Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
Original price was: $45.00.$24.98Current price is: $24.98.
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MEAT EATERS, REJOICE: Increase your meat counter confidence with this award-winning meat cookbook that shows you how to cook 72 cuts of meat in 300+ kitchen-tested recipes!
With chapters organized by animal and its primal cuts, Meat Illustrated is the meat eater’s go-to meat cookbook and handbook! Discover essential information and techniques that will empower you to make steakhouse-worthy meals and explore everything your butcher shop has to offer. Inside you’ll find:
• 300+ recipes covering 72 cuts of meat—including beef, pork, lamb, and veal
• Cut-specific guidance on buying, prepping, storing, cooking, and more
• Step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations
• Need-to-know techniques, from smoking and grilling to braising and curing
Learn the best methods for center-of-the-plate meats like Butter-Basted Rib Steaks (spooning hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), and meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat). And get ideas on how to complete your meals with delicious sides like Fried Brown Rice with Pork and Shrimp or Libyan-style chickpea and orzo soup!
So, don’t just go to the butcher—become the butcher. Full of comprehensive, hands-on guidance, this ultimate meat cookbook takes the mystery out of buying and cooking meat like a pro.
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Publisher : Cook’s Illustrated
Publication date : October 27, 2020
Edition : Illustrated
Language : English
Print length : 432 pages
ISBN-10 : 1948703327
ISBN-13 : 978-1948703321
Item Weight : 3.53 pounds
Dimensions : 9.13 x 1.13 x 10.69 inches
Best Sellers Rank: #17,954 in Books (See Top 100 in Books) #3 in Poultry Cooking #13 in Meat Cooking #16 in Barbecuing & Grilling
Customer Reviews: 4.8 4.8 out of 5 stars 1,604 ratings var dpAcrHasRegisteredArcLinkClickAction; P.when(‘A’, ‘ready’).execute(function(A) { if (dpAcrHasRegisteredArcLinkClickAction !== true) { dpAcrHasRegisteredArcLinkClickAction = true; A.declarative( ‘acrLink-click-metrics’, ‘click’, { “allowLinkDefault”: true }, function (event) { if (window.ue) { ue.count(“acrLinkClickCount”, (ue.count(“acrLinkClickCount”) || 0) + 1); } } ); } }); P.when(‘A’, ‘cf’).execute(function(A) { A.declarative(‘acrStarsLink-click-metrics’, ‘click’, { “allowLinkDefault” : true }, function(event){ if(window.ue) { ue.count(“acrStarsLinkWithPopoverClickCount”, (ue.count(“acrStarsLinkWithPopoverClickCount”) || 0) + 1); } }); });
Customers say
Customers find the book beautifully illustrated with photos and explanations, and appreciate its comprehensive coverage of meat cuts with detailed tutorials and easy-to-follow recipes. Moreover, the book serves as a decent reference, with one customer noting it includes nutritional data, while another highlights how it helps discover new ways to prepare unfamiliar cuts. Additionally, customers praise its focus on flavor and consider it an excellent gift choice.
13 reviews for Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
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Original price was: $45.00.$24.98Current price is: $24.98.
D. Briscoe –
I am greatful for people who share their knowledge
What a phenomenal book!It is a treasure trove of information.No more going to the freezer and wondering what on earth to do with something. When you purchase your beef, pork, and chicken from local producers you get custom processing and a lot of cuts of meat you might not reach for or find in a chain grocer. Now I can just flip open this book and look up a recipe or just get inspiration and know what style of cooking will give me the best result. Happy day!I have books on butchering and books for all sorts of cooking. But this one is good about teaching about where cuts of meat come from on the animal, what names those cuts often have, ways to use them, AND recipes to get you started.There are photos with illustrations and explanations and some color photos of recipes.They even include extra data like nutrition, how to, and more.This is just a very lovely and helpful book to learn and to discover new ways to use those unfamiliar or difficult to cook cuts.This would be a good gift for newlyweds or college grads just starting out with their kitchen adventures.
Kelly A McCamey –
Excellent recipes and illustrations
Excellent book oh my goodness..the color pages..the recipes..the instructions if you like some good old meat and great recipes this is the book for you! I leave it displayed on my book holder and everyone grabs it to look at it! Explains well. Great photos..all around one of my better purchases!
GeneT –
Good information, great recipes
I consider myself a good cook, and I love meat. I’ve always wanted a better understanding of which cuts come from where, and how they might best be used. I wasn’t really looking for a cook book so much as an instructional text.First, this *is* an explanation of all the major cuts, what their characteristics are, and how you might prepare them. I got what I was hoping to get, and it’s a sensibly organized reference for when I inevitably forget some detail.It’s also a cookbook, which is to say that it’s filled with recipes. And the recipes are great. As I read the book I picked five recipes that sounded interesting and made it a point to try them. Every one of them was a hit! I’d have been happy if three out of five were really good. Getting five out of five great recipes is pretty extraordinary. Needless to say, I’ll be exploring more of the recipes from this book.
MJ15 –
More than just an excellent cookbook
I’ve been a fan of Cook’s Illustrated since 2004. Their recipes are tested and reliable. I own at least 20 of their cookbooks and have subscribed to their magazine for the last 15 years. I trust their recipes. I am a homecook “foodie” with a cookbook collection of over 300 cookbooks which I actually cook from. Needless to say, I feel I have a good grasp of good recipes and good cookbooks. Meat Illustrated does not disappoint. It is part education, part cookbook. If you’re a carnivore that loves to cook meat, this book is for you. Finally a book that shows a) where the cuts are located on the animal, b) how the meat is cut, c) the flavor profile of the cut, d) the best way(s) to cook that particular cut. Really a great resource all around for the cook that is interested in learning more about the different cuts of meat plus some EXCELLENT recipes. The book layout is beautiful: More than one recipe per page, some black and white drawings (Cook’s Illustrated signature style) mixed in with color photographs. Pages are of high quality and lay flat when open. I am not disappointed at all!11/15 Update: I don’t usually need to do so, but I read through the book cover to cover. This book is fantastic and I wish CI/ATK would follow this format going forward. Short paragraph descriptions of the recipe methodology (no long full page explanations like in the magazines that are a bit excessive) and a full range of cooking styles (from high heat grilling to sous vide) and cuisines (Mediterranean, Middle East, and Asian for example) that make this recipe suitable for a broad range of cooks. I’ve tried 3 recipes so far: Filipino Adobo, Carnitas, and Kalbi. For the purists, these may not be 100% authentic, but they were fantastic, straightforward, with easily accessible ingredients nonetheless. And in case you’re wondering, I found very few repeats in this book from previous CI/ATK publications. It goes without saying: This is one of the best cookbook purchases I’ve made in the last 10 years.
Danny Fixit –
Everything you need to know
I do a lot of cooking, grilling and smoking meats. I know the basic meats I need for certain recipes, but when shopping at the store, the names of cuts seemed very convoluted. This book has done a great job of sorting out where the cuts come from, how they will best cook and taste, and shows options for further cutting/preparing them. Photos and illustrations really gives me a better understanding of each cut. Additionally, several good recipes go along with each cut to show you how it is best utilized.Iâm reading it like a carnivore. Lots of bookmarks. It will be a constant reference in my kitchen.
Drew E –
No Vegetables Here!
This is a great book about meat; most everything you could want to know about meat and how to prepare it. Cuts are discussed in detail, especially for beef. There are plenty of great recipes and lots of commentary. It is well laid out with great photography. Highly recommended.
Natacha.H. –
Beautiful illustrations
An excellent book if you want to learn how to cook meat. Beautiful illustrations.
Catherine –
Great Recipes
Everything you ever wanted to know about the cut and preparation of meat, with great recipes, and colorful photos. Finally, a book that was worth the price. It’s a keeper and I highly recommend it.
MCF –
This is one of the most detailed, beautifully illustrated cook books I’ve ever seen. The way they describe how to break down each section of the animal, what tools work best for what, what each section of the animal is and the recipes look mouth watering. I especially love the homemade dressings, seasoning and pickling recipes they provide.
Cliente de Kindle –
Recetas para amantes de la carne, buenas fotos y recetas
Richard Briggs –
This book contains a wealth of information. It is well illustrated, clearly written and informative. I love preparing meats either in the kitchen or on the BBQ so a book like this is of real interest to me; and looks as though it will help me develop my own skills further. It’s a handsome volume and I recommend it to anyone who wants to up their “meat preparation game”.
Malibu Stacey –
Honestly this book is well priced for the amount of information in it. Love that itâs hard covered too.
Ed Johannesson –
My wife loves this Birthday present and reads it all the time. Plus I win with all the new ways to cook meat.