The Book

The Ultimate Meat Resource with 20+ Years of Meat Know-How From Cook’s Illustrated Magazine

It doesn’t matter whether you’ve got burgers, steak, ribs, or roast chicken on the menu—shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove—it starts at the store.

CIMEAT_JacketAnd that’s where The Cook’s Illustrated Meat Book begins—with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining).

Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps (and what may happen if you don’t).

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425 bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new (and better) ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. (See the full recipe list.)

The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques, whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib.

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Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat.

  • Publication Date: October 2014
  • 504 pages, hardcover
  • 425 recipes, 64 photos, 420 illustrations, four-color throughout
  • $40 (list price)
  • ISBN 978-1-936493-86-9
  • BUY THE BOOK