{"product_id":"meat-illustrated-americas-test-kitchen-cookbook","title":"Meat Illustrated by America's Test Kitchen – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 432 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e America's Test Kitchen, the Boston test kitchen behind Cook's Illustrated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e America's Test Kitchen, 2020\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 300+ kitchen-tested recipes covering 72 cuts of beef, pork, lamb and veal, organised by animal and primal cut\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Cooks who want to buy smarter at the butcher and cook any cut with confidence\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781948703321\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eMeat Illustrated is America's Test Kitchen's hardback guide to buying and cooking meat, from the Boston test kitchen behind Cook's Illustrated, and it teaches you how to handle 72 cuts of beef, pork, lamb and veal.\u003c\/strong\u003e It's part cookbook, part butcher's handbook, with more than 300 tested recipes.\u003c\/p\u003e\n\u003ch2\u003eBecome the butcher, not just the buyer\u003c\/h2\u003e\n\u003cp\u003eMost of us walk past half the meat cabinet because we don't know what to do with it. This book fixes that. America's Test Kitchen tests every recipe until it works, then explains the why, so you'll happily swap short ribs for shanks or try a cut you've never cooked.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt's organised by animal and primal cut, with illustrated guides at the start of each section on shopping, storage and prep. Step-by-step photos, break-out tutorials and hundreds of hand-drawn illustrations back up the techniques, from smoking and grilling to braising and curing.\u003c\/p\u003e\n\u003cp\u003eStandouts include Butter-Basted Rib Steaks, a six-hour Chinese Barbecued Roast Pork Shoulder, Crumb-Crusted Rack of Lamb, Pan-Seared Thick-Cut Pork Chops and Beef Wellington, plus complete meals like Fried Brown Rice with Pork and Shrimp.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eEvery meat cook, from the nervous beginner who wants foolproof steps to the keen barbecue cook who wants to understand cuts properly. It's a reference you'll keep reaching for long after the first read.\u003c\/p\u003e\n\u003ch2\u003eAbout America's Test Kitchen\u003c\/h2\u003e\n\u003cp\u003eAmerica's Test Kitchen is the Boston-based team behind Cook's Illustrated and Cook's Country, plus popular public television cooking shows. Its chefs put ingredients, equipment and recipes through rigorous testing to find the methods that work every time.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/183_proud-slicing-porterhouse.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the one that makes you walk into the butcher like you own the place. It's a full map of beef, pork, lamb and veal, cut by cut, with recipes tested until they can't fail. The Butter-Basted Rib Steaks alone, hot butter spooned over so the steak cooks from both sides, will ruin restaurant steak for you. Put it on the shelf and every cut becomes fair game. Pair it with \u003ca href=\"\/products\/meat-anthony-puharich-cookbook\"\u003eMeat: The Ultimate Companion\u003c\/a\u003e for an Aussie butcher's take, and \u003ca href=\"\/products\/steak-tim-hayward-cookbook\"\u003eSteak\u003c\/a\u003e for the beefy deep dive. Season with \u003ca href=\"\/products\/carolina-smoke-beef-seasoning-250g\"\u003eCarolina Smoke Beef Seasoning\u003c\/a\u003e and rest it well.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Five-Minute Butcher's Pan Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe brown bits in the pan are the real treasure.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e the pan you just seared steak or chops in, 1 French shallot (finely chopped), 1\/2 cup beef stock, 1 tsp Dijon mustard, 30g cold butter\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhile the meat rests, soften the shallot in the pan fat for a minute.\u003c\/li\u003e\n\u003cli\u003ePour in the stock and scrape up every browned bit, then simmer until reduced by half.\u003c\/li\u003e\n\u003cli\u003eOff the heat, whisk in the mustard and cold butter, and pour over the sliced meat with any resting juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The browned fond is concentrated meat flavour; stock lifts it, mustard and cold butter emulsify it into a glossy sauce.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Meat Illustrated?\u003c\/h3\u003e\u003cp\u003eMeat Illustrated was created by America's Test Kitchen, the Boston test kitchen behind Cook's Illustrated and Cook's Country.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Meat Illustrated?\u003c\/h3\u003e\u003cp\u003eIt has more than 300 kitchen-tested recipes covering 72 cuts of beef, pork, lamb and veal.\u003c\/p\u003e\n\u003ch3\u003eIs Meat Illustrated good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. Every recipe is tested to be foolproof, and illustrated guides explain how to shop for, store and prep each cut.\u003c\/p\u003e\n\u003ch3\u003eIs Meat Illustrated a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 432-page hardback published by America's Test Kitchen in 2020.\u003c\/p\u003e\n\u003ch3\u003eDoes Meat Illustrated cover smoking and grilling?\u003c\/h3\u003e\u003cp\u003eYes. Alongside braising and curing, it covers smoking and grilling techniques for the cuts that suit them.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Meat Illustrated?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Meat Illustrated was created by America's Test Kitchen, the Boston test kitchen behind Cook's Illustrated and Cook's Country.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Meat Illustrated?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has more than 300 kitchen-tested recipes covering 72 cuts of beef, pork, lamb and veal.\"}}, {\"@type\": \"Question\", \"name\": \"Is Meat Illustrated good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Every recipe is tested to be foolproof, and illustrated guides explain how to shop for, store and prep each cut.\"}}, {\"@type\": \"Question\", \"name\": \"Is Meat Illustrated a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 432-page hardback published by America's Test Kitchen in 2020.\"}}, {\"@type\": \"Question\", \"name\": \"Does Meat Illustrated cover smoking and grilling?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Alongside braising and curing, it covers smoking and grilling techniques for the cuts that suit them.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824805281844,"sku":"9781948703321","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-illustrated-americas-test-kitchen-cookbook-front.png?v=1792925433","url":"https:\/\/www.therubhub.com.au\/products\/meat-illustrated-americas-test-kitchen-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}