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Field Guide to Meat
by
Aliza Green (Goodreads Author)
At last, a field guide to identifying and selecting more than 200 different cuts and kinds of meat, from beef and poultry to game and cured meat!
An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available.
This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, la...more
An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available.
This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, la...more
Paperback, 311 pages
Published
February 1st 2005
by Quirk Books
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Only 4-stars because there are not enough color photos -- but I like a book that finally solved the mystery of Tri-Tip. Why does no one talk about tri-tip outside the state of California? Also like that it gives names of most cuts of meat (along with cooking suggestions) in French, Spanish, Italian and English. Plus, includes cold cuts/processed meats and game too.
Unlike the other Field Guide books I really didn't discover anything new and fantastic.
And Aliza, my Safeway and King Soopers sells Bison. If you go to most meat stores here you can get many cuts of bison in stock.
And Aliza, my Safeway and King Soopers sells Bison. If you go to most meat stores here you can get many cuts of bison in stock.
Sep 17, 2007
Elaine
rated it
5 of 5 stars
Recommends it for:
Fans of Grey's Anatomy
Shelves:
food-and-wine
Beautifully illustrated with a generous section full of color photos. I use this book for a pre-and-post dinner table game called "What is this meat?".
The small labels for each page are easily covered with one finger. Beef is the most obvious category, and is a treasure trove of knowledge by itself. My next favorite category is poultry and game birds. "It's not chicken, it's not duck. What is this"
The small labels for each page are easily covered with one finger. Beef is the most obvious category, and is a treasure trove of knowledge by itself. My next favorite category is poultry and game birds. "It's not chicken, it's not duck. What is this"
I love her food guides. It take the guesswork out of what you're cooking and why. This is not a cookbook, though it does offer loose suggestions in how to cook the items.
A very helpful, tiny little book.
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Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Fishmonger’s Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Pr...more
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