Meat The Ultimate Cookbook
Meat: The Ultimate Cookbook by Keith Sarasin, published by Simon and Schuster on May 18, 2021, is a comprehensive guide dedicated to the art of preparing meat. This 816-page cookbook offers a wide array of recipes that celebrate various types of meat, including beef, pork, lamb, goat, wild game, and poultry. It emphasizes the cultural significance of meat and provides readers with practical techniques and insights into cooking methods that enhance the flavors and textures of these ingredients.
Inside, readers will discover over 300 easy-to-follow recipes inspired by international cuisines, along with chapters that focus on specific types of meat. The book features original photography that visually complements the recipes, interviews with notable farmers and chefs, and detailed butchering techniques. Additionally, it includes guidance on brines, rubs, and sauces, as well as suggestions for sides and salads that elevate the meat dishes. This edition serves as a valuable resource for anyone looking to deepen their understanding of cooking methods related to meat and to explore high-protein meal options.
Official synopsis Publisher
Meat: The Ultimate Cookbook is the definitive guide to preparing meat.
What is better than that first bite of a succulent steak prepared to perfection as a rush of dopamine overcomes your senses? Meat has been part of every culture since we learned to hunt. Competitions have ensued to determine who has the best meat recipe around. Many parties find attendees hanging out around grills waiting for the perfect main course to be ready.
This is the only cookbook the omnivore in your life will need, and inside you will find:
- Over 300 mouthwatering, internationally inspired easy-to-follow meat recipes
- Chapters designed specifically for beef, pork, lamb, goat, wild game (like venison), and poultry
- Gorgeous original photography that brings the recipes to life
- Interviews with notable farmers and chefs
- Butchering techniques
- A guide to brines, rubs, and sauces
- Sides, salads, and accompaniments that take your meat to the next level
No matter if you are using the oven, grill, Dutch oven, or a skillet, chef and restaurateur Keith Sarasin details how best to respect the hard work and energy required to bring meat from the fields to the table.
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