Eminently practical and truly 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 understand 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 should you really 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 of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should 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 plenty 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 should 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 getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases
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Taking meat cooking to the next level, an awesome Cook’s book. Having been my go-to resource for learning new cooking techniques, acquiring kitchen tools to up my cooking game, and a back cover of drool worthy pictures of inspiring recipes, Cook’s Illustrated does not disappoint with its new “meat” book. It reads like a master class in meat and poultry, starting from selecting cuts, through pre-cooking preparation, to the actual cooking, and the most important step, to finishing the meat once its is off the heat.The techniques are…
Will set you up for a lifetime of deliciousness I owe a huge debt to America’s Test Kitchen and their Cook’s Illustrated cookbooks, whether they realize it or not; their books have been a staple in my reading library for nearly 20 years now. Many of the techniques I use in my cooking are founded on principles and tips that I’ve gleaned from their work.A book focused solely on meat may seem too focused at first blush. But when you think about it, most people’s meals are centered around the protein; we…
Everything you EVER wanted to know about meat…. a must have for any cook!!! Not enough stars…A 10 in my book!!!!!Finally Cooks Illustrated has published a cookbook that will go down legendarily as one of their BEST ever!!! The discussion of meat and anything to do with it has been thought through and discussed and varied for ages with no consensus by a majority. Should you roast at high heat or low heat? Should you brine or not brine etc. etc… But long last, Cooks has composed a cookbook that deals with EVERYTHING…. and I mean EVERYTHING that has to do…