Omaha Steaks Meat

By John Harrisson

Done right, it is the most appetizing of meals, and nothing is so primally satisfying. We dream of lamb so tender, it slips away from the bone; chicken so juicy, tears spring to our eyes; steak so mind-blowingly savory, its flavor runs a tingling course up and down our spines. If meat is your thing, Omaha Steaks Meat may have you lying awake at night, counting sheep and licking your chops. From the visit to the butcher to the first slice carved from that perfectly pink roast, veteran cookbook authors John Harrisson and Frederick J. Simon guide you through the world of meat with great expertise. More than150 recipes, accompanied by 40 mouthwatering full-color photographs, range from down-home hearty comfort food like Roast Rack of Pork with Red Cabbage, Apples, and Cranberries Braised in Red Wine to such epicurean fare as Steak Canap?s with Roquefort Cream and Caramelized Pears and Onions on Garlic Toasts. Omaha Steaks Meat is the final frontier of meat as we know it. Those with culinary wanderlust will find destinations in dishes like Vietnamese Summer Rolls with Beef, Shrimp, and Peanut Dipping Sauce or Ethiopian Chicken Stew with Berbere Sauce and Injera Bread, while those who are game will appreciate the many recipes for meats relatively new to the market - ostrich, quail, duck, venison, rabbit, goat, buffalo, and wild boar. Whether from someplace familiar or far-flung, each recipe includes instructions for a simple side, sauce, salsa, rub, relish, chutney, compote, dressing, glaze, or marinade - in short, those extra details that make every dish in the book a meal in itself, worthy of company. If you love meat, then you have found your cookbook.

• Format: Hardcover
• Language: English
• ISBN: 0609607774
• ISBN13: 9780609607770
• Release Date: September 2001
• Publisher: Clarkson Potter Publishers
• Length: 240 Pages
• Weight: 2.10 lbs.
• Dimensions: 0.9" x 7.9" x 9.6"

Customer Reviews

A modern, definitive cookery guide

Meat is a modern, definitive cookery guide branded by Omaha Steaks and providing over a hundred recipes on how to cook beef, veal, pork, lamb, fowl and other meats. Many of the dishes host international flavors and influences with ingredients readily available in any modern market. Color photos liberally pepper the title and add confidence about the finished result.