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Meat: Everything You Need to Know, by Pat LaFrieda, Carolynn Carreño
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Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry.
For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it.
In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more.
Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses.
Throughout the pages of Meat, Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire.
- Sales Rank: #30842 in Books
- Brand: imusti
- Published on: 2014-09-02
- Released on: 2014-09-02
- Original language: English
- Number of items: 1
- Dimensions: 10.88" h x 1.30" w x 9.25" l, .0 pounds
- Binding: Hardcover
- 256 pages
Review
"A valuable reference that will give readers a greater appreciation for not only their favorite cuts of meat, but their butcher as well.” (Publishers Weekly)
“The Magician of Meat.” (New York magazine)
“Pat LaFrieda does everything right as a butcher. MEAT stands out to me as the best handbook there is on this subject.” (Mario Batali chef and entrepreneur)
“Pat LaFrieda has led the ‘butcher revolution’ in the United States. Every serious cook needs this instructional, well-illustrated, and very well written book.” (Martha Stewart founder of Martha Stewart Living Omnimedia)
“It made me laugh, it made me smile, it made me miss my grandpa. I absolutely adore this book.” (Rachael Ray New York Times bestselling author)
“If you want to know about meat, this is the book. The recipes are great and each one has a story to tell.” (Andrew Carmellini chef and owner of The Dutch, Locanda Verde, and Lafayette)
“MEAT by master butcher Pat LaFrieda is officially the carnivores' holy grail and my new reference point for all things meat.” (Chef Michael White)
“The recipes and techniques in this book are things that can be used in any kitchen whether it’s at home or in the restaurant.” (Marc Forgione chef and owner of Restaurant Marc Forgione, American Cut, and Khe-Yo)
“A celebration of Pat’s enormous skill set, his encyclopedic understanding of meats and their various cuts and how to best use them. Butcher extraordinaire!" (Chef Alex Guarnaschelli Butter restaurant)
“Certain to make meat-lovers’ mouths water.” (Danny Meyer CEO of Union Square Hospitality Group)
“A must-have for any home cook, it will surely be a valuable resource for years to come.” (Chef Daniel Humm Eleven Madison Park and The NoMad)
“MEAT is a superb, detailed sourcebook that I am thrilled to have on my shelf.” (Chef Geoffrey Zakarian)
“A fantastic resource for both the professional chef and the home cook.” (Chef Missy Robbins)
“A genuinely good read.” (Cooking Light)
“If you want to know about meat, go straight to the meat man: New York City-area butcher Pat LaFrieda has released his meaty magnum opus." (EATER National)
"New York City's ultimate butcher, the man behind the famous LaFrieda burger blends, penned the definitive cookbook on all things meat." (Fathom)
“I loved absolutely everything about this book.” (SanFranciscoBookReview.com)
“Meat is unsurpassed and truly sets the standard for a book that offers both recipes and education.” (Cooking by the Book)
About the Author
Pat LaFrieda’s first introduction to the meat world was in the summer of 1981, when he was just ten years old and learning the tricks of the trade at his father’s butchering business. Thirty years later,�Pat, his father, and cousin own and operate New York City’s most prestigious and valued meatpacking facility. Pat LaFrieda Meat Purveyors supplies the finest restaurants in New York City, Philadelphia, DC, Las Vegas, Miami, Chicago, and more.�They also�operate�four retail locations at Citi Field—home to the New York Mets—including two Pat LaFrieda Original Steak Sandwich stands, a LaFrieda Meatball Slider stand, and the sit-down restaurant, Pat LaFrieda Chop House. In 2014 they became the "Official Burger of the Mets." Pat has appeared on countless national TV shows including Today, The Chew, Rachael Ray Show, CNN, Anthony Bourdain: No Reservations, and Martha Stewart. More information can be found at www.lafrieda.com.
Carolynn Carre�o is a James Beard award–winning writer for magazines including Bon App�tit, Saveur, The Los Angeles Times, Gourmet, and Food & Wine and coauthor of books with chefs Nancy Silverton, Kenny Shopsin, and Sara Foster. Her cookbooks are known for their distinct voice and storytelling style.
Excerpt. � Reprinted by permission. All rights reserved.
Meat
Most helpful customer reviews
15 of 15 people found the following review helpful.
This beautifully written book is like a meat textbook
By Bruce Weiser
Don't Read on an empty stomach. This beautifully written book is like a meat textbook . So much information,detailed diagrams, recipes from famous restaurants and more.
13 of 13 people found the following review helpful.
Oh, Man. Such a Good Book!
By Erik_In_Vegas
This book really increased my confidence in knowing my meats & how to order from a butcher shop.
The photos are modern and make the book fun and easy to read. The book tells the story of the family business, teaches you all you need to know about meat, and also shows photos and good family recipes you're not likely to find anywhere else.
The chapters are divided into sections on veal, beef, lamb, pork and chicken - plus a whole chapter about chopped meat and sausage making.
There are decades of meat experience (buying, storing, maintaining, cutting, etc.) packed into this book along with his mother's (and his) personal recipes - as well as how to cook the perfect steak & ham.
I'm totally pleased with this book. And also can't wait to try one unusual recipe called Macaroni Pie.
This book will keep you up-to-date about the current culture of meat, plus raise your standards on how to get the best flavor for your food budget.
I can't imagine any restaurant chef or family cook not being completely pleased with this book. It will make a unique Christmas present to give to any guy you know.
My dad (an army cook and lifelong barbecue expert) would have loved receiving this book.
41 of 49 people found the following review helpful.
Missing the "everything", still need to know more....
By Christopher Pitts
Good information on meat, I like seeing the individual cuts shown one by one. My disappointment started was when I got to the dry ageing of the beef, and says the beef is "put on racks in a temperature and humidity controlled room". I feel like this is quite obvious and it would have been more informational to actually put temperatures and humidity levels to ensure its properly aged rather sticking a steak in your fridge for 21 days and expecting the to see the steak from the book. The whole reason I bought the book was seeing the grand photo of the dry age room thinking they might actually share some knowledge on how to do it properly.
My only other concern was seeing a few cuts of braised meat that were bright red. Braised meat isnt red unless you add curing salts. I can understand the author not including them in recipes to prevent people from using improper amount and getting sick. Just be warned if you braise a calf tongue according to the recipe in the book, Im sure it will taste great, just not the stunning red color you see in the book.
Really just splitting hairs about the meat color, like I said, very knowledgeable, just wanted more from the book.
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