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Beef & Veal: made easy with step-by-step photographs
Beautifully prepared beef -- elegant Bacon-Wrapped Filets Mignons, tender Herb-Rubbed Veal Loin, old-fashioned Pot-Roast -- can be the showpiece of any meal. The idea of making such well-known dishes intimidates many cooks, however. But you will soon master these classic beef and veal recipes and many more with this book.
Williams-Sonoma Mastering Beef & Veal is a complete cooking course in single volume. The opening describes the different cuts of beef and veal, how to buy them, and how to trim them. You will also learn how to cook, season, and serve beef and veal, from readying your mise en place to expertly carving a bone-in roast.
Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such as how to prepare a stock or how to chop fresh herbs. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step-by-step, with friendly text and instructive photographs, through every step of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to test beef and veal for doneness -- one of the most valuable kitchen skills any cook can master. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and confidence at the same time. Finally, a guide to equipment and a glossary of ingredients will help you stock your kitchen with all the essentials.
In these pages, you will find more than fifty classic recipes that tell you, in both pictures and words, how every dish you make should look and taste from beginning to end. Whether you are an aspiring novice or an experienced home cook, Mastering Beef & Veal will teach you all you need to know to prepare any beef or veal recipe with ease.
144 pages, Hardcover
First published November 1, 2005
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Displaying 1 of 1 review
February 14, 2016
Do you like photos of food? Well this book won't let you down... Food raw, in preparation & the finished product...
Many are appetizing some are not... Pot roast, Osso Bucco, & Beef Bourguignonne, remind me of beef stew and that is not attractive nor appetizing to me....
The recipes are long and involved, who knew it took so many steps to prepare meat? At least t he photos show you what you are suppose to be doing....
The book is in 8 segments:
About This Book: Working w/ recipes; Understanding beef & veal (moo); Cooking beef & veal; Measuring ingredients & pan size; Doneness temperatures & food safety; Flavoring & seasoning beef & veal; and Serving & garnishing beef & veal (did this guy get paid by the word)
Basic Recipes: Roasted meat stock, Chicken stock (not beef or veal); Basic tomato sauce; Roasted tomato sauce
Key Techniques, include: Dicing celery & carrots; Chopping herbs (because you don't know); Preparing lemon zest & ginger; Browning meat; Trimming a roast, steak & tenderloin; Setting up & using charcoal & gas grills (for your man); Testing meat for doneness; Deglazing; & Using a slurry
Roasted Beef & Veal: Prime rib w/ individual Yorkshire puddings; Salt-roasted tenderloin; Herb rubbed veal loin; & Chateaubriand w/ Bearnaise sauce
Sauteed & Stir-fried Beef & Veal: Beef medallions w/ simple pan sauce; Stir-fried sesame beef; Pan-seared steak variations; & Beef Stroganoff
Grilled Beef & Veal: T-bone steaks w/ black olive butter; Marinated skirt/flank steak variations; Bacon wrapped filets mignons (heart attack on a plate); & Beef ribs w/ barbecue sauce
Braised Beef & Veal: Beef Bourguignonne; Osso bucco, Braciole (Now this I liked & will make); Rolled beef variations; Pot roast; Braised short ribs
Using Key Tools & Equipment: Glossary: Index: Acknowledgements
I think it is best to borrow this from the Library rather than purchase it, unless you are one who is unable to remember cooking techniques.
Many are appetizing some are not... Pot roast, Osso Bucco, & Beef Bourguignonne, remind me of beef stew and that is not attractive nor appetizing to me....
The recipes are long and involved, who knew it took so many steps to prepare meat? At least t he photos show you what you are suppose to be doing....
The book is in 8 segments:
About This Book: Working w/ recipes; Understanding beef & veal (moo); Cooking beef & veal; Measuring ingredients & pan size; Doneness temperatures & food safety; Flavoring & seasoning beef & veal; and Serving & garnishing beef & veal (did this guy get paid by the word)
Basic Recipes: Roasted meat stock, Chicken stock (not beef or veal); Basic tomato sauce; Roasted tomato sauce
Key Techniques, include: Dicing celery & carrots; Chopping herbs (because you don't know); Preparing lemon zest & ginger; Browning meat; Trimming a roast, steak & tenderloin; Setting up & using charcoal & gas grills (for your man); Testing meat for doneness; Deglazing; & Using a slurry
Roasted Beef & Veal: Prime rib w/ individual Yorkshire puddings; Salt-roasted tenderloin; Herb rubbed veal loin; & Chateaubriand w/ Bearnaise sauce
Sauteed & Stir-fried Beef & Veal: Beef medallions w/ simple pan sauce; Stir-fried sesame beef; Pan-seared steak variations; & Beef Stroganoff
Grilled Beef & Veal: T-bone steaks w/ black olive butter; Marinated skirt/flank steak variations; Bacon wrapped filets mignons (heart attack on a plate); & Beef ribs w/ barbecue sauce
Braised Beef & Veal: Beef Bourguignonne; Osso bucco, Braciole (Now this I liked & will make); Rolled beef variations; Pot roast; Braised short ribs
Using Key Tools & Equipment: Glossary: Index: Acknowledgements
I think it is best to borrow this from the Library rather than purchase it, unless you are one who is unable to remember cooking techniques.
Displaying 1 of 1 review