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Lobel's Meat Bible

All You Need to Know about Meat and Poultry from America's Master Butchers By Stanley, Evan, Mark,
and David Lobel
with Mary Goodbody
and David Whiteman
Photographs by Lucy Schaeffer

8 x 10 in; 320 pp ; 32 color photographs
Hardcover
Published in May, 2009
ISBN 9780811858267
ISBN10 081185826X

$40.00  

Lobel's Meat Bible -- For anyone who ever wanted to know the difference between Porterhouse and Chateaubriand, the Lobel family of master butchers has all the answers in the Meat Bible. Covering every imaginable meat—beef, veal, pork, lamb, poultry, rabbit, and more—the Lobels share their extensive knowledge of the differing tastes, textures, flavors, fat contents, and uses for each cut of meat. More than 150 recipes include such savory dishes as Thai Beef Salad, Braised Pork Tacos with Ancho Chile Sauce, Lamb Loin Chops with Eggplant Caponata and Andalusian-Style Quail with Dates and Almonds. How-to instructions take the mystery out of techniques such as butterflying a chicken. When it comes to meat, no one knows more than the Lobels.

M. Lobel and Sons is owned and operated by Stanley Lobel, along with Evan, Mark, and David Lobel. The Lobels work side-by-side at their butcher shop on Manhattan's upper East Side.

Mary Goodbody is a food writer and cookbook editor who lives in Connecticut.

David Whiteman is a writer and chef in New York City.