Publisher's Notes
Whether its a perfectly grilled steak, an expertly done roast, slow-cooked ribs, or a robustly flavored stew, theres nothing like the satisfying savor of meat. However, todays cuts, which are naturally lean, need special treatment and updated cooking techniques so they turn out tender, juicy, and flavorful. Called the book for the new meat world order by the Los Angeles Times and hailed as definitive by countless reviewers, this authoritative guide ensures that youll get superb results every time, whether youre a confirmed carnivore or a sometime meat eater.

Everything you need to know is here, including · straight talk on how to choose the right cut for every occasion: a great steak, a pork roast for a weeknight, or a leg of lamb thats easy to carve · simple seasoning techniques, such as dry rubs, wet marinades, flavor brines, herb pastes, and fast sauces · advice on how to cook each cut to just the right temperature · more than 230 recipes, ranging from the ethnic and eclectic to everyday classics, from Nogales Steak Tacos and Tuscan Herb-Infused Pork to Lisas Lazy Pot Roast · hundreds of tips on meat cookery that will enlighten even expert cooks.