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    Meat: A Kitchen Education [A Cookbook]
    Unavailable
    Meat: A Kitchen Education [A Cookbook]
    Unavailable
    Meat: A Kitchen Education [A Cookbook]
    Ebook1,174 pages6 hours

    Meat: A Kitchen Education [A Cookbook]

    By James Peterson

    4.5/5

    ()

    Currently unavailable

    Currently unavailable

    About this ebook

    Meat: A Kitchen Education is award-winning author James Peterson’s 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 Peterson’s unassuming yet authoritative style.
     
    Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, 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, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.
     
    Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with:
     
    Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised 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
    LanguageEnglish
    PublisherRandom House Publishing Group
    Release dateMay 30, 2012
    ISBN9781607744535
    Unavailable
    Meat: A Kitchen Education [A Cookbook]
    Author

    James Peterson

    JAMES PETERSON is a James Beard Award–winning food writer who has authored more than 15 books, including Glorious French Food, Cooking, Baking, and Vegetables. Trained as a chef in France, he has taught professional and home cooks at The French Culinary Institute and The Institute of Culinary Education. He lives in Brooklyn.

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    • 5/5
      Winner of a 2011 James Beard award, James Peterson has again outdone himself. I am not sure that I completely agree with his personal philosophy of eating less meat, but I completely agree that we should eat better meat, and that we should enjoy it more. The author covers all of the major meat groups but does it with a great eye toward classical cuisine. The recipes are always first-rate and easy to follow, his photographs are beautiful, and should he give up cooking, I think that Mr. Peterson could easily make a living as a photographer.