2024 the best way to cook lamb chops review

Price: $37.50 - $35.50
(as of Dec 17, 2024 12:30:16 UTC - Details)

Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale―and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world―start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak―the be-all and end-all of grilling one-upmanship―and a cooler full of ice-cold cheap beer).

This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.

Publisher ‏ : ‎ Artisan; Illustrated edition (May 20, 2014)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 312 pages
ISBN-10 ‏ : ‎ 1579655270
ISBN-13 ‏ : ‎ 978-1579655273
Item Weight ‏ : ‎ 3.05 pounds
Dimensions ‏ : ‎ 8.81 x 1.06 x 10.31 inches
Reviewer: Larbo
Rating: 5.0 out of 5 stars
Title: I was really glad to see this book come out
Review: Having relished Tom Mylan’s no-bulls*** writing about food and his irreverent skewering of foodie culture since the days of his Grocery Guy blog, I was really glad to see this book come out. And he hasn’t changed much. From the get-go, with the f-bombs dropped in the Foreword, this book lets you know that it is a brash, personal take on how we could make our food better, one piece of meat at a time. And for all the blood, sweat, and tears that he and his crew have put into this effort, learning how to butcher, opening a meat shop in Brooklyn on a shoestring, he’s clearly had a blast. Now, with this book, you can consider yourself invited to the party.While the writing on every page is a treat to read (if you consider being taken for a joyride by work-crazed and alcohol-sodden butchers a “treat), I don’t think there’s another book out there that packs in so much practical information: what to look for in a healthy, happy animal and its carcass, how to cut it up, how to cook many of the different cuts. You can even learn how to cook a steak sous-vide in a Crock Pot.But this is far from being a manual, a simple cookbook, or an earnest treatise on what’s wrong with our food system. It’s a very personal story of how one guy found his calling thinking about how we could produce better meat, at every step along the way, and turned that commitment into a small business that helps ensure a living for some of those people who are trying to do things right.Which is not to say that the book is perfect and gets everything right. I have a few bones that I’d like to pick with him (preferably over a bottle of bourbon). Making mashed potatoes with an immersion blender instead of a ricer (199) is a terrible idea, unless you enjoy eating wallpaper paste. He calls for cooking a turkey breast to 170ºF (190). That’s 5 degrees more than the USDA recommends – and they want you to cook the s*** out of your meat (because they don’t keep the s*** out of it in the first place). But, hey, if you enjoy eating chalk, go ahead. The sausage section is skimpy, with only 3 recipes (one of which calls for a one-ounce package of ranch dressing seasoning), and their sausage-making technique is not that great. Finally, they celebrate guzzling down gallons of ice cold, cheap, commercial beer. This seems to run counter to everything else that they’re championing about meat and food in general: support small, local producers who are taking the time and going to the trouble of making really good s***.Hopefully he’ll make enough money from this book that he’ll be able to slow down a little and enjoy decent beer or a good cocktail instead of chasing a Jäger bomb with an Irish Car Bomb. I love what he’s doing with the Meat Hook store and with this book, and I have no fear of it turning him into some hipster, foodie douchebag, so I wish him all the success in the world.

Reviewer: zk59
Rating: 5.0 out of 5 stars
Title: Can't wait to start butchering my own meat!
Review: I've been looking to learn how to butcher my own meats at home to save money for a while now. Heard about this book on one of my favorite food blogs and after previewing the first 10 or so pages I ordered it right away. I'd never heard of The Meat Hook or Tom Mylan before, but they seem extremely passionate and knowledgeable. Would love to visit their shop in Brooklyn some day.The book is written straightforward (i.e. no BS), but with some humor. We're talking gorgeous cuts of meat floating in space (trust me, it works) and some funny anecdotes. And, naturally, the recipes and techniques all sound delicious and not completely impossible to prepare at home (like some cookbooks I've read).Overall, if you want a well written book to learn about butchering and get some great recipes; I don't think you could do much better than The Meat Hook Meat Book.

Reviewer: S. S. Conover
Rating: 5.0 out of 5 stars
Title: I first got this book from my library when it ...
Review: I first got this book from my library when it came out last year. I didn't get to finish reading it so I put the digital version on my wish list waiting for the price to go down. I just couldn't justify spending $20. But when I saw it for $2.67, you betchya I got it! Now I can leisurely read at my pace and reference it when necessary!

Reviewer: Kindle Customer
Rating: 5.0 out of 5 stars
Title: My Favorite Cookbok purchase to date
Review: I took a class at the Meat Hook, It changed how I look at beef. Not only will you be amazed by the sheer butchering spectacles included in the book, but the recipes will make you want to become a butcher, just so you can execute them properly. Inside out chicken pot pie, sheer butchering madness

Reviewer: Swanstache
Rating: 5.0 out of 5 stars
Title: Purchase this now!!!
Review: Buy this book!! Do it right now! Have you ever wanted to be a hipster butcher? If so let this be your bible;). Seriously though this is a great book! It has it all stories, great recipes and excellent images! I only wish the book has a volume two!

Reviewer: Alyssa Carroll
Rating: 5.0 out of 5 stars
Title: When I saw this was a recommended book by Steven Reichlin (who my husband loves) I ...
Review: I bought this for my hubby for Christmas. When I saw this was a recommended book by Steven Reichlin (who my husband loves) I jumped on buying it. I flipped through it when it arrived and I'm excited for him to do some grilling!!!

Reviewer: Janet K Hoadley
Rating: 3.0 out of 5 stars
Title: Disappointing
Review: I really wanted to like this book more. I'm always on the lookout for things to recommend to customers, especially those things that make our meats and products more useful.Unfortunately, this book won't be on the list. Less than 50 pages in I was wondering about the swearing within the pages. Some folks talk that way, true, but many don't like it and they don't have to pick up this book. Doesn't that, then, turn a lot of possible customers away?OK so that's personal preference. Then it mentions how beef is "pumped full of synthetic hormones and antibiotics" (no, it's not) and has 'fat kid' burger blend...funny? I think many will disagree. It tells more stories about their business and drinking recipes (the pina colada recipe was an interesting addition) with some interesting looking recipes.Maybe it's a "millennial" outlook with a different sense of humor, but there should be more butcher info in a book that talks of butchering and cooking. I think that Adam Danforth's butchering books deal with that subject in a much better way, without the posing with pig head with a cigarette hanging from your mouth comments.There were some interesting looking recipes, but to justify the cost of the book...not so much. The photos in space just looked weird. By the time I got to the pork section I was pretty disappointed.In full disclosure I previewed on NetGalley, but I had hoped for something to recommend. This just isn't it, and wasn't it before the fat kid burgers and cannibal (raw) sandwich. Sometimes dancing on the edge is good - it pushes boundaries and gets attention. For me, this gets attention the wrong ways, and one or two things can get a pass. It goes beyond it.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: You need this reference!
Review: This is the most helpful meat instruction book I have ever read. It is clear on how to choose, cut, and prepare meats. It has great recipes. Photos and art are wonderful and fun.

Reviewer: Matt Darch
Rating: 5.0 out of 5 stars
Title:
Review: Good book. I am a fan of their videos and I wanted to buy the book to support what they do. I work with meat, butchering and cooking so I didn’t think the book would have any big revelations for me but I was pleasantly surprised. There are some fun recipes and some insights into the operation of their butcher shop and it is all quite interesting and enjoyable to read.

Reviewer: Jez
Rating: 5.0 out of 5 stars
Title:
Review: Good book for anyone who wants enhance their understanding of meat processing from a sustainable perspective, where quality rules above all. Great recipes that will make you seem better than you really are. Highly recommendeded.

Reviewer: Marta Nowacka
Rating: 3.0 out of 5 stars
Title:
Review: everything I expected and more!

Reviewer: Mrs 1ita Maharaj
Rating: 5.0 out of 5 stars
Title:
Review: Husband loves this (by request).