The Meat Bible

by Stanley Lobel, Stanley Lobel, Evan Lobel

For anyone who ever wanted to know the difference between Porterhouse and Chateaubriand, the Lobel family of master butchers has all the answers in the Meat Bible. Covering every imaginable meatbeef, veal, pork, lamb, poultry, rabbit, and morethe Lobels share their extensive knowledge of the differing tastes, textures, flavors, fat contents, and uses for each cut of meat. More than 150 recipes include such savory dishes as Thai Beef Salad, Braised Pork Tacos with Ancho Chile Sauce, Lamb Loin Chops with Eggplant Caponata and Andalusian-Style Quail with Dates and Almonds. How-to instructions take the mystery out of techniques such as butterflying a chicken. When it comes to meat, no one knows more than the Lobels.

Genres: Cookbooks, Cooking, Reference

320 pages, Hardcover

First published September 1, 2008

Reviews

[Brad Theado]

Good course on meat

[Luke Henning]

Great information,a lot more recipes than I expected. I could have lived with a few less dinner projects and a few more "how tos" in terms of cutting, perhaps with some butchering pictures and more specific cutting instructions. Beyond that it was still very informative and the recipes DO look great, I know I'll be trying a few!

[Alexandra Young]

Read this over my father in laws house and was drawn in by the way it explained the different cuts and types of meat. Also had an interesting section on rarer more "game" type meats. The recipes were interesting as well.

[Lucy]

My photos, great meat recipes.