Bruce Aidells
In the last decade since the publicationÂ of Bruce Aidells's hugely successful ,The Complete Meat Cookbook,, called by the ,Washington Post, "authoritative" and "all-encompassing," the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is availableâ€” not only of beef, pork, lamb, and veal, but also of bison, venison, and goat.Â Today's shopperÂ confrontsÂ a host ofÂ bewildering, often misleadingÂ labels: "certified organic," "humanely raised," "vegetarian diet," and many more.,Whether the cookÂ shops atÂ the local farmers' marketÂ or the supermarket, ,The Great Meat, ,Cookbook, is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. With hundreds ofÂ  recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan andÂ Proscuitto; budget-friendlyÂ dishes like Melt-in-Your-Mouth Pork Shoulder; speedyÂ dinners like Mushroom-Stuffed T Bone Lamb Chops,Â and charcuterie and sausage selections,Â Aidells provides all the information needed for juicy results every time.
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The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat