Product Description

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.

Product Details

• Amazon Sales Rank: #31302 in Books
• Published on: 2009-05-20
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 320 pages

From Publishers Weekly
And it came to pass that Stanley Lobel, son of Morris, and his own sons and nephew, did toil on the island Manhattan, and grew wise in the ways of butchery, of the cleaver and of the cutting board, so that they may bring unto us this season these eight chapters and lead us into temptation. They tell of the beast that chews its cud so that we may know the difference between the shell steak and the tenderloin, the hanger steak and the skirt. And that we may know the proper ways to beget steak tartare, beef jerky and carbonade of beef in Belgian beer. Lo, the cloven-hoofed animal shall be known by its pancetta and prosciutto. It will lieth down in an Alsatian pork-and-potato casserole and riseth up in Kansas City–style baby back ribs. That which cock-a-doodles shall ne'er be overlooked, but shall be stewed in a spicy tomato-peanut sauce with okra. And its sister, the guinea hen, shall ramble in rosemary and white wine when it is braised. And so it is also with the veal and with the lamb, the hare and the quail. Stocks, sauces and chutney will make covenant with the flock so that chimichurri sauce might enliven beef, and Russian dressing make whole a Reuben sandwich. Recipes number 135, well photographed and indexed. And it is good. (Apr.)
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About the Author
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.

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

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

Customer Reviews

Total disappointment! No bible here.
I usually don't write reviews, but I think this is too deceptive of a title. There are no pictures of raw meat cuts outside of the cover. No butchering , trimming, or ageing techniques. Seriously, not even a diagram of any animal that you would consider a bible containing. You get a few color pics of dishes(not enough to qualify for a coffee table book even)and some average recipes. That's all. I truly was hoping for another level of meat and butchering knowledge. I quickly compared to what books I already had: "Cooking" (Peterson), "The Way to Cook" (Child), or even Best Recipe Meat series, and they were 100 times better. I felt cheated, and it came practically free from a book club. Buyer beware. It has been gifted already.

Where is the technique? Just a recipe book
- Authors note that consumers are 'baffled' about what cuts look like - but then don't show photos. E.g. Pages 18-25
- Word descriptions need photos throughout. Black and white diagrams without word explanations are not ideal. E.g. page 184
- Wanted expert butchers who could explain in words and color pictures in a step by step fashion how to break down a chicken, prepare a certain cut of meat, etc.
- Did not need another recipe book. Will be returning it. Disappointed.
The Professional Chef (CIA) is better at showing how to trim, butterfly and prepare meats, poultry, etc.
Still searching for THE BIBLE on how to butcher and prepare meat, poultry, etc.

Showcasing 135 recipes that will delight any non-vegetarian
Showcasing 135 recipes that will delight any non-vegetarian, "Lobel's Meat Bible: All You Need To Know About Meat And Poultry From America's Master Butchers" is the collaborative effort of Stanley, Evan, Mark, and David Lobel who, with the able assistance of Mary Goodbody and David Whiteman, have organized this compendium of meat lore into eight specific chapters: Beef; Veal; Pork; Lamb; Poultry & Rabbit; Game Birds & Game; Variety Meats; Sauces, Chutneys, Condiments & Stocks. Each chapter begins with a glossary defining and describing the various cuts associated with that particular meat grouping, then follow thoroughly 'kitchen cook friendly' recipes featuring those various cuts. From Steak Tartare and Korean-Style Barbecued Short Ribs; to Veal Scaloppine with Prosciuto and Sage; to Pork Chops with Chorizo Vinaigrette and Braised Pork Tacos with Ancho Chilies; to Stuffed Lamb Breast and Indian-Style Fritters with Lamb; to Jerked Chicken and Rabbit with Sherry and Garlic Sauce; to Squab with Umbrian-Style Game Sauce and Rack of Venison with Warm Shallot-Apple Relish and Wild Mushrooms; to Deep-Fried Sweetbreads and Vegetables; to Salsa Mexicana and Corned Beef Pickling Spice, "Lobel's Meat Bible" is a complete course of study in a single volume and a very strongly recommended addition to personal, professional, and community library cookbook collections.