Steaks, Chops, Roasts & Ribs

Steaks, Chops, Roasts & Ribs. No one likes a tough roast, a leathery chop or a boring burger. And because meat is so expensive, mistakes are simply not acceptable, that is unless you work in America's Test Kitchen. Their job is to test every possible cut and technique, along with countless skillets, knives, and roasting pans. They like to say that they make all the mistakes first, so you don't have to. The recipes in this book have been tested and retested so that you will know which cut is best for a particular recipe, which cooking techniques work (and which ones don't), and which pieces of equipment are essential. Included is an opinionated shopping guide that rates 70 popular cuts for flavor and value. Find out which roasts are worth the money and which roasts are not worth the trouble. You'll learn why the best steaks come from the short loin and why a bone-in, spiral-cut ham from the shank end is our favorite choice. Hard cover, 8¾"x 11¼", 433 pages, color plates and black and white illustrations. To order by phone call Toll Free 866-596-9982. FREE SHIPPING!