Mary Clark

Meat Cookbook Mary Clark

Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also, bring meat beyond centerpiece status with complete meals. Inside The Meat Cookbook, you'll find easy recipes that will help you make tasty, protein-rich meals out of grocery store cuts-no specialized equipment required. Equipped with crucial information about meet quality, equipment, and storage, this meat cookbook will teach you how to pick the right meat and the best way to cook it.