The Cook & The Butcher
Juicy Recipes, Butcher’s Wisdom, and Expert Tips
Geared towards meat-loving home cooks looking for expert advice and inspiration, here are 100 delicious recipes for using the most popular cuts of meat, plus loads of tips from America’s favorite butchers. This friendly and accessible cookbook offers over 100 recipes for delicious meals using a wide range of popular beef, pork, lamb, and veal cuts and aims to help the home cook get the most out of meat for dinner. Each chapter begins with quick-cooking cuts and easy methods, like stir-frying, and progresses from there, offering recipes for grilling and pan-frying, and ending with recipes for more time-consuming cooking methods, such as roasting and braising. The recipes use a range of meat cuts that are easy to find at the butcher counter, and the flavors of the dishes, though varied and modern, are crowd-pleasing and familiar. Most of the recipes are accompanied by useful tips written by more than twenty butchers from across America.
In this innovative look at one of our favorite subjects, Brigit Binns draws on tips and tricks learned from renowned butchers and expert steak-house chefs to show you the best ยญยand most delicious ยways to cook beef, pork, lamb, and veal at home. Meat is the star in this collection of over 100 modern recipes, which use fresh, seasonal ingredients and a wide range of cooking methodsย from stir-frying, sautรฉing, and panfrying to grilling, roasting, braising, and smoking. ยBinns introduces us to such flavor-boosting cooking practices as residual-heat roasting, which slowly cooks large cuts to perfection in the lingering heat of a turned-off oven; double-searing steaks and chops on both ends of a long resting period to develop a tempting crust and melt-in-your-mouth texture; and seasoning meat before and during cooking. She also demystifies both the everyday and the novel techniques youย’ve always wondered about, like how to make jerky; how to grind meat at home for sausages and burgers; how to butterfly, stuff, and tie meat; and how to pound, apply breading, and cook various cuts for the best results. This is the perfect book for meat lovers and aspiring butchers.
Product Information:
-
Item Price :0.00
*Price Subject To Change -
Where to buy (buying from this supplier supports this website):
-
Made in USA:yes
Published On: 11/26/2018
High quality websites are expensive to run. If you help us, weโll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we donโt have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please donโt think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50ยฐF so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.
Moderators