Meat: A Kitchen Education [A Cookbook]

Meat: A Kitchen Education is award-winning author James Petersons guide for carnivores with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques presented with Petersons unassuming yet authoritative style. Instruction begins with an informative summary of meat cooking methods: sauting broiling roasting braising poaching frying stir-frying grilling smoking and barbecuing. Then chapter by chapter Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken turkey duck quail pheasant squab goose guinea hen rabbit hare venison pork beef veal lamb and goat. Along the way he shares his secrets for perfect pan sauces gravies and jus. Peterson completes the book with a selection of homemade sausages pts terrines and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniquesfrom trussing a whole chicken to breaking down a whole lamb. Whether youre planning a quick turkey cutlet dinner Sunday pot roast supper casual hamburger cookout or holiday prime rib feast youll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins Almonds and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove oven or grill and master the art of cooking meat. Winner 2011 James Beard Cookbook Award Single Subject Category