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Prime Time: The Lobels' Guide to Great Grilled Meats Hardcover Mint - $25 (Santa Barbara)

12

condition: excellent

Illustrated

Except for discoloration on back cover this book is in Like New Condition

Inscribed by author Evan Lobel

Hardcover: 352 pages
Publisher: Wiley; First edition (May 1, 1999)
ISBN-10: 0028623339
Product Dimensions: 9.4 x 7.6 x 0.9 inches
Weight: 1.5 pounds

For generations, the Lobel brothers have been New York's preferred meat purveyors and trusted authorities to the carriage trade, with a staunch following among the city's top hosts, caterers, and chefs. Now, with the tell-all publication of Prime Time, the Lobels make it possible for any literate carnivore to reach master status at the grill, whether one is in the mood for the best of all classic burgers or grilled meat loaf or more cosmopolitan main events such as Fiery Asian-Style Pork Loin Roast with Salsa or Honey Mustard Chicken Kabobs. Fire up.

For generations, the Lobels, from their Madison-Avenue shop, Lobel's Prime Meats, have been New York's premiere source for the best quality meats. Now, with Prime Time, they share their expertise in making the most of all kinds of meat using America's favorite cooking tool: the grill. The first things that usually come to mind when thinking of grilling are burgers and perhaps a steak. But there is much more to it than merely putting the meat down on the grill and waiting until it's done. The Lobels know that the grill is not just an ordinary heat source. It's a unique cooking device that when used correctly can produce absolutely delicious, show-stopping results.

For starters, the book gives clear and easy-to-follow advice for all types of grilling equipment, from types of grills right down to the fuel. Gas or charcoal? And what about hardwood shavings? Will lighter fluid give my food a chemical flavor? How do I know when the grill is hot enough? Everything is explained so that anyone can use whatever is on hand to create delicious and elegant entrees. But this is just the beginning of their expertise.

The Lobels are known for their butchering, and so it follows that they know exactly what types of meat and specific cuts are best for different occasions and dishes. Chapters are organized by type of meat, starting with Burgers and following up with Beef and Veal, Lamb and Pork, Poultry, and Game. Step-by-step instructions will have home cooks creating everything from a Classic Hamburger to Butterflied Leg of Lamb Marinated in Yogurt and Mint.

A final chapter on Sauces, Salsas, Marinades, Rubs, and Other Condiments is full of great ideas for adding a variety of flavors to your grilled meat dishes, and the appendix clearly shows all the cuts of meat that are described in the chapters. Everyone loves a grill party, and now Prime Time makes it a snap for anyone to turn the classic fare of the great American grill into something as elegant and delicious as it is easy.

The Lobels' have introduced a very nice and unique cookbook with the release of this one. I own several other grilling cookbooks, and there are many good ones out there. This one is my absolute favorite because the recipes are a little more than your basic grilled steak or hamburger. Try the grilled filet mignon with gorgonzola-scallion compound butter and the sirloin steak with rosemary brushed potatoes and red peppers. Don't forget to try the barbeque sauce. The book's contents include tips on grilling, burgers, beef and veal, lamb and pork, poultry, game and game birds, and sauces, salsas, marinades, rubs and other condiments. There are no fish recipes so if you are looking for that specifically, find another cookbook. If everything else sounds good to you, you will enjoy this innovative book by the Lobels'.

This is a goldmine for explaining the intricacies of meat preparation. The book explains soup stock, stuffing and barbecuing. The author distinguishes between the caloric content, proteins and fats. This work explains how to pack meat. In fact, the author describes the meat-packing industry West of Chicago. The author demonstrates how various food elements are inter-related in the complex interaction of digestion. Meat provides important dietary amino acids and iron. This book is a good value for all meat connoisseurs.
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