Meat

November 15, 2010
Cookbook author Peterson is now his own best brand, with 13 cookbooks and six James Beard awards to his credit. The brands attributes? An advocacy of natural, fresh, locavore-type ingredients; thorough explanation of basic cooking terminology; photographs that teach; and easy-to-follow recipes. His latest on all things meat doesnt disappoint. Though his introduction addresses vegans, admonishing all to follow your conscience about the consumption of animals, the rest of his text advocates only the use of the best lamb, rabbit, beef, and chicken available. Thoroughly review the first two chapters; in them Peterson sets forth the proper ways to saut', grill, braise, and poach (among other methods), illustrates such fundamental preparation methods as julienning a leek and sectioning a turnip, and identifies the flavors associated with different international cuisines. Next, the fun: 175 recipes and, more important, instructions and sidebars to ensure that expensive roasts and whole birds emerge with great taste. Learn the three secrets to perfect holiday turkey, how to cook game like venison and caribou, and the right brining time. Familiar dishes will comfort, including braised picnic ham, beef Wellington, chicken liver mousse, and coq au vin. A new bible for any cook.(Reprinted with permission of Booklist, copyright 2010, American Library Association.)