steaks chops roasts _ ribs review by konhollow


									Steaks, Chops, Roasts & Ribs review

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                  ASIN: 0936184787


               Product Description-Steaks, Chops, Roasts & Ribs
 All you really need to know about meat, from how to buy it, the different types within different categories and different methods
   of cooking...all from the perspective of a home cook, not your local butcher. A meat book with an attitude - 300 recipes, 32
                                       pages of 4-color photographs and 300+ illustrations.

   A fine whole tenderloin of beef is a great piece of meat to roast and serve on a special occasion, and is expensive enough it
 could give one pause at the open oven door--that great What If, as in what if I don't really know what I am doing. The editors of
 Cook's Illustrated magazine have settled the issue. It's all right here in Steaks, Chops, Roasts, and Ribs: Where the tenderloin
  can be found on the beef, whether to buy it untrimmed or not, how to roll and tie it for uniform roasting (including a sidebar on
 how to tie the butcher's knot), the best temperature at which to roast this cut of meat, and the length of time you can expect to
wait beside the oven door. Having tested the process with 11 tenderloin roasts, these editors tell you all you need to know to get
the results you want. Steaks, Chops, Roasts, and Ribs opens with meat basics. If you know where a specific cut of meat comes
from, you have a leg up on how best to cook the meat. Pork, lamb, veal, and beef are all covered. The buying information leads
to a section on cooking basics. And then into the chapters. This isn't a book based so much on the kind of meat as on what you
 want to accomplish with any meat. The chapters cover steak (cooking outside and indoors), chops, cutlets, ground meat, ham,
   roasts, and more--polus there's a chapter on Rubs, Sauces, Salsa, and Gravy. The pace is moderate and the information is
    thorough, both about the product, the technique, and the truth by experience about the tools you need to achieve success.
  There are hundreds of helpful line drawings and pages of color photos. And most important of all, 300 recipes that have been
tested and retested by the people who invented the test kitchen. Steaks, Chops, Roasts, and Ribs is the meat eaters insurance
                                                       policy. --Schuyler Ingle

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Customer Reviews:
98 of 112 people found the following review helpful

If You Like Meat, Buy This Book, January 10, 2005 By jerry i h (Berkeley, CA USA)
This review is from: Steaks, Chops, Roasts & Ribs (Hardcover) In general, this book is reliable, complete, and extremely useful
to anyone who eats meat more than once in a while. It is good addition to your bookshelf and recommended highly. The primary
value of this book is completeness. No matter what type of meat or cut you have, there is a relevant chapter and recipes for it;
this book covers it all. Systematically developing recipes for all types of meat must have been a daunting task. Although this
book is seriously flawed, if you cook based on the wonderful piece of meat you got at the supermarket or butcher rather than
cooking from a cookbook from a famous celebrity chef, this book is pretty much the only game in town and rather indispensable.
My main warning about this book: the recipes are focused on the proper procedure and technique, not on what is easy or
convenient; some of the fussiest recipes I have ever seen come from this meat cookbook (I will refrain from complaining about
the futility of Yankees trying to cook oriental food,...

15 of 15 people found the following review helpful
An Informative Guide for Meat Lovers, January 14, 2006 By Renee Gleason (New York)
  This review is from: Steaks, Chops, Roasts & Ribs (Hardcover) If you are not familiar with Cook's Illustrated magazine and
their numerous cookbooks, let me introduce them to you. What they do is they take a recipe into their test kitchen, prepare it
over and over again until they reach the very best way to make it, and then publish the recipe, along with a detailed report on
their testing and how they arrived at their findings. This is a wonderful concept for the serious home cook and baker, because
aside from their delicious (mostly) foolproof recipes, the cook is invited to learn the science behind the recipe, and this is a
valuable learning tool. To me, the people behind Cook's Illustrated and their cookbooks are more than just a source of good
recipes, they are EDUCATORS. And I have learned a great deal from them in the couple years that I have been exposed to
them. "Steaks, Chops, Roasts and Ribs" is one of the wonderful cookbooks in the Cook's Illustrated series that I wholeheartedly
recommend to the home cook who wants to learn more about...

6 of 6 people found the following review helpful

This is an amazing books, August 9, 2005 By T. Funk (Moose Jaw, Sask,Canada)
   This review is from: Steaks, Chops, Roasts & Ribs (Hardcover) I first encounted this book in the library, I was attracted by the
title. I was a little skeptical at first, thinking it would be extremely boring since there is no fancy picture in the book, but as I
started reading it, I was amazed by the info in the book, they tell you every single detail involved to make sure everything turns
out perfect. And they tell you the every single little things e.g. the science behind aging your beef...Even my husband who never
cook in the kitchen enjoys reading it. One of our favourite receipe is beef kebob. My family and friends were all amazed how
tasy they are, and begging for receipe. I like the book so much, so I ended up ordering if from Amazon, and since then I have
also ordered a few more book published by the same published. I would strongly recommended this book to everyone.

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