|
Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with meat & game
No kitchen dramas or barbecue fails ever again. Just perfectly
cooked meat. OFM award-winner Neil Rankin knows how to cook meat.
In this book he explains how he does it, using the foolproof
methods he has honed to perfection and relies on in the kitchens of
Temper in London. "If you have ever cooked a steak medium-well
instead of medium-rare, a chicken that ends up dry, a stew that's
tough or stringy or a rack of ribs that fall too much off the bone
then this book will make your life that little bit better." Neil
Rankin 'You've cost me a bloody fortune. Steak on four
nights...Perfect every time. My boys - steak mad - are so happy.'
Diana Henry 'Simply put: Rankin's book will make you 100% more
brilliant behind the stove.' Grace Dent 'The first time I ate
Neil's food, I was blown away' Tom Kerridge 'Fire-cooking is
unavoidably tactile 'real' cooking and Neil is one of the heroes
leading the charge. He eschews sterility and embraces flame.' Adam
Perry Lang 'Meat hates to be overcooked, says Neil, so low and slow
is the way to go which obviates brining, resting, letting joints
come to room temperature and other shibboleths learned at our
mothers' knee. There is a great deal useful and inspiring to be
absorbed here from a battle-scarred Scotsman in a trucker's cap...
and tongs as an extension of his fingers.' Fay Maschler 'Without
any doubts the best meat/bbq book I've read! Everything about it is
just spot on.' @artisanbaker 'The book is fantastic. Managed not to
overcook a beef joint for the first time ever!' @KungFuBBQ
How did meat become such a popular food among Americans? And why
did the popularity of some types of meat increase or decrease?
Putting Meat on the American Table explains how America became a
meat-eating nation - from the colonial period to the present. It
examines the relationships between consumer preference and meat
processing - looking closely at the production of beef, pork,
chicken, and hot dogs. Roger Horowitz argues that a series of new
technologies have transformed American meat - sometimes for the
worse, sometimes for the better. He draws on detailed consumption
surveys that shed new light on America's eating preferences -
especially differences associated with income, rural versus urban
areas, and race and ethnicity. Engagingly written, richly
illustrated, and abundant with first-hand accounts and quotes from
period sources, Putting Meat on the American Table will captivate
general readers and interest all students of the history of food,
technology, business, and American culture.
|
|