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LOBEL'S MEAT BIBLE: ALL YOU NEED TO KNOW ABOUT MEAT AND POULTRY FROM AMERICA'S MASTER BUTCHERS
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LOBEL'S MEAT BIBLE: ALL YOU NEED TO KNOW ABOUT MEAT AND POULTRY FROM AMERICA'S MASTER BUTCHERS

Author: Stanley Lobel, Evan Lobel, Mark Lobel, & David Lobel
Publisher: CHRONICLE BOOKS, Oct 2009
Binding: Hardcover
ISBN: 0-8118-5826-X

Synopsis
Covering every imaginable meatbeef, veal, pork, lamb, poultry, rabbit, & more. Shares extensive knowledge of the differing tastes, textures, flavors, fat contents, & uses for each cut of meat. 150+ recipes include such savory dishes as Thai Beef Salad, Braised Pork Tacos with Ancho Chile Sauce, Lamb Loin Chops with Eggplant Caponata and Andalusian-Style Quail with Dates & Almonds. Photos; 10x8 inches, 320 pgs.

More Information
For anyone who ever wanted to know the difference between Porterhouse and Chateaubriand, the Lobel family of master butchers has all the answers in the Meat Bible.

How-to instructions take the mystery out of techniques such as butterflying a chicken. When it comes to meat, no one knows more than the Lobels.

Review:
And it came to pass that Stanley Lobel, son of Morris, and his own sons and nephew, did toil on the island Manhattan, and grew wise in the ways of butchery, of the cleaver and of the cutting board, so that they may bring unto us this season these eight chapters and lead us into temptation. They tell of the beast that chews its cud so that we may know the difference between the shell steak and the tenderloin, the hanger steak and the skirt. And that we may know the proper ways to beget steak tartare, beef jerky and carbonade of beef in Belgian beer. Lo, the cloven-hoofed animal shall be known by its pancetta and prosciutto. It will lieth down in an Alsatian pork-and-potato casserole and riseth up in Kansas City?style baby back ribs. That which cock-a-doodles shall ne'er be overlooked, but shall be stewed in a spicy tomato-peanut sauce with okra. And its sister, the guinea hen, shall ramble in rosemary and white wine when it is braised. And so it is also with the veal and with the lamb, the hare and the quail. Stocks, sauces and chutney will make covenant with the flock so that chimichurri sauce might enliven beef, and Russian dressing make whole a Reuben sandwich. Recipes number 135, well photographed and indexed. And it is good. - Publisher's Weekly

About the Authors:

M. Lobel and Sons is owned and operated by Stanley Lobel, along with Evan, Mark, and David Lobel. The Lobels work side-by-side at their butcher shop on Manhattan's upper East Side.

David Whiteman is a writer and chef in New York City.

Mary Goodbody is a food writer and cookbook editor who lives in Connecticut.


 
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