The complete meat cookbook : a juicy and authorative guide to selecting, seasoning, and cooking today's beef, pork, lamb, and veal / Bruce Aidells and Denis Kelly ; photographs by Beatriz Da Costa ; illustrations by Mary DePalma.
Record details
- ISBN: 9780395904923
- ISBN: 0395904927
- Physical Description: 604 pages : illustrations (some color) ; 27 cm
- Publisher: New York : Houghton Mifflin, 1998.
Content descriptions
| General Note: | Includes index. |
| Formatted Contents Note: | A Little History: Meat and the Human Diet 25 -- What Matters Most in Buying Meat 31 -- Cooking Today's Meat 51 -- How to Tell When It's Done 55 -- Doneness Chart 56 -- Choosing the Right Cooking Method: Master Techniques Broiling 58 -- Pan-Broiling 60 -- Sauteing 61 -- Panfrying 62 -- Stir-Frying 62 -- Grilling 63 -- Barbecuing, or Slow-Roasting, in a Covered Grill 66 -- Oven-Roasting 66 -- Braising and Stewing 70 -- Poaching 72 -- Wet Basting 72 -- Steaming 73 -- Pressure-Steaming/Pressure-Cooking 73 -- Microwaving 73 -- Beef: America's Most Popular Meat 75 -- How to Choose a Great Steak 92 -- How to Choose the Best Braised Steak 145 -- How to Choose the Best Beef for Kebabs 152 -- How to Choose the Best Ground Beef and Hamburger 155 -- How to Choose the Best Roast Beef 172 -- How to Choose the Best Pot Roast 190 -- How to Choose the Best Stewing Beef 206 -- How to Choose the Best Short Ribs 216 -- Overlooked but Delicious Cuts 226 -- Pork: the Most Versatile Meat 235 -- How to Choose Pork Chops, Steaks, and Cutlets 260 -- How to Choose a Pork Roast 312 -- How to Choose Ribs 372 -- Overlooked but Delicious Cuts 387 -- How to Choose Ham: All You Need to Know 391 -- How to Choose Bacon 409 -- Pork Sausage: Simple Links to a Glorious Past 410 -- Lamb: Ethnic Favorite and Epicure's Delight 427 -- How to Choose Lamb Chops and Lamb "Steaks" 438 -- How to Choose and Prepare Lamb Kebabs 466 -- How to Choose Ground Lamb 470 -- How to Choose Rack of Lamb, Lamb Loin, and Lamb Shoulder Roasts 478 -- How to Choose a Leg of Lamb 484 -- How to Choose the Best Cuts for Braised Lamb and Lamb Stew 499 -- Overlooked but Delicious Cuts 521 -- Veal: A Tender Delicacy 529 -- How to Choose the Best Veal Chops 540 -- How to Choose the Best Veal Scallopini 546 -- How to Choose the Best Veal Roast 550 -- How to Choose Meat for Veal Stew 559 -- Overlooked but Delicious Cuts 572 -- Seasoning Chart 577. |
Search for related items by subject
| Subject: | Cooking (Meat) |
Available copies
- 5 of 6 copies available at NC Cardinal. (Show)
- 0 of 0 copies available at McDowell County Public Library.
Holds
- 0 current holds with 6 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|
| LDR | 03214pam a2200337 a 4500 | ||
|---|---|---|---|
| 001 | 803789 | ||
| 003 | CARDINAL | ||
| 005 | 20131130231445.0 | ||
| 008 | 981112s1998 nyua e 001 0 eng | ||
| 010 | . | ‡a 98028216 | |
| 020 | . | ‡a9780395904923 | |
| 020 | . | ‡a0395904927 | |
| 035 | . | ‡a(OCoLC)39313562 | |
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| 082 | 0 | 0. | ‡a641.6/6 ‡221 |
| 100 | 1 | . | ‡aAidells, Bruce. ‡0(CARDINAL)771708 |
| 245 | 1 | 4. | ‡aThe complete meat cookbook : ‡ba juicy and authorative guide to selecting, seasoning, and cooking today's beef, pork, lamb, and veal / ‡cBruce Aidells and Denis Kelly ; photographs by Beatriz Da Costa ; illustrations by Mary DePalma. |
| 264 | 1. | ‡aNew York : ‡bHoughton Mifflin, ‡c1998. | |
| 300 | . | ‡a604 pages : ‡billustrations (some color) ; ‡c27 cm | |
| 336 | . | ‡atext ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡2rdamedia | |
| 338 | . | ‡avolume ‡2rdacarrier | |
| 500 | . | ‡aIncludes index. | |
| 505 | 0 | 0. | ‡tA Little History: Meat and the Human Diet ‡g25 -- ‡tWhat Matters Most in Buying Meat ‡g31 -- ‡tCooking Today's Meat ‡g51 -- ‡tHow to Tell When It's Done ‡g55 -- ‡tDoneness Chart ‡g56 -- ‡tChoosing the Right Cooking Method: Master Techniques Broiling ‡g58 -- ‡tPan-Broiling ‡g60 -- ‡tSauteing ‡g61 -- ‡tPanfrying ‡g62 -- ‡tStir-Frying ‡g62 -- ‡tGrilling ‡g63 -- ‡tBarbecuing, or Slow-Roasting, in a Covered Grill ‡g66 -- ‡tOven-Roasting ‡g66 -- ‡tBraising and Stewing ‡g70 -- ‡tPoaching ‡g72 -- ‡tWet Basting ‡g72 -- ‡tSteaming ‡g73 -- ‡tPressure-Steaming/Pressure-Cooking ‡g73 -- ‡tMicrowaving ‡g73 -- ‡tBeef: America's Most Popular Meat ‡g75 -- ‡tHow to Choose a Great Steak ‡g92 -- ‡tHow to Choose the Best Braised Steak ‡g145 -- ‡tHow to Choose the Best Beef for Kebabs ‡g152 -- ‡tHow to Choose the Best Ground Beef and Hamburger ‡g155 -- ‡tHow to Choose the Best Roast Beef ‡g172 -- ‡tHow to Choose the Best Pot Roast ‡g190 -- ‡tHow to Choose the Best Stewing Beef ‡g206 -- ‡tHow to Choose the Best Short Ribs ‡g216 -- ‡tOverlooked but Delicious Cuts ‡g226 -- ‡tPork: the Most Versatile Meat ‡g235 -- ‡tHow to Choose Pork Chops, Steaks, and Cutlets ‡g260 -- ‡tHow to Choose a Pork Roast ‡g312 -- ‡tHow to Choose Ribs ‡g372 -- ‡tOverlooked but Delicious Cuts ‡g387 -- ‡tHow to Choose Ham: All You Need to Know ‡g391 -- ‡tHow to Choose Bacon ‡g409 -- ‡tPork Sausage: Simple Links to a Glorious Past ‡g410 -- ‡tLamb: Ethnic Favorite and Epicure's Delight ‡g427 -- ‡tHow to Choose Lamb Chops and Lamb "Steaks" ‡g438 -- ‡tHow to Choose and Prepare Lamb Kebabs ‡g466 -- ‡tHow to Choose Ground Lamb ‡g470 -- ‡tHow to Choose Rack of Lamb, Lamb Loin, and Lamb Shoulder Roasts ‡g478 -- ‡tHow to Choose a Leg of Lamb ‡g484 -- ‡tHow to Choose the Best Cuts for Braised Lamb and Lamb Stew ‡g499 -- ‡tOverlooked but Delicious Cuts ‡g521 -- ‡tVeal: A Tender Delicacy ‡g529 -- ‡tHow to Choose the Best Veal Chops ‡g540 -- ‡tHow to Choose the Best Veal Scallopini ‡g546 -- ‡tHow to Choose the Best Veal Roast ‡g550 -- ‡tHow to Choose Meat for Veal Stew ‡g559 -- ‡tOverlooked but Delicious Cuts ‡g572 -- ‡tSeasoning Chart ‡g577. |
| 650 | 0. | ‡aCooking (Meat) ‡0(CARDINAL)234999 | |
| 700 | 1 | . | ‡aKelly, Denis, ‡d1939- ‡0(CARDINAL)378492 |
| 902 | . | ‡aMARCIVE 201809 | |
| 902 | . | ‡aMARCIVE 201909 | |
| 902 | . | ‡aMARCIVE 201912 | |
| 902 | . | ‡aMARCIVE 202106 | |
| 901 | . | ‡a803789 ‡bUnknown ‡c803789 ‡tbiblio ‡soclc | |
