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Meat: A Kitchen Education [A Cookbook],Used
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Meat: A Kitchen Education is awardwinning author James Petersons guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Petersons unassuming yet authoritative style.Instruction begins with an informative summary of meat cooking methods: sauting, broiling, roasting, braising, poaching, frying, stirfrying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pts, terrines, and broths that are the base of so many dishes. His trademark stepbystep photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniquesfrom trussing a whole chicken to breaking down a whole lamb.Whether youre planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, youll find it in Meat along with:Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; LongBraised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more.No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.Winner 2011 James Beard Cookbook Award Single Subject Category
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