Pat LaFrieda, the third generation butcher and owner of Americaâs 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 meatâs seductive hold on our palates better than Americaâs 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 Americaâs finest restaurants so delectable, LaFriedaâthe butcher to the countryâs greatest chefsâhas the answers, and the philosophy behind it.
In seventy-five recipesâsome of them decades-old LaFrieda family favorites, some from New York Cityâs best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradleyâthe special characteristics of each type of meat comes into exquisite focus. Patâs 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, butcherâs notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses.
Throughout the pages of Meat, Pat LaFriedaâs interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his familyâs century of devotion to their calling and are a tribute to a veritable New York City institution. Patâs reverence and passion for his subject both teach and inspire.