Dimensions: 336 pages, 10.27 × 8.3 × 1.22 in
Published: October 26, 2010
Publisher: Clarkson Potter/Ten Speed/Harmony
The following ISBNs are associated with this title:
ISBN - 10: 1580089925
ISBN - 13: 9781580089920
Read from the Book
Introduction Almost thirty years ago, when I owned a restaurant, I was confronted with a strange offer from a regular client. He worked at a laboratory where rabbits were raised for scientific experiments. The trials always included a control group made up of animals to which nothing was done, yet when these rabbits got old, they were “discarded.” He asked me if I would like some of these control-group subjects. I was grateful to get my hands on older rabbits—they’re perfect for thorough larding and slow braising—so I said yes. I was also eager to save them from a meaningless death. The following Monday, a large cardboard box arrived. As I lifted the box, I knew from its motion that the rabbits were alive. Given the weight of the box, I expected to encounter about a dozen, so I was shocked to find only two giant rabbits that reminded me of a Monty Python skit. The task was left to me to do them in, which I did with a quick snap of the neck and a slit of the throat. On one hand, the killing wasn’t as bad as I had anticipated. But the whole process upset me, especially the sad resignation the rabbits displayed as they seemed to know they were about to die. Never again have I looked at meat in the same way. The experience drove home the fact that an animal has to give its life in order for us to eat meat. I was left convinced that people who consume meat should have to kill for their supper at least once in their lives. Th
Table of Contents
5          Basic Cooking Techniques
25        Improvising International Flavors
31         Chicken and Turkey
69         Fowl, Rabbit and Hare, and Venison
259       Lamb and Goat
303       Pâtés, Terrines, and Foie Gras
314       Broths and Consommés
From the Publisher
Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundamentals of cooking.
Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.
Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.
Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with:
Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more.
No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.
Winner – 2011 James Beard Cookbook Award – Single Subject Category
About the Author
James Peterson is a food writer, cooking instructor, and photographer who began his culinary career as a restaurant cook in Paris in the 1970s. Returning to the United States in the 1980s, he honed his French cooking techniques during his tenure as chef-partner at Le Petit Robert in New York. A highly regarded cooking instructor for more than two decades, Peterson teaches at the Institute of Culinary Education (formerly Peter Kump’s New York Cooking School). His first book, Sauces, won two 1992 James Beard Awards; Vegetables, Glorious French Food, Cooking, and Baking have earned him four more James Beard Awards. Peterson cooks, writes, and photographs from Brooklyn, New York.
“From roast turkey to veal piccata and everything in between (quail, rabbit, goat...), cooking authority James Peterson makes sure you get the most expensive part of the meal right.” —Cooking Light, Favorite Cookbooks, 2010 “I also admire Meat: A Kitchen Education by James Peterson, a knowledgeable work about cooking and eating animal flesh (this is what we’re doing when we serve steak, or a pork shop, or a rack of lamb, and it’s important to acknowledge this). Lots of color process shots which I love.” —Michael Ruhlman, Books for the Holidays, 12/13/10 “A treasure trove. It’s chock-full of not only recipes, but also techniques, illustrative photographs, and detailed explanations of every facet of meat preparation. If you’ve ever wondered how to properly butterfly a leg of lamb or truss a chicken, this is the book you want on your kitchen shelf. . . . Meat is sure to become a constant companion in our kitchens.” —TheKitchn.com, 12/9/10 “With a recipe for almost every cut of beef, pork and lamb, plus poultry and game, “Meat” also offers step-by-step photos for the curious carnivore.” —The New York Times Book Review, Web Extra: 25 More Cookbooks, 12/3/10 “This James Beard Award winning cookbook author has staked his reputation on single-topic explorations. This one has made a successful play in becoming our go-to primer for home butchery. Although th