{"product_id":"9780547617527","title":"The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat","description":"“\u003cb\u003eCarnivores rejoice!\u003c\/b\u003e \u003cb\u003eFor those of us who put meat on the table many days of the week, this book will quickly become our best friend.”—Sara Moulton, host of the PBS show \u003ci\u003eSara\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003e’\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003es Weeknight Meals\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e In the last decade since the publication of Bruce Aidells’s hugely successful \u003ci\u003eThe Complete Meat Cookbook\u003c\/i\u003e, called “authoritative” and “all-encompassing” by the \u003ci\u003eWashington Post\u003c\/i\u003e, the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available—not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today’s shopper confronts a host of bewildering, often misleading labels: “certified organic,” “humanely raised,” “vegetarian diet,” and many more.\u003cbr\u003e  \u003cbr\u003e Whether the cook shops at the local farmers’ market or the supermarket, \u003ci\u003eThe Great Meat Cookbook\u003c\/i\u003e is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. With hundreds of recipes, including “Great Meat Dishes of the World” like Beef Fillet stuffed with Parmesan and Proscuitto; budget-friendly dishes like Melt-in-Your-Mouth Pork Shoulder; speedy dinners like Mushroom-Stuffed T Bone Lamb Chops; and charcuterie and sausage selections, Aidells provides all the information needed for juicy results every time.\u003cbr\u003e  \u003cbr\u003e “A great reference for today’s meat lovers.”—\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e “Cooks everywhere will find this magnum opus practical and inspiring . . . an indispensable reference work for any cookery collection.”—\u003ci\u003eBooklist\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e “Loaded with recipes for tasty but less-understood cuts, and Aidells covers the globe in search of recipes that will bring delight and good eating for many years’ worth of meals.”—Rick Bayless, chef\/owner of Frontera Grill, Topolobampo and XOCO, Chicago","brand":"Houghton Mifflin Harcourt","offers":[{"title":"Default Title","offer_id":47102830280944,"sku":"9780547617527","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9780547617527_p0.jpg?v=1769917123","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780547617527","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}