Omaha Steaks meat / John Harrisson with Frederick J. Simon ; photographs by Tim Turner.

Format:

Book

Author/Creator:

Harrisson, John.

Contributor:

Simon, Frederick J., 1937-2015.

Omaha Steaks (Firm)

Laurie Burrows Grad Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Meat).

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

240 pages : color illustrations ; 24 cm

Edition:

First edition.

Other Title:

Meat

Place of Publication:

New York, N.Y. : C. Potter, [2001]

Summary:

Done right, it is the most appetizing of meals, and nothing is so primally satisfying. We dream of lamb so tender, it slips away from the bone; chicken so juicy, tears spring to our eyes; steak so mind-blowingly savory, its flavor runs a tingling course up and down our spines. If meat is your thing, Omaha Steaks Meat may have you lying awake at night, counting sheep and licking your chops.

From the visit to the butcher to the first slice carved from that perfectly pink roast, veteran cookbook authors John Harrisson and Frederick J. Simon guide you through the world of meat with great expertise. More than 150 recipes, accompanied by 40 mouthwatering full-color photographs, range from down-home hearty comfort food like Roast Rack of Pork with Red Cabbage, Apples, and Cranberries Braised in Red Wine to such epicurean fare as Steak Canapes with Roquefort Cream and Caramelized Pears and Onions on Garlic Toasts.

Omaha Steaks Meat is the final frontier of meat as we know it. Those with culinary wanderlust will find destinations in dishes like Vietnamese Summer Rolls with Beef, Shrimp, and Peanut Dipping Sauce or Ethiopian Chicken Stew with Berbere Sauce and Injera Bread, while those who are game will appreciate the many recipes for meats relatively new to the market -- ostrich, quail, duck, venison, rabbit, goat, buffalo, and wild boar. Whether from someplace familiar or far-flung, each recipe includes instructions for a simple side, sauce, salsa, rub, relish, chutney, compote, dressing, glaze, or marinade -- in short, those extra details that make every dish in the book a meal in itself, worthy of company. If you love meat, then you have found your cookbook.

Contents:

Chapter 1 Beef 10

Chapter 2 Veal 56

Chapter 3 Pork 85

Chapter 4 Lamb 126

Chapter 5 Venison and Red Game Meat 154

Chapter 6 Poultry and Fowl 180

Basic Recipes, Techniques, and Definitions 224.

Notes:

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

0609607774

OCLC:

46713251

Online:

Contributor biographical information

Publisher description

Laurie Burrows Grad Collection Home Page