2024 the best way to cook ribs review

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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, 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

From the Publisher

The Ultimate Meat Resource

Perfect Poached Chicken Breasts with Warm Tomato-Ginger Vinaigrette

425 recipes to impress

You'll learn the ways to cook family favorites such as Slow-Roasted Beef, Ultimate Beef Chili, Extra-Crunchy Fried Chicken, and Barbecued Pulled Pork. You'll also learn to master favorite restaurant dishes at home using recipes tested dozens of times in our test kitchen, recipes such as Best Prime Rib, Pepper-Crusted Beef Tenderloin Roast, and Sichuan Stir-Fried Pork in Garlic Sauce.

Everything you need to know to cook meat with confidence

Meat is expensive, so when we do get home to cook it, we want to cook it right. We feature 425 recipes for beef, pork, lamb, veal, chicken, and turkey in a sturdy hardcover. With practical tips, easy to follow recipes, and trustworthy test kitchen expertise on every one of its 500+ pages, The Cook's Illustrated Meat Book is the only resource you'll need for great results every time you cook meat.

425 Foolproof Recipes: Choose your family's favorite dishes and learn new ways to cook them. Why This Recipe Works: We cover our challenges and discoveries from the recipe development process. At the Meat Counter: Can't find the right cut? We let you know how you can modify a recipe with an alternative cut and still get great results. Step-by-Step Illustrations: Basic and advanced techniques are broken down into manageable steps and to help make you successful in the kitchen.

Recipes for Beef, Chicken, Pork, Lamb, & Veal

Grilled Glazed Pork Tenderloin Roast with Sweet and Spicy Hoisin Glaze

Pork Schnitzel

Roast Leg of Lamb

Jerk Chicken

Publisher ‏ : ‎ Cook's Illustrated; First Edition (October 1, 2014)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 504 pages
ISBN-10 ‏ : ‎ 1936493861
ISBN-13 ‏ : ‎ 978-1936493869
Item Weight ‏ : ‎ 4.1 pounds
Dimensions ‏ : ‎ 9 x 1.25 x 10.7 inches
Reviewer: Mr. McGibblets
Rating: 5.0 out of 5 stars
Title: Great Guide for Novice and Experienced Meat Enthusiasts Alike
Review: This book is fantastic. For starters, the recipes are delicious. At least the few I've made so far have been. I'm not particularly skilled at food preparation and I have a limited range of kitchen appliances at my disposal but I am a competent cook. That is to say I am capable of following directions and can perform all the usual kitchen operations without catching fire or cutting off my fingers. This book caters to people like me in that it breaks the recipes down into simple, easy to follow instructions and doesn't require a multitude of highly specialized gear.I am in no way implying that the recipes are too simple or basic for the avid cooks out there. The book is bound to teach you a few new tricks or at the very least, inspire you to think more creatively with your cooking. The writers have taken a thoughtful approach to classic recipes and broke them down to really analyze what makes them work and how they can be improved. Often times they employ seemingly odd combinations that yield delicious results There was a lettuce wrap that pairs ground pork with fish sauce, lime juice and mint. It was absolutely amazing. Then there was the chicken tikka masala. I am not very familiar with indian cuisine but the smell and flavor of this dish was something I can't describe. The spice combination created such a captivating, exotic aroma. It tasted like something id get at a nice restaurant.I've been on a bit of a cooking kick lately. More like a quest to expand my skills that has really lead to a lot of fun experiments and a fair number of cook book purchases. At one point I found myself torn between buying this or The Complete Meat Cookbook by Bruce Aidells. Unable to decide, I bought them both but I can definitively say I prefer Cook's Illustrated hands down. The reason being the quality of the book itself. It is hard covered and uses glossy pages with some nice color photos here and there. Very kitchen friendly. Just prop it open on the countertop along side the ingredients. It is also very intuitively laid out. Every recipe is grouped into sections based on the meat that composes it. It is easy to tell which recipes require the grill and it walks you through each individual element of the dish. What the thought process was. What they changed. Why they use one cut of meat over another. Before you even begin the actual cooking process, you will know why the dish is going to be great.

Reviewer: karen hennessy
Rating: 5.0 out of 5 stars
Title: Excellent cookbook
Review: Well worth the price

Reviewer: harold curtis
Rating: 5.0 out of 5 stars
Title: WONDERFUL and informative
Review: A Cook’s cookbook never disappoints!!! Absolutely FANTASTIC. Reviews products and brand choices, amazing directions, gives variations, truly a breadth of information, which can be exceptionally helpful to a novice, but further than that, because this book is specifically on meats, it teaches us everything our grandparents could have taught us and more. Cookbooks today just don’t explain cuts of meat, but this one does. Most younger people wouldn’t understand when and how to use different cuts, and it can even be a mystery in some cases to those of us not as young. Because this book is packed with such a large amount of informative tips, guidance and recipes, it has less room for photos, so you will not see a pic of every recipe. The completeness of this book however, is worth the lower amount of recipe images. I HIGHLY recommend this book, and have given it to my 20 yr old who now loves to cook. Since young adults don’t always like to listen to our ‘wealth of information’ to learn from after the age of 13, these series of books more than make up for many tips I myself would hope to show/teach my own ‘kids’. Definitely a great buy for someone who wants/needs to learn, and for someone out on their own for the first time. FANTASTIC BOOK.

Reviewer: LnM
Rating: 5.0 out of 5 stars
Title: Cook's Illustrated Meat Book: The Game Changing Guide
Review: I bought this book for myself/household a few weeks ago, with a book discount, and can only say it is an awesome book . I bought this one ( second order), when it was a lightning deal because I was so impressed; thought it would be a great gift. ~If you want to get into the nitty gritty of the how, what, when of meats (of all kinds, no lie), this is a great book. How do I know? Because I have been butchering some of my own meats for a while now.~OKAY it does not tell you how to butcher, but it does allow one to understand the cuts of meat, the how n why, and what to do with said cuts of meat..~Some awesome recipes! No, I have not tried all of them. I only bought the first book a month ago. I do however know,and enjoy Cook's Illustrated in general. Heck, even if I didn't know them, I would so love this book, it has so MUCH information! (stg)~This is just a really nice, classy book with GREAT details, in mpov. (Seriously, if you are one to "prepare/store/more knowledge", I would call it a great educational book, with lots of recipes too boost that concept.. (not the storing portion, just the education)~Funny thing is, I still have the second copy, unopened, (this one) as I couldn't decide who might appreciate it as much as I do.. Oh well, I will work on that..~ A home run for sure in mpov.. So worth the $$

Reviewer: S. Pena
Rating: 4.0 out of 5 stars
Title: Like Cook's Illustrated? Then this is a must-have!
Review: This is certainly a solid, well-photographed, thorough meat cookbook! It must weigh at least 5 lbs! OK, it's only 4, but that's still heavy! ;)It has your more basic recipes, but then it offers *fancier* type recipes or alternatives to the basic recipe. Between all the varieties of the recipes, you can definitely gather enough information to make up your OWN recipe (my typical way of cooking).What makes this such a great book is that before it offers those other recipes, it deals with the basic cooking of pretty much every type of meat. It has 41 pages of basic meat essentials. It also has plenty of tables of content (one for each section of the book - Beef/Pork/Lamb and Veal/Poultry). There is also an index in the back of the book.Another thing I like about this book is it doesn't waste a lot of space on photographs. Not to say there are NONE, but most illustrations are those pencil drawings we've grown to love from Cook's Illustrated, that demonstrate a step-by-step process.Essentially, this is 4 lbs of delicious meat heaven! 😀

Reviewer: M. Menard
Rating: 5.0 out of 5 stars
Title:
Review: A really good book to add to any recipe book collection. Has everything you need to know from the meat cuts, how to prepare and cook as well as 400 recipes you can't go wrong. only thing I would of liked in this book to make it a 7 stars would be more pics of the recipes, even small ones. it is still a 5 star book. Highly recommend especially summer is coming and BBQ fans are about to start cookin!!

Reviewer: S. Stevens
Rating: 5.0 out of 5 stars
Title:
Review: This book is fantastic. Goes into great detail not only what to do, but why to do it. The only downside I found is that many of the recipes need a good run up. Either salting, brining or other, so not ideal for just throwing something on. Plan (24hrs) ahead and you have amazing results.

Reviewer: Alexander I.
Rating: 5.0 out of 5 stars
Title:
Review: Das Buch ist ziemlich speziell, da es wirklich ausschliesslich um die perfekte Zubereitung von Fleisch geht. Das beginnt damit, dass von jedem Tier erst einmal alle möglichen Arten von Fleisch (Schnitten) erklärt und für jedes Stück verschiedene Zubereitungsarten empfohlen werden. Zusätzlich gibt es von jedem Fleischstück unterschiedliche Qualitätsarten - auch hierfür gibt es wiederrum unterschiedliche Empfehlungen für die perfekte Zubereitung.Die Anleitungen selbst sind über jeden Zweifel erhaben. Die Königsdisziplin is sicherlich ein perfektes Stück Fleisch perfekt sous vide zu Garen. Doch die Möglichkeit hat sicher nicht jeder. Umso besser, dass für jedes Stück Fleisch verschiedene Wege zum perfekten Ergebnis gezeigt werden. Das fängt bereits beim Würzen an - das Buch beschäftigt sich sogar mit dem Mahlgrad von Salz (oder doch das Einspritzen von Salzlake?) und der perfekten Dauer die das Salz einwirken sollte (oder eben nicht).Die Unterschiedlichen Zubereitungsarten und -anleitungen beinhalten dann: sous vide, Niedertemperatur im Ofen, Gasgrill, Kohlegrill, Holzgrill, Stein, Eisen, Schmoren, Backen... Jeder wird hier seine persönliche Lieblingsmethode finden und mit Präzision und wissenschaftlicher Methodik zum perfekten Ergebnis gelangen.Etwas Schade ist, dass die Fleischschnitte (Cuts) natürlich mit ihren amerikanischen Namen bezeichnet werden und im deutschen Teilweise anders heissen. Auch gibt es die amerikanische Qualitätseinteilung in Europa nicht - hier sollte man zum Metzger seines Vertrauens gehen und das gewünschte Fleisch genau besprechen. Zudem empfiehlt sich in jedem Fall die Anschaffung eines Fleischthermometers, wenn man die Anleitungen im Buch genau nachvollziehen will.Natürlich erschöpft sich das Buch nicht im blossen Garen von Fleisch, auch die passenden Beilagen werden empfohlen und es entsteht am Ende ein ganzes Gericht. Als kleiner Zusatz bietet das Buch auch Rezepte, wie man aus dem jeweiligen Sud des Fleisches noch wohlschmeckende Sossen herstellen kann.Alles in allem eine absolute Empfehlung für alle, die Fleisch wirklich perfekt zubereiten wollen - egal auf welche Weise.

Reviewer: J. Ortiz Rodriguez
Rating: 5.0 out of 5 stars
Title:
Review: Libro increíble. Enseña perfectamente como se debe de cocinar la carne. Lo negativo es que hablan de cortes de carne americano que son diferentes a los españoles pero muchos se pueden deducir su correspondencia al corte español. Recetas hay muchas y muy buenas aunque evidentemente al ser americano faltan recetas típicas españolas. Recomendable al 100% teniendo claro que está en inglés

Reviewer: Bruno
Rating: 5.0 out of 5 stars
Title:
Review: Great book for meat lovers who want to learn how to properly buy and cook it.