Meat: Everything You Need to Know

Meat: Everything You Need to Know

Pat LaFrieda


Pat LaFrieda, the 3rd iteration butcher and proprietor of America’s optimum meatpacking company, offers the last word booklet of every thing meat, with greater than seventy-five mouthwatering recipes for pork, beef, lamb, veal, and poultry.

For real meat fans, a superbly ready minimize of red meat, beef, lamb, veal, or bird is not only the heart of the meal, it's the cause of consuming. nobody is aware meat’s seductive carry on our palates higher than America’s most popular butcher, Pat LaFrieda. In Meat: every little thing you want to Know, he passionately explains the simplest and such a lot flavorful cuts to buy (some of them unusually reasonably cheap or unknown) and stocks scrumptious recipes and meticulous thoughts, all with the data that comes from a fourth iteration butcher. when you've got ever questioned what makes the beef in America’s best eating places so delectable, LaFrieda—the butcher to the country’s maximum chefs—has the solutions, and the philosophy in the back of it.

In seventy-five recipes—some of them decades-old LaFrieda kin favorites, a few from big apple City’s most sensible restaurateurs, together with Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the specified features of every kind of meat comes into beautiful concentration. Pat’s signature meat choices have encouraged recognized cooks, and now Meat brings domestic chefs the chance to make related mouthwatering recipes together with a number of LaFrieda customized Burger Blends, entire Shank Osso Bucco, Tuscan Fried fowl with Lemon, Crown beef Roast with Pineapple Bread Stuffing, Frenched Chop with crimson Onion Soubise, red meat Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk brief Ribs, besides many extra.

Step-by-step photos make difficult operations like butterflying a veal chop or tying a crown roast effortless even for newbies; attractive double-page photographic diagrams express extra basically than any past publication the place diverse cuts come from at the animal; and recommendation on useful apparatus, butcher’s notes, and wonderful full-color pictures of the dishes entire this superb and accomplished ceremonial dinner for the senses.

Throughout the pages of Meat, Pat LaFrieda’s interwoven stories of lifestyles within the meatpacking company and heartwarming own memories rejoice his family’s century of devotion to their calling and are a tribute to a veritable big apple urban establishment. Pat’s reverence and keenness for his topic either educate and encourage.

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