| 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. |
