Lobel's Prime Cuts

The Best Meat and Poultry Recipes From America's Master Butchers By Stanley Leon, Evan, Mark and David Lobel
and Mary Goodbody
Photographs by Rita Maas

7-1/2 x 9 in; 224 pp ; 32 color photographs
Hardcover
Published in August, 2004
ISBN 0811840638
ISBN13 9780811840637
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$29.95

Lobel's Prime Cuts -- From the nationally renowned Lobel's—New York City's first family of butchers—come 130 recipes revealing the secrets to getting the most from meat and poultry. These recipes serve up a wide range of cooking styles and flavors, from grilled steak with horseradish butter and braised ribs in ginger beer to spicy ground chicken kebabs and slow-roasted lamb in a pistachio crust. A chapter on game features delicious recipes for duck, quail, pheasant, rabbit, and venison—meats that can now be found at most local gourmet markets. With clear descriptions of the different cuts of meat, the best knives and cooking equipment for the job, the importance of the proper cooking temperatures, plus simple freezing and meat safety tips, Lobel's Prime Cuts provides the last word on meat and poultry, from the folks who know it best.

Stanley Leon, Evan, Mark and David Lobel—M. Lobel and Sons—is owned and operated by brothers Leon and Stanley Lobel, along with their sons Evan, Mark, and David. Part of a close-knit family, the shop was passed down from their father Morris, who was trained as a butcher by his father in Europe before emigrating to America. Today, the Lobels work side-by-side at their high-profile butcher shop on Manhattan's Upper East Side.

Mary Goodbody is the original editor-in-chief of Cooks magazine, She is a Connecticut-based food writer and a contributing editor to Chocolatier and has collaborated on and co-written a number of cookbooks.

Rita Maas is an award-wining photographer specializing in food and still lifes for over sixteen years. Her work has appeared in Gourmet, Health, and Parents Magazine. She lives and works in New York City.