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Meat Illustrated

A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds

Edited by America's Test Kitchen
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Hardcover (Paper-over-Board, no jacket)
$45.00 US
America's Test Kitchen | Cook's Illustrated
9.13"W x 10.69"H x 1.13"D   | 56 oz | 8 per carton
On sale Oct 27, 2020 | 432 Pages | 9781948703321
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MEAT EATERS, REJOICE: Increase your meat counter confidence with this award-winning meat cookbook that shows you how to cook 72 cuts of meat in 300+ kitchen-tested recipes!

With chapters organized by animal and its primal cuts, Meat Illustrated is the meat eater’s go-to meat cookbook and handbook! Discover essential information and techniques that will empower you to make steakhouse-worthy meals and explore everything your butcher shop has to offer. Inside you’ll find:
 
• 300+ recipes covering 72 cuts of meat—including beef, pork, lamb, and veal
• Cut-specific guidance on buying, prepping, storing, cooking, and more
• Step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations
• Need-to-know techniques, from smoking and grilling to braising and curing
 
Learn the best methods for center-of-the-plate meats like Butter-Basted Rib Steaks (spooning hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), and meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat). And get ideas on how to complete your meals with delicious sides like Fried Brown Rice with Pork and Shrimp or Libyan-style chickpea and orzo soup!
 
So, don’t just go to the butcher—become the butcher. Full of comprehensive, hands-on guidance, this ultimate meat cookbook takes the mystery out of buying and cooking meat like a pro.
Cookbook Award Winner of 2021 in the General category — INTERNATIONAL ASSOCIATION OF CULINARY PROFESSIONALS (IACP)

"If you’ve struggled to cook meat to perfection in the past, this big, beautiful book should fix the problem. From the dedicated writers at America’s Test Kitchen, Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds is a well-written graduate course in how to turn out a succulent steak, flavourful stew or quickie burger." —Montreal Gazette

About

MEAT EATERS, REJOICE: Increase your meat counter confidence with this award-winning meat cookbook that shows you how to cook 72 cuts of meat in 300+ kitchen-tested recipes!

With chapters organized by animal and its primal cuts, Meat Illustrated is the meat eater’s go-to meat cookbook and handbook! Discover essential information and techniques that will empower you to make steakhouse-worthy meals and explore everything your butcher shop has to offer. Inside you’ll find:
 
• 300+ recipes covering 72 cuts of meat—including beef, pork, lamb, and veal
• Cut-specific guidance on buying, prepping, storing, cooking, and more
• Step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations
• Need-to-know techniques, from smoking and grilling to braising and curing
 
Learn the best methods for center-of-the-plate meats like Butter-Basted Rib Steaks (spooning hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), and meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat). And get ideas on how to complete your meals with delicious sides like Fried Brown Rice with Pork and Shrimp or Libyan-style chickpea and orzo soup!
 
So, don’t just go to the butcher—become the butcher. Full of comprehensive, hands-on guidance, this ultimate meat cookbook takes the mystery out of buying and cooking meat like a pro.

Praise

Cookbook Award Winner of 2021 in the General category — INTERNATIONAL ASSOCIATION OF CULINARY PROFESSIONALS (IACP)

"If you’ve struggled to cook meat to perfection in the past, this big, beautiful book should fix the problem. From the dedicated writers at America’s Test Kitchen, Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds is a well-written graduate course in how to turn out a succulent steak, flavourful stew or quickie burger." —Montreal Gazette

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