American Meat Processors Association
For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs.

Prime Time
by Leon Lobel
Jointly written by two brothers and their sons, this cookbook makes it a snap for anyone to turn the classic fare of the great American barbecue into something as elegant as it is easy to prepare. A full-color insert brings to life some of the great recipes inside. Targeted media.

Charcuterie
by Brian Polcyn
An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds.
|
|
Ready to buy this book?
Below are all of the copies of 0395904927 we currently have available for purchase, sorted by lowest price first. If you would like to refine your search, use the advanced options in the search box above.
|
|
4)
|
The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal
Aidells, Bruce; Kelly, Denis
Wilmington, Massachusetts, U.S.A.: Houghton Mifflin, 1998. First Edition, first printing, 1998. Fine dust jacket mylar protected. 604 pages filled with 230 recipes and hundreds of tips that will surprise even experts.. ISBN: 0395904927. First Edition. Cloth Hardcover. Fine/Fine. 4to - over 9¾" - 12" tall. Cooking, Cookery, Meats, Beef, Pordk Lamb, Veal. ( more information) Offered by Ravenwood Gables Bookstore (United States)
Favorite bookseller : you've previously added this bookseller to your favorites list.
|
|
|
8)
|
The Complete Meat Cook Book A Juicy and Authoritative Guide to Selecting and Cooking Today's Beef Pork Lamb and Veal
Aidells Bruce and Kelly Denis
New York Boston: Houghton Mifflin Company. Fine+ in Very Good+ dust jacket. 1998. Hardcover. 0395904927 . More than 230 recipes ranging from ethnic and eclectic to renvigorated versions of everyday. Fully illustrated in colors and drawings in black and white. Innovative seasoning techniques such as dry rubs, wet marinades, flavor brines herb pastes and fast sauces. Includes advice on how to cook each cut at just the right temperature. Book is clean as new, great addition to a library or as a gift. ; 4to 11" - 13" tall; 604 pages . ( more information) Offered by Francois Books (United States)
Favorite bookseller : you've previously added this bookseller to your favorites list.
|
|
|
9)
|
The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal
Aidells, Bruce; Kelly, Denis
Wilmington, Massachusetts, U.S.A.: Houghton Mifflin Company, 1998 The dust jacket has a new, removable mylar cover.. Third Printing. Hard Cover. Fine/Fine. 4to - over 9¾" - 12" Tall.. ( more information) Offered by Catherine O'Toole, Bookseller (United States)
Favorite bookseller : you've previously added this bookseller to your favorites list.
|
|
|