- 425 “bullet proof” recipes
- Recommended temperatures throughout
- Learn how and what meat to buy
- Tips for matching cut with cooking technique
Put down the skewers and shut down the grill. This Meat Book is so comprehensive the first several pages will actually have you stepping away from the stove and into your grocer, or butcher shop. Learn how to buy the best cuts of beef, pork, lamb, veal, chicken and turkey before you ever think about cooking them.
The Cook’s Illustrated Meat Book will help you match meat cut to cooking method to guarantee the best results. Sautéing is best for thin cutlets and medallions, while pan searing is best for boneless steaks and chops. Roasting is best for big cuts, but consider braising for tougher pieces of meat. And, with recommended temperatures scattered throughout, you'll learn how to use a thermometer for more than just your final doneness temperature.
Arm yourself with Cook’s recommend “Tools of the Trade,” including the Super-Fast Thermapen. We love their advice on knives, pots and pans.
Once armed and ready to tackle any piece of meat that dares cross your kitchen, Cook’s Meat Book offers over 425 “bullet proof” recipes. Everything from Steak Tips with Mushroom-Onion Gravy, to Barbecued Chicken Kabobs, to Tandoori Lamb Chops. Step-by-step instructions, ingredient lists, and recommend temperatures accompany every recipe. Unique to Cook's Illustrated are the explanations of why the recipe works. They cover the unique challenges and discoveries from the development process. A must-have for any cook's library.