In the Press

Best Cookbooks to Buy This Christmas
Associated Press, December 17, 2014

“This year brought numerous nose-to-tail meat cookbooks authored by tattooed chefs of farm-to-table restaurants. Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry With 425 Bulletproof Recipes (America’s Test Kitchen, $40) is as unhip as it is indispensable. Here is everything you need to know about buying, storing, freezing, thawing, aging, brining, cooking, carving and serving meat—and that’s before you get to 450 pages worth of recipe-laden chapters on beef, pork, lamb and veal and poultry.”


Oven-Roasted Chicken Thighs
Leite’s Culinaria, December 9, 2014

“After all, they’re more flavorful than breasts, meatier than drumsticks, and crisper-skinned yet juicier than perhaps any other thighs you’ve encountered.”


Book Review
Shelf Awareness: Enlightenment for Readers, December 5, 2014

“Here, the editors introduce each recipe with a narrative of how it was created and why it works. This scientific process offers a serious—but never inaccessible—study of meat.”


Books for Cooks: The One Meat Cookbook You Need
The Seattle Times, November 25, 2014

“With explanations of techniques and very deliberately worded recipes for simple cuts and composed dishes alike, this book is an invaluable reference work.”


New Cookbook First Look: This Cookbook from Cook’s Illustrated Will Turn You Into a Meat-Cooking Ninja
The Kitchn, November 18, 2014

“This is Cook’s Illustrated at its finest.”

“The book feels like The One. The one comprehensive cookbook on cooking meat that will be with you from now until the day you pass it on to your grandchildren.”


‘Test Kitchen’: How To Buy The Safest Meat And Make The Juiciest Steaks
Thursday, October 23, 2014
Fresh Air, NPR

Listen online: Terry Gross Interviews Jack Bishop and Bridget Lancaster


Jack Bishop Makes Chuck Roast in Foil: The Lazy Cook’s Pot Roast
Thursday, October 23, 2014
Morning Blend (click for recipe), TMJ4, Milwaukee, WI

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