Food for your table: choose among meat, seafood and BBQ menus!
Traditional and gourmet recipes, here we come!
Complete Meat Cookbook
Now with a new jacket. The critics agree: there is no better book
to help cooks choose the perfect steak, the right grind for hamburger,
or the juiciest cuts of pork or lamb. More than 230 recipes specially
created for the lean cuts on the market today. Innovative seasoning
methods: dry rubs, wet marinades, flavor brines, herb pastes, and
fast sauces. Hundreds of illustrations and straight talk on which
are the best cuts for each cooking method.
International Meat Book
Meat of all varieties is enjoying an astounding comeback in the American
home, taking its traditional place at the center of the dining table
and knocking high-carb pastas and grains off their longtime pedestals.
The International Meat Book is a flavor-packed collection of sixty
of the world's favorite recipes featuring lamb, beef, game, and pork,
fully illustrated with glorious color photographs. With dishes from
Europe, Asia, North and South America, and beyond, this follow-up
to The International Soup Book celebrates meat's centrality to global
cuisine with simple, tasty, no-fail preparations. The International
Meat Book offers a diverse array of tantalizing entrées -- look no
further for a perfect Grilled Porterhouse or a fragrant and spicy
Sumatran Beef Curry, for a hearty Cassoulet or light and summery Lemongrass
Pork Chops. From the familiar to the exotic, The International Meat
Book is a delicious tour of the world's best-loved meats, with selections
that promise to become prime cuts in your part of the world as well.
Lobel's Meat and Wine
When it comes to meat, the Lobel family of New York is recognized
as the prime purveyor and authority. Whether it's beef, pork, lamb,
poultry, or game, they know not only how to choose it, but also the
very best ways to prepare each cut. Here they describe and integrate
the flavors of wine and reveal which of its components are the most
food-friendly. And then there are nearly 100 recipes. From the easy-to-prepare
rib steaks, marinated in Pinot Noir, to the delicious surprise of
a gratin of chicken and Gruyère cheese cooked in Bourgogne blanc,
each recipe gives detailed wine notes and, where appropriate, butcher's
notes and make-ahead tips. Lobel's Meat and Wine is a cut above.