Subject
Cooking (Meat) Books
Best books
Denis Papin
La maniere d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps, & à peu de frais.
"La manière d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps, & à peu de frais" by Mr. Papin is a scientific treatise written in the late 17th century. This work details a novel cooking method involving a specially designed machine, often referred to as the "Bain Marie," which aims to enhance the cooking process of meats, particularly tough cuts, making them tender and flavorful even with minimal heat. The opening of the text introduces the author’s motivation to share his experiences and discoveries regarding cooking techniques that can improve the quality of meat dishes. Papin presents a detailed preface that acknowledges earlier works on similar topics, particularly that of Robert Boyle, and expresses his desire to demonstrate that there are still new discoveries to be made in cooking. He explains the principle behind his machine, which allows for cooking at high pressures, resulting in quicker and more effective cooking outcomes that maintain flavors and nutrients. This section sets the stage for a series of experiments that he intends to document, showcasing both the theoretical and practical applications of his invention.
National Live Stock and Meat Board
Let's Cook Meat: Recipes You'll Like
"Let's Cook Meat: Recipes You'll Like" by the National Live Stock and Meat Board is a practical cookbook published in the mid-20th century, likely in the early 1950s. This comprehensive guide focuses on various methods of preparing and cooking meats, aiming to provide readers with a diverse range of recipes and tips for all types of meat. The likely topic centers on enhancing culinary skills revolving around meat dishes. The book is divided into sections that cover different types of meat, such as beef, veal, pork, lamb, and variety meats, detailing specific recipes for each category. Each section not only offers a plethora of recipes, from classic dishes like corned beef and cabbage to creative ones like Chinese pepper steak, but also includes cooking methods, seasoning tips, and insights on meat preparation. The structured approach provides menu ideas that accompany the recipes, making it easy for home cooks to plan complete meals. Furthermore, the book emphasizes the importance of understanding meat cuts and cooking techniques, thereby empowering readers to create flavorful and satisfying dishes.
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