Pure Beef | Lynne Curry

 

There is beef and then there is PURE BEEF!

Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut

TITLE: Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut
AUTHOR: Lynne Curry
PUBLISHER: Running Press
CUISINE: Beef

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Featured Ingredient: Porcini Mushrooms
Prized as an ingredient in various foods, B. edulis is an edible mushroom held in highDried Porcini Mushrooms by Andrew Shansby regard in many cuisines, and is commonly prepared and eaten in soups,pasta, or risotto. The mushroom is low in fat and digestible carbohydrates, and high in protein, vitamins, minerals and dietary fibre. Although it is sold commercially, it has not been successfully grown in cultivation. Available fresh in autumn in Central, Southern and Northern Europe, it is most often dried, packaged and distributed worldwide. Keeping its flavour after drying, it is then reconstituted and used in cooking. B. edulis is one of the few fungi sold pickled. The fungus also produces a variety of organic compounds with a diverse spectrum of biological activity, including the steroid derivative ergosterol, a sugar binding protein, antiviral compounds, antioxidants, and phytochelatins, which give the organism resistance to toxic heavy metals.[Wikipedia]

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First Impressions
This is a substantial cookbook. It contains information, not fluff. The distinct two part division makes for easy navigation. Part one includes prep techniques. There is a beef guide and lots of beef related info. Part two contains the recipes. They are printed in a burgundy color with green highlights and titles. It’s not distracting, but, an interesting choice. Sixteen bold, colorful Images by David Reamer are in one group located in the center of the book. It’s printed on a high quality bright white, gloss stock which has a nice silky, easy to handle feel.

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What’s Inside (aka Table of Contents)
Part I
How Grass Becomes Beef
What’s the Beef?
How to Cook Like a Butcher
Part II
Great Ground Beef
Slow Simmered Feasts
Global Beef Cuisine
Steaks Done Right
Winning Roasts
Pure to the Bone
Simple Homemade Charcuterie

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Honestly, is there anything better than cats singing about their love of beef? I think not. Enjoy!

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Best of the Book (Our Favorite Recipes)

Poor Man’s Beef Wellingtons Pure Beef Meatloaf
Whiskey Pot Pie Korean Barbecue
Mixed Grill Chimichurri Steak Stroganoff
Dutch Oven Barbecue Short Rib Rendang
Porcini-Rubbed Tenderloin with Saba Sauce and Braised Lentils New England Simmered Supper with Whole-Grain Mustard
Grassfed Pot Roast with Parsnips, Carrots and Fingerlings Rib-Eye Steaks and Grilled Romaine with Hot Tomato Vinaigrette

 

When you pack a cookbook with this many beef recipes there is going to be a lot of drooling. It was unbelievably hard to pare down the recipe list for this review. But, alas, we can’t list them all. Yes, there were a number that worked their way to the top of the heap. For example, I’ve always wanted to try my hand at homemade sausage making. Not Italian or breakfast sausage, but, salami or pepperoni style. The Deli-Style Salami (p258) seems like a recipe that I could tackle without a mountain of problems. Oil poaching fish is a common preparation these days. But oil poached meat? The Olive Oil-Poached Steaks with Thyme (p179) gets a huge thumbs up.

Chicken fried anything is OK by me. So, the Chicken Fried Steak with Buttermilk Gravy (p182) is a natural. Lastly, if the words “roasted” and “marrow” appear together in the same recipe title, it’s immediately in the running for a gold medal. The White Truffle Risotto with Roasted Marrow Bones (p247) meets that requirement and more.

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Special Features
Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every CutThere are lots and lots of specials in this book. Most of them are contained in part one. It’s a great beef primer; they’ve titled one callout section, Cow 101. One of the more interesting and unique features is a guide on How to Taste Artisan Beef. It’s accompanied by a beef tasting scoring sheet. Apparently, the Food Innovation Center Experiment Station, located in Portland, is into this kind of thing. It’s good news for us! A detailed guide to cuts of beef is included and expected. The butchering section is a great how-to on slicing and dicing any cut of beef without mangling it into an unrecognizable form. A pairing list includes not wines as you would expect, but, garnishes, sauces, spices and herbs. Very handy. The rear of the book has some online beef resources. Thankfully, no measurement conversion chart taking a two page spread at the back.

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Conclusions
For beef and beef lovers this book is more than a home run, think grand slam here. It contains about everything you could possibly need or want on the subject. I usually find single topic cookbooks to be a little on the dry side. Not true with Pure Beef. Page after page has beefy information you can use day in and day out. That old Wendy’s question is finally answered once and for all. Where’s the beef? Here’s the beef!

Culinary Expertise Required: 5
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut

Cookbook Giveaway! Yes, you read that right. I’ve got an extra copy of Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut to giveaway. Just click below and drop us an email. Tell us why you deserve Lynne Curry’s joyous ode to beef.

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Links, Resources and Press
Lynne Curry’s Website
Seattle Times Review of Pure Beef
Perseus Books
The Artisan Beef Institute

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