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Meat: Everything You Need to Know

  • Meat: Everything You Need to Know available on November 30 2018 from Amazon for 19.60
  • Meat available on June 29 2018 from Newegg for Https://" itemprop="offers" target="_external" title="" itemscope itemtype="">37.56
  • Meat available on August 28 2016 from NeweggBusiness for Https://" itemprop="offers" target="_external" title="" itemscope itemtype="">38.79
  • ISBN bar code 9781476725994 ξ3 registered February 05 2016
  • ISBN bar code 9781476725994 ξ4 registered August 28 2016
  • ISBN bar code 9781476725994 ξ5 registered August 28 2016
  • ISBN bar code 9781476725994 ξ1 registered September 24 2015
  • ISBN bar code 9781476725994 ξ2 registered February 15 2015
  • Product category is Book
  • Manufacturered by Atria Books

  • # 9SIA9UT3YC5940
  • # 9SIV0UN4FM1999

  • Product weight is 3.62 lbs.
Atria Books Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry.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.

    ^ (2014). MEAT: Everything You Need to Know (revised Nov 2015)
    ^ Meat : Everything You Need to Know by Carolynn Carreño and Pat LaFrieda (2014, Hardcover) (revised Mar 2015)
    ^ (2014). Meat: Everything You Need to Know, Atria Books. Amazon. (revised Nov 2018)
    ^ Meat, Pocket Books. Newegg. (revised Jun 2018)
    ^ Meat, Pocket Books. NeweggBusiness. (revised Aug 2016)

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Don't Read on an empty stomach. This beautifully written book is like a meat textbook . So much information,detailed diagrams, recipes from famous restaurants and more.
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