Narsai David Reviews: The Great Meat Cookbook

The Meat Aisle

Meat Aisle (credit: EMMANUEL DUNAND/AFP/Getty Images)

 
(KCBS) – Meat aficionados will want to get their hands on this: an impressive volume, The Great Meat Cookbook, written by Bruce Aidells with Anne-Marie Ramo, which promises to tell “everything you need to know to buy and cook today’s meat.”

Aidells was trained as a scientist but is arguably more well known for founding Aidells Sausage Company. He is also married to Nancy Oakes, one of the most well known of San Francisco’s chefs.

Suffice it to say, he knows food and he knows meat, in particular.

The Great Meat Cookbook, by Houghton Mifflin Harcourt and on sale Oct. 2, 2012, is divided into sections: beef and bison, pork, sausages, pates, cured meats and such, lamb and goat, and veal.

This is much more than a simple book of recipes. Indeed, he teaches about sustainable meat, the buying, storing and safe handling of meat, too.

KCBS’ Narsai David Reviews:

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades. You can hear him Saturdays at 10:53am, 12:53pm and 4:53pm, and at 2:53am Sunday on KCBS All News 740AM and 106.9FM.

(Copyright 2012 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

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