Recipes from Lobel's Meat Bible

For anyone who ever wanted to know the difference between Porterhouse and Chateaubriand the Lobel family of master butchers has all the answers in the Meat Bible. Covering every imaginable meat—beef veal pork lamb poultry rabbit and more—the Lobels share their extensive knowledge of the differing tastes textures flavors fat contents and uses for each cut of meat. More than 150 recipes include such savory dishes as Thai Beef Salad Braised Pork Tacos with Ancho Chile Sauce Lamb Loin Chops with Eggplant Caponata and Andalusian-Style Quail with Dates and Almonds. How-to instructions take the mystery out of techniques such as butterflying a chicken. When it comes to meat no one knows more than the Lobels.

Blue plate with two veal scaloppine topped with prosciutto and sage, a salad

Veal Scaloppine with Prosciutto and Sage

Tender veal scallops are pounded thin and sauteed. On top is a slice of salty-sweet Italian ham and a sage leaf. The recipe is finished with a wine sauce.

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