In the last decade since the publication&nbsp;of Bruce Aidells's hugely successful The Complete Meat Cookbook, called by the Washington Post "authoritative" and "all-encompassing," the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available— not only of beef, pork, lamb, and veal, but also of bison, venison, and goat.&nbsp;Today's shopper&nbsp;confronts&nbsp;a host of&nbsp;bewildering, often misleading&nbsp;labels: "certified organic," "humanely raised," "vegetarian diet," and many more. Whether the cook&nbsp;shops at&nbsp;the local farmers' market&nbsp;or the supermarket, The Great MeatCookbook is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. With hundreds of&nbsp; recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan and&nbsp;Proscuitto; budget-friendly&nbsp;dishes like...

The Great Meat Cookbook PDF

The list of books you might like