chefrick writes Tell me more about the cookbook.
Cosmos has given you the lowdown on Aidells' and Kelly's Complete Sausage Book
, one of serveral they have co-authored. I was referring to another one, The Comeplete Meat Cookbook
, which is a larger volume with more varied content. The subtitle says it all: A Juicy and Authoritative Guilde to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal
. No poultry here, and only the occasional veggie side dish or garnish, although many of the recipies involve vegetables. What you get are long, extremely informative chapters on each type of meat, with exhaustive discussions of all of the standard cuts and their uses, suggested cooking times and methods (adjusted for the leaner meat that one generally finds these days), great suggestions for rubs, marinades and brines, and sauces, and then loads of recipes. These often take the form of a master recipe detailing the basic technique, and then variations which follow. It is a great cookbook, one that is not only full of good recipes, but fun and informative to read. Some highlights:
Cured Pork Loin with Parsnips in Maple Vanilla Sauce
Afghani Ground Lamb and Eggplant Pasta
Flank Steak with North African Marinade
Braised Shoulder of Veal with Apples
You get the idea. While some of the recipes do get complex, many are easy and use ingredients that can easily be obtained or are already in your kitchen. I do wish they had done a similar volume on chicken, though. But all in all, it's one of the best cookbooks I own, highly recommended. The hardcover edition (which I believe is the only edition) has a suggested retail price of $35, but you might be able to find it for less. It's worth it, though.
You can see it at Amazon.com[url='http://www.amazon.com/exec/obidos/tg/detail/-/061813512X/qid=1068491612/sr=1-1/ref=sr_1_1/103-1022645-7986215?v=glance&s=books']here.[/url]