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"Carnivores with an obsession for perfection will likely have found their new bible in this comprehensive collection." –Publishers Weekly

The Ultimate Meat Resource

Whether you’re grilling hamburgers or roasting big beef tenderloin, no one wants to waste time and money on inferior recipes. The Cook’s Illustrated Meat Book is a master class in meat and poultry that will give you the skills you need to cook with absolute confidence. We begin with a comprehensive guide that covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining).

Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps (and what may happen if you don’t).

Then there are the recipes—425 foolproof recipes from twenty years of America’s most trusted cooking magazine such as Pan-Seared Thick-Cut Steaks, Juicy Pub-Style Burgers, Oven-Barbecued Spareribs, Slow-Roasted Bone-In Pork Rib Roast, Garlic-Roasted Leg of Lamb, Grilled Glazed Boneless, Skinless Chicken Breasts, Julia Child’s Roast Turkey, and more. Every page features practical and valuable information distilled from cooking thousands of pounds of beef, pork, and poultry to the exacting standards of the test kitchen.


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