Cook's Illustrated Meat A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds

I've been a fan of Cook's Illustrated since 2004. Their recipes are tested and reliable. I own at least 20 of their cookbooks and have subscribed to their magazine for the last 15 years. I trust their recipes. I am a homecook "foodie" with a cookbook collection of over 300 cookbooks which I actually cook from. Needless to say, I feel I have a good grasp of good recipes and good cookbooks. Meat Illustrated does not disappoint. It is part education, part cookbook. If you're a carnivore that loves to cook meat, this book is for you. Finally a book that shows a) where the cuts are located on the animal, b) how the meat is cut, c) the flavor profile of the cut, d) the best way(s) to cook that particular cut. Really a great resource all around for the cook that is interested in learning more about the different cuts of meat plus some EXCELLENT recipes. The book layout is beautiful: More than one recipe per page, some black and white drawings (Cook's Illustrated signature style) mixed in with color photographs. Pages are of high quality and lay flat when open. I am not disappointed at all! 11/15 Update: I don't usually need to do so, but I read through the book cover to cover. This book is fantastic and I wish CI/ATK would follow this format going forward. Short paragraph descriptions of the recipe methodology (no long full page explanations like in the magazines that are a bit excessive) and a full range of cooking styles (from high heat grilling to sous vide) and cuisines (Mediterranean, Middle East, and Asian for example) that make this recipe suitable for a broad range of cooks. I've tried 3 recipes so far: Filipino Adobo, Carnitas, and Kalbi. For the purists, these may not be 100% authentic, but they were fantastic, straightforward, with easily accessible ingredients nonetheless. And in case you're wondering, I found very few repeats in this book from previous CI/ATK publications. It goes without saying: This is one of the best cookbook purchases I've made in the last 10 years.

High quality book As advertised

Recetas para amantes de la carne, buenas fotos y recetas

What a phenomenal book! It is a treasure trove of information. No more going to the freezer and wondering what on earth to do with something. When you purchase your beef, pork, and chicken from local producers you get custom processing and a lot of cuts of meat you might not reach for or find in a chain grocer. Now I can just flip open this book and look up a recipe or just get inspiration and know what style of cooking will give me the best result. Happy day! I have books on butchering and books for all sorts of cooking. But this one is good about teaching about where cuts of meat come from on the animal, what names those cuts often have, ways to use them, AND recipes to get you started. There are photos with illustrations and explanations and some color photos of recipes. They even include extra data like nutrition, how to, and more. This is just a very lovely and helpful book to learn and to discover new ways to use those unfamiliar or difficult to cook cuts. This would be a good gift for newlyweds or college grads just starting out with their kitchen adventures.

This is one of the most detailed, beautifully illustrated cook books I've ever seen. The way they describe how to break down each section of the animal, what tools work best for what, what each section of the animal is and the recipes look mouth watering. I especially love the homemade dressings, seasoning and pickling recipes they provide.