MEAT: Everything You Need to Know by Pat LaFrieda (English) Hardcover Book

Description: MEAT by Pat LaFrieda, Carolynn Carreño Synopsis coming soon....... FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description Pat LaFrieda, the third generation butcher and owner of Americas premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry.For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meats seductive hold on our palates better than Americas premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in Americas finest restaurants so delectable, LaFrieda—the butcher to the countrys greatest chefs—has the answers, and the philosophy behind it. In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York Citys best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pats signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more. Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butchers notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses. Throughout the pages of Meat, Pat LaFriedas interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his familys century of devotion to their calling and are a tribute to a veritable New York City institution. Pats reverence and passion for his subject both teach and inspire. Author Biography Pat LaFriedas first introduction to the meat world was in the summer of 1981, when he was just ten years old and learning the tricks of the trade at his fathers butchering business. Thirty years later, Pat, his father, and cousin own and operate New York Citys most prestigious and valued meatpacking facility. Pat LaFrieda Meat Purveyors supplies the finest restaurants in New York City, Philadelphia, DC, Las Vegas, Miami, Chicago, and more. They also operate four retail locations at Citi Field—home to the New York Mets—including two Pat LaFrieda Original Steak Sandwich stands, a LaFrieda Meatball Slider stand, and the sit-down restaurant, Pat LaFrieda Chop House. In 2014 they became the "Official Burger of the Mets." Pat has appeared on countless national TV shows including Today, The Chew, Rachael Ray Show, CNN, Anthony Bourdain: No Reservations, and Martha Stewart. More information can be found at Carolynn Carreño is a James Beard Award–winning writer for magazines including Bon Appétit, Saveur, the Los Angeles Times, Gourmet, and Food & Wine, and coauthor of books with chefs Nancy Silverton, Kenny Shopsin, and Sara Foster. Her cookbooks are known for their distinct voice and storytelling style. Review "A valuable reference that will give readers a greater appreciation for not only their favorite cuts of meat, but their butcher as well." -- Publishers Weekly"The Magician of Meat." -- New York magazine"Pat LaFrieda does everything right as a butcher. MEAT stands out to me as the best handbook there is on this subject." -- Mario Batali * chef and entrepreneur *"Pat LaFrieda has led the butcher revolution in the United States. Every serious cook needs this instructional, well-illustrated, and very well written book." -- Martha Stewart * founder of Martha Stewart Living Omnimedia *"It made me laugh, it made me smile, it made me miss my grandpa. I absolutely adore this book." -- Rachael Ray * New York Times bestselling author *"If you want to know about meat, this is the book. The recipes are great and each one has a story to tell." -- Andrew Carmellini * chef and owner of The Dutch, Locanda Verde, and Lafayette *"MEAT by master butcher Pat LaFrieda is officially the carnivores holy grail and my new reference point for all things meat." -- Chef Michael White"The recipes and techniques in this book are things that can be used in any kitchen whether its at home or in the restaurant." -- Marc Forgione * chef and owner of Restaurant Marc Forgione, American Cut, and Khe-Yo *"A celebration of Pats enormous skill set, his encyclopedic understanding of meats and their various cuts and how to best use them. Butcher extraordinaire!" -- Chef Alex Guarnaschelli * Butter restaurant *"Certain to make meat-lovers mouths water." -- Danny Meyer * CEO of Union Square Hospitality Group *"A must-have for any home cook, it will surely be a valuable resource for years to come." -- Chef Daniel Humm * Eleven Madison Park and The NoMad *"MEAT is a superb, detailed sourcebook that I am thrilled to have on my shelf." -- Chef Geoffrey Zakarian"A fantastic resource for both the professional chef and the home cook." -- Chef Missy Robbins"A genuinely good read." * Cooking Light *"If you want to know about meat, go straight to the meat man: New York City-area butcher Pat LaFrieda has released his meaty magnum opus." -- EATER National"New York Citys ultimate butcher, the man behind the famous LaFrieda burger blends, penned the definitive cookbook on all things meat." * Fathom *"I loved absolutely everything about this book." * SanFranciscoBookReview.com *"Meat is unsurpassed and truly sets the standard for a book that offers both recipes and education." * Cooking by the Book * Prizes Commended for IACP Crystal Whisk Award (Single Subject) 2015 Review Quote "The recipes and techniques in this book are things that can be used in any kitchen whether its at home or in the restaurant." Excerpt from Book Meat VEAL GOING TO THE SOURCE When I came to work with my father in 1994, he had just started selling to Il Mulino, an Italian restaurant in Greenwich Village. New York City has many hot restaurants at any given time, but back then, none was hotter than Il Mulino. It was and still is a place where the citys most powerful and influential people go to make deals, to celebrate, and to eat really well; it was rated the number one Italian restaurant by Zagat for twenty years in a row. Limousines were lined up for blocks every night, waiting for patrons inside. Among other things, Il Mulino was known for their impossible-to-get reservations, their high-profile clientele, their enormous portions, and their stuffed veal chop. Il Mulino was the most prestigious restaurant to sell veal to in the city, so it was important that we get it right in terms of getting them exactly what they wanted: milk-fed veal where the meat was very white, and with a large loin or "eye" muscle. The eye is the muscle that makes up a substantial portion of the chop, and since Il Mulino was charging an astronomical price for theirs, it had to be big, and it had to be perfect. Around the time I came on board, one of Il Mulinos owners, Gino Masci, began complaining that he wanted better veal than what we were giving him. There were no two more demanding people in the industry than Gino and Fernando, his brother and business partner. We respected the fact that they were as discerning as they were, and when they asked for something, we did it. We wanted to meet their request for veal, but there wasnt a lot we could do because we were limited to whatever was offered by either of the two veal suppliers at the 14th Street Meat Market. At the time, the way the meat business worked was that butchers like us would go to the 14th Street Meat Market where there were various brokers from whom we bought meat. My dad and I would get in a van and fight our way through traffic to get to the veal and the lamb suppliers first, then beef, then pork, and then poultry. Wed pick up all of what we needed for that day, and then head back to our shop to cut it. But Il Mulino was an account we could not afford to lose. My dad and I had to really think about what we could do, and we decided to go on a spying mission. There was one veal house in particular where we were getting our best veal. The next time we got a delivery from them, we looked on the box for the USDA number of the meat processor who had delivered it. Every meat processor in the country has a USDA number that identifies them, and every meat delivery is required to have that number on it. There was no Google back then, but we had a yellow pages-size USDA directory and we were able to take the numbers off that box and look up the source of the veal. It turned out the veal was coming from a processor located in New Jersey. The very next day my dad and I jumped in the car and drove out there. We just showed up and introduced ourselves. We told them we were butchers, that we supplied restaurants in Manhattan, and that wed like to start buying from them directly. We assured them we would pay all our bills within seven days. In our business, credit is everything--if you cant pay your bills, you cant get product, and if you can and do pay your bills, theres a lot of power in that. We also promised them exclusivity: We would buy only from them, and in return, we wanted their best product. We already knew this veal to be very good because we had been buying it through a distributor; we just wanted to know that we would get the cream of the crop. We asked for the top 10 percent they had to offer. And we had a deal. Once we made that agreement, we went downstairs into the processing facility where the calves were being split. Just as a precautionary measure, to make sure we really did get the cream, my dad pulled aside one of the gentlemen who oversaw the production line, slipped him an envelope containing $500, and told him, "I need the best veal coming off the line." When my father and I went back to New York, we gave two days notice to our veal purveyor and began getting our deliveries straight from this processor. Il Mulino on West Third Street in the Village is still an institution. Cutting out the middleman and going directly to the source was a very significant change for us. It wasnt about saving money; if we saved anything, it would have been pennies, and in more instances, we paid more for our product because even though we had the first right to it, we were still bidding against other meat companies to get the best available. What was important was that we now had control over the quality of the veal we were buying. Veal was just the first meat we did this with. Today, we dont use any middlemen; we get all of our meat directly from the grower. This is how we completely changed the way meat had been brokered up until that point in New York City, and also the way my dad had been buying meat since he was a twelve-year-old boy. When the truck with our first delivery pulled up in front of our plant on Leroy Street, it was a truly exciting moment. We now had something none of our competitors had--a direct line to the source, and a promise to offer the best there was to be had. We were very proud of what we had done. We knew it was going to change the way we did business, and it did. Because we had Il Mulino as a loyal customer, we were now the go-to guys for veal. Every chef with a good restaurant in New York City wanted to buy veal from us. Back then veal was very, very popular. The demand has diminished since then, but in the 1990s, veal was what set a restaurant apart. And its how we relaunched our identity. To give you an idea of how small we still were at that time, my mother used to do all of our marketing, which consisted of her walking into restaurants in Greenwich Village and giving them our business card or a T-shirt. My mother had dropped a card at P Details ISBN1476725993 Publisher Atria Books Language English ISBN-10 1476725993 ISBN-13 9781476725994 Media Book Format Hardcover Short Title MEAT Year 2014 Subtitle Everything You Need to Know Place of Publication New York Country of Publication United States DEWEY 641.66 Author Carolynn Carreño Imprint Atria Books Publication Date 2014-09-11 UK Release Date 2014-09-11 NZ Release Date 2014-09-11 US Release Date 2014-09-11 Illustrations 50-75 4-C photos throughout; 4-C endpapers AU Release Date 2014-09-30 Pages 256 Audience General We've got this At The Nile, if you're looking for it, we've got it. 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