Field Washington

THE MEATEATER Cookbook Field Washington

With more than (100 ) tested recipes, this must-have companion for cooking beef, pork, lamb, and veal can boost your meat counter morale. Meat is a delicacy; we'll show you how to prepare satisfying center-of-the-plate meats. Butter-Basted Rib Steaks (cooking the steaks on both sides with hot butter allows them to come to temperature while developing a deep crust),
meltingly tender Italian Barbecued Roast Pork Shoulder (cook for 6 hours to allow the collagen to melt and lubricate the meat), and the classic Crumb-Crusted Rack of Lamb Complete meals may also elevate meat beyond its traditional position as a centerpiece:
Fried Brown Rice with Pork and Shrimp adds a twist to surf and turf. An Italian -style chickpea and orzo broth, braised lamb shoulder chops.
With clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn pictures that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), you'll be able to execute dishes as reliably as the steakhouse.
To prevent stovetop splatters, soak ground meat in baking soda before cooking to tenderize it, or pre-roast rather than sear fatty cuts before braising. Even DIY curing ventures can be enjoyable.
From Maine to the Bahamas, and from Italy or Southern California to northern British Columbia, use these methods and recipes to handle both common and uncommon saltwater fish species.
This cookbook will be an invaluable guide for both beginner and experienced chefs, whether they're cooking outdoors or in the kitchen, over a campfire, or on the grill.
From whitetail deer to moose, wild hogs, and black bear, there are techniques and methods for cooking all types of big game, as well as recipes for anything from shanks to tongue.
To get the most out of the availability of your meat GRAB A COPY of this BOOK NOW