Average Reviews:
(More customer reviews)I usually don't write reviews, but I think this is too deceptive of a title. There are no pictures of raw meat cuts outside of the cover. No butchering , trimming, or ageing techniques. Seriously, not even a diagram of any animal that you would consider a bible containing. You get a few color pics of dishes(not enough to qualify for a coffee table book even)and some average recipes. That's all. I truly was hoping for another level of meat and butchering knowledge. I quickly compared to what books I already had: "Cooking" (Peterson), "The Way to Cook" (Child), or even Best Recipe Meat series, and they were 100 times better. I felt cheated, and it came practically free from a book club. Buyer beware. It has been gifted already.
Click Here to see more reviews about: Lobel's Meat Bible: All You Need to Know about Meat and Poultry from America's Master Butchers
For anyone who ever wanted to know the difference between Porterhouse and Chateaubriand, the Lobel family of master butchers has all the answers in the Meat Bible. Covering every imaginable meat beef, veal, pork, lamb, poultry, rabbit, and more the Lobels share their extensive knowledge of the differing tastes, textures, flavors, fat contents, and uses for each cut of meat. More than 150 recipes include such savory dishes as Thai Beef Salad, Braised Pork Tacos with Ancho Chile Sauce, Lamb Loin Chops with Eggplant Caponata and Andalusian-Style Quail with Dates and Almonds. How-to instructions take the mystery out of techniques such as butterflying a chicken. When it comes to meat, no one knows more than the Lobels.
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