Posted by David in 
Bookmark or ShareSo you’re about the throw the barbecue of the summer, yet you’re not sure what the difference is between short ribs and baby-back ribs – fear not: Lobel’s Meat Bible is the answer to grill-masters and carnivore fans everywhere! Whether you’re a novice chef in your own kitchen, searching for unique gift ideas, or simply love to bone up on your favorite culinary trivia, this is definitely one barbecue book you’ll want to pick up this season!
Lobel’s Meat Bible is among the best cookbooks out there, and with good reason: covering virtually every type of edible flesh you can fathom – beef, pork, veal, poultry, game and more – the Lobel family extensive knowledge of all that is meat will have you up to speed in no time. From cuts of meat to varying flavors, tastes and cuts, this cooking book is literally the encyclopedia of every meat-related fact you’ve ever wondered about and then some – the meat book of choice, it’s a veritable wealth of information, mouth-watering recipes, bbq tips, butchering techniques and beyond! With a last name that’s synonymous in the culinary world with meat gourmands, the Lobel family shares generations of knowledge that has made them the authority of meat, hands-down. Available online at our store, this cookbook is a great gift book for anyone on your list!
I thought I knew what I was doing until I got this informative, well written book.. many great facts, ideas, and suggestions.. It has really raised the level of my cooking, grilling and BBQ to a whole new level
Regards
Bob Devine
I think that book is very good cz I want to buy it.
I went and purchased Lobel’s Meat Bible after reading your blurb here. There are some great looking recipe’s in there and the descriptions of each cut of meat for each type of animal are exhaustive.
However… The descriptions are made in a vacuum – it assumes that I know the positions of the meat within the animal described. There is no animal outline with cross sections showing me where the parts come from. Also, for me to consider this a ‘Meat Bible’ I would have wanted there to be pictures of what each cut looks like to give some sort of frame of reference, otherwise the descriptions read like a technical manual. After reading the descriptions I still won’t be able to look at a piece of meat and tell you what the cut is called. Rather disappointing.
I have to agree with Dan on the fact that this book is does not illustrate clearly but I still believe it to be one of the most complete I have found in its genre.