Rating: 
Summary: A MUST HAVE!
Review: I purchased this book based on the reviews here at Amazon. I was not disappointed! I made the Tejano style lamb and the Flank Steak roll-ups for my annual barbecue and got more raves and recipe requests than I can remember in my 22 years of meat cookery! This book should be in everyone's library.
Rating: 
Summary: An excellent primer on meat cooking
Review: I was a bit sketpical of this book when I first picked it up. This book has been truely eye opening, and has helped to prepare several very tasty meals since I have gotton this book. This book is divided into several sections that deal with many different types of meat. This book will help you save money by knowing what cuts of meats to look for. For example, did you know that some cuts of the chuck steak are adjacent to a rib eye? Next time gives those a look when you are hungry for ribeye at a savings of at least 4 to 5 dollars a pound. The book has a wide variety of recipes ranging from the ordinary Sunday type comfort meals we all enjoy, to those that are a bit more creative. I have really enjoyed their recipes for roast, different types of hamburers, and steak. What I enjoy the most is that this book is both a recipe book, but also is educational in the sense that it takes away some of the mystery that we all have when step up to the meat counter.
Rating:
Summary: An excellent primer on meat cooking
Review: I was a bit sketpical of this book when I first picked it up. This book has been truely eye opening, and has helped to prepare several very tasty meals since I have gotton this book. This book is divided into several sections that deal with many different types of meat. This book will help you save money by knowing what cuts of meats to look for. For example, did you know that some cuts of the chuck steak are adjacent to a rib eye? Next time gives those a look when you are hungry for ribeye at a savings of at least 4 to 5 dollars a pound. The book has a wide variety of recipes ranging from the ordinary Sunday type comfort meals we all enjoy, to those that are a bit more creative. I have really enjoyed their recipes for roast, different types of hamburers, and steak. What I enjoy the most is that this book is both a recipe book, but also is educational in the sense that it takes away some of the mystery that we all have when step up to the meat counter.
Rating:
Summary: Informative and Fabulous
Review: I was never a big meat eater but when ever I did feel like cooking meat on the grill, entertaining some friends with a nice roast or preparing a romantic meal with lamb, I was always at a loss. My meat was never comparable to anything I had when I ate out. This book has changed that. I have used eight of the recipes and every time they turned out surpassing anything I have ordered at a restaurant. The instructions on selecting and cooking meat are superb and the recipes are great.
Rating:
Summary: I've never eaten so much meat!
Review: I was never a big meat eater, but my husband is. I didn't understand the different cuts and didn't make meat dishes often, sticking to chicken and ground beef with the occassional pork chop and steak. This cook book is great at demystifying the meat counter. Each section starts with a diagram of the animal and an explanation of the different cuts (including all the synonyms)and cooking methods, followed by recipes to best use those cuts. An easy to follow, thorough recipe format and personal tone make this an easy, interesting book to read. There is good variety in the recipes and you can easily make substitutions if necessary. The pot roast recipe is the best I've ever had, anywhere. I highly recommend this cookbook.
Rating:
Summary: DON'T MISS THIS ONE
Review: I was shocked to see the few negative reviews. Disregard them and give this book a try. It really IS a definitive guide with lots of information on the different cuts of meat, and recipes for brines, marinades, rubs, sauces, etc. I could easily cook all my meat only from the recipes in this book. These guys really know their meat. The book also has many amusing anecdotes and a totally non-intimidating feel. I have made about 10 of the recipes (pork chops, pork loin roast, braciole, lamb kebabs, pot roast, round steak, etc) and loved them all. I only had trouble with Braciole because I couldn't get the meat pounded out properly. It looked weird but was real tasty. Anyway, read it and start cooking!!!!!!!!!
Rating:
Summary: By Meat Lovers, for meat lovers
Review: It is refreshing to read a cook book about meat that does not apologize for appreciating our carnivorous urges. Written by unabashed fans of meat, it is an extremely well done specialty cookbook. The book begins with a description of the history of meat production in North American and how it impacts the way we need to cook meat. It then moves on to described detailed cooking methods and to which cuts of meat these methods apply. I found the advise in this section to be very valuable. Then for each of type of meat (beef, pork, lamb, veal) the book describes the type of cuts available, how to buy the best of each type of cut and how to use each cut. The come the recipes. Each recipe is broken down into the flavouring step (usually a rub or marinade) and then detailed cooking instructions. The recipes do not follow the cooking school approach of providing a master or basic recipe followed by variations. Most of the recipes stand alone, although the authors do make suggestions on where to use which rubs/marinades with which cuts of meat. In addition, the book details preparation time, appropriateness for entertaing or budget concious recipes. The recipes themselves are absolutely delicious and use readily available ingredients. I know that I often only make 2 or 3 recipes from a given cookbook. However, I have made almost every recipe from this one. Overall, this is an excellent specialty cookbook.
Rating:
Summary: Excellent resource about cooking "today's" meat
Review: Loaded with lots of great recipes and insight into the history of meat. The pictures are wonderful.
Rating:
Summary: Some of the best danm meat dishes I ever ate. I cooked it al
Review: My meat used to be dry and tasteless until I bought The Compleat Meat Cookbook. Now everything I make is succulent and juicy. This book has been a life saver.
Rating: 
Summary: Did they test the recipes?
Review: Not-Like-Mom's Meat Loaf was very good although a little too moist. Oakland-Style Barbecue Sauce was a loser - a waste of good ingredients as well as time. Am now skeptical of the rest of the book.
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