| Details | | Publication Date: | 1998-11-01 | | Edition Description: | Illustrated |
| Size | | Length: | 688 pages | | Height: | 10.8 in | | Width: | 7.5 in | | Thickness: | 1.8 in | | Weight: | 49.6 oz |
Publisher's Note
The authors of "Hot Links & Country Flavors" and "Real Beer and Good Eats" offer a comprehensive guide to choosing and preparing beef, pork, lamb, and veal to suit contemporary tastes. 230+ recipes 16 color photos.
Industry Reviews
The leaner cuts of meat now on the market require extra attention to ensure they don't toughen and dry during preparation, and with that in mind Aidells owner of Aidells Sausage Company and Kelly (both coauthored Hot Links & Country Flavors and Flying Sausages) offer more than 230 recipes certain to attract meat-fanciers. They address how to buy meat, flavor it and cook it; specify the temperatures at which various meats should be cooked; and advise using a digital instant-read thermometer to check degrees. Recipes are identified as Fit for Company, In a Hurry, Cooking on a Budget, Great Leftovers and other categories, and they range from familiar Philly Cheese Steaks, the Classic Hamburger and Grilled Lamb Chops to nicely inventive: Braised Beef Shanks with Coconut Milk, Ginger and Cumin shows a Pacific Rim influence, while Saut?ed Pork Chops with White Wine and Vanilla Sauce adds an even more unusual twist. Master recipes are followed by variations, as in the basic Roast Rack of Lamb and one flavored with Black Bean-Mustard Coating or a Fresh Herb Crust. Complete is a fit adjective for this highly recommended book. Photos not seen by PW. BOMC main selection. (Nov.)
Leuchtenburg
This thorough celebration of red meat (no poultry here) by the authors of the award-winning Hot Links and Country Flavors (Knopf, 1990) provides lots of useful information about beef, veal, lamb, and pork how they are cut, what cuts are culled, what to look for when buying meat, and how best to prepare each type of meat. More than 230 recipes, many with several variations, are presented along with charts and illustrations to help the reader understand different types of meat. Cooking and eating anecdotes, scattered throughout the book, also offer an entertaining look into the lives of these two experienced food writers. (Aidells also owns a gourmet sausage company.) Sometimes the strong personal bias of the authors disparaging comments about (surprise!) vegetarians and an emphasis on cooking meat very rare contrary to USDA safety guidelines undercuts their book's objectivity. Recommended as a supplement to large cookery collections or those with a special interest in food. [BOMC main selection.] Mary A. Martin, CAPCON Lib. Network, Washington
White
The leaner cuts of meat now on the market require extra attention to ensure they don't toughen and dry during preparation, and with that in mind Aidells owner of Aidells Sausage Company and Kelly (both coauthored Hot Links & Country Flavors and Flying Sausages) offer more than 230 recipes certain to attract meat-fanciers. They address how to buy meat, flavor it and cook it; specify the temperatures at which various meats should be cooked; and advise using a digital instant-read thermometer to check degrees. Recipes are identified as Fit for Company, In a Hurry, Cooking on a Budget, Great Leftovers and other categories, and they range from familiar Philly Cheese Steaks, the Classic Hamburger and Grilled Lamb Chops to nicely inventive: Braised Beef Shanks with Coconut Milk, Ginger and Cumin shows a Pacific Rim influence, while Saut‚ed Pork Chops with White Wine and Vanilla Sauce adds an even more unusual twist. Master recipes are followed by variations, as in the basic Roast Rack of Lamb and one flavored with Black Bean-Mustard Coating or a Fresh Herb Crust. Complete is a fit adjective for this highly recommended book. Photos not seen by PW. BOMC main selection. (Nov.)
Publishers Weekly (10/19/1998)
The leaner cuts of meat now on the market require extra attention to ensure they don't toughen and dry during preparation, and with that in mind Aidells owner of Aidells Sausage Company and Kelly (both coauthored Hot Links & Country Flavors and Flying Sausages) offer more than 230 recipes certain to attract meat-fanciers. They address how to buy meat, flavor it and cook it; specify the temperatures at which various meats should be cooked; and advise using a digital instant-read thermometer to check degrees. Recipes are identified as Fit for Company, In a Hurry, Cooking on a Budget, Great Leftovers and other categories, and they range from familiar Philly Cheese Steaks, the Classic Hamburger and Grilled Lamb Chops to nicely inventive: Braised Beef Shanks with Coconut Milk, Ginger and Cumin shows a Pacific Rim influence, while Saut¿ed Pork Chops with White Wine and Vanilla Sauce adds an even more unusual twist. Master recipes are followed by variations, as in the basic Roast Rack of Lamb and one flavored with Black Bean-Mustard Coating or a Fresh Herb Crust. Complete is a fit adjective for this highly recommended book. Photos not seen by PW. BOMC main selection. (Nov.)
Publishers Weekly (10/19/1998)
The leaner cuts of meat now on the market require extra attention to ensure they don't toughen and dry during preparation, and with that in mind Aidells owner of Aidells Sausage Company and Kelly (both coauthored Hot Links & Country Flavors and Flying Sausages) offer more than 230 recipes certain to attract meat-fanciers. They address how to buy meat, flavor it and cook it; specify the temperatures at which various meats should be cooked; and advise using a digital instant-read thermometer to check degrees. Recipes are identified as Fit for Company, In a Hurry, Cooking on a Budget, Great Leftovers and other categories, and they range from familiar Philly Cheese Steaks, the Classic Hamburger and Grilled Lamb Chops to nicely inventive: Braised Beef Shanks with Coconut Milk, Ginger and Cumin shows a Pacific Rim influence, while Saut ed Pork Chops with White Wine and Vanilla Sauce adds an even more unusual twist. Master recipes are followed by variations, as in the basic Roast Rack of Lamb and one flavored with Black Bean-Mustard Coating or a Fresh Herb Crust. Complete is a fit adjective for this highly recommended book. Photos not seen by PW. BOMC main selection. (Nov.)
Publishers Weekly (10/19/1998)
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