Free Ebook Meat: Everything You Need to Know, by Pat LaFrieda

Free Ebook Meat: Everything You Need to Know, by Pat LaFrieda

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Meat: Everything You Need to Know, by Pat LaFrieda

Free Ebook Meat: Everything You Need to Know, by Pat LaFrieda

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Review

"A valuable reference that will give readers a greater appreciation for not only their favorite cuts of meat, but their butcher as well.” (Publishers Weekly)“The Magician of Meat.” (New York magazine)“Pat LaFrieda does everything right as a butcher. MEAT stands out to me as the best handbook there is on this subject.” (Mario Batali chef and entrepreneur)“Pat LaFrieda has led the ‘butcher revolution’ in the United States. Every serious cook needs this instructional, well-illustrated, and very well written book.” (Martha Stewart founder of Martha Stewart Living Omnimedia)“It made me laugh, it made me smile, it made me miss my grandpa. I absolutely adore this book.” (Rachael Ray New York Times bestselling author)“If you want to know about meat, this is the book. The recipes are great and each one has a story to tell.” (Andrew Carmellini chef and owner of The Dutch, Locanda Verde, and Lafayette)“MEAT by master butcher Pat LaFrieda is officially the carnivores' holy grail and my new reference point for all things meat.” (Chef Michael White)“The recipes and techniques in this book are things that can be used in any kitchen whether it’s at home or in the restaurant.” (Marc Forgione chef and owner of Restaurant Marc Forgione, American Cut, and Khe-Yo)“A celebration of Pat’s enormous skill set, his encyclopedic understanding of meats and their various cuts and how to best use them. Butcher extraordinaire!" (Chef Alex Guarnaschelli Butter restaurant)“Certain to make meat-lovers’ mouths water.” (Danny Meyer CEO of Union Square Hospitality Group)

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About the Author

Pat LaFrieda’s first introduction to the meat world was in the summer of 1981, when he was just ten years old and learning the tricks of the trade at his father’s butchering business. Thirty years later, Pat, his father, and cousin own and operate New York City’s most prestigious and valued meatpacking facility. Pat LaFrieda Meat Purveyors supplies the finest restaurants in New York City, Philadelphia, DC, Las Vegas, Miami, Chicago, and more. They also operate four retail locations at Citi Field—home to the New York Mets—including two Pat LaFrieda Original Steak Sandwich stands, a LaFrieda Meatball Slider stand, and the sit-down restaurant, Pat LaFrieda Chop House. In 2014 they became the "Official Burger of the Mets." Pat has appeared on countless national TV shows including Today, The Chew, Rachael Ray Show, CNN, Anthony Bourdain: No Reservations, and Martha Stewart. More information can be found at www.lafrieda.com. Carolynn Carreño is a James Beard award–winning writer for magazines including Bon Appétit, Saveur, The Los Angeles Times, Gourmet, and Food & Wine and coauthor of books with chefs Nancy Silverton, Kenny Shopsin, and Sara Foster. Her cookbooks are known for their distinct voice and storytelling style.

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Product details

Hardcover: 256 pages

Publisher: Atria Books; First Printing edition (September 2, 2014)

Language: English

ISBN-10: 1476725993

ISBN-13: 978-1476725994

Product Dimensions:

9.2 x 1.3 x 10.9 inches

Shipping Weight: 3.6 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

203 customer reviews

Amazon Best Sellers Rank:

#23,274 in Books (See Top 100 in Books)

This is a beautiful book. I greatly enjoyed reading it and learned quite a few things about meat. I also tried a couple of the recipes and liked them - especially the sweetbreads. I have a few quibbles but not enough to mark it down. For instance, there is a statement about why to choose grain fed beef over grass fed beef. Simply put LaFrieda opines that grain fed tastes better because the cows are fatter and that is what makes beef tasty. What his statement does not consider is that most corn today is GMO in such a way as to hurt the environment. It also does not address the fact that some people (like my husband) do not like their beef to be so fatty. So little quibble on my part. Second quibble, is that they do not provide a list of butchers who can do the cuts. I live in a foodie area but the butchers here have not been so willing (maybe they just are not as talented). Again not really a quibble but an observation. Finally, my last quibble is more of an observation or personal preference. I, like most Americans, only want to see the final product. I am able to eat fish with head/eyes in tact but that's as far as it goes. The book has several pages that show the reader the image of a skinned animal. Very instructive but also more than I care to see. Every time I open the book and see the images I eat vegetarian. Not a good selling point. I know this is stupid on my part but it is a warning to others who feel similarly. Just be prepared.

I loved your book. I could not put it down. I am a 62 year old butcher who has been in the business all my life. I have 2 sons who are also working in the family business with me. Thank you for taking the time to do it right.

This book is better than I thought when I ordered it. It has complete displays of the animal and where the different cuts are from. It should be in everyones bookcase if they want to cook any type of meat from beef steaks to venison roasts. I grew up eating venison that was over salted, over cooked and very unpalatable. I swore that when I grew up, i would NEVER eat it again. Wrong, I am going to try cooking it myself now.

Item is very well put together. It is informative and bright, colorful pictures abound. Lots of great information. I work in the meat industry and it is great to see this information getting to the public.

Got this book from my son for Christmas and the husband and I love it. It explains how to properly cook any type of meat you are preparing, especially when grilling steak on the BBQ. I thought I knew it all when it came to seasoning meats but boy was I wrong...so many different options. This book has made me a better cook.

This book is phenomenal! The layout makes for easy reading, and the illustrations are beautiful and right on point. Mr. Ladies knows his stuff and I was more knowledgeable after page one. It's a reference, a novel, and a cookbook. Can't wait to try all the recipes. Get it!

I bought this book after hearing an interview of Pat on the Ron & Fez show. The title of the book "Meat" is perfect. It's everything you could have ever wanted to know about meat. It also includes a few recipes. I've only tried 2 of them so far, but I'll definitely be making them again. The illustrations and photos are beautiful. I absolutely love this book.

This will take you into understanding what that piece of meat you are preparing is, and how it got there. And just as Interesting are the stories of the LaFreida family contained inside.

What a beautiful book, it's truly a piece of work. I've read it cover to cover. It is an excellent resource that will turn you into a knowledgeable buyer, cook, and consumer.

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Meat: Everything You Need to Know, by Pat LaFrieda PDF

Meat: Everything You Need to Know, by Pat LaFrieda PDF

Meat: Everything You Need to Know, by Pat LaFrieda PDF

Meat: Everything You Need to Know, by Pat LaFrieda PDF