The Everyday Meat Guide

April 15, 2016

For anybody who's wondered which cut makes the best stew/barbecue/roast, or what all the U.S. Department of Agriculture (USDA) labels on your store-bought meat means, Venezia, a veteran butcher who appears on the Food Network and other outlets, is here to help. Aided by former magazine editor Peterson, Venezia clearly and succinctly leads consumers through the butcher shop, from poultry--including ducks, geese, turkey, and, of course, chicken--right up to beef. Every chapter examines the variety of cuts on an animal, suggests the best way to cook each one, and offers suggestions on what to look for when buying that particular piece. The pages are sprinkled with "Ray's Advice" boxes, which discuss everything from how to marinate meat to taking advantage of sales on choice cuts to the optimal time to apply barbecue sauce when grilling meats (at the very end). Attractively illustrated appendixes and informational boxes offer "Grilling Tips," "Carving Tips," and advice about cooking temperatures and preventing spoilage. Antonis Achilleos's gorgeous photographs will make any carnivore's mouth water. VERDICT This well-laid out, good-looking, informative guide will appeal to meat buyers of all knowledge levels. It's definitely a volume to own as well as borrow from the library, and it's the perfect size to tuck into your shopping bag the next time you go to the butcher counter.--Liz French, Library Journal

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