The Meat Cookbook

Product Information

Offering a tasty take on classic steak dishes, this manly meat-eater cookbook provides a meal for every occasion. By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. All the recipes include timing and temperature charts for perfect results every time, and there’s expert advice on pairing meats with other foods for exciting flavor combinations. I like the range of cooking techniques and styles she shares in this book – truly global flavors – and I think the layouts make it super easy to read. It explores the connection between nature and farming and the result is a mixture of hands-in-the-earth farm stories and meat-first carcass balanced seasonal recipes.

Afghanistan, Albania, Algeria, American Samoa, Andorra, Angola, Anguilla, Argentina, Armenia, Azerbaijan Republic, Belarus, Benin, Bhutan, Bosnia and Herzegovina, Botswana, British Virgin Islands, Burkina Faso, Burundi, Cameroon, Cape Verde Islands, Central African Republic, Chad, Channel Islands, Comoros, Cook Islands, Côte d'Ivoire (Ivory Coast), Democratic Republic of the Congo, Djibouti, Equatorial Guinea, Eritrea, Ethiopia, Falkland Islands (Islas Malvinas), Fiji, French Polynesia, Gabon Republic, Gambia, Georgia, Ghana, Greenland, Guam, Guinea, Guinea-Bissau, Guyana, Haiti, India, Iraq, Kazakhstan, Kenya, Kiribati, Kyrgyzstan, Laos, Lebanon, Lesotho, Liberia, Libya, Macedonia, Madagascar, Malawi, Mali, Marshall Islands, Mauritania, Mauritius, Mayotte, Micronesia, Moldova, Mongolia, Montenegro, Morocco, Mozambique, Namibia, Nauru, Nepal, Netherlands Antilles, New Caledonia, Niger, Nigeria, Niue, Palau, Papua New Guinea, Puerto Rico, Republic of the Congo, Russian Federation, Rwanda, Saint Helena, Saint Pierre and Miquelon, Saint Vincent and the Grenadines, San Marino, Senegal, Serbia, Seychelles, Sierra Leone, Solomon Islands, Somalia, Suriname, Svalbard and Jan Mayen, Swaziland, Tajikistan, Tanzania, Togo, Tonga, Tunisia, Turkey, Turkmenistan, Tuvalu, Uganda, Ukraine, Uzbekistan, Vanuatu, Vatican City State, Venezuela, Virgin Islands (U.All Pipers Farm meat is blast frozen at the perfect moment, locking in important nutrients and guaranteeing it tastes amazing. Within these pages, you’ll discover a wondrous array of meat-centric recipes, courtesy of pitmasters, butchers, hunters, and world-famous chefs. No matter if you are using the oven, grill, Dutch oven, or a skillet, chef and restaurateur Keith Sarasin details how best to respect the hard work and energy required to bring meat from the fields to the table.

Our founding principles of farming in partnership with nature, using native breeds to convert glorious grass into majestic meat, and supporting family farms not factory farms, are of course at its core. Discover why cuts matter, how to recognize top-quality meat, why well-raised meat tastes better, and reliable checking methods to know when meat is cooked. From slow-cooking for maximum flavor to hot-smoking or creating the perfect roast, this definitive guide has all the answers for avid meat cooks.All the mouth-watering recipes for pork, lamb, beef, poultry, game and offal include timing and temperature charts to make sure you get the perfect flavour, plus help with choosing which herbs go with different meats.