Eminently practical and really trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat.
Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated remember that preparing meat doesn’t start at the stove it starts at the store.
The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long must you in reality refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining).
Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and provide an explanation for point by point how and why you must follow our steps and what may happen if you don’t.
425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide a number of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more.
The Cook’s Illustrated Meat Book also includes equipment recommendations (what must you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step by step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or on the brink of carve prime rib the Cook’s Illustrated Meat Book covers the entire bases