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Summary: a required reference book for every kithen-home and restaurt
Review: Our household is always hosting some kind of special event, any excuse for a party. We were very excited to finally find a cookbook that speaks straightforwardly to how to cook a piece of good meat and not cook it to death. The pictures at the front part of the book are inspirational. We immediately chose our Christmas dinner menu to feature the rack of lamb wih herb and bread crumb crust. Dinners for ten and meat done perfectly thanks to the logical and simple instructions from this great book. We gave the book as gift to an avid cook and he said he stayed up late reading. Another friend who is a caterer said she has used the book for three events with great success. We also had a birthday party for about thiry and did a bar-b-que and served Nogales steak tacos (pg. 102) and the rib-eye was enhanced by the simple marinade which we've also used on top sirloin. The new book not only teaches us about meat but also gives quick and easy side dishes to make the meal complete. We are very impressed with the vast amount of information and great recipes this book offers. Every cook needs this book as a reference book and will be happy with the results of the research and knowledge that Bruce and Denis have put together.
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Summary: The pot roast hooked me!
Review: Thanks for posting Lisa's Lazy Pot Roast on the cookbook home page. It was fantastic. What a great way to introduce a cookbook's content. I wasn't actually looking for a "meat" cookbook, but after trying the recipe, I was prompted to read the book's description. Wow, what a compendium of recipes and meat information. This is a great find. Keep those recipes coming..
Rating: 
Summary: Nice to look at, but avoid the recipes
Review: The book is nice to look at, and might even be pretty enough for the coffee table (if you loved meat that much). However, the recipes are something else again. I've tried several and all were somewhat disappointing, and none would make my "make again" list.
Rating:
Summary: excellent comprehensive meat cookbook
Review: The section on how to brine cuts of pork to tenderize the meat is worth the price of this book. This is what most resturants do to their cuts of chops and tenderloins. This gives the meat its tender and tasty flavors that only a brine can bring to a specific cut.
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Summary: This is a must have for any serious meat eater or cooker
Review: The two reviewers who gave this book two stars must have gotten an alien version. This is the second book by the authors I own and think it is a wonderful addition to my library. It is concise, accurate and extremely helpful for the novice and professional alike. If I had to rate it donw at all it would be for lack of more pictures. They were wonderful and left me famished. the recipes I have tried are all outstanding. The anecdotes and stories are wonderful to read as well. There is nothing worse than a cookbook without stories. Accolades to you guys from a chef, caterer and writer.
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Summary: All in all- a disappointment
Review: This book contains some good general information on meat such as the different cuts and how to select meat at the butchers etc. But there dearth of information as well. There are many many recipes for marinades and sauces and dry rubs- most of which I would classify as absurd novo must-have-been-thought-up-while-drunk cuisine. No mention is made of basics like chimichurri. Basic recipes for cooking meat are also left out in favor of some stuff that must have been included because of a dare. I have tried about six of the reciepes of which three were passable.
Rating:
Summary: Excellent for reference and cooking
Review: This book is great for pointing out the different cuts of meat and their uses. The methods used for preparation of different meats are right on target. Follow the authors recommendations for how to cook particular cuts of meat, and the results will be a success! The recipes are good too.
Rating:
Summary: An essential reference
Review: This book is worth every dime. It stands next to Madison's _Vegetarian Cooking for Everyone_. I have yet to come across a recipe that has failed me.The information is clear and concise. The only flaw I would argue is that the recipes are not all pure basic recipes but use ingredients that the average cook of 30 years ago would not necessarily have possessed e.g., zinfandel. But if you read the information correctly a cook can figure out the basics by either reverse engineering or just plain doing (an assumption is made that you know it is okay to salt and pepper the meat). The pot roast recipe alone is worth it and so is the knowledge of brining. My only wish is that they, the authors, do a poultry book. Speaking as a person who eats at the California Culinary Institute often I would argue that the meat recipes are better than at the academy. Once you read this book you will have a very discerning knowledge of meat at home and professionally. Highly recommended.
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Summary: Now THIS is "Man" Cooking!
Review: This cookbook is fantastic. It provides excellent descriptions of various techniques and the reasons for them. The recipes are fantastic. This is one of those cookbooks that provide so many outstanding options that it is difficult to decide what to do. My recommendation would be to try the techniques described that you haven't done before. It will certainly open up new horizons and give you great ideas of your own. This is one of the essential cookbooks for any collection.
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Summary: The Complete Meat Cookbook
Review: This is a fabulous book. A complete education on cuts of meats and how to cook them. Can't recommend it enough. I am ordering a copy for my sister today.
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