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Whether it's a perfectly done roast, an expertly grilled steak, slow-cooked ribs, or a robustly flavored stew, there’s nothing like the satisfying savor of meat. Today’s naturally lean cuts call for special treatment and updated cooking techniques so they turn out tender, juicy, and flavorful. Called "the book for the new meat world order” by the LA Times and hailed as “definitive” by countless reviewers, this authoritative guide ensures that you’ll get superb results every time, whether you’re a confirmed carnivore or a sometime meat eater.
Everything you need to know is here, including straight talk on how to choose the right cut for every occasion: a great steak, a pork roast for a weeknight, or a leg of lamb that’s easy to carve • simple seasoning techniques, such as dry rubs, wet marinades, flavor brines, herb pastes, and fast sauces • advice on how to cook each cut to just the right temperature • more than 230 recipes, ranging from the ethnic and eclectic to everyday classics, from Nogales Steak Tacos and Tuscan Herb-Infused Pork to Lisa’s Lazy Pot Roast • hundreds of tips on meat cookery that will enlighten even expert cooks. Attractively & usefully illustrated.
Hardback, 604 pages.
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