In a city that knows its meat the Lobel family of New York is the prime purveyor. Whether its beef pork lamb poultry or game they know not only how to choose it but also the very best ways to prepare each cut. This cookbook is all about the cut. Organized by type of meat (beef veal pork lamb poultry game birds variety meats sauces & stocks) each chapter begins with an in-depth description of every cut of the animal you can get (t-bone shell roast rib-eye roast whole fillet tri-tip roast etcetera). Theyll tell you the best way to cook each cut to make it taste the best & then they offer 150 recipes that use the perfect cut for the perfect dish. The recipes go from simple to spectacular. Start with the easy to prepare Seared Strip Steak with Peppercorns or move onto something more elaborate like the Pampas-Style Stuffed Rolled Flank Steak. & the recipes offer so much more than just beef. Veal & Ricotta Meatballs Burmese Curry Pork Chops with Chorizo Vinaigrette Lamb Tagine with Two Squashes Apricots & Almonds Classic Chicken in Cream Sauce
- this wonderful cookbook has recipes for every kind of meat you can think of. There is even a chapter for variety meats such as liver kidney tongue & sweetbreads. A basic recipe section offers all the sauces & stocks you need to create a complete meal.