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Meat Everything You Need To Know Pat Lafrieda Carolynn Carreno Hardcover NEW
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- ¡Cómpralo ya!Meat Everything You Need To Know Pat Lafrieda Carolynn Carreno Hardcover NEW
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USD6,72 (aprox. 5,77 EUR) USPS Media MailTM.
Ubicado en: New York, New York, Estados Unidos
Entrega:
Entrega prevista entre el vie. 24 oct. y el mar. 28 oct. a 94104
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N.º de artículo de eBay:167617646080
Características del artículo
- Estado
- Type
- Hardcover
- Publication Name
- Atria Books
- ISBN-10
- 1476725994
- ISBN
- 9781476725994
Acerca de este producto
Product Identifiers
Publisher
Atria Books
ISBN-10
1476725993
ISBN-13
9781476725994
eBay Product ID (ePID)
167507076
Product Key Features
Book Title
Meat : Everything You Need to Know
Number of Pages
256 Pages
Language
English
Publication Year
2014
Topic
General, Specific Ingredients / Meat, Courses & Dishes / General
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.3 in
Item Weight
58.1 Oz
Item Length
10.9 in
Item Width
9.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2014-000898
Reviews
The recipes and techniques in this book are things that can be used in any kitchen whether it's at home or in the restaurant., If you want to know about meat, this is the book. The recipes are great and each one has a story to tell., New York City's ultimate butcher, the man behind the famous LaFrieda burger blends, penned the definitive cookbook on all things meat., If you want to know about meat, go straight to the meat man: New York City-area butcher Pat LaFrieda has released his meaty magnum opus., A celebration of Pat's enormous skill set, his encyclopedic understanding of meats and their various cuts and how to best use them. Butcher extraordinaire!, Pat LaFrieda has led the 'butcher revolution' in the United States. Every serious cook needs this instructional, well-illustrated, and very well written book., Meat is unsurpassed and truly sets the standard for a book that offers both recipes and education., Pat LaFrieda does everything right as a butcher. MEAT stands out to me as the best handbook there is on this subject., MEAT by master butcher Pat LaFrieda is officially the carnivores' holy grail and my new reference point for all things meat., A valuable reference that will give readers a greater appreciation for not only their favorite cuts of meat, but their butcher as well.
Dewey Edition
2 3
Dewey Decimal
641.6/6
Synopsis
Pat LaFrieda, the third generation butcher and owner of America's premier meatpacking business, presents the ultimate book of everything meat., Pat LaFrieda, the third generation butcher and owner of America's premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry. For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat's seductive hold on our palates better than America's premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know , he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America's finest restaurants so delectable, LaFrieda--the butcher to the country's greatest chefs--has the answers, and the philosophy behind it. In seventy-five recipes--some of them decades-old LaFrieda family favorites, some from New York City's best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley--the special characteristics of each type of meat comes into exquisite focus. Pat's signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more. Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher's notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses. Throughout the pages of Meat , Pat LaFrieda's interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family's century of devotion to their calling and are a tribute to a veritable New York City institution. Pat's reverence and passion for his subject both teach and inspire.
LC Classification Number
TX749.L224 2014
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