by James Peterson
A Kitchen Education
Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks–each one a master course in the fundamentals of cooking. Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 75 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.
Instruction begins with an informative summary of meat cooking methods: sauteing, broiling, roasting, and braising, to name a few. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pates, terrines and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques–from trussing a whole chicken to breaking down a whole lamb.
Book Excerpt
Preparing and Serving Tritip
Notice how the tritip is a triangular shaped muscle.
Use a long thin knife to cut along the length of the tritip, cutting almost all the way through to the other side but leaving the two sides attached so the tritip is now butterflied.
Grill or saute in the usual way. Let rest for 5 to 10 minutes before slicing.
Slice the tritip across the grain.
Finished sliced tritip.
When I read the introduction to Meat: A Kitchen Education, I wanted to stand up and cheer. James Peterson and I share a deep passion for great meat, and a respect for all animals whose lives are taken for our food. If you subscribe, as I do, to the philosophy of “eat less meat, eat better meat, and enjoy it more,” then this book will guide you on that journey. Whichever recipe you choose, Meat will help you make something sensible and delicious.
Bill Niman, rancher and founder, Niman Ranch
James Peterson’s body of work is already substantial. To it, he adds this thorough, informative, compelling, and impressively illustrated book about meat. What I admire about Peterson’s work is the way he makes the chef’s knowledge so clear and accessible to the home cook.
Michael Ruhlman, author of The Elements of Cooking and Ratio
Well explained, factual, useful–the home cook as well as the professional will learn from Meat: A Kitchen Education.
Jacques Pepin, cooking instructor, author, and host of Fast Food My Way
Meat: A Kitchen Education delivers what the title promises. It is packed full of expert advice on cooking all types of meats, poultry, and game. But better than using only words to describe important methods and techniques, Peterson uses detailed photographs to give the reader visual instruction. His simple recipes rely on classic ingredients and techniques, and will make any beginner adept at cooking meat. More advanced cooks will appreciate his chapters on sausage and pate making, as well as his step-by-step photos for preparing foie gras.
Bruce Aidells, author of Bruce Aidells’ Complete Book of Pork and coauthor of The Complete Meat Cookbook
