The New Meat Lover's Cookbook: 200 Traditional and Innovative Recipes for Today's Healthy Lifestyle

This hefty collection of recipes from caterer and author Sarlin (Food from an American Farm) and Porter (coauthor of The Occasional Vegetarian) shows meat lovers how to have their steak in a variety of ways, with recipes geared to controlling fat content while maintaining flavor. In chapters organized mainly by method (Roasts; Sautes; Grills; Sequels, which are leftovers), the authors tackle most available meats, including venison. Stews include a Balsamic Brisket of Beef with juniper berries and Mrs. B.'s Old-Fashioned Brisket; there's Traditional Osso Bucco and American Osso Bucco (with the veal shanks dusted with cornmeal) and a Lamb Curry Ambrosia redolent with spices. A few dishes may seem fussy to those who like their meat-with-potatoes (Lamb Chop Parcels are first browned and then baked in aluminum-foil packets) but for cooks and diners looking to vary their fare, many feature welcome twists: Modern Orange Beef with fresh orange zest and sun-dried tomatoes; Aztec Burgers with cilantro and chipotle pepper; and the appetizer-size meatballs wrapped in whole basil leaves of Basil Beef en Brochette. Short suggestions and a glossary are also useful. (Nov.)