2024 the best recipe for pork chops review

Price: $8.99
(as of Dec 07, 2024 12:13:15 UTC - Details)

“Grass-fed.” “Organic.” “Natural.” “Pastured.” “Raised Without Antibiotics.” “Heirloom Breed.” Meat has never been better, but the vast array of labels at today’s meat counter can overwhelm even the savviest shopper. Which are worth the price? Which are meaningless? Bruce Aidells, America’s foremost meat expert and the founder of Aidells Sausage Company, makes sense of the confusion and helps you choose the best steaks, chops, roasts, and ribs and match them to the right preparation method.

The definitive book for our time, The Great Meat Cookbook includes

• hundreds of extraordinary recipes, from such “Great Meat Dishes of the World” as Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano to economical dishes that use small amounts of meat, like Thai Pork Salad, to American classics like Steak House Grilled Rib Eye
• handy recipe tags like “Fit for Company,” “In a Hurry,” and “Great Leftovers” that help you match each dish to the occasion
• at-a-glance guides to all the major cuts, with a full-color photo of each
• recipes for handcrafted sausages, pâtés, confits, and hams
• recipes for newly popular meats like bison, goat, heirloom pork, and grass-fed beef, veal, and lamb
• recipes for underappreciated parts that make delicious dishes without breaking the bank

With straight talk and an affable voice, Aidells provides every single bit of information you need to get comfortable in the kitchen, from which thermometers are the most reliable, to instructions for thawing frozen meat from the farmers’ market, to tips that will make you a grill and barbecue pro.

Publisher ‏ : ‎ Taunton Press; 1st Edition (later printing) (September 25, 2001)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 604 pages
ISBN-10 ‏ : ‎ 061813512X
ISBN-13 ‏ : ‎ 978-0618135127
Item Weight ‏ : ‎ 2.85 pounds
Dimensions ‏ : ‎ 7.13 x 2.98 x 10.25 inches
Reviewer: S. Smith
Rating: 5.0 out of 5 stars
Title: Everything you'd ever need to know about meat
Review: With all of the different cuts of meat available today, it is easy to be confused about what to buy and how to cook it. I was particularly interested in how to bring out the flavor and tenderness in some of the cheaper cuts. So I bought this book, and it didn't disappoint. Not only do the authors explain everything under the sun about how to choose and buy meat and which cuts work best with different types of cooking methods, but they also provide scores of delicious recipes. For most types of meat, they will give you a "master recipe" outlining the basics, and then a range of flavor/sauce variations. The recipes range from good to excellent-- they call for a nice variety of ingredients, but they are not by any means overly-sophisticated or inaccessible. Lisa's Lazy Pot Roast is the best pot roast I've ever made.The book has also introduced me to methods for improving my execution of dishes I was already familiar with. Thanks to the authors, my stovetop porkchops are much juicier than they had been before. The temperature doneness chart alone almost justifies the price of the book-- I'm constantly referring to it whether or not I'm using one of the book's recipes. I highly recommend this book for anyone who loves meat and wants to broaden their horizons in this area.

Reviewer: NJ Mom
Rating: 5.0 out of 5 stars
Title: A must have cookbook
Review: I have about 70 cookbooks, 3 binders full of recipes and many copies of Gourmet, Cooks Illustrated on my shelves. This book is one I turn to time and again and it never fails me. I have had it for about 10 years, and whether it is a simple recipe for the family or one that will wow my guests, I always end up looking like a star. If I could only keep a handful of books in my collection, this is one that would come with me without a doubt. In addition to the recipes being very easy to follow, there are notes at the top of each one that indicate whether they are "Good for a crowd," "Fit for company," "Cooking on a budget," "In a hurry," "Low-fat," "Great leftovers." There are master recipes for many different cuts of meat, and then delicious variations that follow. I cannot imagine anyone ever regretting this purchase.

Reviewer: wefishallday
Rating: 4.0 out of 5 stars
Title: HELPED ME BE A BETTER COOK
Review: I though I knew so much about cooking meats. I'm 67 after all and love cooking, but this book has wonderful tips and recipes. I've learned a lot, and my Tri Tip now is soooo good as are other meats I'm now making using tips and recipes from this book. I've always said, If you know WHY you do something a certain way to produce a better result, you can duplicate it. This book helps you understand the WHYS of what you're doing. I recommend it even though it's a lot of reading.

Reviewer: fdmwjb2
Rating: 5.0 out of 5 stars
Title: Recipient liked it
Review: Young adults not truly understanding cuts of meat and preparation appreciated. They thought if it said steak you could through it on their gas grill. After seeing them be so disappointed thought this would help them.

Reviewer: Slim
Rating: 5.0 out of 5 stars
Title: I’m A Griller & Meat Smoker
Review: Seller provided Great Customer Service, I had intentions of ordering this Meat Book in the early 2000’s, when I began my Meat Smoking Learning. I ran across an Old Note Sticker reminder and decided to see if this book 📕 was still in circulation 20 yrs later. It is a Fantastic Book A-Z. Thank You

Reviewer: MM
Rating: 5.0 out of 5 stars
Title: The meat bible!!!
Review: I purchased this book to actually read what it had to offer about cooking meat more than for recipes and I was not disappointed in the least! I have already changed some of my meat cooking habits and the results are greatly proved in taste and tenderness and integrity if the cut. It has some really great charts that get you started with what cut is best for what type of cooking method and seasoning. I love to cook and love to create interesting dinners and i found this book gave me new insight about meat. Originally published on the days of cutting fat from our diets, I ignore some of that in the book because good animal fat is essential to good health. Highly recommend this!

Reviewer: S. M. J. Osselaer
Rating: 5.0 out of 5 stars
Title: Fun to read and great, practical recipes
Review: I refer to this book as my Meat Bible. It is fun to read but also the most usable and comprehensive cookbook I own. There is lots of information about different cuts of meat. The recipes are clear and they really work. I've cooked over 40 recipes from the book and they all come out great. There are recipes for a wide range of cuts of beef, pork, veal, and lamb using a wide range of cooking methods and from a wide range of North-American and international cuisines. There is also a long list of recipes for brines, rubs, and marinades. I've owned my copy for 8 years and have gifted it to several friends. Definitely recommended.

Reviewer: Daniel
Rating: 5.0 out of 5 stars
Title: Fantastic resource and recipes!
Review: buy this now! Great for meat lover cooks in your family. Detailed but not overwhelming info on what cut of meat to buy for type of heat, and method of preparation. I’ve tried a number of recipes, and all great. This is a great book for your kitchen library! I have given away one as a gift!

Reviewer: Richard
Rating: 3.0 out of 5 stars
Title:
Review: More of a textbook "flavor" than anything else. Some good info but not anything you can't get elsewhere and without having to wade through pages of stuff. Not for those who like plain cookin'.