MEAT: Everything You Need to Know
Rack of Lamb. Whole Shank Osso Bucco. Crown Pork Roast with Pineapple Bread Stuffing. It's not just beef it's all kinds of MEAT that are what's for dinner in Pat LaFrieda's full-color book of buying, butchering, cooking, and indulging in what he considers the only reason to eat. LaFrieda's street cred for creating Meat: Everything You Need to Know includes his experience as a third generation butcher and ownership of a premiere American meatpacking business that supplies cuts to some of the country's finest restaurants. The 75 recipes for beef, pork, lamb, veal, and poultry appearing throughout MEAT have either been passed down the LaFrieda family line or are donations from regaled New York restauranteurs such as Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley.
Along with detailed instructions for dishes ranging from Frenched Chop with Red Onion Soubise to Chipotle-Braised Tomahawk Short Ribs MEAT provides step-by-step and photographic instructions for tricky prep techniques like butterflying a veal chop or tying a crown roast, plus advice on which cuts of meat and equipment to buy, and anecdotes of the decades that have gone into creating the LaFrieda legacy in the NYC meatpacking industry.
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