A long-time fan of James Patterson’s award-winning cookbooks, I was not surprised by the breadth and encyclopedic details in his newest work. Meat – A Kitchen Education is a tome that all serious cooks as well as inexperienced ones should own. This collection includes more than 175 recipes and over 550 photos (of both recipes and step-by step techniques). You’ll find in it a cornucopia of information about familiar as well as under-used meats. There are entries for chicken, turkey, and duck along with those for quail, pheasant, squab, guinea hen, goose, and rabbit. Chapters devoted to pork, lamb, goat, beef, and veal, with detailed information about the various cuts for each, comprise a large part of this book, while several other sections focus on sausages, pâtés, and terrines. A former chef and talented teacher, Jim combines his skills as both, providing clear guidelines for cooking meats, whether sautéing, braising, roasting, poaching, stir-frying, grilling, smoking, or more. You’ll learn where classic as well as infrequently used cuts are located on each animal, and how to utilize less tender but often more flavorful parts. In short, with this book in hand, you’ll never be puzzled or lacking for cooking inspiration at the meat counter again!
Meat – A Kitchen Education by James Peterson
by James Patterson
Ten Speed Press 2010
$35
Print This Recipe