
MEAT
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For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat's seductive hold on our palates better than America's premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America's finest restaurants so delectable, LaFrieda?the butcher to the country's greatest chefs?has the answers, and the philosophy behind it.
In seventy-five recipes?some of them decades-old LaFrieda family favorites, some from New York City's best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley?the special characteristics of each type of meat comes into exquisite focus. Pat's signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more.
Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher's notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses.
Throughout the pages of Meat, Pat LaFrieda's interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family's century of devotion to their calling and are a tribute to a veritable New York City institution. Pat's reverence and passion for his subject both teach and inspire.
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Carolynn Carreño is a James Beard Award-winning writer for magazines including Bon Appétit, Saveur, the Los Angeles Times, Gourmet, and Food & Wine, and coauthor of books with chefs Nancy Silverton, Kenny Shopsin, and Sara Foster. Her cookbooks are known for their distinct voice and storytelling style.
Content
- Intro
- Dedication
- Prologue
- Introduction
- Tools
- Meat Quality and Safety
- Cooking from This Book
- Veal: Going to the Source
- All About Veal
- Veal Cuts
- Butchering Techniques
- Veal Recipes
- Grandma LaFrieda's Braised Stuffed Veal Breast
- Utica Greens
- Veal Rib Chops Valdostana with Foie Gras Mousse
- Veal Milanese
- Pat's Whole Shank Osso Buco
- Mom's Stuffed Veal Porterhouse with Marsala and Fennel
- Lidia Bastianich's Seared Calf's Liver with Caramelized Onions and Balsamic
- Brown Veal Stock
- Veal Sweetbreads with Lemon-Caper Sauce
- Roasted Calf's Head alla Perla
- Mike Toscano's Whipped Brain Puree
- Grilled Calf's Tongue
- Lamb: Cornering the Lamb Market
- All About Lamb
- Lamb Cuts
- Butchering Techniques
- Lamb Recipes
- LaFrieda Family Stuffed Lamb Crown Roast
- Plum and Sesame Glazed Lamb Denver Ribs
- Roasted Leg of Lamb with Garlic
- Pat's Favorite Lamb Condiments
- Mint Chimichurri
- Tangy Yogurt Sauce
- Salsa Verde
- Spicy Red Pepper Walnut Pesto
- Honey Mustard
- Garlic Confit
- Braised Lamb Neck Moroccan Style
- Chopped Meat: Branding Our Meat
- Marketing LaFrieda Meats
- All About Chopped Meat
- Types of Chopped Meat
- Lafrieda Signature Sausages
- Sausage Recipes
- Grandpa's Italian-Style Pork Sausage
- Chicken Apple Sausage
- Chorizo
- Provolone and Parsley Sausage
- Breakfast Sausage
- Cotechino
- Merguez
- Sausage and Pepper Heroes
- Crescent Breakfast Sausage with Panettone French Toast
- Chopped Meat Recipes
- Four-Meat Meatloaf
- Tomato Sauce
- Bill's Burgers' Double Beef Sliders
- Macaroni Pie
- Carne Crudo
- Chophouse Turkey Provolone Burgers with Fennel-Shallot Marmalade
- Pork Meatballs with Toasted Pignoli and Golden Raisins
- Poultry: Buying My Cousin Mark
- All About Poultry
- Chicken and Other Birds
- Chicken Cuts
- Butchering Techniques
- Poultry Recipes
- Josh Capon's Chicken Lollipops with Ancho Chile BBQ Sauce
- Tuscan Fried Chicken with Lemon
- Christopher's Deep-Fried Turkey with Giblet Gravy
- Foie Gras Mousse
- Mom's Duck à l'Orange
- Pork: The Plight of Pigs
- All About Pork
- Pork Cuts
- Butchering Techniques
- Pork Recipes
- Pork Braciole
- Sunday Sauce: Pasta with Meat Sauce
- Fresh Holiday Ham with Tangerine and Cloves
- Crown Roast of Pork with Pineapple Bread Stuffing
- Pineapple Bread Stuffing
- Jimmy Bradley's Frenched Chop with Red Onion Soubise
- Biscotti-Stuffed Boneless Loin
- Anisette Biscotti
- Eataly's Porchetta
- Beef: What the Butcher Has to Say
- All About Beef
- Beef Cuts
- Butchering Techniques
- Beef Recipes
- Roasted Bone Marrow with Shallot Confit
- Tripe in Red Sauce
- Korean-Style Sticky "Short Rib" Sandwiches with Ginger-Sesame Aïoli
- Jewish Deli-Style Brisket
- Beef Wellington with Mushroom Cream Sauce
- Five-Minute Marinated Skirt Steak
- Five-Minute Marinade
- Skirt Steak Pinwheels
- Braised Beef Shank Bourguignon
- Chipotle-Braised Tomahawk Short Ribs
- The Perfect Steak
- Steak Condiments
- Raoul's Au Poivre Sauce
- Aged-Beef Lard with Rosemary and Garlic
- Foolproof Béarnaise
- Port Wine Reduction
- Maytag Blue Butter
- Standing Rib Roast with Dried Porcini Rub and Port Wine Reduction
- Dried Porcini Rub
- Pat LaFrieda's Original Filet Mignon Steak Sandwich
- Acknowledgments
- About Pat LaFrieda and Carolynn Carreño
- Index
- Copyright
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