The Complete Meat Cookbook - Bruce Aidells

"Grass-fed." "Organic." "Natural." "Pastured." "Raised Without
Antibiotics." "Heirloom Breed." Meat has never been better, but the vast
array of labels at today's meat counter can overwhelm even the savviest
shopper. Which are worth the price? Which are meaningless? Bruce
Aidells, America's foremost meat expert and the founder of Aidells
Sausage Company, makes sense of the confusion and helps you choose the
best steaks, chops, roasts, and ribs and match them to the right
preparation method.The definitive book for our time, The Great Meat Cookbook includes•
hundreds of extraordinary recipes, from such "Great Meat Dishes of the
World" as Whole Beef Fillet Stuffed with Prosciutto and
Parmigiano-Reggiano
to economical dishes that use small amounts of
meat, like Thai Pork Salad, to American classics like Steak House
Grilled Rib Eye• handy recipe tags like "Fit for Company," "In a Hurry," and "Great Leftovers" that help you match each dish to the occasion• at-a-glance guides to all the major cuts, with a full-color photo of each• recipes for handcrafted sausages, pts, confits, and hams• recipes for newly popular meats like bison, goat, heirloom pork, and grass-fed beef, veal, and lamb• recipes for underappreciated parts that make delicious dishes without breaking the bankWith
straight talk and an affable voice, Aidells provides every single bit
of information you need to get comfortable in the kitchen, from which
thermometers are the most reliable, to instructions for thawing frozen
meat from the farmers' market, to tips that will make you a grill and
barbecue pro.