The Meat Cookbook Know the cuts Master the skills Over 300 recipes 1st Edition by Nichola Fletcher ISBN 1409345025 9781409345022
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ISBN 10: 1409345025
ISBN 13: 9781409345022
Author: Nichola Fletcher
This is your one-stop guide to meat – how to choose, prepare, cook, and enjoy it. From slow-cooking for maximum flavour to hot-smoking or creating the perfect Sunday roast, this definitive guide has all the answers for keen meat cooks.
Get the best from your meat with step-by-step preparation and cooking techniques, and learn the butcher’s art with home butchery skills.
Discover why cuts matter, how to recognize top-quality meat, the most reliable test for doneness, and much, much more.
Cook more than 300 of the world’s best poultry, pork, beef, lamb, and game dishes such as Jamaican Jerk Chicken, Portuguese Pork with Clams, Kerala beef, and Barbecued Moroccan Lamb. 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 flavour combinations.
The Meat Cookbook Know the cuts Master the skills Over 300 recipes 1st Edition Table of contents:
Chapter 1: Understanding Meat Cuts and Their Characteristics
- Overview of Meat Cuts
- Beef, Lamb, Pork, Poultry, and Game: Key Differences
- Understanding the Anatomy of Animals: From the Butcher’s Perspective
- How to Choose the Right Cut for Your Recipe
- Tips for Storing and Preparing Meat
Chapter 2: Essential Butchery Skills
- How to Break Down a Whole Animal
- Knife Skills for Meat Preparation
- Deboning and Trimming Meat Cuts
- Understanding Marbling and Aging Meat
- Preparing Meat for Cooking: From Brining to Tenderizing
Chapter 3: Cooking Techniques for Meat
- Dry Heat Cooking: Roasting, Grilling, and Searing
- Moist Heat Cooking: Braising, Stewing, and Poaching
- Grilling and Smoking Meat: Tips for Flavorful Results
- Sous-Vide Cooking and the Low-and-Slow Approach
- Carving and Serving: Presenting Meat Beautifully
Chapter 4: Beef – Know the Cuts, Master the Dishes
- Cuts from the Forequarter: Chuck, Rib, Brisket
- Cuts from the Hindquarter: Sirloin, Round, Flank
- Recipes for Steaks, Roasts, and Ground Beef
- Braising and Slow-Cooking Beef
- Special Beef Recipes: Steak Frites, Beef Wellington, and More
Chapter 5: Lamb – Exploring the Cuts and Recipes
- Shoulder, Leg, and Rack: Understanding Lamb Cuts
- Boneless vs. Bone-In Cuts
- Lamb Roasts, Stews, and Grilled Dishes
- Recipes for Classic and Modern Lamb Dishes
- Enhancing Lamb with Herbs and Spices
Chapter 6: Pork – The Versatile Protein
- Understanding Pork Cuts: Loin, Shoulder, Belly, and Ham
- Cooking Methods for Pork: Roasting, Grilling, and Slow-Cooking
- Pork Recipes for All Occasions: From Quick Meals to Special Roasts
- Mastering Pork Belly, Ribs, and Sausages
- Perfect Pairings: Sauces, Sides, and Accompaniments for Pork
Chapter 7: Poultry – Mastering Chicken and Beyond
- Understanding Chicken Cuts: Breast, Thigh, Drumstick, and Whole Bird
- Cooking Chicken: Roasting, Grilling, and Poaching
- Recipes for Chicken, Duck, and Other Poultry
- Making the Most of Poultry Bones: Stocks and Broths
- Techniques for Perfect Roast Chicken and Braised Poultry
Chapter 8: Game – Wild and Wonderful Meats
- Venison, Pheasant, Rabbit, and More: An Introduction to Game Meats
- Best Cooking Methods for Game: Roasting, Grilling, and Stewing
- Preparing and Cooking Exotic Game Cuts
- Flavor Pairings for Game Dishes: Herbs, Fruits, and Spices
- Game Recipes: Roasted Venison, Braised Rabbit, and Game Pâté
Chapter 9: Sausages, Cured Meats, and Charcuterie
- The Art of Sausage Making: Types and Techniques
- Curing and Smoking Meats: How to Make Your Own Bacon, Ham, and Salami
- Recipes for Charcuterie: Pâtés, Terrines, and Rillettes
- Tips for Successful Sausage Stuffing and Cooking
- Pairing Sausages and Cured Meats with Wines and Sides
Chapter 10: Meatless Alternatives and Sides to Complement Meat
- Meat Substitutes and Alternatives for Non-Meat Eaters
- Side Dishes That Pair Perfectly with Meat
- Fresh Salads, Roasted Vegetables, and Grains to Balance Meats
- Sauces, Condiments, and Relishes for Meat Dishes
- Creating a Complete Meal: Planning and Pairing Ideas
Chapter 11: A Guide to Pairing Meat with Wines and Beverages
- Understanding Wine Pairing with Different Meat Cuts
- How to Match Red, White, and Rosé Wines with Meat Dishes
- Pairing Game Meat with Robust Beverages
- The Role of Beer, Cider, and Spirits in Meat Pairings
- Tips for Choosing the Right Drink for Every Occasion
Chapter 12: 300+ Recipes to Master the Meat-Cooking Skills
- Recipe Index Organized by Meat Type
- Beef, Lamb, Pork, Poultry, Game, Sausages, and Cured Meats
- Step-by-Step Instructions for Both Beginner and Advanced Cooks
- International Meat Dishes and Regional Specialties
- Quick Meals, Special Occasions, and Slow-Cooked Feasts
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