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The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat (English Edition) [Kindle Edition]

Tom Mylan , Michael Harlan Turkell

Kindle-Preis: EUR 20,21 Inkl. MwSt. und kostenloser drahtloser Lieferung über Amazon Whispernet

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"Publishers Weekly," Top 10 Cookbooks for Spring 2014 A butchery book you ll actually use. "Bon Appetit" Delivers everything you need to know about cutting and cooking meat. Martha Stewart Living The Meat Hook Meat Book really stands out amongst a sea of other meat-centric books out there. There are some things all men should know . . . let butcher Tom Mylan of the Meat Hook in Williamsburg, Brooklyn, be your guide to these meaty topics and more. Tasting Table Just when you thought you had enough meat books, The Meat Hook produces this fantastic book, oozing with juicy, meaty moments and excellent photos. Fergus Henderson, chef and author of The Complete Nose to Tail The Meat Hook Meat Book combines good storytelling and great technique from an originator of Brooklyn s young and electric food scene, and the creator of something much better than a store a community with rowdiness and heart. Ted Allen, host, Food Network s Chopped"


Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak—the be-all and end-all of grilling one-upmanship—and a cooler full of ice-cold cheap beer).

This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.


  • Format: Kindle Edition
  • Dateigröße: 31019 KB
  • Seitenzahl der Print-Ausgabe: 312 Seiten
  • Verlag: Artisan (20. Mai 2014)
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:
  • Word Wise: Nicht aktiviert
  • Amazon Bestseller-Rang: #452.176 Bezahlt in Kindle-Shop (Siehe Top 100 Bezahlt in Kindle-Shop)

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Die hilfreichsten Kundenrezensionen auf (beta) 4.3 von 5 Sternen  20 Rezensionen
9 von 11 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Can't wait to start butchering my own meat! 18. Mai 2014
Von zkowalski - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
I've been looking to learn how to butcher my own meats at home to save money for a while now. Heard about this book on one of my favorite food blogs and after previewing the first 10 or so pages I ordered it right away. I'd never heard of The Meat Hook or Tom Mylan before, but they seem extremely passionate and knowledgeable. Would love to visit their shop in Brooklyn some day.

The book is written straightforward (i.e. no BS), but with some humor. We're talking gorgeous cuts of meat floating in space (trust me, it works) and some funny anecdotes. And, naturally, the recipes and techniques all sound delicious and not completely impossible to prepare at home (like some cookbooks I've read).

Overall, if you want a well written book to learn about butchering and get some great recipes; I don't think you could do much better than The Meat Hook Meat Book.
2 von 2 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen Do yourself and pick a more useful book. 7. Februar 2015
Von patrick harmon - Veröffentlicht auf
Format:Gebundene Ausgabe
1.5 stars. Entertaining stories about a butcher shop called the meat hook. If by butchering you mean showing you a tiny picture of a cut of meat, (and that's it literally not even a word on cutting it). Has some interesting recipes but a ton of misleading and just lazy ignorant information. This book has been advertised on countless high profile sites and I'm very dissipointed I asked for it as a gift without looking at it in person first. Do yourself and pick a more useful book.
14 von 20 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen Very little information on butchering. 26. Mai 2014
Von Charlie LURP - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
The book has only a minimal amount of information on meat cutting. It is mostly stories about their business and recipes. Some of the recipes do look interesting but I haven't had a chance to try them yet. Their comment about not trying to sharpen your own knives but send them out to a service makes me want to question their own skills in the profession.
5.0 von 5 Sternen I was really glad to see this book come out 25. Januar 2015
Von Larbo - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
Having relished Tom Mylan’s no-bulls*** writing about food and his irreverent skewering of foodie culture since the days of his Grocery Guy blog, I was really glad to see this book come out. And he hasn’t changed much. From the get-go, with the f-bombs dropped in the Foreword, this book lets you know that it is a brash, personal take on how we could make our food better, one piece of meat at a time. And for all the blood, sweat, and tears that he and his crew have put into this effort, learning how to butcher, opening a meat shop in Brooklyn on a shoestring, he’s clearly had a blast. Now, with this book, you can consider yourself invited to the party.

While the writing on every page is a treat to read (if you consider being taken for a joyride by work-crazed and alcohol-sodden butchers a “treat), I don’t think there’s another book out there that packs in so much practical information: what to look for in a healthy, happy animal and its carcass, how to cut it up, how to cook many of the different cuts. You can even learn how to cook a steak sous-vide in a Crock Pot.

But this is far from being a manual, a simple cookbook, or an earnest treatise on what’s wrong with our food system. It’s a very personal story of how one guy found his calling thinking about how we could produce better meat, at every step along the way, and turned that commitment into a small business that helps ensure a living for some of those people who are trying to do things right.

Which is not to say that the book is perfect and gets everything right. I have a few bones that I’d like to pick with him (preferably over a bottle of bourbon). Making mashed potatoes with an immersion blender instead of a ricer (199) is a terrible idea, unless you enjoy eating wallpaper paste. He calls for cooking a turkey breast to 170ºF (190). That’s 5 degrees more than the USDA recommends – and they want you to cook the s*** out of your meat (because they don’t keep the s*** out of it in the first place). But, hey, if you enjoy eating chalk, go ahead. The sausage section is skimpy, with only 3 recipes (one of which calls for a one-ounce package of ranch dressing seasoning), and their sausage-making technique is not that great. Finally, they celebrate guzzling down gallons of ice cold, cheap, commercial beer. This seems to run counter to everything else that they’re championing about meat and food in general: support small, local producers who are taking the time and going to the trouble of making really good s***.

Hopefully he’ll make enough money from this book that he’ll be able to slow down a little and enjoy decent beer or a good cocktail instead of chasing a Jäger bomb with an Irish Car Bomb. I love what he’s doing with the Meat Hook store and with this book, and I have no fear of it turning him into some hipster, foodie douchebag, so I wish him all the success in the world.
5.0 von 5 Sternen When I saw this was a recommended book by Steven Reichlin (who my husband loves) I ... 21. Dezember 2014
Von Alyssa Carroll - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
I bought this for my hubby for Christmas. When I saw this was a recommended book by Steven Reichlin (who my husband loves) I jumped on buying it. I flipped through it when it arrived and I'm excited for him to do some grilling!!!
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