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.
