Whereas summer is defined by freshness and abundance, fall is marked by the chef’s creativity and skill in the kitchen. Kitchens center around the pantry, the chef’s color palette. These cookbooks showcase the distinctive fall flavors of acclaimed chefs from around the world.
Pat LaFrieda explains how it works
When it comes to aging meat, you need to talk to the beef cognoscenti, and Pat LaFrieda is a card-carrying member: butchery goes back more than 100 years in his family. He shared this excerpt from his new book, Meat: Everything You Need to Know.
A little bump n' grind
Ground beef has fallen on hard times in the public eye. It started with the October 3, 2009 New York Times cover story, “The Burger That Shattered Her Life” about a woman infected by E. coli from a frozen Cargill burger patty. Since then: more stories, many recalls, and debates about the safety of “pink…
Where's the beef? On your iPad of course.
Steve Jobs always said the iPad was magical. We didn’t think our shiny tablets deserved that level of praise, though, until we laid eyes on the 360-degree interactive rotating meat cuts found in Pat LaFrieda’s Big App for Meat ($7). As a modern day manual for carnivores of all strips, the app contains detailed information…