Meat: A Kitchen Education [A Cookbook]

Another reviewer was extremely on point; it is a meat encyclopedia. It is absolutely essential for any chef at every skill level. Awesome book.

Great seller. I was curious why I couldn't simply find a book organized anatomically complete. I meant to supplement a game cook book. A whole animal if sacrificed should be used or so I think. I know how consumerism affords waste and think it's a little silly to carry this mentality into the realm of living breathing creatures which I intend to consume as a practicing omnivore with a conscience.

I own almost all of Peterson's books. He is truly a master of teaching how to cook. His recipes focus on the most basic techniques and using the natural flavors of the foods themselves to make them stand out. I have never found better recipes for stews, pot roast, steak, etc. No celebrity chef will teach you the way Peterson can. You cannot go wrong with any of his books.So on to Meat.This is a very good kitchen education on meat. You will learn all of the basics about how to grill, braise, sauté, etc. The photos are marvelous and the recipes are very good. There's literally every type of meat you can cook here--squab, rabbit, brains, kidneys, I mean it goes on forever.There's not much contained in here that is not contained in his work  Cooking , though. It seemed like he used this book more as a medium for showing off his photography than for delivering new recipes. There are a few, certainly, but goose with sauerkraut, that's not too innovative, and few of us really want to know how to cook brains. There's a great recipe for if you can find a really old rabbit, which Peterson acknowledges is close to impossible.So I enjoyed reading it and I will keep it. But this is not in-depth like  Glorious French Food: A Fresh Approach to the Classics  or  Sauces: Classical and Contemporary Sauce Making , which really get into the explanations about how and why you cook a certain way. It's sort of like he took out the meat recipes from  Cooking , added maybe a couple dozen useful new recipes, and some really pretty photos.But I will end the review on a high note. If you haven't read Peterson before and you all you want is a book on cooking meat, this is it, you'll love it. If you need a new cook book and don't know where to start, start with  Cooking --that book changed my life. If you have  Cooking and you want more in-depth information about meat, you'll find a few bits here and there that you'll like. If you are really hungry for an in-depth education from Peterson, track down  Glorious French Food: A Fresh Approach to the Classics --light on photos and heavy on teaching.Four stars because it's Peterson, and it's a great work. One star penalty for being a little redundant.

I liked it so much I bought this and another book as a wedding gift

I was very worried from some of the reviews that this bonnet would not fit but it's a perfect fit for my big natural Afro and I don't have to worry about elastic rubbing my edges out of existence!

Jame's Peterson's "Meat: A Kitchen Education" is a remarkably useful book, chock-a-block full of useful information from a Master Butcher. You'll learn stuff about meat cuts you never knew, and if you pay attention the book will save you a ton of money in your shopping. Excellent reference work any serious chef's bookshelf, and IMO indispensable for more casual kitchens. A knowledge base that begs to be tapped.

Great recipes. Oh my goodness. And so easy to follow the instructions. The London broil tried tip with the white wine gravy sauce 😍😍😍.

if you are a meat lover and cook a lot, this is a great book. good basic tips and has good background and understanding of meats. very useful and can be shared amongst family members for cooking tips. also a nice looking book on top of that.

Good instruction followed by a wide variety of recipes, ranging from old favourites through to new flavours and combinations, will make this a go-to book for inspiration on any day of the week.Well laid out with a host of excellent pictures to guide and instruct, I am delighted with this purchase.

It's ok, not as good as 'meat' by pat lafrieda which I also own (my wife thinks its ridiculous that I own two books labelled meat, but I am passionate about food). It offers some good but traditional recipes and overall I have not been impressed with any of them. I would skip this one and get pat's book instead, which offers better visuals, recipes and educational components.