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Meat illustrated : a foolproof guide to understanding and cooking with cuts of all kinds / America's Test Kitchen.
- Format:
- Book
- Author/Creator:
- America's Test Kitchen (Firm), author.
- Language:
- English
- Subjects (All):
- Cooking (Meat).
- Cooking (Beef).
- Cooking (Pork).
- Cooking (Lamb and mutton).
- Cooking (Veal).
- Genre:
- Cookbooks.
- Recipes.
- Physical Description:
- ix, 430 pages : illustrations (chiefly color) ; 28 cm
- Other Title:
- At head of title: Cook's Illustrated
- Place of Publication:
- Boston, MA : America's Test Kitchen, [2020]
- Summary:
- "Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine." -- Amazon.com
- "A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds"-- Provided by publisher.
- Contents:
- Machine generated contents note: Beef & Veal
- Chuck
- Chuck-Eye Roast
- Chuck-Eye Steak
- Top-Blade Roast
- Blade Steak
- Flat-Iron Steak
- 7-Bone Chuck Roast
- Rib
- First-Cut Standing Rib Roast
- Second-Cut Standing Rib Roast
- Rib Steak
- Double-Cut Bone-In Rib Steak
- Rib-Eye Steak
- Short Loin
- Top Loin Roast
- Boneless Strip Steak
- T-Bone Steak
- Porterhouse Steak
- Tenderloin
- Whole Beef Tenderloin
- Center-Cut Beef Tenderloin Roast
- Filet Mignon
- Sirloin
- Top Sirloin Roast
- Top Sirloin Steak
- Tri-Tip Roast
- Flap Meat
- Round
- Top Round Roast
- Bottom Round Roast
- Boneless Eye-Round Roast
- Brisket
- Flat-Cut Brisket
- Point-Cut Brisket
- Plate
- Skirt Steak
- Beef Plate Ribs
- Flank
- Flank Steak
- Short Ribs
- English-Style Short Ribs
- Flanken-Style Short Ribs
- Shanks and Oxtails
- Beef Shanks
- Oxtails
- Veal
- Shoulder Roast
- Veal Rib Chops
- Veal Cutlets
- Veal Shanks
- Pork
- Blade Shoulder
- Pork Butt Roast
- Pork Butt Steaks
- Blade-Cut Pork Chops
- Arm Shoulder
- Picnic Shoulder Roast
- Smoked Picnic Ham
- Pork Loin
- Blade-End Pork Rib Roast
- Boneless Blade-End Pork Loin
- Country-Style Ribs
- Center-Cut Pork Rib Roast
- Pork Rib Chops
- Crown Roast
- Center-Cut Pork Loin
- Boneless Pork Chops
- Center-Cut Pork Chops
- Pork Tenderloin
- Baby Back Ribs
- Side
- St. Louis-Style Spareribs
- Center-Cut Pork Belly
- Leg
- Sirloin-Half Fresh Ham
- Shank-End Fresh Ham
- Spiral-Sliced Bone-In Ham
- Uncut Half Ham
- Ham Steak
- Ham Hocks
- Lamb
- Shoulder
- Lamb Shoulder Roast
- Blade Chops
- Round Bone Chops
- Rib and Loin
- Rack of Lamb
- Rib Chops
- Loin Chops
- Leg and Shanks
- Bone-In Leg of Lamb
- Boneless Leg of Lamb
- Lamb Shanks
- Ground Meat
- Ground Beef
- Ground Veal
- Ground Pork
- Ground Lamb
- Nutritional Information
- Conversions and Equivalents.
- Notes:
- "Increase your meat counter confidence" -- Cover.
- "350+ recipes for beef, pork, lamb, and veal" -- Cover.
- Includes index.
- Other Format:
- Online version: Meat illustrated
- ISBN:
- 9781948703321
- 1948703327
- OCLC:
- 1141112196
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