5 comments about The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal.

1. I've always been intimidated by cooking meat...I'm much better at veggies, fish and poultry. This book will take me a lifetime to get through but all my first tries have been hits. Well organized. Lots of variety. THE source on cooking meat.



2. This book helps bridge the gap between those that are accurate for "yesterdays" meats and the extremely LEAN mrats we get today.
   It contains much that will help the Home cook prepare "good" meals.



3. I was sooooo disappointed with my butcher who told me the cut of pork I'd anticipated making a roast from was unavailable. All he had left was lowly pork shoulder!
   
   My meat purveyor came to the rescue with a recipe from this cookbook for Milk-Braised Carnitas. "Wow! Amazing! Fantastic! Awe-Inspiring!" were the words my guests used to describe the melt-in-your-mouth food-gasm that resulted.
   
   Subsequently I bought the book and have learned much from it. Highly recommended!



4. This is one of the finest cookbooks for anyone who has shunned a vegan lifestyle. The marinades and dry rub recipes are worth the price of the book alone, and to be frank, I haven't had one mediocre meal from this cookbook.
   Bruce Aidells makes his livelyhood as a meat packer and sausage maker. In this book you become very aware that he loves his work.
   Buy the book! You will be very pleased with the meals that come from it!



5. This book passes the only test a collection of recipes needs to pass: the food tastes great. I am pretty sure I have loved everything I have prepared from this book, including the chili Colorado, the oven-roasted tri-tip, the garlic-roasted pork loin, the pork and coleslaw sandwich, the roasted leg of lamb, the roasted pork tenderloin with rum pecan glaze over sweet potatoes, the boneless short ribs with tomato and fennel, the Korean short ribs, the Chinese braised pork loin, the Thai pork curry, the Catahoula smoky short ribs and, of course, the pot roast and brisket. Unlike a previous reviewer, I do not find that the recipes call for exotic ingredients, and unlike another reviewer, I do often consult this book for last-minute meal ideas. An excellent reference and kitchen companion.

No comments about Burgers.

2 comments about Gourmet Burger, The.

1. Written and compiled by Paul Gayler (the executive chef of the prestigious Lanesborough hotel of London's Hyde Park), The Gourmet Burger is a cookbook that elevates the simple burger to an edible art form. Full-color photographs by Gus Filgate, and Gayler's methodical instructions teach the reader to create mouth-watering meals, from Bengali Chicken Burger with Cucumber and Tomato Achar, and Asian guacamole, to Pumpkin Couscous Burger in Pitas, to the Big Apple Deli Burger with Swiss Cheese and Barbecue Coleslaw, and so many more. The creations in Gourmet Burger use taste-tested applications of flavor, texture, spices, breads, vegetables and much more to maximum effect, in this recommended high-class kitchen resource for gourmets in general and burger lovers in particular.



2. Thanks to the online bookshop this fantastic book found its way to Germany. This way we can enjoy a totaly new burger taste. Easy to understand and to cook, espescially the vegi Burgers.

1 comments about Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections: Literature, Culture, and Food Among the Early Moderns.

1. I never received this book. please send another immediately.
   Flo woodiel

No comments about 250+ Low Fat Slow Cooker Recipes.

No comments about Raising Steaks: The Life and Times of American Beef.

5 comments about Tony's Five Perfect Recipes.

1. These recipes are fabulous! I've already used two of them for entertaining our friends for dinner and they couldn't stop talking about how wonderful the meal was. The appetizer was the best-so simple to make and so delicious. I looked like a gourmet cook without the fuss and my company says they will be back for more!



2. I've been using Tony's excellent Pecan Pie recipe for years and can't wait to try out the rest. A great value!



3. The recipes are fabulous, clear, and easy to prepare. I love the brisket so much, that I'm willing to forego my normal diet of chicken and fish just to enjoy it. By the time I'm done with this book, I'll weigh 300 lbs!



4. My favorite kind of recipes. Easy to prepare and guaranteed to get applause! This collection is a winner and one you'll turn to whenever company comes.
   Highly recommended. Can't wait for more from this clever chef.



5. These are the best! The chicken is moist and flavorful. The pecan pie is indescribable. The best is the mouth-watering brisket. So easy to prepare. My whole family enjoyed it so much they wanted me to make it again the very next night. Can't wait for the next installment

3 comments about The Prairie Table Cookbook.

1. Featuring more than one hundred recipes contributed by such luminary experts as Chef Charlie Trotter (Charlie Trotter's Restaurant), chef rick Bayloess (Frontera Grill), Executive Chef Paul Katz (Harry Caray's Italian Steakhouse), Chef David Burns (Stadium Clube, Wrigley Field), and such legendary feef experts as Will rogers, Gene Autry, Dale Evans, Kansas governor Kathleen Sebelius, and dodge City Mayor Jim Sherer, "The Prairie Table Cookbook" offers a culinary wealth of terrific recipes, including some favorites of Native Americans, pioneers, the U.S. Calvary, and trail riding cowboys of the old west. Also included along with the great recipes is the story of the Tallgrass Beef Company, the science underlying the great taste of grass-fed beef, historical photos, anecdotes, and stories drawn from cowboy life. Profusely illustrated throughout, the recipes range from Pemmican; Buffalo Tongue; Beef Jerkey; and Barbecue Style Meatloaf; to Texas Beef Tips; Filet of Beef Bourguignon; Mom's Recipe for Chicken Fried Steak; and Braised Tallgrass Beef Short Ribs Asian-Style with Baby Bok Choy, Shiitake Mushrooms, and Jasimine Rice. For appetite satisfaction, you can't beat the historic, gourmet quality, 'kitchen cook friendly' dishes that comprise "The Prairie Table Cookbook"!



2. This book is a must have. The historical recipes as well as the modern dishes tell the story of today's beef revolution. The pictures are awesome, just like you are there.



3. Do you remember the classic television show Little House on the Prairie? What a great show that was and there were huge meals around the table to feed all the kids and adults in the household. Don't you know many of the meals that were served back in those days were much healthier compared to modern-day America? A big reason for that was the meticulous attention to detail that our American western ancestors paid to things like raising cattle properly by feeding them grass instead of grain. Grass-fed beef is a lost art these days despite the fact it is nutritionally superior to the mass-market beef you can buy in supermarkets. This book gives you some of the history behind where grass-fed beef came from, why it is so healthy for your body to consume, and over 100 mouthwatering recipes that are sure to please your low-carb palate.

1 comments about Williams-Sonoma Mastering: Beef & Veal: made easy with step-by-step photographs (Williams-Sonoma Mastering).

1. I first borrowed this book from a friend. The books was so helpful that I had to go out and buy my own copy from Amazon. It is a great cook book. The illustrations are very helpful. It is written clearly, with step by step directions. It explains which cuts of meats are best used in different methods of cooking such as braising, roasting, and stir frying. It teaches you how to cook with meat and the recipes are simply amazing. I LOVE IT!

No comments about Beef: The Untold Story of How Milk, Meat, and Muscle Shaped the World.