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Cook's Illustrated Meat Cookbook

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Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases


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Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases

30 review for Cook's Illustrated Meat Cookbook

  1. 4 out of 5

    Naomi Smart

    This book has all the meet recipes you could desire. I tried the Mexican pulled pork (yum) and grilled lemon chicken with rosemary. I will definitely be buying this

  2. 4 out of 5

    Lorraine Groom

    This should be in every cook's library. The recipes are great and the information on individual cuts of meat, storage, and preparation are both encyclopedic and practical.

  3. 4 out of 5

    Joanne

    Beautifully done and full of the insight and explanations that you've come to expect from America's Test Kitchen.

  4. 4 out of 5

    Arick Levine

  5. 5 out of 5

    Kristin Hagner

  6. 5 out of 5

    Brian

  7. 5 out of 5

    Chris Gail

  8. 5 out of 5

    Aki Wewe

  9. 4 out of 5

    brenda a. skerritt

  10. 4 out of 5

    Andrew Steel

  11. 5 out of 5

    Randy Hebert

  12. 4 out of 5

    Andrew

  13. 5 out of 5

    Eyenowhour

  14. 5 out of 5

    Erin M

  15. 4 out of 5

    Stephani Finley

  16. 5 out of 5

    Jane

  17. 5 out of 5

    Davia

  18. 4 out of 5

    Captngutts

  19. 5 out of 5

    Jon

  20. 5 out of 5

    Sam

  21. 4 out of 5

    George

  22. 5 out of 5

    Phyllis P. Gasperini

  23. 5 out of 5

    Patti Colwell

  24. 5 out of 5

    Jessica Bognar

  25. 4 out of 5

    Jonny

  26. 5 out of 5

    Paul Brown

  27. 4 out of 5

    Dave Frymier

  28. 4 out of 5

    Bob Chiarello

  29. 5 out of 5

    Carol Stolt

  30. 5 out of 5

    Lisa D. Knapp

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