Meat: Everything You Need to Know
Pat LaFrieda, the third era butcher and proprietor of America's head meatpacking business, presents a definitive book of everything meat, with more than seventy-five scrumptious plans for hamburger, pork, sheep, veal, and poultry.
For genuine meat sweethearts, a perfectly arranged cut of hamburger, pork, sheep, veal, or poultry isn't only the focal point of the supper, it is the purpose behind eating. Nobody comprehends meat's enticing hang on our palates superior to America's head butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he enthusiastically clarifies the best and most delightful slices to buy (some of them shockingly cheap or obscure) and shares tasty plans and careful strategies, all with the information that originates from a fourth era butcher. On the off chance that you have ever considered what makes the meat in America's best cafés so flavorful, LaFrieda—the butcher to the nation's most noteworthy gourmet experts—has the appropriate responses, and the way of thinking behind it.
In seventy-five plans—some of them decades-old LaFrieda family top picks, some from New York City's best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the uncommon attributes of each kind of meat comes into lovely core interest. Pat's signature meat determinations have propelled acclaimed culinary specialists, and now Meat brings home cooks the chance to make comparable delicious plans including different 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, alongside some more.
Bit by bit photos make precarious activities like butterflying a veal hack or tying a crown cook simple in any event, for learners; lovely twofold page photographic outlines show more plainly than any past book where various cuts originate from on the creature; and guidance on vital gear, butcher's notes, and great full-shading photos of the dishes total this heavenly and extensive dining experience for the faculties.
All through the pages of Meat, Pat LaFrieda's joined stories of life in the meatpacking industry and endearing individual memories commend his family's time of commitment to their calling and are a tribute to a genuine New York City establishment. Pat's veneration and enthusiasm for his subject both instruct and rouse.
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 Carreño is a James Beard award–winning writer for magazines including Bon Appétit, 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.
This is a book by a fourth-generation butcher, Pat LaFrieda, whose great grandfather opened a retail butchery in Brooklyn in 1922. The author’s father thought that three generations of butchers were enough, and tried to persuade him to become a doctor; he was not successful, and Pat LaFrieda became like his father, grand-father, and great- grand-father, a butcher. -Hande Z.
This book is better than I thought when I ordered it. It has complete displays of the animal and where the different cuts are from. It should be in everyones bookcase if they want to cook any type of meat from beef steaks to venison roasts. I grew up eating venison that was over salted, over cooked and very unpalatable. I swore that when I grew up, i would NEVER eat it again. Wrong, I am going to try cooking it myself now. -Barbara
I have been cooking for over 30 years and am trying to up my game in the kitchen. I came across this book and decided to buy it. I am so pleased with this book. Pat definitely knows his meat and offers a lot of information about how to buy it, what cuts can be used that are less expensive and still delicious, ways to store it (NEVER freeze beef) and so much more. I recommend it very highly and I promise you will not be disappointed. -Royal Pain