Lobel's Meat and Wine

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  • Format: Hardcover
  • Copyright: 2006-08-10
  • Publisher: Chronicle Books Llc
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When it comes to meat, the Lobel family of New York is recognized as the prime purveyor and authority. Whether it's beef, pork, lamb, poultry, or game, they know not only how to choose it, but also the very best ways to prepare each cut. Here they describe and integrate the flavors of wine and reveal which of its components are the most food-friendly. And then there are nearly 100 recipes. From the easy-to-prepare rib steaks, marinated in Pinot Noir, to the delicious surprise of a gratin of chicken and Gruy re cheese cooked in Bourgogne blanc, each recipe gives detailed wine notes and, where appropriate, butcher's notes and make-ahead tips. Lobel's Meat and Wine is a cut above.

Author Biography

M. Lobel and Sons is owned and operated by brothers Leon and Stanley Lobel, along with their sons Evan, Mark, and David. Today, the Lobels work side-by-side at their butcher shop in Manhattan's upper East Side.

James Baigrie photographs food, interiors, lifestyle, and travel. He lives in Brooklyn, New York, with his wife and son. His previous work includes Cakes From Scratch in Half the Time.

Table of Contents

Forewordp. 12
Introductionp. 16
How to Choose Food-Friendly Winesp. 19
Cooking with Meat and Wine in Today's Kitchenp. 27
Beefp. 38
Vealp. 72
Porkp. 98
Lambp. 124
Chicken and Rabbitp. 150
Game Birds and Other Gamep. 178
Organ and Mixed Meatsp. 194
Stocks and Seasoning Pastesp. 210
Indexp. 218
Table of Equivalentsp. 223
Table of Contents provided by Ingram. All Rights Reserved.

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