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The New Meat Lover's Cookbook
(Hardcover, 1996)
Author: Diane Porter, Janeen A. Sarlin
How to cook your steak and eat it too--a guide to low fat, varied, savory ways to cook beef, veal, l...
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LIST PRICE
$25.00
Save 97%
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Format: Hardcover
ISBN-10: 0028603931
ISBN-13: 9780028603933
Nov 1996
Publisher: Macmillan General Reference
Language: English |
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In general items shipped via Media Mail should arrive in 2-9 days (excluding Alaska and Hawaii) from the time of shipping
* ML=ships from multiple locations, AE/AP/AA=ships from U.S. Military location.
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Details
Synopsis
How to cook your steak and eat it too--a guide to low fat, varied, savory ways to cook beef, veal, lamb, and other meats.
| Size | | Height: | 9.8 in | | Width: | 7.8 in | | Thickness: | 1.0 in | | Weight: | 24.8 oz |
Industry Reviews
Sarlin is a New York City caterer, cooking teacher, and author of Food from an American Farm (S. & S., 1991); her coauthor, ironically, is the author of Almost Vegetarian (LJ 9/15/94). Their new book is part of what seems to be a growing backlash against the antimeat crowd. Sarlin doesn't advocate doing a lot of deep-frying or cooking with pounds of butter, instead favoring leaner cuts of meat and cooking techniques that don't use a lot of fat. The recipes, organized by cooking technique with a separate chapter on "Sequels" (a.k.a. leftovers), range from elegant but easy dishes like Balsamic Fillet of Beef to homey Just-for-Kids Sloppy Joes. Although Merle Ellis's The Great American Meat Book (LJ 9/96) includes more information on cuts of meat and so forth, Sarlin's recipes are more sophisticated and up-to-date. Highly recommended.
Ives
This hefty collection of recipes from caterer and author Sarlin (Food from an American Farm) and Porter (coauthor of The Occasional Vegetarian) shows meat lovers how to have their steak in a variety of ways, with recipes geared to controlling fat content while maintaining flavor. In chapters organized mainly by method (Roasts; Sautes; Grills; Sequels, which are leftovers), the authors tackle most available meats, including venison. Stews include a Balsamic Brisket of Beef with juniper berries and Mrs. B.'s Old-Fashioned Brisket; there's Traditional Osso Bucco and American Osso Bucco (with the veal shanks dusted with cornmeal) and a Lamb Curry Ambrosia redolent with spices. A few dishes may seem fussy to those who like their meat-with-potatoes (Lamb Chop Parcels are first browned and then baked in aluminum-foil packets) but for cooks and diners looking to vary their fare, many feature welcome twists: Modern Orange Beef with fresh orange zest and sun-dried tomatoes; Aztec Burgers with cilantro and chipotle pepper; and the appetizer-size meatballs wrapped in whole basil leaves of Basil Beef en Brochette. Short suggestions and a glossary are also useful. (Nov.)
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