Rating: 
Summary: Does it compare with "Pickles"?
Review: As long as I had anticipated Schlesinger's "Meat," I was not terribly pleased with it's content. First, it hardly matched the bold, ribald language and exciting conjecture that is "Pickles." But one can hardly imagine topping pickles. I mean, come on, there pickles! Phat Al speaks wisely of the numerous recipes Schlesinger offers to cook meat. His erudite scholarship of the bovine is nothing short of spectacular. However...it's just not "Pickles." But again, what is pickles. Bravo Schlesinger, you sing the song of six pence, but could only afford three. Hooray for meat.
Rating: 
Summary: I've Escaped Vegan Jail to Tasty Freedom!!!
Review: Cry Freedom!!! The Dipper has escaped from the non-greasy clutches of his merciless (and meatless) vegan jailers and been whisked away to nirvanah with the help of Schlesinger's "How to Cook Meat"!!! I have learned through experience that one should not mess with or even approach the upwind aerospace (their meat-sniffing sniffers are amazingly capable) of those humorless and vindictive cud-chewing herbivores! An ex-girlfriend and a book on vegan cooking sapped all joy out of me and then filled me up with enough plant-matter induced gas to burst the Graf Zeppelin seven times over. Four weeks of meatless perdition ended in me popping a wheelie in my Kia to McDonald's after my doctor suggested some animal flesh to ease my gastrointestinal woes. A double quarterpounder and three beef jerkies were a good start on my return to carnivore status, but good sense and a plan was needed for these scrumptious waters ahead. Amazon came through nicely for me on this one introducing me to Chris Schlesinger and friends and their tome to taste "How to Cook Meat". This book arrived at my doorstep just as I had finished assembling a brand new top-of-the-line stainless steel barbeque grill and had raided the local butchershop for their meaty best. There is tons of information in here on everything imaginable regarding turning furry animals into delectable dinner. I tried to read as much as I could, but my meat starved stomach was eyeing my liver when I came across the recipe for Traditional Dry-Rubbed Saint Louis-Style Pork Spareribs. My belly leaped with joy realizing my butcher boodle included several top-shelf hunks of this little piggy! Trying to keep from drooling on myself in anticipation, I zoomed down to the local supermarket to get the few needed extra ingredients. Chris' instructions for this recipe (and many others) were superb and excellent photos made everything easy and clear. The only hic-cup along the way was my total lack of patience and self-restraint as I burned my lower lip and roof of my mouth "previewing" these spareribs. When things literally cooled off, I actually got to taste a little as I wolfed the ribs down finding them to be piquant and sublime - much better than eating grass and roots. I've read some additional pages since then and grow more informed on everything 'meat' with each tasty word. Yes, I do eat my lima beans and chomp on an apple after the meal is done, but in the world of Ol' Dipper, Schlesinger's "How to Cook Meat" is always the main course! Highly recommended!
Rating:
Summary: yummy!
Review: extremely well-written. even though the book is huge (444+ pages) it's very concise and a pleasure to read. the authors' personalities and humor come through, and you feel like you've made two close friends by the end, who, btw, just so happen to be excellent cooks.the info is straightforward and up to date, the recipes are excellent but not fussy; easily done without fancy ingredients from who knows where. most importantly, the book accurately demystified the cuts of meat for me and how they should be cooked in ways that inspire me to continue with my own experiments and it gets me excited about going to the grocery and planning meals.
Rating:
Summary: A Carnivore's Best Friend
Review: Having received this book as a gift, I at first distrusted some of the recommended cooking times and temperatures. While they sometimes seem counter-intuitive or disagree with other cookbooks, I've discovered that the authors are passionate about the subject and really know what they're talking about. I've come to trust them completely. They provide really helpful advice on selecting meats and techniques for preparing them. Buy this book.
Rating: 
Summary: Excellent book for meat lovers!!
Review: How to cook meat is an axcellent book for meat lovers. If you love meat, you have to own this book.
Rating:
Summary: How to buy and prepare cuts of meat
Review: How to Cook Meat is written for the home cook who isn't sure how to buy and prepare cuts of meat: it provides over 250 recipes for meats and includes guidelines on how to use a variety of cuts from everyday meats to more unusual features. An excellent introductory section discusses the cuts, meat grading, and storage and preparation while the bulk of the book is packed with recipes. If only one meat cookbook were to be in a home collection, this should make the grade.
Rating:
Summary: Tips for successful dining
Review: I bought this book to strengthen my grilling techniques. I made a mistake because that is not the focus of this book. There is an extended discussion of grades and what cuts come from various part of the animal and how to get what you need from the butcher. The book is further divided between beef, veal, lamb, and pork recipes. To my pleasure I found the authors' top 5 tips for cooking meat and the recipes in the tender beef section. These would make the purchase of the book worth while. I did not spend much time with the other section and so express no opinion on them.
Rating:
Summary: My butcher is treating me with a new respect
Review: I've done a lot of cooking, but stayed away from big, scary cuts of meat because I didn't know what to do them. This book is changing that -- great explanations of the treatment of all cuts and types of red meat (if you don't eat red meat, don't bother ordering this one)with basics that you can use with any recipes. The sage-rubbed loin roast with bourbon sauce was so good, I can't believe it came from MY kitchen. Not many pictures of the food dishes, but a useful photo layout of the meat cuts.
Rating:
Summary: A Meaty Book Indeed
Review: Meat cooking guides are not new, but few match the comprehensiveness of this volume. The best compliment I can give this book is that I actually use it. Many other general cookbooks give some pointers and guidelines for popular cuts of meat; this book covers it all. I particularly appreciate the recipes and techniques Schlesinger and Willoughby give for dealing with larger and tougher cuts of meat; this is well in line with today's trend toward long slow cooking. This is the kind of book you get kitchen stains all over, the kind you keep on a kitchen counter rather than a bookshelf. Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com
Rating:
Summary: More than just another grill guide
Review: These guys sure know their meat. They've designed a book so well-organized that you know exactly where to get the information you need on primal cuts, retail cuts, and appropriate cooking techniques. You'll earn your butcher's respect by using the right language, and probably get better meat as a result.
The recipes are creative, even dramatic, and many colour photos show the end results. They include side dishes, sauces, and garnishes to make the meat especially attractive and delicious. While there are many cooking techniques for grilling, the book provides great detail for oven and stove-top preparation as well, including braising and stewing.
The book is well-made and lies flat when open, essential for a cookbook. A great gift for a meat-loving family or cook.
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