2024 the best way to cook beef ribs review

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The fourth-generation butcher presents the ultimate book on meat, sharing his knowledge on cuts and techniques, plus over seventy-five mouthwatering recipes.

For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth-generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it.

In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more.

Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses.

Throughout the pages of Meat, Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire.

“Pat LaFrieda has led the ‘butcher revolution’ in the United States. Every serious cook needs this instructional, well-illustrated, and very well written book.” —Martha Stewart, founder of Martha Stewart Living Omnimedia

“A fantastic resource for both the professional chef and the home cook.” —Chef Missy Robbins

“A valuable reference that will give readers a greater appreciation for not only their favorite cuts of meat, but their butcher as well.” —Publishers Weekly

ASIN ‏ : ‎ B00DPM7WGU
Publisher ‏ : ‎ Atria Books (September 2, 2014)
Publication date ‏ : ‎ September 2, 2014
Language ‏ : ‎ English
File size ‏ : ‎ 73543 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 619 pages
Reviewer: ABThomas
Rating: 5.0 out of 5 stars
Title: Beautiful educational book. Highly recommend.
Review: This is a beautiful book. I greatly enjoyed reading it and learned quite a few things about meat. I also tried a couple of the recipes and liked them - especially the sweetbreads. I have a few quibbles but not enough to mark it down. For instance, there is a statement about why to choose grain fed beef over grass fed beef. Simply put LaFrieda opines that grain fed tastes better because the cows are fatter and that is what makes beef tasty. What his statement does not consider is that most corn today is GMO in such a way as to hurt the environment. It also does not address the fact that some people (like my husband) do not like their beef to be so fatty. So little quibble on my part. Second quibble, is that they do not provide a list of butchers who can do the cuts. I live in a foodie area but the butchers here have not been so willing (maybe they just are not as talented). Again not really a quibble but an observation. Finally, my last quibble is more of an observation or personal preference. I, like most Americans, only want to see the final product. I am able to eat fish with head/eyes in tact but that's as far as it goes. The book has several pages that show the reader the image of a skinned animal. Very instructive but also more than I care to see. Every time I open the book and see the images I eat vegetarian. Not a good selling point. I know this is stupid on my part but it is a warning to others who feel similarly. Just be prepared.

Reviewer: charles g michel
Rating: 5.0 out of 5 stars
Title: this is by far the best. The description of the various meats provided me ...
Review: I have purchased many food related books, this is by far the best. The description of the various meats provided me with a new understanding of the meat that I prepare. The recipes included many from NYC restaurants and some from Pat LaFrieda's family. The recipes were interesting and made me want to cook immediately. I have tried a number of them and the results have been outstanding. I would recommend this book to everybody whether you like to cook or not. The photographs of the various meat cuts were beautiful and presented perfectly.

Reviewer: Allison Palmer
Rating: 5.0 out of 5 stars
Title: Love it
Review: Great information and pictures. Perfect addition to my collection

Reviewer: lion_1952
Rating: 5.0 out of 5 stars
Title: Great book and excellent customer service
Review: The content of the book is impressive. Although used, the book is in an excellent shape and came very fast, superbly protected for shipment. The customer service A+++.

Reviewer: Dominick Minervini
Rating: 4.0 out of 5 stars
Title: this is a great book. I saw some commentator remark that it ...
Review: If you are a meat lover, this is a great book. I saw some commentator remark that it was a personal story, which was dull, and little to do on food. I do not know if he was reading the same book I read. The personal stories were interesting, but only a sidebar. If you are going to be a chef, and include eating meat (veal, lamb, pork, poultry, beef) you have to get this book. If you remember the old time butcher with a chart of the different cuts of beef described on a wall chart, this is an expanded version of that. If the book was cut by 80% to just include the list of the different cuts of beef, and a description of each cut, the book would still be worth the price.

Reviewer: MGunz
Rating: 5.0 out of 5 stars
Title: It makes you Hungry.
Review: Great book, great pictures and some great recipes. I haven't tried every recipe in this book, but the ones I have, are pretty good. The author obviously knows his business and explains everything is a very straight forward way. Though I grew up butchering both farm animals and wild game, I learned a lot of new information. The author provides some surprising insight on "Grass Fed" beef, and Veal production. I liked everything about this book. You know how you know this is a good book on the subject? When you look through it, you get hungry.

Reviewer: Ella P
Rating: 5.0 out of 5 stars
Title: BEAUTIFUL!
Review: Enjoyed everything about MEAT, beautiful photography and stories. Shout out to the seller my copy was “brand new”. Thank you.

Reviewer: Charles Acker
Rating: 5.0 out of 5 stars
Title: Read this book and eat his meat.
Review: This is a wonderful book for us carnivores. Lots of great information, interesting stories and fun recipes. For examples I never new that veal was a by product of the dairy industry. Of course, one consequence of reading this book is that I hate New Yorkers. They have access to veal and an amazing array of great meat products. Where I live in Arizona we can get some beef, chicken, ultra-lean pork (blah), and a little lamb. La Freida's web site needs work, so I can try ordering online. Still, a great read.

Reviewer: J.
Rating: 5.0 out of 5 stars
Title:
Review: If you want to know more about meat and its cuts, best tools and subtle techniques to cook great meat at home, I would recommend it.I used to spoil very good cuts of meat (and expensive) at home the way I was treating and cooking it. After this book I dont " need " to go to restaurants anymore.And of course, 0 weird stomachs after eating meat since then (which is an indicator that the meat was in a bad state or not handled/stored correctly). Everything is explained here, even in the first pages.But expect to read how the author loves himself a bit. Aside from that, very good book.The recipes are incredible good detailed and very easy to follow. VERY EASY TO FOLLOW.

Reviewer: Thatiana Rolim
Rating: 5.0 out of 5 stars
Title:
Review: Livro perfeito!

Reviewer: Chucho Rogel
Rating: 5.0 out of 5 stars
Title:
Review: El mejor libro sobre la carne

Reviewer: misslawbore
Rating: 5.0 out of 5 stars
Title:
Review: Beautiful photographs and diagrams of different cuts plus recipes and how to's and the importance of what type of minced meat to use for burgers and how to cook them. After reading this you can start to engage in a meaningful relationship with your butcher

Reviewer: Jane
Rating: 5.0 out of 5 stars
Title:
Review: If you ever wondered what cuts of meat came from what part of the animal, now you'll know - cow, pig, lamb, chicken. Also methodology on how to cut full animal yourself. Also some great recipes but really expands your knowledge of all meat - highly recommend.