Special Promo Items now On Sale. Get Yours while Supplies Last!

Click Here to See Them Now!!!

Product review for MEAT: Everything You Need to Know

  • SPAM Spread vs. Potted Meat Throwdown!! – WHAT ARE WE EATING? WHY??
  • Secrets of supermarket meat and fish: Testing the food you buy (CBC Marketplace)
  • Smoking Meat Week: Smoking 101
  • TASTING GARDEIN FAKE MEAT PRODUCTS | BUY OR BYE? | VLOGMAS DAY 19
  • Best before dates: How supermarkets tamper with your food (CBC Marketplace)
  • How to Check Meat Temperature with ThermaPro Meat Thermomenter
  • Steak TENDERIZING EXPERIMENT – What’s the best way to TENDERIZE steaks?
  • 5 Tips for Smoking Meat
  • 10 Best TOP-RATED Amazon Products YOU NEED!
  • Alton Brown reviews Amazon’s dumbest kitchen gadgets
«
»
Rating: 
Amazon Price: N/A (as of November 19, 2018 3:54 am – Details). Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on the Amazon site at the time of purchase will apply to the purchase of this product.

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.

Product Details

  • File Size: 73595 KB
  • Print Length: 256 pages
  • Publisher: Atria Books (September 2, 2014)
  • Publication Date: September 2, 2014
  • Sold by:  Simon and Schuster Digital Sales Inc
  • Language: English
  • ASIN: B00DPM7WGU
  • Text-to-Speech: Enabled
  • X-Ray: Not Enabled
  • Word Wise: Enabled
  • Lending: Not Enabled
  • Screen Reader: Supported
  • Enhanced Typesetting: Enabled
CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED ‘AS IS’ AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.

Leave a Reply

Your email address will not be published. Required fields are marked *