Rating: 
Summary: Hasn't Failed Me Yet!
Review: ...A couple of the recipes may seem outrageous but if you give them a shot you will be completely converted. The best thing about the book is it's recogition of the fact that we are not cooking the same meat that our parents cooked with. Also Bruce and Dennis' insistance on the usage of a digital instant-read thermometer was a real revelation for me. ... My whole attitude toward dealing with larger cuts of meat has completely changed for the good. The larger cuts also enable me to cook more economically for my family and we always have exceptional leftovers. I cook out of this book twice a week right now and I have never had a disappointing recipe.
Rating: 
Summary: This "tome" of meat cookery not realistic for everyday cooks
Review: Considering how hefty this volume is, I was hoping to find recipes to produce well-cooked, flavorful meats with nearly any cut of meat I had in my freezer, using everyday ingredients I would normally have on hand. Not necessarily so. This is more of a gourmet's cookbook for those with time to cook, access to big-city delis and a liking for fussy sauces. Example: Puebla-Style Tongue in Chipotle Chile Sauce; Cured Pork Loin Roasted with Parsnips in Maple-Vanilla Sauce; Caribbean Pork Braised with Limes and Oranges; Sauteed Filet Mignon with Corn and Chile Cheese Sauce. There is some basic information on how to best cook some cuts of meat, but not enough to justify the price of the book, and the recipes rely heavily on the fancy ingredients. As a side note, if you don't like to include alcohol in your cooking, this is not the book for you! The recipes and tips on cooking pork ribs were good.
Rating:
Summary: WELL DONE!
Review: Everything -and I mean EVERYTHING- you need to know about meat: from where does it come from to how to carve it, this book is a complete marvel! Do not confuse it with any of those "barbecue bibles" that tell you stuff you either already know or couldn't care less (i.e. lots of no-brainer tips or cookout recipes for weekend grilling-chef dads). This is not a cookbook, this is a TREATISE (also very entertaining reading)!This book is for experts, made by experts! It describes the animals, their meat, its flavors, textures and consistency, the cuts, their handling, the cooking techniques for each and everyone of them and, needless to say, some not-your-usual-dinner exotic international recipes that'll water your mouth (it even features "cochinita pibil"!). Too bad it only covers beef, veal, pork and lamb! It should also include game! But ...nobody's perfect! All in all, A MUST!
Rating:
Summary: WELL DONE!
Review: Everything -and I mean EVERYTHING- you need to know about meat: from where does it come from to how to carve it, this book is a complete marvel! Do not confuse it with any of those "barbecue bibles" that tell you stuff you either already know or couldn't care less (i.e. lots of no-brainer tips or cookout recipes for weekend grilling-chef dads). This is not a cookbook, this is a TREATISE (also very entertaining reading)! This book is for experts, made by experts! It describes the animals, their meat, its flavors, textures and consistency, the cuts, their handling, the cooking techniques for each and everyone of them and, needless to say, some not-your-usual-dinner exotic international recipes that'll water your mouth (it even features "cochinita pibil"!). Too bad it only covers beef, veal, pork and lamb! It should also include game! But ...nobody's perfect! All in all, A MUST!
Rating:
Summary: The best meat cookbook
Review: Everything I have made from this cookbook has turned out delicious. The crown roast of pork will make you weak in the knees! And the roasted winter vegetables that goes with it..heaven. It has a wealth of information that you will return to over and over again. A wonderful cookbook and an excellent reference book.
Rating: 
Summary: This is THE Meat Bible!
Review: For anyone who eats meat, or just eats meat on...ahem...rare occasions, you simply must get this book. I found myself sitting down and reading it cover to cover like a novel. Fascinating information on meat production and why we need to approach today's cuts differently than our parents did. The recipes are fantastic and it is very well illustrated. You don't need any other book to discover how to best cook meat. My only complaint with it, and a very minor one, is that sometimes the way the recipes are laid out don't flow easily, what with different "flavor steps" and so on; I prefer a read-straight-through recipe. I recently tried out their Coca-cola barbecue sauce and was blown away by it. The way they do Mexican-style flanks steaks and cheaper cuts of meat are wonderful. Get it. You'll be glad you did.
Rating: 
Summary: Frankly, we love meat -- our book shares that love with you.
Review: Frankly we love meat and with the leaner meat available in markets today, we just weren't getting the kind of flavor and juciness we remember from earlier days. So we decided to write a book that would be "A Juicy and Authoritative Guide to Cooking Today's Beef, Pork, Lamb, and Veal." This is the first time meat cookery has been looked at in this way in more than 20 years. Our tricks include flavor steps and proper cooking methods or each cut of meat. We correct a lot of the myths of meat cookery such as not salting meat before cooking and cooking pork to death. We also provide colorful stories and memories that will give you a chuckle or two. We ofer plenty of information that will let you enjoy delicious meat once again. You'll find out how to choose the best cuts for the right dishes and how to talk to the meat guys to get the tenderest and most flavorful meat possible. The book offers 230 recipes for all types of meat cuts including many delicious and under-utilized cuts such as lamb shank, beef chuck, and pork shoulder. The recipes run the gamut from traditional favorites like Liza's Lazy Pot Roast to new and creative dishes such as Sesame Coated Pork Medallions with Thai Citrus Glaze. We feel The Complete Meat Cookbook gives any cook the confidence to prepare superb meat dishes with ease and flair.
Rating: 
Summary: Absolutely Horrible
Review: How many people realize what you are really eating? You are eating animal tissue and that, in my oppinion, is disgusting. Not to mention, meat is incredibly unhealthy and it is much more nutritious to go without it. VISIT PETA2.com for info!!!
Rating:
Summary: Great, flavorful meat recipes with clear instructions
Review: I have now made six or seven of the recipes from this book and loved all of them (as did my husband, friends and family). The book has a particularly good collection of pork recipes, many of which involve make-ahead marinades and quick final preparation (excellent for working couples).Well-illustrated discussions of meat cuts, etc.
Rating:
Summary: Best all around Meat "Bible"
Review: I love it! Someone finally has seen that there is a vast market of us in search of prime beef!~ I really think it will be very informative for the occassional cook and a reference for those of us who are looking for some fresh, but proven ways to improve our black Angus. I learn something new everytime I read, and I thought I knew just about all there is to know about meats....Ha... Enjoy
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