Meat: Everything You Need to Know

Meat: Everything You Need to Know

Pat LaFrieda

Pat LaFrieda, the 3rd iteration butcher and proprietor of America’s most efficient meatpacking company, provides the last word ebook of every thing meat, with greater than seventy-five mouthwatering recipes for pork, red meat, lamb, veal, and poultry.

For real meat fanatics, a fantastically ready reduce of pork, beef, lamb, veal, or bird isn't just the guts of the meal, it's the reason behind consuming. nobody is aware meat’s seductive carry on our palates higher than America’s best butcher, Pat LaFrieda. In Meat: every little thing you want to Know, he passionately explains the simplest and so much flavorful cuts to buy (some of them strangely reasonably cheap or unknown) and stocks scrumptious recipes and meticulous thoughts, all with the data that comes from a fourth new release butcher. when you have ever puzzled what makes the beef in America’s best eating places so delectable, LaFrieda—the butcher to the country’s maximum chefs—has the solutions, and the philosophy at the back of it.

In seventy-five recipes—some of them decades-old LaFrieda family members favorites, a few from big apple City’s most sensible restaurateurs, together with Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the detailed features of every form of meat comes into beautiful concentration. Pat’s signature meat choices have encouraged well-known cooks, and now Meat brings domestic chefs the chance to make related mouthwatering recipes together with a number of LaFrieda customized Burger Blends, complete Shank Osso Bucco, Tuscan Fried fowl with Lemon, Crown beef Roast with Pineapple Bread Stuffing, Frenched Chop with crimson Onion Soubise, pork Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk brief Ribs, besides many extra.

Step-by-step images make difficult operations like butterflying a veal chop or tying a crown roast effortless even for rookies; attractive double-page photographic diagrams exhibit extra in actual fact than any past booklet the place various cuts come from at the animal; and suggestion on useful apparatus, butcher’s notes, and wonderful full-color photos of the dishes entire this fabulous and entire dinner party for the senses.

Throughout the pages of Meat, Pat LaFrieda’s interwoven stories of lifestyles within the meatpacking enterprise and heartwarming own memories have a good time his family’s century of devotion to their calling and are a tribute to a veritable big apple urban establishment. Pat’s reverence and keenness for his topic either educate and encourage.

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