How to Cook Meat or Minnesota Eats out

How to Cook Meat

Author: Chris Schlesinger

Anyone who's ever visited a supermarket or butcher knows how intimidating choosing the right cut can be. Which cut to buy, and then how to cook it? Now experts Chris Schlesinger and John Willoughby offer expert advice on picking the right cut—and matching it with the best cooking method. Suitable substitutions and hands-on advice appear throughout the book, side-by-side with detailed recipes for ribs, meat loaf, leg of lamb, stews, and the perfect steak for two.

For meat lovers this is sure to become the ultimate reference on the subject.

Mark Bittman

At last—a book that combines everything you need to know about the best ways to buy and cook meat today with the brilliantly innovative recipes for which Schlesinger and Willoughby are justifiably famed. A true tour de force.

Emeril Lagasse

The most comprehensive book on meat with great tips, techniques, and plenty of delicious recipes. Wow!

New York Times Book Review

Now the two men have brought their relaxed confidence to a discursive, friendly book that gives plenty of good and thorough information without being a technical manual.

New York Times Book Review

Schlesinger and Willoughby are cooks with seemingly inexhaustible imaginations, and they put the experience of their wide travels into dishes that seem Caribbean, Latin, or Asian as often as they do American.

Publishers Weekly

Here is a well-rounded and wonderfully thought out bible of beefsteak. Schlesinger and Willoughby (The Thrill of the Grill, License to Grill, etc.) begin with a single premise: that it is imperative to match the method of cooking to the cut of meat you have at hand. Dry heat, like grilling, is choice for the more tender cuts while moist heat, like stewing, is best for the tougher stuff. This holds true for beef, veal, lamb and pork, all of which are represented in their own in-depth sections. With this dictum, the authors go off on a fascinating tour of all things carnivorous. The lengthy and highly instructional introduction delves into such minutiae as how fat stimulates our salivary glands to produce the sensation of juiciness. Then come the more than 200 recipes. The beef chapters run the gamut from a joy-of-gnawing dish called Flintstone-Style BBQ Beef Ribs with Hot, Sweet, and Sour Bone Sauce to a Kuala Lumpur-inspired Gingered Beef Stew with Red Onion-Lime Sambal. And the lamb section includes not only the domesticated Double-Thick Lamb Rib Chops with Slicked-Up Store-Bought Mint Jelly Sauce but also North African-Style Braised Lamb Shanks. Nothing goes to waste since the authors employ a surprisingly large number of offal recipes. There are, of course, a basic sweetbread and calf brains, but these shy in comparison to Lamb Tongues on Toast and the virtually unmentionable Head Cheese Reuben. Most every recipe is accompanied by useful sidebars that detail the cut of meat to use, offer alternative cuts and even tell you how the dish holds up as a leftover. With humor, clarity and expertise, these two renowned food writers have created a requisite text for any serious meat lover. (Oct.) Copyright 2000 Cahners Business Information.|

Internet Book Watch

How to Cook Meat is written for the home cook who isn't sure how to buy and prepare cuts of meat: it provides over 250 recipes for meats and includes guidelines on how to use a variety of cuts from everyday meats to more unusual features. An excellent introductory section discusses the cuts, meat grading, and storage and preparation while the bulk of the book is packed with recipes. If only one meat cookbook were to be in a home collection, this should make the grade.

Christian Science Monitor - Jennifer Wolcott

In How to Cook Meat, the grilling gurus have put together some tantalizing, savory delights.

New interesting book: Smores or Wine Enthusiast Essential Buying Guide 2008

Minnesota Eats Out: An Illustrated History

Author: Kathryn Koutsky

Minnesota Eats Out is a virtual romp through the state's dining spots, from early health resorts to Prohibition-era speakeasies to A&W drive-ins, illustrated with over one thousand photographs, postcards, menus, matchbooks, and collectible dishes.

In eleven chapters divided by type of eatery, Kathryn Strand Koutsky and Linda Koutsky narrate the history of dining in the North Star State, highlighting innovative foods, cutting-edge graphic design, and inspired restaurant architecture, along with anecdotes about beloved restaurants remembered through the decades.

Accompanying this history is a collection of recipes for dishes made famous through the years, like the pioneers' Indian Pudding and old favorites from Eibner's Bakery in New Ulm or Ruttger's Resort in Brainerd. Eleanor Ostman revised these recipes for preparation in modern kitchens. Embellished with historic photographs, collectible tableware, and restaurant ephemera, the recipes invite today's readers to re-create cherished flavor memories.