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Meat: Everything You Need to Know |
For genuine meat sweethearts, a delightfully arranged cut of hamburger, pork, sheep, veal, or poultry isn't only the focal point of the dinner, it is the purpose behind eating. Nobody comprehends meat's enchanting hang on our palates superior to America's head butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he energetically clarifies the best and most delightful slices to buy (some of them shockingly reasonable or obscure) and shares tasty plans and fastidious procedures, all with the information that originates from a fourth era butcher. In the event that you have ever thought about what makes the meat in America's best eateries so tasty, LaFrieda—the butcher to the nation's most noteworthy culinary experts—has the appropriate responses, and the way of thinking behind it.
In seventy-five plans—some of them decades-old LaFrieda family top choices, some from New York City's best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the extraordinary attributes of each kind of meat comes into dazzling core interest. Pat's signature meat determinations have enlivened celebrated culinary specialists, and now Meat brings home cooks the chance to make comparative delectable plans including numerous LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, alongside some more.
Bit by bit photos make dubious tasks like butterflying a veal slash or tying a crown broil simple in any event, for amateurs; wonderful twofold page photographic charts show more plainly than any past book where various cuts originate from on the creature; and guidance on vital hardware, butcher's notes, and brilliant full-shading photos of the dishes total this glorious and exhaustive dining experience for the faculties.
All through the pages of Meat, Pat LaFrieda's intertwined stories of life in the meatpacking industry and endearing individual memories commend his family's time of dedication to their calling and are an accolade for an authentic New York City establishment. Pat's love and energy for his subject both instruct and rouse.
About the Author
Pat LaFrieda’s first introduction to the meat world was in the summer of 1981, when he was just ten years old and learning the tricks of the trade at his father’s butchering business. Thirty years later, Pat, his father, and cousin own and operate New York City’s most prestigious and valued meatpacking facility. Pat LaFrieda Meat Purveyors supplies the finest restaurants in New York City, Philadelphia, DC, Las Vegas, Miami, Chicago, and more. They also operate four retail locations at Citi Field—home to the New York Mets—including two Pat LaFrieda Original Steak Sandwich stands, a LaFrieda Meatball Slider stand, and the sit-down restaurant, Pat LaFrieda Chop House. In 2014 they became the "Official Burger of the Mets." Pat has appeared on countless national TV shows including Today, The Chew, Rachael Ray Show, CNN, Anthony Bourdain: No Reservations, and Martha Stewart. More information can be found at www.lafrieda.com.
Carolynn Carreño is a James Beard award–winning writer for magazines including Bon Appétit, Saveur, The Los Angeles Times, Gourmet, and Food & Wine and coauthor of books with chefs Nancy Silverton, Kenny Shopsin, and Sara Foster. Her cookbooks are known for their distinct voice and storytelling style.
This is a book by a fourth-generation butcher, Pat LaFrieda, whose great grandfather opened a retail butchery in Brooklyn in 1922. The author’s father thought that three generations of butchers were enough, and tried to persuade him to become a doctor; he was not successful, and Pat LaFrieda became like his father, grand-father, and great- grand-father, a butcher. And so, from there, we have this book, a massive and heavy book, full of all the things we need to know about meat, beginning with the history of the LaFrieda family, the tools of the trade, and meat quality and safety. After that, the author discusses the different types of meat, beginning with veal – the ‘meat from unweaned dairy calves’. There are very clear photographs of the different parts of a calf, including the lesser known cuts such as, ‘6-rib rack, rib chops, boneless loin, veal end chops, and so on. Then he describes how to prepare the meat and cook them. There are several mouth-watering recipes including ‘Grandma LaFrieda’s braised stuffed veal breast’. From veal the author goes on to discuss lamb, and then poultry, pork, and finally, beef. The ‘Fresh Holiday Ham with Tangerine and Cloves’ recipe for pork suggests that a lot of work is needed to cook this dish, but looking at the full-page picture of it, most would agree that it is probably worth the effort. His cover story, ‘Cornering the Lamb Market’ is a story of business savvy and ethics. As with the English rival book, ‘Lidgate’s’, LaFrieda discusses the difference between grass-fed and grain fed beef. He dismisses the misconceptions associated with the two types. He tells us that ‘All beef cattle are raised on grass for the first 85% of their lives. But where grass-fed cattle eat the same diet until slaughter, at 120 or 160 days before slaughter, grain-fed cattle are moved from grass to a diet of silage, which is a mixture of primarily corn, alfafa, wheat, and barley. The change in diet is to fatten the animal.’ He goes on to say that very few chefs ask for grass-fed beef. For lovers of meat, ‘Lidgate’s: The Meat Cookbook’ is a worthy companion although much of the information are the same, the recipes are different. One is English and continental, the other, LaFrieda’s, is very American even though there are touches of Italian (the family is from Italy). LaFrieda has a very French recipe for ‘Braised Beef Shank Bourguinon’ that looks absolutely delicious. The recipe was from a French restauranteur customer of LaFrieda’s father.-Handez Z.
This book is better than I thought when I ordered it. It has complete displays of the animal and where the different cuts are from. It should be in everyones bookcase if they want to cook any type of meat from beef steaks to venison roasts. I grew up eating venison that was over salted, over cooked and very unpalatable. I swore that when I grew up, i would NEVER eat it again. Wrong, I am going to try cooking it myself now. -Barbara
Got this book from my son for Christmas and the husband and I love it. It explains how to properly cook any type of meat you are preparing, especially when grilling steak on the BBQ. I thought I knew it all when it came to seasoning meats but boy was I wrong...so many different options. This book has made me a better cook. -Kandy
Download Ebook Meat: Everything You Need to Know | 66 Mb | Pages 256 | EPUB | 2016
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