The Meat Bible
The Meat Bible by Stanley Lobel, published by Chronicle Books on May 20, 2009, is a comprehensive guide for meat enthusiasts. This first edition spans 320 pages and is presented in English. The book offers insights into various types of meat, including beef, veal, pork, lamb, poultry, and rabbit, detailing their unique tastes, textures, and uses. The Lobel family, renowned master butchers, share their expertise, making it a valuable resource for anyone looking to deepen their understanding of meat preparation and cooking.
Readers will find over 150 recipes that showcase a range of savory dishes, such as Thai Beef Salad and Braised Pork Tacos with Ancho Chile Sauce. The book also includes practical how-to instructions that simplify techniques like butterflying a chicken, making it accessible for cooks of all skill levels. With its focus on cooking methods and specific ingredients, The Meat Bible serves as an informative reference for those interested in barbecue and grilling, as well as general meat preparation.
Official synopsis Publisher
For anyone who ever wanted to know the difference between Porterhouse and Chateaubriand, the Lobel family of master butchers has all the answers in the Meat Bible. Covering every imaginable meatbeef, veal, pork, lamb, poultry, rabbit, and morethe Lobels share their extensive knowledge of the differing tastes, textures, flavors, fat contents, and uses for each cut of meat. More than 150 recipes include such savory dishes as Thai Beef Salad, Braised Pork Tacos with Ancho Chile Sauce, Lamb Loin Chops with Eggplant Caponata and Andalusian-Style Quail with Dates and Almonds. How-to instructions take the mystery out of techniques such as butterflying a chicken. When it comes to meat, no one knows more than the Lobels.
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