About this item
In the last decade since the publication of Bruce Aidells's hugely successful The Complete Meat Cookbook, called by the Washington Post "authoritative" and "all-encompassing," the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available— not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today's shopper confronts a host of bewildering, often misleading labels: "certified organic," "humanely raised," "vegetarian diet," and many more. Whether the cook shops at the local farmers' market or the supermarket, The Great Meat Cookbook is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs.
About the Author
Bruce Aidells is America's go to guy for all matters involving meat and meat cookery. He currently has a national cooking show called Good Cookin' with Bruce Aidells on the the cable network Live Well. He writes recipes article for Bon Appetit Magazine, Real Food Magazine, Fine Cooking and is a contributing editor or Eating Well Magazine. Bruce's wife Nancy Oakes is Chef/Owner of 2 very popular San Francisco restaurants, Boulevard and Prospect. His latest book, Bruce's Big New Meat Cookbook will be published in Fall 2012.