Mastering the essentials
In most cuisines eaten in America, meat is considered the center of the meal. But do you really know how to cook it? Everyone can pan-fry a T-bone to the point that it’s edible, but if you really want to learn how to best present your choice protein, pick up MEAT BY JAMES PETERSON. The six-time James Beard Award winning author details how to cook nearly any cut in his latest book. Moving far beyond beef and chicken, the book covers everything, even goose, rabbit, and venison. The step-by-step instructions and invaluable photos ensure you end up with the most flavorful—and properly cooked—piece of meat on your plate. MEAT by James Peterson is available this month for $35 from Ten Speed Press, in stores and online.