Six O'Clock Solution: Butter-basted rib steak for a lavish night in
Article content If you’ve struggled to cook meat to perfection in the past, this big, beautiful book should fix the problem. From the dedicated writers at America’s Test Kitchen, Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds (Penguin Random House, $50) is a well-written graduate course in how to turn out a succulent steak, flavourful stew or quickie burger. This techniques book features 350 recipes and walks you through cooking all the main meats, from carcass to plate. Useful tips abound, including advice about storage (two days for ground, three...
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