Free PDF , by America's Test Kitchen
Free PDF , by America's Test Kitchen
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, by America's Test Kitchen
Free PDF , by America's Test Kitchen
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Product details
File Size: 64522 KB
Print Length: 504 pages
Publisher: Cook's Illustrated (October 1, 2014)
Publication Date: October 1, 2014
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00OBPLE6O
Text-to-Speech:
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Amazon Best Sellers Rank:
#114,661 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Not enough stars...A 10 in my book!!!!!Finally Cooks Illustrated has published a cookbook that will go down legendarily as one of their BEST ever!!! The discussion of meat and anything to do with it has been thought through and discussed and varied for ages with no consensus by a majority. Should you roast at high heat or low heat? Should you brine or not brine etc. etc... But long last, Cooks has composed a cookbook that deals with EVERYTHING.... and I mean EVERYTHING that has to do with beef, pork, lamb and poultry. And I say Hooray!!! Finally a "meat bible" I can refer to when I want the best way to braise, roast, grill, broil, sear, tenderize, freeze, thaw, store, and brine any kind of meat out there (don't think seafood... not in here). They have detailed each type of meat mentioned above by showing you the cuts, price, flavor value for that cut and cooking techniques best to use for that cut of meat. They also discuss storing, freezing, brining, cutting techniques for all of the selections above too. Plus feature awesome foolproof recipes for these cuts of meat. The book has got to be about an inch or more in thickness. A MUST BUY FOR YOU AND AS GIFTS FOR NEW COOKS YOU KNOW OR EVEN ONES YOU THINK KNOW IT ALL. A lot to be learned and grasped in this cookbook. Highly, Highly recommend.... Praise to Cooks for finally producing this kind of Cookbook.
Again, Cook's Illustrated has provided a user-friendly cookbook, infused with hints to make your cooking experience easier, why for's that answer those questions that come to mind while you are preparing a meal, and efficient and effective recipes for everyday meals to special celebrations. Bon Appetit !
I barely write reviews as I don’t have much time on my hands and I typically find most purchases to be average. However, I bought this book to up my game and trust me, it was worth every penny. I already have all of my coworkers buying it. My main focus was Page 45: NY Strip Steak! You want to cook a steak like a fancy steak house this book will have you sailing. Just did my first attempt and I can honestly tell you that I don’t ever need to go to a steak house again. They even added recipes for sauces etc to compliment the meat. Easy directions with very in depth explanations of meat and how the cooking process affects them during each technique. Even goes down to recommendations for brands of cooking materials and utensils ie cast iron skillets, wire racks and whatever else the meal calls for. I figured my first attempt would be a little off but let me tell you... it was perfect on the first go. If you follow their instructions, you’ll be the king or queen of your house or any party. Looking forward to my next meal. #legit
I bought this book for myself/household a few weeks ago, with a book discount, and can only say it is an awesome book . I bought this one ( second order), when it was a lightning deal because I was so impressed; thought it would be a great gift. ~If you want to get into the nitty gritty of the how, what, when of meats (of all kinds, no lie), this is a great book. How do I know? Because I have been butchering some of my own meats for a while now.~OKAY it does not tell you how to butcher, but it does allow one to understand the cuts of meat, the how n why, and what to do with said cuts of meat..~Some awesome recipes! No, I have not tried all of them. I only bought the first book a month ago. I do however know,and enjoy Cook's Illustrated in general. Heck, even if I didn't know them, I would so love this book, it has so MUCH information! (stg)~This is just a really nice, classy book with GREAT details, in mpov. (Seriously, if you are one to "prepare/store/more knowledge", I would call it a great educational book, with lots of recipes too boost that concept.. (not the storing portion, just the education)~Funny thing is, I still have the second copy, unopened, (this one) as I couldn't decide who might appreciate it as much as I do.. Oh well, I will work on that..~ A home run for sure in mpov.. So worth the $$
If you're a fan of the Cook's Illustrated approach to food preparation and analysis, this is a great resource. It covers beef/veal, pork, lamb and fowl well, with an introduction to each section addressing practical issues such as cuts, handling, carving, boning, cooking techniques, etc. Many good recipes are all given with clear and detailed instructions. The majority of the recipes are drawn from European and western hemisphere cuisines, but there's a sampling of Asian inspired meat dishes from the Middle East, India, China, etc. This is a good book for an inexperienced cook to learn and for an experienced cook to try preparing meats that may be out of their comfort zone. Highly recommended.
I love America's Test Kitchen recipes and Cook's Illustrated is no different. I bought this for my husband, but I have used it many more times. It is my go to guide for all things meat. When I want to up my grilling and BBQ game, I just find what meat I have in the freezer and match it to an amazing recipe. There are instructions for cutting up poultry to creating a special cut of meat out of a larger slab. Whether you want to use your crockpot, oven, stove or grill, this book has the perfect preparation and recipe. I highly recommend this one. The Cook's Illustrated Meat Cookbook
I love cooks county show for their honest reviews and time tested recipes. This book contained some helpful recipes, but basic cooking methods that included temperature and times were missing. More of "this cut is good for this" with no follow up on how to prepare.
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