Long the world's favorite meat, pork has surged in popularity in American kitchens thanks in part to high-protein diets, but mostly because of its adaptability to just about every taste. Whether you like spicy Asian flavors, flavorful pan braises, or light and healthy grills, pork fills the bill. Now Bruce Aidells, America's leading meat expert, presents a guide to pork's endless versatility, with 160 international recipes and cooking and shopping tips.
This comprehensive collection contains everything cooks need to know about pork, including how to choose from the many cuts available, how to serve a crowd with ease, and how to ensure moist pork chops and succulent roasts every time. Aidells offers temperature charts for perfect grilling, roasting, and braising, as well as a landmark chapter with step-by-step instructions for home curing. With Bruce Aidells as your guide, you will be making your own bacon, salami, and breakfast sausages with ease. If you are looking to enhance everyday dining, there are recipes here for quick after-work meals, as well as dramatic centerpiece main courses that are sure to impress guests. Bruce Aidells's Complete Book of Pork is a matchless all-in-one guide that will become a kitchen classic.

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat

Cookbooks, Food & Wine

Aidells, Bruce

Cooking by Ingredient

William Morrow Cookbooks

This first book in the new Knopf Cooks America series features 60 different regional sausages in 200 recipes; a new American classic.

Hot Links And Country Flavors: Sausages in American Regional Cooking

Cooking Education & Reference

KNOPF

Two Julia Child Award winners provide a wealth of information on meat cookery, including demystifing the meat-buying process, meat cuts, and seasoning techniques such as rubs, wet marinades, herb pastes, and more, and features more than two hundred mouthwatering recipes, accompanied by humorous anecdotes. Tour.

The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal

Kelly, Denis

Houghton, mifflin, harcourt

Lindsay finds herself torn between her yearning to belong to the "in" crowd at school and her best friend, a situation that becomes complicated when she is faced with making a choice between her conscience and her new clique

Attitude: (#2) (Portraits)

Teen & Young Adult

Literature & Fiction

Fawcett

In the last decade since the publication of Bruce Aidells's hugely successful The Complete Meat Cookbook, called by the Washington Post "authoritative" and "all-encompassing," the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available— not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today's shopper confronts a host of bewildering, often misleading labels: "certified organic," "humanely raised," "vegetarian diet," and many more. 
Whether the cook shops at the local farmers' market or the supermarket, The Great Meat Cookbook is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. With hundreds of recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan and Proscuitto; budget-friendly dishes like Melt-in-Your-Mouth Pork Shoulder; speedy dinners like Mushroom-Stuffed T Bone Lamb Chops, and charcuterie and sausage selections, Aidells provides all the information needed for juicy results every time.

The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat

Rux Martin/Houghton Mifflin Harcourt

“Grass-fed.” “Organic.” “Natural.” “Pastured.” “Raised Without Antibiotics.” “Heirloom Breed.” Meat has never been better, but the vast array of labels at today’s meat counter can overwhelm even the savviest shopper. Which are worth the price? Which are meaningless? Bruce Aidells, America’s foremost meat expert and the founder of Aidells Sausage Company, makes sense of the confusion and helps you choose the best steaks, chops, roasts, and ribs and match them to the right preparation method. The definitive book for our time, The Great Meat Cookbook includes • hundreds of extraordinary recipes, from such “Great Meat Dishes of the World” as Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano to economical dishes that use small amounts of meat, like Thai Pork Salad, to American classics like Steak House Grilled Rib Eye • handy recipe tags like “Fit for Company,” “In a Hurry,” and “Great Leftovers” that help you match each dish to the occasion • at-a-glance guides to all the major cuts, with a full-color photo of each • recipes for handcrafted sausages, pâtés, confits, and hams • recipes for newly popular meats like bison, goat, heirloom pork, and grass-fed beef, veal, and lamb • recipes for underappreciated parts that make delicious dishes without breaking the bank With straight talk and an affable voice, Aidells provides every single bit of information you need to get comfortable in the kitchen, from which thermometers are the most reliable, to instructions for thawing frozen meat from the farmers’ market, to tips that will make you a grill and barbecue pro.

The Complete Meat Cookbook

Taunton Press

Now in paperback, this is the book for beer lovers who are looking for the right dishes to go with their favorite beers or who want to cook with beer as a heady, delicious flavor accent. In Real Beer &amp; Good Eats, Bruce Aidells and Denis Kelly take you on an exhilarating beer-and-food odyssey, tasting the rich new full-bodied brews and sampling delicious foods that go with good suds. Along the way, they tell you the story of American beer, from the founding fathers to the renaissance of superb beer-making sweeping the country today. The 175 recipes that Aidells and Kelly bring together here reflect the great American regional dishes and traditional saloon fare, as well as the cooking of brew-pub chefs who are creating a new beer cuisine. With every dish, the authors recommend specific beers or ales, both for imbibing and for cooking. They explain exactly how beer is made and give definitions and examples of beer styles the world over, as well as instructions for brewing beer at home.

Real Beer and Good Eats: The Rebirth of America's Beer and Food Traditions (Knopf Cooks American)

Beverages & Wine

Draws upon a variety of international cuisines to present a collection of recipes made with low-fat poultry sausages

Flying Sausages: Simple, Savory Recipes for Creating and Cooking With Chicken and Turkey Sausages

Chronicle Books LLC.

An illustrated cookbook for those who like the robust flavors of barbecued, grilled, and smoked foods. IACP award winner.

Barbecuing, Grilling & Smoking

Clark, Ron

Cole Pub. Co

Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire.

Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker

Ten Speed Press+

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