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Pure Beef : an Essential Guide to Artisan Meat with Recipes for Every Cut.

Author: Lynne Curry
Publisher: New York : Running Press, 2012.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
& Ldquo;Leaping in sales by thirty percent each year, artisan beef & mdash;including natural, organic, and especially grassfed & mdash;is captivating everyone & rsquo;s attention. With all of these new choices on the market, Pure Beef answers home cooks & rsquo; most pressing questions: Which beef should I buy? Where can I buy it? How should I cook it? Featuring an engaging beef cooking tutorial and a cook-friendly  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Curry, Lynne.
Pure Beef : An Essential Guide to Artisan Meat with Recipes for Every Cut.
New York : Running Press, ©2012
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Lynne Curry
ISBN: 9780762445004 0762445009
OCLC Number: 793193054
Notes: Chicken Fried Steak with Buttermilk Gravy.
Description: 1 online resource (289 pages)
Contents: Acknowledgments; Introduction; Part I: The Beef Case; 1 How Grass Becomes Beef; 2 What's the Beef?; 3 How to Cook Like a Butcher; Part II: Cooking with Grassfed Beef; 4 Great Ground Beef; Perfect Grassfed Hamburgers; Whole-Wheat Hamburger Buns and Lardo Ketchup; Deluxe Pimento Cheeseburgers; Thai-Style Hamburger Wraps; Hamburger Steaks in Onion Cream Sauce; Miso-Glazed Meatloaf with Quick-Pickled Cucumber Salad; Pure Beef Meatloaf; Variation: Gluten-free Meatloaf; Variation: Meatballs; Poor Man's Beef Wellingtons; Baby Meatballs in Tomato-Basil Sauce; Joe's Special. Feta-Stuffed Sliders with Tahini-Yogurt SauceShepherd's Pie; Real Tamale Pie; Bolognese Meat Sauce; Variation: Spaghetti Squash Bolognese; Polenta Torta; Chipotle and Corn Sloppy Joes; Lemony Chard Bundles; Variation: Cabbage Rolls; Beef Ravioli with Sage Butter Sauce; Indian-Spiced Stuffed Peppers; Variation: Stuffed Zucchini Rounds; 5 Slow Simmered Feasts; Grassfed Pot Roast with Parsnips, Carrots, and Fingerlings; Potato-Pot Roast Croquettes; Rolled Cranberry-Glazed Beef Brisket with Braised Red Cabbage; Roast Beef Braised in Zinfandel with Winter Herbs and Potato Gnocchi. Last-Minute Beef RagùTomato-Braised Beef Cheeks with Wilted Spinach and Oven Polenta; Whiskey Pot Pie; Suet-Butter Pie Dough; Heavenly Green Stew; Cuban-Style Shredded Beef and Peppers (Ropa Vieja); Boston Baked Beans with Brisket and Beet-Carrot Slaw; Basque Cutlets Baked in Red Pepper Sauce; Variation: Beef Tongue Fritters; Cowboy Coffee Beef Stew with Whole-Wheat Buttermilk Biscuits; Richard Olney's Beef Bourguignon; Chickpea-Beef Tagine with Harissa; Two-Bean Chili Colorado; Variation: Chili Colorado Casserole; 6 Global Beef Cuisine; Rice Noodle Bowl with Lemongrass Beef. Jamaican Jerked Tri-Tip with Coconut-Scallion RiceTurkish Yogurt Kebabs with Grilled Summer Vegetables; Tamarind Beef Satay with Indonesian Salad (Rujak); Mixed Grill Chimichurri; Korean Barbecue; Flying Greens with Beef in Oyster Sauce; Laotian Beef Salad with Sticky Rice; Dry-Fried Beef with Crispy Kohlrabi and Carrots; Tacos with Avocado-Tomatillo Salsa; Ethiopian Steak "Tartare" with Gingered Collard Greens; Thai Red Curry with Roasted Peanuts; Japanese Surf and Turf Stew (Nikujaga; Roasted Tomatillo Posole with Cilantro Cream; Bobotie; Aromatic Eggplant-Beef Timbale. Baked Argentinian EmpanadasHot Water Pie Dough; 7 Steaks Done Right; Grassfed Top Blade Steak with Arugula Salad and Scorched Croutons; Rib-Eye Steaks and Grilled Romaine with Hot Tomato Vinaigrette; Hawaiian-Style Teriyaki; Coriander-Rubbed Sirloin with Pita Bread Salad (Fattoush); Tequila-Lime Skirt Steak Fajitas with Roasted Corn Salsa; T-bone Steak with Fennel-Radicchio Relish and Olive Oil Flatbreads; Variation: Olive Oil Breadsticks; Olive Oil-Poached Steaks with Thyme; Flank Steak Spirals with Spinach, Figs, and Fontina and Port Sauce; Variation: Braised Flank Steak.

Abstract:

& Ldquo;Leaping in sales by thirty percent each year, artisan beef & mdash;including natural, organic, and especially grassfed & mdash;is captivating everyone & rsquo;s attention. With all of these new choices on the market, Pure Beef answers home cooks & rsquo; most pressing questions: Which beef should I buy? Where can I buy it? How should I cook it? Featuring an engaging beef cooking tutorial and a cook-friendly beef cut chart, Pure Beef instructs anyone how to grill, roast, stew, simmer, and sauť every cut of beef to their liking. With chapters organized by cooking methods and corresponding.

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