Best Meat Recipes

by Cook's Illustrated, John Burgoyne (Illustrator), Carl Tremblay (Photographer)

Would you sear 50 pepper-crusted filets mignons to find the ultimate recipe, one guaranteed to deliver a perfectly browned crust and meltingly tender interior? We did. Here are more than 300 foolproof recipes for all our favorite cuts of meat.

433 pages, Paperback

First published March 1, 2008

Reviews

[Ricardo Marcos · Rating 4 out of 5]

One can learn a lot about Meat in this book. It is not just a recipe book. It has detailed information about different types of cuts and how to treat them. One thing that I loved about this book is the ratings (1 to 5 stars) given to tenderness and flavors of different cuts, for example, for beef, a 'tenderloin steak' (filet mignon) has 4 stars for tenderness and 1 star for flavor, which in my opinion is actually very true. The illustrations are Not pictures (they are illustrations!), but they are very educational. Also, the book has illustrations about the Primal cuts (but not the sub-primal cuts). It includes the optimal internal temperatures for meats associated to class (Rare, Medium, etc..). It will NOT teach you how to do cuts from a carcass of the animal, that you will need to learn from a butcher or at the culinary school. finally, again, it is not just a recipe book, but a great book if you are interested in learning about meats, cuts, cooking techniques and their recipes. The reader will not become a Master of cooking meats but this book will be a great source of information. Definitely recommended!

[Juan Miguel Gamotia · Rating 5 out of 5]

I would have savor of any meat-based recipes from any occasion, right?