In the last decade since the publicationof Bruce Aidells's hugely successful "The Complete Meat Cookbook," called by the "Washington Post" "authoritative" and "all-encompassing," the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available not only of beef, pork, lamb, and veal, but also of bison, venison, and goat.Today's shopperconfrontsa host ofbewildering, often misleadinglabels: "certified organic," "humanely raised," "vegetarian diet," and many more.
Whether the cookshops atthe local farmers' marketor the supermarket, "The Great Meat" "Cookbook" is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. With hundreds of recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan andProscuitto; budget-friendlydishes like Melt-in-Your-Mouth Pork Shoulder; speedydinners like Mushroom-Stuffed T Bone Lamb Chops, and charcuterie and sausage selections, Aidells provides all the information needed for juicy results every time.
About the Author
Bruce Aidells is the owner and founder of Aidells Sausage Company, whose products are distributed nationally. He has recieved many awards from the National Association for Specialty Food Trade, and he writes a food column for the San Jose Mercury News. He lives in Kensington, California.