Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut

Capa
Quirk Books, 2005 - 311 páginas
2 Resenhas
At last, a field guide to identifying and selecting more than 200 different cuts and kinds of meat, from beef and poultry to game and cured meat!

An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available.

This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared.

Trips to the butcher's aisle will no longer be intimidating, and you'll never end up with a cut that's too tough for dinner.
 

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LibraryThing Review

Comentário do usuário  - septuagesima - LibraryThing

Aliza Green's "Field Guide to Meat" has a subtitle. The subtitle is a very comprehensive claim. The book is broken into general headings covering specific meats: beef, veal, pork lamb, poultry and ... Ler resenha completa

Conteúdo

Introduction 1 I BEEF
2
Beef Rolls
7
Bones and Marrow
9
Bottom Round
11
Bottom Sirloin Butt
14
Brisket
16
Cheeks
18
Chuck Roasts and Steaks
20
Breast and Barbecue Ribs
156
Chops
158
Ground Lamb
161
163
163
Loin
166
Neck
168
Rack
170
Shank
172

Coulotte
24
Flank Steak
26
Ground Beef and Cube Steak
28
Hanging Tender
31
Knuckle
33
Oxtail
35
37
37
Rump
41
Shank
42
Short Ribs
44
Shoulder Center
47
Shoulder Tender
48
Skirt Steak
50
Strip Loin
52
TBone and Porterhouse Steaks
55
Tenderloin
57
Top Blade Steak
60
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61
Top Sirloin Butt
64
TriTip
66
Variety Meats and
68
VEAL
76
Breast and Ribs
79
Feet
81
Ground Veal
83
85
85
Loin
88
Marrow and Knuckle Bones
90
93
93
Shank
95
Shoulder
97
Tenderloin
99
Variety Meats
101
PORK
108
Barbecue Ribs
111
Belly
115
Chops
116
119
119
Feet
123
Ground Pork
124
Head Jowl Ear and Tail
126
128
128
Loin
132
Neck Bones
134
Rack
135
Shank and Hock
137
Shoulder
140
Sirloin
143
Suckling
144
Tenderloin
146
Variety Meats
148
LAMB
153
Shoulder
175
Sirloin
177
Suckling Lamb
179
Tenderloin
181
Variety Meats
183
POULTRY AND GAME BIRDS
188
Chicken
189
Duck
195
Foie Gras Duck and Goose
201
Goose
204
Grouse
207
Guinea Fowl
210
Ortolan and Beccafico
212
Ostrich Emu and Rhea
214
Partridge
217
Pheasant
219
Pigeon Dove and Wood Pigeon
221
Quail
224
Turkey
226
Woodcock
229
GAME AND OTHER DOMESTICATED MEATS
232
Alligator
233
Armadillo
235
Bear
237
Beaver
239
Bison and Beefalo
242
Goat and
245
Hare
247
Horse and Donkey
249
Muskrat
251
Opossum
253
Rabbit
255
Raccoon
257
Rattlesnake
259
Squirrel
260
Venison
262
Wild Boar
265
SAUSAGE AND CURED MEATS
268
Cooked Sausages
269
Cured Sausages
271
Fresh Sausages
276
Loafs Cooked and Jellied
282
Bacon
283
Ham Cooked
284
Ham Country Style
286
Ham Uncooked European Style
287
Cured Meats
290
Roasting Chart
294
Index
297
Sources
310
Acknowledgments
311
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Sobre o autor (2005)

Aliza Green is a chef, food writer, and teacher based in Philadelphia. She is the author of Field Guide to Produce and the co-author of the James Beard Award-winning cookbook Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist.

Informações bibliográficas