num_pages: 307
description: [From the back cover] " Updated to include a new chapter on the recent changes in meat packaging, Jack Ubaldi's Meat Book is the only complete reference source for buying, cutting, and cooking meat. Based on Ubaldi's more than seventy years of experience as a restaurateur, butcher, and teacher, and filled with over ninety instructive illustrations, the book explains all the secrets of a professional butcher, including: how to recognize fresh poultry and meat; the best cuts for particular cooking methods; preparing a crown roast; three methods for boning out poultry; the difference between regular veal and nature veal; how best to store and freeze meat; stuffing sausage. Jack Ubaldi's meat Book contains more than two hundred recipes, from simple roasts and stews to delicious dishes like Frenched Veal Chops with Eggplant and Fresh Tomatoes or Short Ribs of Beef with Vodka and Caraway Seeds, all of which focus on bringing out the best flavor from the meat itself."
language: English
title: Jack Ubaldi's Meat Book: A Butcher's Guide to Buying, Cutting, and Cooking Meat
titlecomplete: Jack Ubaldi's Meat Book: A Butcher's Guide to Buying, Cutting, and Cooking Meat
publisher: Collier Books