MEAT
Everything You Need to Know
گزارش تخلف
کتاب های مرتبط
- اطلاعات
- نقد و بررسی
- دیدگاه کاربران
نقد و بررسی
May 19, 2014
A purveyor to many of NYC’s high profile chefs, LaFrieda may be the first celebrity butcher. His family’s business has been around for nearly 100 years, and here he takes readers behind the counter to show them what to look for and what to avoid when buying meat, as well as advice on how to prepare it—there are 75 recipes covering everything from common fare such as meat loaf, burgers, and sausage to show-stoppers like a beef Wellington with mushroom cream sauce, and a roasted calf’s head with whipped brain puree. LaFrieda’s emphasis is in educating readers on the various animals, diagramming cuts, and showing how to best utilize them. Tips like how to break down a chicken or cut pockets in veal or pork chops for stuffing make this a valuable reference that will give readers a greater appreciation for not only their favorite cuts of meat, but their butcher as well.
September 1, 2014
LaFrieda may not be well known by the general public, but he is a trusted and celebrated butcher who provides meat to many of New York City's famous chefs and best restaurants. Each chapter of this work concentrates on a particular meat: its cuts, butchering techniques, and recipes. Although exquisitely organized and easy to follow, some of the book's recipes might be daunting, especially those that include less widely available portions of meat. While there are manageable recipes for burgers, steaks, and chops, as well as breakfast sausage and even a simple foie gras mousse, an equal number of more involved dishes such as roasted bone marrow with shallot confit and roasted calf's head alla Perla are presented. Offal-loving cooks who are up for a challenge will savor the process of whipping calves' brains into a rich and delicious puree. Clear photographs illustrate where on the animal each piece of meat comes from, and what a finished recipe should look like. The book is an homage to the author's family butchering business and his fondness of meat. VERDICT These recipes are as varied and intense as LaFrieda's love for his profession.--Claire A. Moitra, Rhode Island Sch. of Design, Providence
Copyright 2014 Library Journal, LLC Used with permission.
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