By Bruce Aidells
Houghton Mifflin Harcourt, $40.00
The Great Meat Cookbook by meat guru Bruce Aidells lives up to its subtitle: Everything You Need to Know to Buy and Cook Today’s Meat. His “at-a-glance” guides for retail meat cuts (with photos) and shopping advice gets you off to a great start for trying one of the book’s 250 recipes, all of which contain information beyond the usual how-to, such as alternative cuts, ways to use leftovers, and make-ahead tips. Each recipe also telegraphs information about the dish with short phrases-Fit for Company, Cheap Eats, Freezes Well- listed near the title, a helpful thing when trying to choose among so many enticing options.
Behind the Kitchen Door: Get a look at the space where Bruce develops his recipes.
|Italian Wedding Soup (Italian Meatball Soup)||Chinese-Style Braised Oxtails with Baby Bok Choy||Irish Corned Beef and Vegetables with Dill Pickle-Horseradish Cream and Guinness-Mustard Sauce|
Photos by Luca Trovato