Prime Cuts: The complete guide to choosing, understanding and cooking meat - Hardcover

Pryles, Jess

Hardcover

ISBN 10: 1761501283 ISBN 13: 9781761501289

Verlag: Murdoch Books, 2026

Inhaltsangabe

Whether you're grilling steaks, roasting a joint, smoking brisket, searing chops, braising chuck or cooking low and slow on the barbecue, Prime Cuts is the ultimate guide to meat. Organised cut by cut, it helps you understand meat, shop smarter at the butcher counter, and cook everything from beef and pork to lamb, chicken and more with confidence. Combining practical meat science with real kitchen and barbecue know-how, this is a one-stop handbook for choosing the right cuts, mastering essential techniques and getting the best value and deepest flavour from every piece.

Inside you'll find over 100 recipes alongside the grilling, barbecue, smoking, roasting, searing and slow-cooking techniques - from quick weeknight dinners to impressive celebration roasts and smoked barbecue centerpieces, these recipes show you how to make meat truly shine. From shoulders, ribs, brisket and shanks to an entire section devoted to every possible kind of steak, Prime Cuts breaks down classic cuts and shows you how to cook each one to perfection. You'll also discover smart ways to use bones, fat, and high-value cuts for richer flavour, less waste, and more deliciousness for your dollar.

Packed with over 15 years of hands-on meat expertise and backed by real meat science, Prime Cuts is the ultimate cookbook and reference guide - giving cooks of every level the knowledge, recipes, and techniques they need to choose, prepare, and cook meat with confidence.

Über diesen Titel

Über die Autorin bzw. den Autor

Jess Pryles is a cook, author, and television host recognized globally as a leading authority on meat and live-fire cooking. With a no-nonsense approach and deep technical expertise, she has built her reputation on mastering the craft of cooking with fire. Originally from Australia and now based in Austin, Texas, Jess has spent over a decade traveling the world to study meat from ranch to table, bridging the gap between the butcher shop and the backyard cook.

A certified meat scientist with a Graduate Certificate from Iowa State University, Jess is the founder of the global lifestyle brand Hardcore Carnivore® and the co-founder of the Australasian Barbecue Alliance, as well as being the author of bestselling cookbook Hardcore Carnivore: Cook Meat Like You Mean It. Her expertise is sought after by the industry's most prestigious institutions; she is a regular presenter at Texas A&M University's famed Camp Brisket and has been a featured speaker for the American Meat Science Association and SXSW.

Jess is a veteran of culinary media, known for her ability to break down complex 'meatducation' into approachable, high-stakes cooking. She judges on Food Network's Pitmasters and Beat Bobby Flay, hosts hit TV series Hardcore Carnivore and Feast by Fire and co-hosts Hulu's BBQuest. Her expertise has also been featured on The Today Show, ESPN, and The Cook Up.

Whether she is developing new seasoning profiles or teaching a masterclass, Jess's mission remains the same: to strip away the intimidation and give every cook the knowledge and confidence to cook meat like they mean it.

Details zur Ausgabe

• Verlag: Murdoch Books
• Erscheinungsdatum: 2026
• Sprache: Englisch
• ISBN 10: 1761501283
• ISBN 13: 9781761501289
• Einband: Gebundene Ausgabe
• Anzahl der Seiten: 280
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Nicht verfügbar