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Meat: A Kitchen Education
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Meat: A Kitchen Education

4.38 of 5 stars 4.38  ·  rating details  ·  61 ratings  ·  4 reviews
Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundamentals of cooking.

Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores,
Hardcover, 336 pages
Published October 26th 2010 by Ten Speed Press (first published October 19th 2010)
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Well I started writing a review but then the internet ate it. Bummer.

Two main points: Peterson is downright OBSESSED with larding (and other uses of fatback), which I find a bit repulsive; Peterson is also obsessed with deglazing, which I can appreciate but don't necessarily want to do for Every. Single. Recipe.
On the positive side, he talks about a very wide variety of cuts from many different animals and how to cook them to achieve the best texture and flavor. He even has recipes for animals
Hands down one of the most informative cookbooks I've read (and by read I mean skim through for recipes that look good). It is broken down by type of meat, so there are some chapters I skipped (I dont eat pork or veal). I really appreciated that at the beggining of each section, the author describes the different cuts of meats, cooking techniques and background of the type of meat. I found this especially helpful with the beef section.
The recipes make me wish I had more time to cook, and more m
This is really an informative book on meat. You got to learn of the different cuts of the meat and the various techniques of cooking them. And not forgetting doable recipes for different kinds of meat. I have tried some of the recipes and the results were fabulous.

This is one cookbook you want to add to your bookshelf.
Aja Marsh
3.5 - great basic all purpose book on meat with lots of step by step photos for cutting down and cooking different kinds, but i think i would have enjoyed this a bit more if i were cooking meat on a regular basis like i used to for work.
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James Peterson grew up in northern California and studied chemistry and philosophy at UC Berkeley. After his studies, he traveled around the world, working his way through Asia, by land, to Europe. Eventually he landed in Paris and was amazed by the French attitude toward food and drink. (This was in the mid seventies when food in America was practically non-existent.) It was in France that he fou ...more
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