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 Home Pork Making; A Complete Guide - In All That Pertains To Hog Slaughtering, Curing, Preserving, And Storing Pork Product--From Scalding Vat To Kitchen Table And Dining Room.

No comments about Confessions of a Butcher-Eat Steak on a Hamburger Budget and Save$$$.

No comments about The Southern Heritage All Pork Cookbook (Southern Heritage Cookbook Library).

No comments about North American Meat Processors Pork Foodservice Poster, Revised.

No comments about Classic Cooking With Pork: 100 Luscious Ways to Prepare Today's Lean and Healthy Pork.

No comments about Light Beef and Pork (Great Taste, Low Fat).

2 comments about Cabin Cookin': The Very Best Recipes for Beef, Pork, Poultry, Seafood, and Wild Game in Dutch Ovens, Skillets, and Grills.

1. Rick Black's Cabin Cookin': The Very Best Recipes for Beef, Pork, Poultry, Seafood, and Wild Game for Dutch Ovens, Skillets, and Grills lives up to its title with step-by-step instructions for outdoor taste sensations. From "Skillet Sloppy Joes" to "Birds Be A-Chirpin' Chili Mac", "Caribbean Cabin Kebabs", "Sunday Morning Spice Cake" and much more, Rick Black's Cabin Cookin' is ideal for campers and outdoorsmen with a taste for seafood, domestic and wild game, all types of vegetables, and anything that can be prepared in heavy foil. A brief introduction and an index round out this compendium, which largely lets its mouth-watering recipes speak for themselves.



2. This is a very easy to follow cook book with some tasty recipes. A good reference for scout leaders for camp out cooking.

1 comments about Pork (The Good Cook Techniques & Recipes Series).

1. Exceptional step-by-step photographic instructions. 176pp
   Quite the best series of instructional and informative cookery books I've yet come across. So far I've found Wine; Beverages; Preserving; Snacks & canapés; Cakes; Eggs & cheese; Grains, pasta & pulses; Beef & veal; Pork.

   CONTENTS
   INTRODUCTION
   A prolific provider / a guide to pork cuts / clearing the way to simplify carving / ways to enhance flavour in advance / capturing flavour in the stock-pot / a quartet of savoury stuffings / the simple art of sausage-making
   FRYING
   A versatile method for smaller cuts / fundamental and fast techniques / capitalising on natural moistness / thickening pan juices into sauces / lavish effects with cream / deep-frying in a protective coating
   GRILLING AND ROASTING
   Sealing in juices with radiant heat / grilling: stratagems for succulence / sweet-and-sour coatings for spare ribs / tender meat enclosed in crackling / basting for a mahogany glaze / pockets full of goodness / transforming rib racks into a regal crown / the most spectacular presentation of all
   POACHING
   Controlling the simmer / a potful of mixed cuts / coupling salt pork with pulses /subtle marriages of flavour / a surprising role for hay / a court-bouillon made with wine / a glistening coat for cuts
   BRAISING AND STEWING
   Slow cooking for rich results / the perfect finish for whole ham / tender treatment for a large cut / double chops: envelopes for stuffing / the quintessential stew / a glazed onion garnish

   MISCELLANEOUS COOKING METHODS
   Sauerkraut: an enduring partner for pork / exploring the potential of pies / sauce-topped gratins of sliced ham / a spicy crumb finish for pig's ears / sausages in a bed of batter / a layered soufflé pudding / a purée moulded into a mousse / turning leftovers into dumplings
   ANTHOLOGY OF RECIPES
   Stuffings and marinades / sausage-making / frying / roasting and grilling / poaching / braising and stewing / pies, puddings and soufflés / special presentations / standard presentations
   RECIPE INDEX
   GENERAL INDEX
   GLOSSARY

4 comments about Everything Tastes Better with Bacon: 70 Fabulous Recipes for Every Meal of the Day.

1. Everything Tastes Better With Bacon showcases over seventy recipes to demonstrate how bacon can be utilized in virtually every meal of the day; from traditional breakfast dishes such as Bacon Biscuits to Sizzling Herb Pasta and Cobb Salad. Color photos add to the attractions, while the inclusion of many innovative dishes such as Bacon-Wrapped Zucchini Flans, makes for a delightful presentation.



2. An exquisite book outlining the best ways to add spice to cooking. The rarity of course is the use of bacon as the suppliment to any good dish. This book is a handy guide for any iron chef who is baconly challenged.



3. This is an amazing cookbook. Every recipe I have tried, save one, has been absolutely delicious. The coq au vin and vodka sauce recipes are particularly good, the best I have ever eaten, even when compared to what I have tried in excellent restaurants. Pictures are lovely and the instructions are very easy to follow. I wish every cookbook was so inventive, and so reliable.



4. 
   I found a copy of this book onmy doorstep the other morning. I suspect the neighbor across the street. She isnt part of the Arcticacre clan and sometimes we find her drinking from our hose and isolating certain blades of grass with these small but very detailed sponge figures. I thought one of them was me, until it rained.
   
   So, the book was there on my doorstep. I immediately started reading. I cant tell you how long I read the book, but it must have been three hours and twelve minutes. My favorite part was the part about how bacon is great in all sorts of bacon related food items. I just wish that they had some animated bacon cartoon characters on the cover and in a DVD inserted into the book. I dont like the idea of watching what I eat dance cutely, but with so may bacon recipes perhaps my neighbor has other plans.
   
   cheers, Joe Arcticacre