Meat Hook Meat Book [electronic resource] : Buy, Butcher, and Cook Your Way to Better Meat

ISBN:

9781579656140

Title:

Author:

Mylan, Tom.

Personal Author:

Mylan, Tom.

Publication Information:

New York : Artisan, 2014.

Physical Description:

1 online resource (250 p.)

General Note:

Description based upon print version of record.

Contents:

""Cover""; ""Title""; ""Copyright""; ""Dedication""; ""Contents""; ""Foreword""; ""Introduction""; ""Beef""; ""Meat Hook Pastrami""; ""Fat Kid Burger""; ""Meat Hook Chili""; ""The Reno Roll""; ""Dinosaur Ribs""; ""MH Barbecue Sauce""; ""The Man Steak""; ""Marrow Butter""; ""Cannibal Sandwiches""; ""Fighting-Cock Jerky""; ""Grilled Heel""; ""The Campagnella""; ""Sichuan-Style Beef Tendon""; ""English White Pudding with Leeks""; ""Taikiâ€?s Tongue Steaks""; ""Silverskin Stew""; ""Grilled Beef Heart""; ""Edoardoâ€?s Fried Beef Kidney""; ""Pork""; ""Trotter-on Porchetta""

""City Chicken over Noodles Romanoff""""The Inevitable Pork Chop with Cheddar Grits""; ""Rooftop Ribs""; ""Chinese Barbecue Pork""; ""Making Bacon""; ""Brooklyn-Style Country Ham""; ""Scrapple""; ""Country PÃ¢tÃ©""; ""Big Hookers: A Heart-y Snack""; ""Lamb""; ""Sneaky Butcher Shoulder Rack""; ""Lamb Belly Pancetta""; ""Cumin Lamb Stir-Fry""; ""Grilled Mutton Chop""; ""Sausage""; ""Garlic Sausage""; ""Italian Sausage""; ""Chicken Bacon Ranch Sausage""; ""Meat Hook Meat Sauce""; ""Chicken""; ""Pies â€?nâ€? Thighs Lilâ€? Supper""; ""Twenty-Minute Chicken Liver Mousse""; ""Chicken Nuggets""

""Inside-Out Chicken Potpie""""Turkey""; ""Roasting the Bird""; ""Garlic Mashed Red-Skinned Potatoes""; ""Foie Gras Grease Gravy""; ""Stuffing""; ""Turkey Tamale Pie""; ""Duck""; ""Grilled Duck Hearts""; ""Duck Rillettes""; ""Smoked Duck Howsewiches with Longan Honey""; ""Grandma Desjardineâ€?s Roast Muscovy Duck""; ""Rabbit""; ""Rabbit Ragout""; ""Hasenpfeffer""; ""Bones""; ""Basic Brown Stock""; ""Smoked Stock""; ""Chinese Chicken Broth""; ""Ramen Broth""; ""Fat""; ""Making Lard""; ""Bacon Butter""; ""Corn Pone""; ""Chopped Liver with Schmaltz""; ""Duck-Fat Potato Poutine""

""Cooking Meat""""Grilling""; ""Cooking in a Pan""; ""Roasting""; ""Braising""; ""Smoking""; ""Frying""; ""Basic Dredge""; ""Basic Beer Batter""; ""Meat Hook Chicken Soak""; ""DIY Sous-Vide""; ""Sous-Vide Rib Steak""; ""Salt""; ""Farming""; ""Resources""; ""Acknowledgments""; ""Index""

Subject Term:

Butchers -- New York.

Cooking (Meat).

Meat cuts.

Meat Hook (Butcher shop).

Added Author:

Turkell, Michael Harlan.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2014

Publication Information:

New York : Artisan, 2014.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.36	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale--and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world--start by cutting up a chicken, and soon you'll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak--the be-all and end-all of grilling one-upmanship--and a cooler full of ice-cold cheap beer).

This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven't shopped there will become fans.

Author Notes

Tom Mylan is the executive chef and co-owner of The Meat Hook. Opened in 2009, The Meat Hook is a local, sustainable butcher shop housed in the popular Brooklyn Kitchen, the largest cooking school for home cooks in New York City. A leading force in the national obsession with meat, butchers, and butchering, Tom has contributed recipes and stories to Food & Wine, Gilt Taste, and Gourmet and has appeared on Anthony Bourdain's No Reservations. Chow.com called him one of the 13 most important people in food in 2010, and New York magazine honored him as one of the "Curators of New Brooklyn." He met his wife, Annaliese Griffin, when they both worked at Murray's Cheese. They live in Brooklyn.

Reviews (1)

Publisher's Weekly Review

As executive chef and co-owner of the Meat Hook in Brooklyn, Mylan's butchering skills and business savvy has transformed a former bowling alley supply shop into the must-go spot in Williamsburg for the purchase of grass-fed chops and steaks. Hoping to keep up the momentum, his first book is fast paced and covers a lot of ground. Primarily, it is an instructional guide on the butchering of seven different animals, free-ranging in size and degree of difficulty from duck and chicken to pig, and cow. The photography is both useful and quirky. Each butchered carcass shows off its legs, ribs, and shanks in a two-page color spread with all the cuts labeled and floating against a background of the cosmos: a sheep among stars; pigs in space. There are also a number of recipes for once the cutting is done. Classics include pastrami, chili, and various sausages, but most options are more daring. The cannibal sandwich is an uncooked hamburger with raw ground round, raw egg, and hot sauce. Inside-out chicken pot pie is a whole, boneless chicken stuffed with a gravy-like vegetable filling. Tips and tool talk round out the work, the most brilliant tip showing how to keep grilled steaks from releasing their liquid while resting: immerse them in a container of warm duck fat until ready to eat. (May) (c) Copyright PWxyz, LLC. All rights reserved.