Increase your meat-counter confidence with this must-have guide packed with 300+ kitchen-tested recipes.
Part cookbook, part handbook organized by cuts of meat (we cover beef and veal, pork, and lamb, plus ground meats), Meat Illustrated provides essential information and techniques to empower you to explore your options (including affordable and lesser-known cuts that shine with the right recipes). Illustrated informational spreads on different primal cuts cover shopping, storage, and prep pointers with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep, so you'll execute dishes as reliably as the steakhouse pros. Full-color recipe photos throughout preview your success.
MASTER OUR TECHNIQUES TO MAXIMIZE FLAVOR AND TEXTURE:
A small taste of the tips in store for curious cooks—soak ground meat in baking soda before cooking to tenderize it and pre-roast rather than sear fatty cuts before braising to avoid stovetop splatters.
RECIPES CAPTURE HOW WE EAT MEAT TODAY:
Meat’s a treat so we perfect cornerstone steaks, roasts, and chops, but also incorporate meat into flavorful, satisfying soups and complete meals with sides.
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 sausage from scratch (without a sausage maker). Learn how to make smaller cuts from larger roasts to save money and get exactly what you want.