{"product_id":"meat-illustrated-a-foolproof-guide-to-understanding-and-cooking-with-cuts-of-all-kinds","title":"Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds","description":"\u003cb\u003e2021 IACP Award Winner in the General Category \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eIncrease your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. \u003cp\u003e\u003c\/p\u003ePart cookbook, part handbook organized by animal and its primal cuts, \u003ci\u003eMeat Illustrated\u003c\/i\u003e is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. \u003cp\u003e\u003c\/p\u003eMeat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. \u003cp\u003e\u003c\/p\u003eIllustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.\r","brand":"America's Test Kitchen","offers":[{"title":"Hardcover","offer_id":44442720927980,"sku":"9781948703321","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0684\/1791\/3068\/files\/9781948703321.jpg?v=1708840329","url":"https:\/\/allstora.com\/products\/meat-illustrated-a-foolproof-guide-to-understanding-and-cooking-with-cuts-of-all-kinds","provider":"Allstora","version":"1.0","type":"link"}