Free Shipping
on Reg. Orders $25+ and Pers. Orders $75+ on Reg. Orders $25+ and Personalized Orders $75+ for Personalized Orders $75+ and Regular Orders $25+

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
August 2004
ISBN 9780811840637
ISBN10 0811840638

SKU# 9780811840637

$29.95
This item is not currently available

This item is not currently available

Quick Overview

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...
Lobel's Prime Cuts


Description

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.

 

More Details

7-1/2 x 9 in; 224 pp;
32 color photographs
Hardcover
August 2004
ISBN 9780811840637
ISBN10 0811840638
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.