Complete Meat Cookbook: (Hardcover) by Aidells, Bruce
Hardcover; Published 9/1/2001; 604 Pages; ISBN 9780618135127
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Now with a new jacket. The critics agree: there is no better book to help cooks choose the perfect steak, the right grind for hamburger, or the juiciest cuts of pork or lamb.
- More than 230 recipes specially created for the lean cuts on the market today.
- Innovative seasoning methods: dry rubs, wet marinades, flavor brines, herb pastes, and fast sauces.
- Hundreds of illustrations and straight talk on which are the best cuts for each cooking method.
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When you've come back from the market with cuts of meat or poultry, take a minute to divide or cut it into meal-size portions. Whatever you won't use immediately should go in the freezer labeled with contents, portion size, and date frozen. It'll make taking a freezer inventory much easier.