description The Complete Meat Cookbook Overview
The Complete Meat Cookbook is a culinary reference book written by Bruce Aidells and Denis Kelly, first published in 1998. The volume provides comprehensive information on the selection, butchering, and preparation of beef, pork, lamb, and veal. It distinguishes itself by combining detailed explanations of meat anatomy and grading with practical, approachable recipes tailored for the home kitchen. The book is designed for amateur and experienced cooks who want a deeper understanding of sourcing and preparing various cuts of meat.
help The Complete Meat Cookbook FAQ
Who are the authors of The Complete Meat Cookbook?
'The Complete Meat Cookbook' was co-authored by sausage king Bruce Aidells and Denis Kelly. It is considered an essential American reference for meat preparation.
What topics does The Complete Meat Cookbook cover?
The book serves as a comprehensive guide to buying, cutting, and cooking various types of meat. It focuses heavily on American-style meat preparation and butchery techniques.
When was The Complete Meat Cookbook first published?
This foundational meat reference was first published in 1998. It has remained a popular guide for home cooks and grill masters alike.
Does the book include recipes for sausages and cured meats?
Yes, given that co-author Bruce Aidells is famously the founder of a major sausage company, the book covers extensive ground on processing and cooking meats. It provides thorough instructions on handling everything from standard beef cuts to making homemade sausages.
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